How to Make the Best Quiche (2022)

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Creamy and custard-like, the best quiche starts with a basic recipe and has endless options for adding meat, vegetables, and herbs. This delicious staple recipe is perfect for breakfast, lunch, or dinner.

Quiche is so light and delicious! It’s perfect for switching up breakfast. Try delicious ham and cheese, ham and broccoli, or even a sausage egg frittata for more warm, eggy goodness!

How to Make the Best Quiche (1)

Easy Fluffy Quiche Recipe

This is the breakfast recipe you’re going to have on repeat. You can recreate amazing French flavors with just 5 simple ingredients! The result is flaky, golden, flavorful, with a creamy custard-like filling. The flavor combinations are endless and this dish makes a perfect meal for any time of day. The best part of it all is that it is insanely easy to make. Even the homemade crust! This quiche looks so beautiful coming out of the oven. It’s an impressive breakfast with minimal effort needed to put it together!

In this recipe, I’m using chopped tomatoes, grated cheddar cheese, diced ham, and chives. What you choose to add to it is completely up to you! I have put together a guide below of different combinations. No matter what you choose, you will love the way your toppings taste in a bed of light, fluffy egg! This always gets recommended for breakfast and for good reason! This quiche is divinely smooth and melt-in-your-mouth.

Quiche Recipe Ingredients

Really, quiche is just milk and egg. It doesn’t get any more basic than that! You get to pick all of your add-ins. And whether or not you make your pie crust from scratch or buy it at the store is completely up to you! This quiche recipe is the perfect blank canvas. You can find all measurements in the recipe card below!

  • Pie Crust: Use a homemade pie crust to achieve a homemade quiche full of flavor and buttery flakiness. Short on time? A store-bought version will work just as well. Don’t wan’t a crust at all? Sure! Line your pie tin with finely sliced potatoes for a tasty crustless quiche.
  • Eggs: The eggs are the base of the recipe that hold everything together! They are also responsible for the irresistible custard-like texture.
  • Heavy Cream: The heavy cream creates a thick filling that adds creaminess to the dish and balances the milk out.
  • Milk: To create a quiche that is slightly dense but still fluffy, use a blend of heavy cream and milk. I prefer using whole milk versus a lighter skim version. The extra fat content is important for achieving the best texture.
  • Herbs and Seasoning: The most basic quiches have only salt and pepper. If you desire, however, adding fresh herbs and spices will elevate the flavor and make it richer in taste.

How Do I Make the Best Quiche?

While this quiche is super easy to make, it’s a little more tricky to master. Patience is key here! You want to cook your quiche low and slow to keep the light fluffy texture. Too high of heat will cause the egg to curdle. See more tips and tricks below.

  1. Preheat Oven: To begin, preheat your oven to 350 degrees Fahrenheit.
  2. Prepare Crust: Next, prepare your pie crust according to recipe directions. Similarly, you can also line a pie dish with a store-bought pie crust.
  3. Create Quiche Base: Whisk the eggs, heavy cream, milk, salt and pepper together in a large bowl.
  4. Precook Add-ins: If adding any meats or vegetables, make sure to brown or sauté them in a skillet before adding them to the egg mixture.
  5. Bake: Next up, pour the egg mixture into the pie crust and bake for 45 to 55 minutes until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge.
  6. Rest: Let the quiche sit for at least 15 minutes before slicing.
How to Make the Best Quiche (2)

Tips and Tricks for Making Quiche

Use these great tips to create a quiche that rivals your favorite brunch restaurants! You can master this recipe and have amazing results every time.

  • Bake it Slow: Again, super important to making a quiche that tastes like quiche and not scrambled eggs! The longer baking time is necessary for achieving that tasty custard texture. You run the risk of scrambling your eggs if you cook it on too high of a heat.
  • Precook Any Toppings/Add-ins: To lower the risk of getting a soggy crust, make sure any add-ins have been browned or sautéed before adding into your egg mixture. Meats and vegetables retain a lot of water and will release it all into your quiche once baked. Sautéing helps to remove excess moisture.
  • Egg to Milk Ratios: In order to keep the perfect custardy texture, for every egg you use, you need half a cup of milk. (This ratio also goes for heavy cream.) It has worked perfectly for me! It’s super important to follow because if you don’t use enough milk, your quiche will be dry. Too much milk, and your quiche will be soggy.
  • Soggy Crust: There are a couple solutions for avoiding a soggy crust. First, you can add breadcrumbs to the bottom of your pie crust to help soak up any excess moisture. You can also blind bake your crust! Cover with parchment paper and pop it into the oven for 15 minutes at 400 degrees Fahrenheit. It’s best to add some pie weights into the bottom to retain its shape.
  • Don’t Overload Your Quiche: While it may be tempting to fill your quiche with all the add-ins, one of the best parts of quiche is its natural texture! Overloading your quiche can make it too dense.

