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Quiche is a timeless French dish with a flaky, buttery crust and a creamy, custardy filling. This base recipe is highly customizable—whether you love it with bacon and cheddar, feta and spinach, or even seafood, you can tailor it to your taste.
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Cuisine: French
Prep Time: 2 hours 40 minutes
Cook Time: 1 hour 20 minutes
Total Time: 4 hours
Servings: 8
Why You’ll Love Making It
- Endlessly Customizable: This quiche recipe serves as the perfect base, allowing you to mix and match your favorite fillings—bacon, feta, cheddar, spinach, or even crab meat!
- Flaky, Buttery Crust: The homemade crust is extra flaky and rich, making this quiche feel bakery-quality.
- Rich and Creamy Filling: The combination of whole milk and heavy cream ensures a velvety smooth texture.
- Great for Any Meal: Enjoy it warm for breakfast, at room temperature for brunch, or chilled for an easy make-ahead meal.
- Perfect for Leftovers: Tastes even better the next day!
Ingredients
- 1 unbaked Flaky Pie Crust – Homemade or store-bought. If homemade, chill it for at least 2 hours before rolling it out.
- 4 large eggs – Room temperature for a smoother blend.
- ½ cup whole milk – Keeps the texture light but creamy.
- ½ cup heavy cream or heavy whipping cream – Adds richness.
- ¼ teaspoon salt – Enhances flavor.
- ¼ teaspoon black pepper – Balances the custard’s taste.
- 1 cup shredded or crumbled cheese – Feta, cheddar, goat cheese, or gruyere work great.
- Up to 2 cups add-ins – Such as cooked bacon, ham, spinach, caramelized onions, mushrooms, tomatoes, or crab.
Optional Toppings
- Extra shredded cheese
- Chopped fresh herbs (parsley, chives, basil)
- Hollandaise sauce
- Freshly ground black pepper
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Instructions
Step 1: Prepare the Pie Dough
If you’re making homemade dough, ensure it’s prepared and chilled for at least two hours before rolling it out. On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the edges without stretching. Crimp or flute the edges for a decorative finish. Place the pie dish in the refrigerator and let the dough chill for at least 30 minutes to prevent shrinking during baking. If you’re making it ahead, you can store the shaped crust in the fridge for up to five days, covered with plastic wrap.
Step 2: Blind Bake the Crust
Preheat your oven to 375°F (190°C). Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up. Bake for 15-16 minutes, until the edges start to brown. Remove the crust from the oven, carefully lift out the parchment paper and weights, and prick the bottom of the crust with a fork. Return it to the oven and bake for another 7-8 minutes until the bottom starts to brown. Remove from the oven and set aside. The crust can still be slightly warm when you add the filling. If making ahead, you can store the pre-baked crust for up to three days, tightly covered in the refrigerator.
Step 3: Make the Quiche Filling
Reduce the oven temperature to 350°F (177°C). In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, and pepper until smooth and fully combined. This should take about a minute. Stir in the shredded or crumbled cheese of your choice, along with any add-ins such as cooked bacon, ham, sautéed vegetables, or seafood. Make sure all ingredients are evenly distributed in the mixture before pouring.
Step 4: Assemble and Bake the Quiche
Pour the prepared filling into the pre-baked pie crust, ensuring an even distribution of the cheese and mix-ins. Carefully transfer the quiche to the oven and bake for 45-55 minutes. The center should be just set but still have a slight jiggle when gently shaken. If the edges of the crust start to brown too quickly, use a pie crust shield or cover the edges with foil to prevent burning.
Step 5: Cool and Serve
Once baked, remove the quiche from the oven and let it cool for at least 15 minutes before slicing. This resting period allows the filling to set fully and makes slicing easier. Serve warm, at room temperature, or even chilled, depending on your preference. Leftovers can be covered and stored in the refrigerator for up to four days. Simply reheat slices in the oven at 300°F (150°C) for about 10 minutes or enjoy cold.
FAQs
Can I make this quiche crustless?
Yes! If you prefer a lighter option or need a gluten-free alternative, you can skip the crust. Simply grease a 9-inch pie dish, pour in the filling, and bake at 350°F (177°C) for 35-40 minutes until the center is just set.
How do I prevent my quiche from turning out watery?
To avoid excess moisture, always pre-cook any vegetables before adding them to the filling—this helps remove water that could make the quiche runny. Using a proper dairy ratio is also key; a mix of whole milk and heavy cream ensures a firm yet creamy texture. Lastly, letting the quiche rest for at least 15 minutes after baking helps it fully set before slicing.
