Once you get down the basics of a quiche recipe, the world is your oyster for making it your own. At its heart, a quiche is made with a flaky pie crust filled with a rich egg custard. The fun comes in deciding what to fill it with, typically a savory combination of cooked meat, vegetables and cheese.
This savory egg pie is extremely versatile, both in ingredients and when it can be served. Whether for breakfast, brunch, lunch or dinner, our easy quiche recipe is approachable and customizable. Serve it chilled, warmed, or at room temperature, depending on your personal preference. Read on to learn how to make quiche and some of our favorite quiche recipes.
Ingredients for Quiche
- Pie crust: The key to a great quiche is a flaky pie crust. This recipe calls for a single 9-inch pie crust, which can be a premade pie crust or a classic butter pie pastry made from scratch.
- Cheese: Nearly any shredded or crumbled cheese works in quiche. Popular choices include Swiss, cheddar, pepper jack and feta. For the best flavor and melting, shred the cheese yourself.
- Eggs: Use large whole eggs in this recipe. Learn about mistakes you might be making with eggs and how to avoid them.
- Half-and-Half: Half-and-half provides a rich and creamy flavor to the quiche. You can also use a combination of whole milk and heavy cream if you don’t have half-and-half on hand.
- Seasonings: The base recipe for quiche only calls for salt and pepper. However, you will definitely want to add fresh or dried herbs for a more complex flavor. Try dried Italian seasoning, herbes de Provence, or a combination of thyme, oregano, basil, or rosemary. Spices such as smoked paprika, cayenne pepper or even a pinch of nutmeg also help to enhance a quiche’s flavor.
Quiche Filling Ideas
Make this quiche just how you like it by adding up to 2 cups total of your favorite cooked meat or sauteed vegetables. The options are endless! Here are a few suggestions:
- Pork: Pork is a classic choice for quiche. Diced ham (quiche is a great way to use up leftover holiday ham), Italian sausage, ground pork, bacon, diced pancetta or Canadian bacon are all flavorful choices.
- Beef: Plain or seasoned ground beef is another option. Seasoned taco meat is perfect for a Mexican-inspired quiche.
- Poultry: Whether diced, cubed or shredded, leftover chicken (from any of our chicken recipes) is great in quiche. Cooked ground chicken or chicken sausage also works.
- Seafood: Take your quiche to the sea! Make smoked salmon quiche, lobster quiche or crab quiche for an extra-decadent spin.
- Vegetables: Nearly any vegetable works in quiche. Classic additions include broccoli, spinach, leek and onion. Mushroom, asparagus, zucchini and bell peppers are also flavorful options. You’ll want to cook some of the more moisture-rich vegetables, like spinach, mushrooms and zucchini, first, and pat them dry before adding them to the crust.
Directions
Step 1: Prep the crust
On a lightly floured surface, roll dough to an 1/8-inch-thick circle.
Transfer to a 9-inch pie plate. Trim to 1/2 inch beyond rim of plate, and flute the edge. Refrigerate the crust for 30 minutes.
Step 2: Make the filling
Preheat the oven to 375°F. Sprinkle the cheese over the crust.
Top with up to 2 cups of cooked mix-ins.
In a large bowl, whisk eggs, cream, salt and pepper. Pour the egg mixture over the filling.
Step 3: Bake the quiche
Bake until a knife inserted in the center comes out clean, 30 to 35 minutes. Let the quiche stand for 10 minutes before cutting.
Editor’s Tip: Avoid overbaking the quiche. It should still be slightly wobbly in the center when you remove it from the oven. And don’t forget to let it sit after baking. You want the quiche to set up properly before slicing it.
Recipe Variations
- Try a different crust: No gluten? No problem! Try this almond-based gluten-free crust recipe. If you plan to serve quiche for breakfast or brunch, make a potato crust like this hash brown quiche.
- Experiment with classic combos: Combine bacon, cheese and onion to make a classic quiche Lorraine. Or combine broccoli, ham, Swiss and mozzarella for a ham and broccoli quiche. For a version your whole family will love, try cheeseburger quiche. Sometimes the simplest ingredients make for the most flavorful dish. This cheese and fresh herb quiche recipe is the perfect example.
- Make them mini: Mini quiches are perfect for serving at brunch or a party. Some of our favorite recipes include these mini sausage quiches, ham and Gruyere quiche or garlic-herb mini quiches.
- Go for crustless: You can skip the crust entirely! Just be sure to butter or oil your baking dish thoroughly before adding the filling. One of our top-rated quiche recipes is this crustless spinach quiche.
How to Store Quiche
Leftover quiche can be stored, covered, in the refrigerator for up to five days. You can also store individual slices in the refrigerator, either in an airtight container or wrapped tightly in storage wrap.
To reheat quiche in the oven, preheat the oven to 350°, then place the quiche on a baking sheet, and cover with foil. Cook until heated through, 15 to 30 minutes. You can also reheat individual slices in the microwave until warmed through, 30 to 45 seconds.
Can you freeze quiche?
Quiche can be frozen whole or as individual slices. Let the quiche cool completely before freezing. For a whole quiche, wrap in a double layer of storage wrap followed by a layer of foil. Store in the freezer for up to three months. For individual slices, wrap each slice in a layer of storage wrap followed by a layer of foil. Place in a freezer bag or freezer-safe container. Freeze for up to one month.
Both whole and individual slices of quiche can be baked from frozen. For a whole quiche, unwrap and bake in a 350° oven for 60 to 90 minutes, or until heated through. For individual slices, place on a baking sheet, and bake until heated through, 15 to 20 minutes.
Quiche Tips
How do you make homemade crust for quiche?
Use the following recipe to make a single 9-inch homemade crust for your quiche: In a large bowl, combine 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/2 cup cold butter until crumbly. Gradually add 3 to 5 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Shape into a disk. Wrap and refrigerate one hour.
Is it necessary to prebake crust for quiche?
Prebaking the crust helps to avoid the dreaded soggy bottom. To partially blind bake the crust, preheat oven to 450°. Line an unpricked pie crust with a double thickness of heavy-duty aluminum foil. Bake the crust for eight minutes. Remove the foil, and bake five minutes longer. Cool the crust on a wire rack while you prepare the filling.
What’s the secret to making great quiche?
The secret to a perfectly fluffy and creamy quiche is to manage the moisture content. Be sure to pat dry the cooked meats and/or sauteed vegetables before adding them to the filling. Avoid overfilling the quiche by only adding a total of 2 cups of mix-ins to the egg custard.
Can you use milk instead of half-and-half for quiche?
Yes, you can use milk instead of half-and-half if that’s all you have on hand. However, the texture of the quiche will likely be less light and fluffy and it will not have as rich a flavor. Do not use skim milk as it can result in a watery filling.
