Introduction

Quiche is a versatile and delicious dish perfect for breakfast, brunch, or a light dinner. This easy quiche recipe features a flaky pie crust filled with a creamy egg custard and your choice of cheese and add-ins. It’s simple to customize and always a crowd-pleaser.

This image shows a slice of savory quiche with two layers on a white pie dish, resting on a white marbled surface. The thick crust layer is golden brown with a soft, flaky texture and raised edges forming a border around the filling. The top layer is a creamy yellow egg mix, dotted with small green pieces of herbs or vegetables and scattered bits of browned meat, some white grated cheese shreds, and black pepper flakes giving a speckled look. The quiche slice is slightly pulled out, revealing the smooth texture of the inner filling and the crust’s thickness. In the background, there is a faintly visible pink-white dish holding a light-colored sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 unbaked Flaky Pie Crust or All Butter Pie Crust
4 large eggs
1/2 cup (120ml) whole milk
1/2 cup (120ml) heavy cream or heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces / 90g) shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
Up to 2 cups add-ins (vegetables, meats, herbs — see recipe note)
Optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, freshly ground pepper

Instructions

Step 1: Prepare your pie crust. For best results, make the pie dough the night before so it can chill in the refrigerator for at least 2 hours before rolling out.
Step 2: On a floured surface, roll out the chilled dough into a 12-inch circle. Carefully place it in a 9-inch pie dish and tuck it in smoothly. Fold excess dough over the edges to create a rim, then crimp or flute the edges. Chill the crust in the refrigerator for at least 30 minutes.
Step 3: Preheat your oven to 375°F (190°C).
Step 4: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake until edges start to brown, about 15-16 minutes. Remove the weights and parchment carefully, prick the bottom crust with a fork, and bake another 7-8 minutes until the bottom just begins to brown. Remove from oven and set aside.
Step 5: Reduce oven temperature to 350°F (177°C).
Step 6: In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper until fully combined. Stir in your cheese and chosen add-ins.
Step 7: Pour the filling into the prepared crust and bake for 45-55 minutes, until the center is just about set. Use a pie crust shield if needed to prevent edges from over-browning. Let cool for 15 minutes before serving.
Step 8: Optionally top with extra cheese, herbs, hollandaise sauce, or pepper. The quiche is also excellent served at room temperature.

Tips & Variations

Blind bake the crust up to 3 days in advance to save time on the day of baking.
Try different cheese combinations such as gruyere with caramelized onions, or cheddar with cooked bacon for varied flavors.
Use fresh or sautéed vegetables like spinach, mushrooms, or bell peppers as flavorful add-ins.
For a richer texture, substitute part of the milk with more heavy cream or crème fraîche.

Storage

Store leftover quiche tightly covered in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. Quiche also tastes great cold or at room temperature, making it perfect for make-ahead meals and picnics.

How to Serve

A golden brown pie with a thick, flaky crust crimped around the edges sits in a clear glass pie dish. Inside, the top layer is a creamy, yellow egg mixture with visible green spinach leaves and light pink cubes of ham evenly spread throughout. The surface has melted, slightly browned cheese speckled with small bits of grated cheese and black pepper, adding texture and visual interest. To the left, a white bowl holds a smooth yellow sauce with black pepper sprinkled on top and a detailed silver spoon resting inside. The scene is set on a white marbled surface with a folded colorful cloth showing in the bottom left corner, and a partial view of another piece of the pie on a white plate to the upper right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust?

Yes, store-bought crust works well and saves time. Just be sure to partially blind bake it to prevent sogginess.

How do I know when the quiche is done baking?

The quiche is ready when the center is just set but still slightly jiggly. It will firm up as it cools, so avoid over-baking to keep it creamy.