Storing Leftover Quiche

Here are my tips for storing and reheating! You’ll be able to enjoy this flaky delight even days after you make it!

  • In the Refrigerator: You can either tightly wrap your entire quiche with plastic wrap or put individual slices in resealable plastic bags. Either way, your quiche will last in the fridge for up to 4 days.
  • In the Freezer: Wrap your quiche in plastic wrap and then place in an airtight container. You can freeze your quiche for up to 1 month before it starts to lose flavor and texture.
  • Reheating: Using an oven to reheat is the best way to retain a tasty, flaky crust. Allow your quiche to thaw/come to room temperature before baking. Pop your quiche in the oven at 350 degrees Fahrenheit for 15-20 minutes or until warmed through. You can use a pie shield or tin foil over your crust to keep it from overcooking.
(Video) How to Make Flavorful Quiche | Quiche Recipe | Allrecipes.com
How to Make the Best Quiche (3)

Ideas for Tasty Add-ins

You can get creative with your ingredient combinations whether it’s a vegetable quiche or a meat-lovers version! Below are some topping ideas to help you make the tastiest quiche possible! I usually like to mix and match 3 different ingredients to keep my quiche from becoming overloaded.

  • Cheese: Flavorful cheeses work best! Swiss, parmesan, gruyere, pepper jack, sharp cheddar, and goat cheese are some of my favorites.
  • Vegetables: Sauteed mushrooms, onions, asparagus, peppers, chives, or broccoli will enhance any quiche!
  • Meat and Fish: Try bacon, diced ham, sausage or lox!
  • Toppings and Garnish: Fresh herbs, extra grated cheese, hollandaise sauce, cheese sauce, or just a little extra salt and pepper.

Complete Your Brunch

Making this incredible quiche is the perfect opportunity to break out your favorite brunch recipes. Bread, biscuits, potatoes, a beef hash, fruit, and pastries are just a few tasty recommendations that pair amazingly with this recipe!

Bread

Buttermilk Biscuits – Flaky, melt in your mouth!

(Video) Easy Crustless Spinach Quiche

Breakfast

Homemade Corned Beef Hash

Breakfast

Incredible Blueberry Buttermilk Breakfast Cake

Desserts

(Video) Love & Best Dishes: Spinach & Bacon Quiche Recipe | How To Make Quiche Easy Recipe

Apple Galette

How to Make the Best Quiche (8)

A Reader’s Review

“Creamy and delicious! I added sauteed mushrooms, caramelized onions and chopped bacon, and 1% milk in place of whole milk. Only negative was that I couldn’t even fit half of the egg mixture in my pie dish (I used a 9” glass pan). Next time I will half it. Thank you for the recipe!”

Emily

  • 1 Pie Crust homemade or store-bought
  • 6 large Eggs
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • teaspoons Salt
  • 1 teaspoon Ground Pepper
  • Preheat the oven to 350℉.

  • Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.

    (Video) Professional Baker Teaches You How To Make QUICHE!

  • Whisk the eggs, heavy cream, milk, salt and pepper together in a large bowl.

  • (If adding any meats or vegetables make sure to brown or saute them in a skillet before adding them to the egg mixture).

  • Pour the egg mixture into the pie crust and bake for 45 to 55 minutes until the center is set. If the crust edges begin to brown use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.

