How to Make the Perfect Quiche?

How to Make the Perfect Quiche?

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.

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.

This may seem like strange advice. In fact, in an article about quiche-making mistakes here at Tasting Table, five of the 14 points involved the crust. So here’s how to make a “perfect” quiche crust: Mix a special dough called pâte brisée, chill it, roll it, chill it again, shape it into your pan, chill it once more, fill it with weights and par-bake it (aka blind baking), then brush it with egg and bake it some more.

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.

Quinche Recipe


For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3-4 tablespoons ice water

For the Filling:

  • 1 tablespoon olive oil or butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup vegetables (e.g., spinach, mushrooms, bell peppers), chopped
  • 1 cup cooked meat (e.g., bacon, ham, chicken), chopped (optional)
  • 1 1/2 cups grated cheese (e.g., Gruyère, cheddar, Swiss)
  • 4 large eggs
  • 1 1/2 cups half-and-half or heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional)
Pie Crust
                                                     Pie Crust

This quiche recipe requires:

  1. 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!
  2. 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.
  3. 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.
  4. 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.


Prepare the Crust:
Prepare the Crust:
  1. Prepare the Crust:
    • In a large bowl, whisk together the flour and salt.
    • Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
    • Gradually add ice water, one tablespoon at a time, until the dough comes together.
    • Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
    • Preheat the oven to 375°F (190°C).
    • Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.
    • Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans.
    • Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 10 minutes, or until the crust is lightly golden. Set aside to cool slightly.
  1. Prepare the Filling:
    • In a large skillet, heat the olive oil or butter over medium heat.
    • Add the chopped onion and cook until softened, about 5 minutes.
    • Add the garlic and cook for another 1 minute.
    • Add the vegetables and cook until tender. If using meat, add it and cook until heated through.
    • Remove from heat and let cool slightly.
  2. Assemble the Quiche:
    • In a large bowl, whisk together the eggs, half-and-half (or heavy cream), salt, pepper, and nutmeg.
    • Spread the cooked vegetable and meat mixture evenly over the bottom of the pre-baked crust.
    • Sprinkle the grated cheese on top of the vegetable and meat mixture.
    • Pour the egg mixture over the cheese and vegetables.
30_40 min
                                                          30_40 min
  1. Bake the Quiche:
    • Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
    • Let the quiche cool for at least 10 minutes before slicing and serving.

What is quiche? Quiche is a savory tart consisting of a pastry crust filled with a mixture of eggs, cream, cheese, and various ingredients such as vegetables, meats, and seafood. It’s a versatile dish that can be served hot or cold.

2. Can I use a store-bought crust for quiche? Yes, you can use a store-bought crust to save time. Simply follow the package instructions for pre-baking before adding the filling.

3. What type of cheese is best for quiche? Common cheeses used in quiche include Gruyère, cheddar, Swiss, and feta. The choice of cheese depends on your preference and the other ingredients in the quiche.

4. Can I make a crustless quiche? Yes, a crustless quiche is a lighter option. Simply skip the crust step and pour the filling directly into a greased pie dish or baking dish.

5. How do I prevent a soggy bottom crust? To prevent a soggy bottom crust, blind bake the crust before adding the filling. This involves pre-baking the crust with pie weights or dried beans to set it before adding the wet filling.

6. How long does quiche last in the refrigerator? Quiche can be stored in the refrigerator for 3-4 days. Make sure it is covered or stored in an airtight container to keep it fresh.

7. Can I freeze quiche? Yes, quiche can be frozen. Bake the quiche and let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F (175°C) until heated through.

8. What can I add to my quiche? Quiche can be customized with a variety of ingredients, including:

  • Vegetables: spinach, mushrooms, bell peppers, onions, tomatoes, zucchini
  • Meats: bacon, ham, sausage, chicken
  • Seafood: smoked salmon, shrimp, crab
  • Herbs and spices: parsley, thyme, chives, dill, nutmeg

9. How do I know when the quiche is done? The quiche is done when the center is set and no longer jiggles when gently shaken. The top should be golden brown. You can also insert a knife into the center; it should come out clean.

10. Can I make quiche ahead of time? Yes, quiche can be made ahead of time. You can bake it the day before and reheat it in the oven at 350°F (175°C) for about 15-20 minutes before serving.

Conclusion: The Versatile Delight of Quiche

Quiche, a classic dish with French origins, has become a beloved staple in many kitchens worldwide. Its versatility makes it suitable for any meal, whether it’s a hearty breakfast, a light lunch, or an elegant dinner. The beauty of quiche lies in its simplicity and adaptability, allowing for endless variations to suit different tastes and dietary preferences.

The foundation of a great quiche is its crust, which can be homemade for a touch of personal craftsmanship or store-bought for convenience. Blind baking the crust ensures it stays crisp and avoids the dreaded soggy bottom. The filling, a luscious mixture of eggs and cream, acts as a blank canvas, ready to embrace an array of ingredients. From the richness of Gruyère cheese to the vibrant flavors of spinach and mushrooms, the combinations are limitless. Meat lovers can indulge in quiche Lorraine with bacon or ham, while vegetarians might prefer a mix of fresh vegetables and herbs.

Quiche is not only delicious but also practical. It can be prepared ahead of time, stored in the refrigerator, and reheated, making it perfect for meal planning. Its ability to be served hot or cold adds to its convenience, fitting seamlessly into busy lifestyles. Moreover, quiche freezes well, ensuring that a satisfying meal is always within reach.

Nutritionally, quiche offers a balanced meal with proteins from eggs and cheese, and vitamins and minerals from the added vegetables and meats. By adjusting the ingredients, it can cater to specific dietary needs, such as gluten-free or low-carb diets.

In conclusion, quiche embodies culinary flexibility and ease, making it a go-to dish for both novice cooks and experienced chefs. Its potential for customization invites creativity, and its timeless appeal ensures it remains a favorite across generations. Whether enjoyed at a sophisticated brunch or a casual family gathering, quiche continues to delight with its rich flavors and comforting textures, solidifying its place as a quintessential dish in the world of gastronomy.

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