This is a perfect base quiche recipe and it’s all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat, or spinach. You can also try my mini quiche recipe in a mini muffin pan, too!
Often over-looked and underrated, quiche is a cornerstone brunch recipe. But don’t limit this dish to brunch! Quiche is fantastic for lunch, dinner, Easter supper, baby showers, bridal showers, potlucks, tea parties, and so much more. It’s my go-to food when I need a quick recipe that’s delicious, crowd-pleasing, and adaptable to what I have in the refrigerator.
This easy quiche recipe is simple, versatile, and consistently good.
What is Quiche?
Quiche is a savory egg custard baked in a flaky pie crust shell. Though you can certainly make a crustless quiche, too! The base of quiche filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables. One of the more popular quiche recipes is Quiche Lorraine, which combines bacon and cheese. Today I’m showing you how to make the perfect quiche with any add-ins you choose!
Video Tutorial: How to Make Homemade Quiche
The Texture of a Perfect Quiche
Quiche is egg pie. But “egg pie” doesn’t sound particularly appealing, does it? Let’s talk about the texture of a perfect quiche, the kind I’m teaching you how to make. Perfect quiche is creamy and soft with textural contrast from ham, crispy bacon, or sautéed vegetables. Each forkful is undeniably rich, but has a light and delicate mouthfeel. Think of the main ingredient being milk/cream, not eggs.
Quiche is not a frittata with crust. Frittata recipes (and their mini counterparts—breakfast egg muffins) use more eggs and less milk, so they are sturdy and solid, while quiche is moist and melts in your mouth.
Overview: How to Make Quiche
So now that we properly defined quiche and its texture, let’s dive into a perfect quiche recipe. I love quiche, so I’m REALLY excited about this!
- Blind Bake Your Pie Crust – I teach you in my how to blind bake pie crust tutorial, but scroll further down for a quick review.
- Prepare Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc.
- Combine Eggs & Milk/Cream – Beat together, then whisk in the add-ins.
- Bake – Pour filling into crust and bake until just about set, at least 45 minutes.
Let it cool a bit, then slice and serve. To freeze, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months.
Quiche Recipe Ingredients
This quiche recipe requires:
- Pie Crust – Don’t skimp on flavor and texture—make homemade pie crust. My favorite pie crust recipe is straightforward and you can make it ahead of time and freeze. One of my best baking tips is to always have pie dough in the freezer!
- Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
- Eggs – Use 4 eggs per 1 cup of milk. Some quiche recipes throw in an extra egg yolk or two, but I don’t find it necessary with the ratio of ingredients in my recipe.
- Salt and Pepper – I don’t add salt to the filling if I’m using a salty add-in, such as cheese or ham. However, if you are making a plain quiche I recommend both.
Add-Ins
Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling. I recommend patting them dry before using because excess moisture will create a soupy quiche. Spinach, kale, bell pepper, and tomatoes can be fresh, but you can definitely sauté them first if desired. Some of my favorite quiche add-ins:
- Goat cheese
- Cooked cubed ham
- Bacon
- Caramelized onions
- Sautéed mushrooms
- Sautéed chopped asparagus
- Chopped fresh parsley
Stick to 1/2 – 1 cup cheese and up to 2 cups vegetables and/or meat add-ins. (Fresh spinach packs down, so you can go heavy on it.)
Partially Blind Bake the Pie Crust
Pie recipes call for a raw pie crust, a fully baked pie crust, or a partially baked pie crust. For example, apple pie bakes the filling and crust at the same time. Coconut cream pie has a no-bake filling, so it requires a fully baked pie crust shell. Quiche, on the other hand, can bake in a raw pie crust but it will likely taste soggy. So let’s partially pre-bake it, also known as a blind bake pie crust.
- Make pie dough ahead of time, then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out.
- Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges.
- Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold.
- Fill with pie weights. As the pie dough bakes, its fat will melt. The melting fat causes the pie crust to shrink down the sides of the pie dish. To prevent the pie dough from completely losing its shape, weigh it down with pie weights. Carefully line the pie dough with parchment paper first, then pour in pie weights or even dry beans. (Note: 2 packs of these pie weights is needed!)
- Bake until the edges are lightly brown, about 15 minutes.
- Remove pie weights, then prick the crust with a fork.
- Bake crust for about 8 more minutes.
- Fill with quiche filling, then bake the quiche.
Pie crust edges usually begin over-browning, so a pie crust shield is helpful. I always recommend a pie shield with any/every pie recipe.