Updated on September 27, 2021

Originally Posted on December 6, 2019

Serves: 10

Serving1sliceCalories306kcal (15%)Carbohydrates11g (4%)Protein7g (14%)Fat26g (40%)Saturated Fat14g (70%)Cholesterol194mg (65%)Sodium495mg (21%)Potassium131mg (4%)Fiber1g (4%)Sugar1g (1%)Vitamin A923IU (18%)Vitamin C1mg (1%)Calcium81mg (8%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast

Cuisine American

(Video) Beth's Foolproof Spinach Quiche Recipe

Keyword quiche

FAQs

Is heavy cream or milk better for quiche? ›

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.

Should I precook my crust for quiche? ›

Prepare the Quiche Crust

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Can I use milk instead of heavy cream for quiche? ›

The simplest way to reduce the amount of fat and calories in your quiche is actually to eliminate the heavy cream and replace it with a healthier substitute. One swap is to use whole milk for the heavy cream, which will still provide a rich, creamy flavor but without all of the extra calories and fat (via Desert).

Should quiche be covered while baking? ›

Do you bake quiche covered or uncovered? For 25 minutes of the baking time, you will cover your quiche with aluminum foil. For the remaining 10 minutes, you will uncover it so the top can get a nice brown to it.

How do you keep the bottom crust of a quiche from getting soggy? ›

Add a Layer

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

Do you cook vegetables before putting in quiche? ›

I prefer fresh not frozen vegetables in my quiche. Since most vegetables will not cook fully whilst submerged in custard and baked, you want to cook those vegetables at least half-way and drain off any excess liquid.

Why is my quiche not fluffy? ›

Egg to Milk Ratios: In order to keep the perfect custardy texture, for every egg you use, you need half a cup of milk. (This ratio also goes for heavy cream.) It has worked perfectly for me! It's super important to follow because if you don't use enough milk, your quiche will be dry.

How do I make my quiche base crispy? ›

Not blind-baking the crust.

The simple solution is to blind-bake the crust before adding the custard. Follow This Tip: Blind-bake the pie crust before pouring in the custard to ensure a crisp, flaky crust. Just fit the crust into your pie pan, line it with parchment, and fill it with pie weights or beans.

Is it best to blind bake pastry for quiche? ›

Tip. Yes, you should cook a quiche crust before adding the filling. This technique, called "blind baking," keeps the moist filling from turning the crust soggy as it cooks.

Do you oil the pan for a quiche? ›

It is not necessary to oil and/or flour a pie pan for quiche.

What happens if you dont Prebake pie crust? ›

Pre-baking also prevents you from ending up with undercooked shells or undercooked fillings. For no-bake pie recipes, you definitely need to pre-bake, or else you'll wind up with an all-around goopy bite. Other items that include a pastry crust, like galettes, don't always need to be pre-baked.

How do you thicken a quiche? ›

You can add gruyere or parmesan cheese to the top of your quiche before putting it in the oven. Cream, salsa, and tomato paste are all examples of ingredients that thicken the consistency of a quiche while flavoring it at the same time.

What happens if you put too much milk in quiche? ›

The custard relies on the coagulation of the proteins in the eggs to “set” or firm the filling. If too much dairy is added to the eggs, there will not be enough proteins to set the mixture and the result will be a very soft, almost runny quiche.

Why do you scald milk for quiche? ›

Older recipes said to scald milk to kill bacteria and an enzyme that prevented thickening in recipes. Today, most milk is pasteurized, so the bacteria and enzyme are already gone. Also, scalding milk raises the temperature, which helps dissolve yeast and melt butter when added to bread recipes.

How long should quiche sit before cutting? ›

Bake the quiche, still on the baking sheet, until the edges are set but the center still jiggles just a little, 40 to 50 minutes. Let cool for at least 15 minutes. Serve warm, at room temperature, or cold.

What temp should quiche be cooked to? ›

Overcooking it will curdle the eggs. And of course, you know what I'll say next: to prevent this minor tragedy, temp your quiche. The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference.

What is the best pan to bake a quiche in? ›

5 Pans You Can Use to Make Quiche
  1. Pie plate. Purists think quiche in a pie plate is blasphemous, but in the US, it's probably what most home cooks use. ...
  2. Cake pan. A cake pan gives quiche the straight sides purists want, along with a deep, rich layer of filling and custard. ...
  3. Springform pan. ...
  4. Tart pan. ...
  5. Brownie pan.
19 Jun 2017

Should I bake the bottom pie crust first? ›

But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

Should you poke holes in bottom of pie crust? ›

Poking holes allows steam to escape

Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.

