If using a store-bought crust, place it in a 9-inch pie dish and prick the bottom with a fork. Blind bake for 8–10 minutes if desired for a crisper base.
In a mixing bowl, whisk together eggs, milk or cream, salt, and pepper.
Sprinkle your desired fillings and cheese evenly into the crust.
Pour the egg mixture over the fillings, making sure everything is evenly distributed.
Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
Let the quiche cool for at least 10 minutes before slicing and serving.
Servings and timing
This quiche serves 6–8 people and takes about 15 minutes to prepare, with a baking time of 35–45 minutes. Total time is roughly 1 hour.
Variations
Make a crustless quiche for a low-carb or gluten-free version.
Swap dairy milk for non-dairy alternatives like almond or oat milk.
Use different cheeses like feta, mozzarella, or goat cheese.
Try smoked salmon and dill for a gourmet twist.
Add sun-dried tomatoes, olives, or artichokes for a Mediterranean flavor.
Use puff pastry instead of traditional pie crust for a flakier base.
Add chili flakes or hot sauce for a spicy kick.
Storage/Reheating
Storage: Store leftover quiche in an airtight container in the fridge for up to 4 days.
Reheating: Reheat slices in the oven at 350°F for 10–15 minutes, or microwave in 30-second intervals until warmed through.
Freezing: Wrap tightly and freeze for up to 2 months. Reheat from frozen or thaw overnight in the fridge before warming.
FAQs
Can I use a store-bought crust for quiche?
Yes, store-bought pie crust works perfectly and saves time. You can also use frozen or refrigerated crusts.
What’s the best cheese to use in quiche?
Swiss, Gruyère, and cheddar are all classic choices, but feel free to mix and match based on your taste.
Do I need to blind bake the crust?
Blind baking helps prevent a soggy bottom, especially when using very moist fillings. It’s optional but recommended.
Can I make quiche without a crust?
Yes, just pour the filling into a greased dish and bake as usual for a crustless, low-carb option.
How do I know when the quiche is done?
The center should be set and not jiggly. A knife inserted into the middle should come out clean.
Can I make quiche ahead of time?
Absolutely. Quiche can be made the day before and served cold or reheated before serving.
Is quiche good for meal prep?
Yes, it stores and reheats well, making it ideal for breakfasts and lunches throughout the week.
Can I freeze quiche?
Yes, baked quiche freezes well. Cool completely, wrap tightly, and freeze for up to 2 months.
What kind of milk is best for quiche?
Whole milk or a mix of milk and cream gives the richest texture, but you can use low-fat or non-dairy alternatives too.
What’s the ratio of eggs to milk for quiche?
A classic ratio is 1 egg to ½ cup of milk or cream. Adjust slightly based on filling moisture and desired texture.
Conclusion
Quiche is a timeless, savory dish that offers both elegance and simplicity. With a creamy, custard-like filling encased in a buttery crust, it’s endlessly customizable to suit any taste or occasion. Whether served at a brunch buffet, a weekday lunch, or a cozy dinner, this quiche recipe is a guaranteed favorite that you’ll come back to again and again.
Quiche is a classic savory pie made with a creamy custard of eggs and milk or cream, baked in a buttery crust with cheese and your favorite vegetables or meats. It’s versatile, satisfying, and perfect for any meal of the day.
Author:Catherine
Prep Time:15 minutes
Cook Time:35–45 minutes
Total Time:1 hour
Yield:6–8 servings
Category:Breakfast
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
1 9-inch pie crust (store-bought or homemade)
4 large eggs
1 cup milk or heavy cream (or a combination)
1 cup shredded cheese (Swiss, Gruyère, or cheddar)
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional fillings: 1/2 cup sautéed spinach, 1/2 cup mushrooms, 1/4 cup chopped onions, 1/4 cup diced tomatoes, 1/4 cup broccoli, 1 tablespoon fresh herbs
Instructions
Preheat oven to 375°F (190°C).
If using a store-bought crust, place it in a 9-inch pie dish and prick the bottom with a fork. Blind bake for 8–10 minutes if desired for a crisper crust.
In a bowl, whisk together eggs, milk or cream, salt, and pepper until smooth.
Evenly distribute your chosen fillings and shredded cheese into the crust.
Pour the egg mixture over the fillings, ensuring even distribution.
Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
Let cool for at least 10 minutes before slicing and serving. Enjoy warm, at room temperature, or cold.
Notes
Use a mix of milk and cream for a richer custard texture.Blind baking the crust helps prevent a soggy bottom.Crustless quiche is a great gluten-free or low-carb option.Mix and match fillings like vegetables, meats, and cheeses for endless variations.Freeze cooled, baked quiche tightly wrapped for up to 2 months.