Quiche Recipes:
Now that you’re fully prepped with all this quiche info, let’s bake! Here are 3 new quiche recipes for you and each are pictured above. Follow the quiche baking instructions in the recipe below. Leave out the added 1/4 teaspoon salt. Whisk these add-ins into the egg/cream mixture in step 4. After baking the quiche, top with a sprinkle of fresh parmesan cheese or any cheese used in the filling. Feel free to add a small handful of fresh herbs such as chopped parsley, dill, or basil. I served each of these with homemade hollandaise sauce and definitely didn’t regret it. 🙂
- Crab, Old Bay, & Gruyere: 1 and 1/2 cups fresh jumbo lump crabmeat (it’s sold as “fresh” but it is always pre-cooked), 1 cup shredded gruyere cheese, 1/2 teaspoon Old Bay Seasoning, dash of hot sauce.
- Bacon, White Cheddar, & Scallion: 6-8 cooked and crumbled bacon slices, 1 cup white cheddar cheese, 3 Tablespoons chopped scallion.
- Ham, Spinach, & Feta: 1 cup cooked and cubed ham, 3 cups chopped fresh spinach (sauté for a few minutes with a drizzle of olive oil over medium heat), 1 cup crumbled feta cheese.
I have these favorite quiche recipes too:
- Spinach Cheese Quiche – simple & classic!
- Goat Cheese Spinach Sun-Dried Tomato Quiche
- Mini Quiche
Which flavor combinations will you try? I’d love to hear some new ideas because I bake quiche on the regular. Love having one in the freezer. Have fun customizing your own!!
What to Serve with Quiche
Here’s what I serve with quiche. It’s usually 1 or more of the following:
- Fruit Salad, Bacon, or Sausage
- Cinnamon Sugar Donuts
- Nutella-Stuffed Muffins
- Cinnamon Rolls
- Blueberry Muffins or Banana Muffins
- Strawberry Bacon Salad
- New York-Style Crumb Cake
- A Dutch baby piled high with all your favorite sweet toppings
For even more inspiration, see 18+ of my favorite Easter brunch recipes—which includes this quiche, of course!
PrintQuiche Recipe
- Prep Time: 2 hours, 40 minutes
- Cook Time: 1 hour, 20 minutes
- Total Time: 4 hours
- Yield: serves 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This is a perfect base quiche recipe and it’s all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.
Ingredients
- 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
- 4 large eggs
- 1/2 cup whole milk*
- 1/2 cup heavy cream or heavy whipping cream*
- 1/4 teaspoon each salt and pepper*
- 1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
- up to 2 cups add-ins (see recipe note)
- optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste
Instructions
- Prepare pie crust: I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
- While the crust is chilling, preheat oven to 375°F (190°C).
- Partially blind bake: Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
- Reduce oven temperature to 350°F (177°C).
- In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
- Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving—it’s fantastic at room temperature!
- This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
Notes
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the crust ahead of time too. See end of step 2. To freeze, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes.
- Special Tools (affiliate links): 9-inch Pie Dish | Rolling Pin | Pie Weights | Electric Mixer (Handheld or Stand) | Whisk | Pie Crust Shield
- Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
- Mini Quiche: Here is my mini quiche recipe and instructions.
- Whole Milk & Heavy Cream: Use this combination for best taste. If desired, use 1 cup of half-and-half instead.
- Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere.
- Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling. Pat dry prior to mixing in. See blog post for more information.
- Added Salt: Reduce or leave out salt if your add-ins and cheese are particularly salty. For example, in the 3 recipes listed in the next note, I don’t even add salt!
- Quiche Recipes: Leave out added salt, then whisk in these ingredients in step 4. Crab, Old Bay, & Gruyere: 1 and 1/2 cups fresh jumbo lump crabmeat (it’s sold as “fresh” but it is always pre-cooked), 1 cup shredded gruyere cheese, 1/2 teaspoon Old Bay Seasoning, and dash of hot sauce. Bacon, White Cheddar, & Scallion: 6-8 cooked and crumbled bacon slices, 1 cup white cheddar cheese, and 3 Tablespoons chopped scallion. Ham, Spinach, & Feta: 1 cup cooked and cubed ham, 3 cups chopped fresh spinach (sauté for a few minutes with a drizzle of olive oil over medium heat), and 1 cup crumbled feta cheese.
Very first time making a quiche and it was perfect. I made your all butter pie crust. I added spinach, red pepper, green onions, some cut up sausage, and gouda cheese. So yummy.
This quiche was great! I used a different crust but the filling was perfect! Diced some Cure81 ham, sauteed spinach & a blend of cheddar/jack cheese. Best quiche I’ve ever had. Thanks!!
I love this recipe! I picked up it has upgraded to flaky pie crust from the puff pastry.
Hi Jayde, I love making quiche with pie crust. I find puff pastry stays a bit soggy when used with quiche.