Why is there liquid at the bottom of my quiche? ›

If you put a quiche on the top rack, then the bottom will not get enough heat and you will have a watery, soggy crust. If you put it on the bottom rack, then the filling will not set properly. The best place to bake a quiche is on the middle rack.

Is it better to use fresh or frozen spinach in quiche? ›

The fresh spinach has a bigger flavor and chewier presence in the quiche than chopped frozen spinach would. Feel free to substitute frozen, if you like. And if you want to make your own crust, you could do worse than the recipe I used for this Bacon and Leek Quiche.

Why do you put flour in quiche? ›

The flour helps absorb moisture and stabilize the entire custard while contributing even more creaminess.

How jiggly should a quiche be? ›

Baked quiche should be removed from the oven before the center is completely set. The center will jiggle slightly when cup or dish is gently shaken. Quiche will continue to “cook” after it's removed and center will firm up quickly. Over baked quiche may curdle.

How long should a quiche set after baking? ›

Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden and filling is set, 25 minutes. Allow quiche to set before serving, 5 to 10 minutes.

Should I egg wash the bottom pie crust? ›

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

How do you keep quiche moist? ›

Precook Any Toppings/Add-ins: To lower the risk of getting a soggy crust, make sure any add-ins have been browned or sautéed before adding into your egg mixture. Meats and vegetables retain a lot of water and will release it all into your quiche once baked. Sautéing helps to remove excess moisture.

What makes a quiche firm? ›

The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Is it best to blind bake pastry for quiche? ›

Tip. Yes, you should cook a quiche crust before adding the filling. This technique, called "blind baking," keeps the moist filling from turning the crust soggy as it cooks.

What is a good melting cheese for quiche? ›

Other strong cheeses that can work deliciously well in quiche include blue or bleu, Parmesan, aged cheddar and Asiago. Cheese wheels aging on shelves. Asiago, cheddar and Parmesan together along with the milder mozzarella to even out the flavors can make a great cheese blend for quiche as well as other dishes.

Do you cook vegetables before putting in quiche? ›

I prefer fresh not frozen vegetables in my quiche. Since most vegetables will not cook fully whilst submerged in custard and baked, you want to cook those vegetables at least half-way and drain off any excess liquid.

How long should quiche sit before cutting? ›

Bake the quiche, still on the baking sheet, until the edges are set but the center still jiggles just a little, 40 to 50 minutes. Let cool for at least 15 minutes. Serve warm, at room temperature, or cold.

Should I add flour to my quiche? ›

Add a little flour to the custard

The flour helps absorb moisture and stabilize the entire custard while contributing even more creaminess.

How do I make my quiche base crispy? ›

How to Avoid Soggy Crust for Quiche : Easy Quiche Recipes - YouTube

Do you oil the pan for a quiche? ›

It is not necessary to oil and/or flour a pie pan for quiche.

Should a quiche be jiggly in the middle? ›

Baked quiche should be removed from the oven before the center is completely set. The center will jiggle slightly when cup or dish is gently shaken. Quiche will continue to “cook” after it's removed and center will firm up quickly. Over baked quiche may curdle.

How long should you blind bake pastry? ›

Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small serrated knife before filling.

What happens if you don't blind bake a crust? ›

Dried Beans. If you are going to blind bake a pie crust you will need either pie weights or some dried rice/beans to weight the pie crust down while it partially bakes. If you don't do this, the pie crust will either bubble up and/or shrink on you. I've had both it happens and it's no fun!

How long should you blind bake a pastry case? ›

Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).

What is the creamiest cheese to melt? ›

American. Yeah, American is on this list, and yeah, we're calling it cheese, and it's the meltiest there ever was or will be. We don't love this one-noted, creamy cheese on everything, but if you see us making a burger or a breakfast sandwich, we'll be melting American all over it.

What cheeses do not melt in the oven? ›

But as the weather gets hotter, maybe we should take a look at some cheeses that don't melt. There's a family of semi-firm cheeses — among them, queso panela, queso fresco, paneer, halloumi, feta, cotija, ricotta and soft goat cheese — that won't melt over direct or indirect heat in your kitchen.

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