Sally has proven once again that, even after 60 years of cooking, there’s always room for improvement. Fantastic recipe. I did this and that to it, to fit my wants and needs, but the basics are flawless.
We’re so glad you love it, Jim!
This recipe is definitely a keeper for me … I added sausage, spinach, and a small amount of chopped green bell pepper … and found the custard was perfect. The freedom to change the add in ingredients was great. The measurements provided a beautiful filling that puffed perfectly and didn’t sag after cooling. I’ve followed many quiche recipes … and this is the best. thanks!
Really good & flavorful
Delicious. I made gluten free pastry with your recipe and put I. Shrimp, red pepper, green onion and sweet onion, spinach and fresh herbs from the garden. Also had home made garlic knot bread and candied pecan, strawberry, goat cheese spinach salad with balsamic dressing! Was a hit for the birthday dinner.
Perfect recipe
Just got it out of the oven. Noticed that the filling leaked out of the pie crust and is baked around it. Did I do too many fork punctures? I’m not serving it for another 2 days so can’t comment on taste, etc.
Hi L, it’s possible that you over-docked the crust, but it sounds like the crust may have been rolled a bit too thin. For next time, keep the crust slightly thicker and that should prevent any leaking.
I tried this recipe but the cooking time on the crust was too long for the pre bake. My crust was already browner than I wanted when I took it out of the oven at 15 minutes. Next time I will only put it in for 8 and then check it. This was with a double batch of 2 pies.
Made it this week. Very versatile. Chicken & cheese. Used your crust as well.
I made it today! Excellent recipe!
I made this recipe for a brunch with my girlfriends. I have never made a quiche before but I trust your recipes! I used 1 cup Gruyère, 1 cup of cremini mushrooms, and 1 cup of sliced leeks. I used half-and-half as it is easier.
It turned out really well. Everyone enjoyed it and I will definitely be making it again! I have a niece who is vegetarian and I try and make something just for her to eat at Christmas – I will definitely be making this for her.
Have you ever used sour cream as part/all of the dairy? My mom used to use that instead of milk or cream.
Hi Robin, we haven’t tested a version with sour cream—we imagine it would require some tweaking here to ensure good results.
I’ve made this quiche twice and it’s turned out perfect both times. I’ve always pre baked my crust before but it was still a soggy. Thanks for improving my baking skills.
Your recipes and cookies are excellent!! I’ve I’ve been following you for years and have your cookbooks!! Great work!
I substituted plain, unsweetened oat milk with 2 T sour cream added for creaminess and it turned out great!
I’m so excited to make this, the anticipation is high. Love quiche haven’t had it in over 30 years, but have never forgotten the taste and texture.
Love this recipe! I have made it many many times. Have you ever tried making a quiche with greek yogurt instead of the milk and heavy cream?
Hi Avery! We haven’t tested Greek yogurt here, so we can’t speak to the results. We do love this combination of milk and heavy cream, though! Let us know what you try.
What is the ratio to egg whites to milk for a good quiche? I have been trying to figure it out for years
First time i ever cooked or ate quiche and this recipe was great. I used spinach, bacon, ham and Fiesta blend cheese (it’s what I had in the fridge) and it turned out great except I put too much spinach for my personal taste, but mom loved it. I’m making this again tomorrow for my “friends and family” weekly dinner and serving it with rainbow fruit skewers. This will NOT be the last time I make this, it was delish!! Thanks for sharing! Oh, I took your advice and used half and half instead of milk and cream…turned out great.
It has been awhile since I made pie crust with just butter, shortening, flour, salt and water. I usually make the no fail crust with vinegar and an egg. I am pleased that I successfully made the dough based on great directions provided here. I added some cooked bacon and sautéed mushroom, onion and green beans along with a cup of shredded cheese to the egg and milk. Great recipe. I recommend this recipe.
QUESTION – how do you cook an egg dish in the oven so that it doesn’t come out burnt and black on top? I have followed dozens of recipes and they ALWAYS burn on top – pie size, muffin size, it doesn’t matter they are always black on top. If I take it out earlier than the suggested time (in this case 45 minutes) the inside is not set and it’s runny. I’m so frustrated I could scream! 🙂 Please help! Thanks!
Hi Loretta! All ovens are different. You can try moving your baking dish to the middle or lower third of your oven to promote more even baking. And tenting an egg dish with aluminum foil halfway through baking helps prevent excessive browning as well.
This started happening to me, I live in an apt and I had them come and check the oven…sure enough, the temperature was way off which was why things were burning. I had to get my oven replaced. Something to think about if everything you cook burns on the top.
I use parchment paper on top.
This was so tasty!! Thanks again for sharing your baking talents with the world.