Classic Quiche Recipe

There’s just something undeniably comforting about a slice of homemade quiche. This classic quiche recipe is the definition of a kitchen superstar—simple to make, endlessly customizable, and downright delicious. With a flaky, golden pie crust and a creamy, savory filling, it’s the answer to busy weeknights when you want something special without fuss. Whether served warm from the oven or at room temperature alongside a crisp salad, quiche is a crowd-pleaser that fits every season and occasion.

Why You’ll Love This Recipe

• Super Easy, Seriously Delicious: From the buttery crust to the cheesy, custardy filling, every bite is heaven—and you don’t need fancy skills to pull it off.
• Perfect for Make-Ahead Meals: Quiche holds up beautifully in the fridge, making it a life-saver for meal prep or unexpected guests.
• Versatile and Customizable: Feel like bacon and cheddar? Done. Prefer feta and spinach? Absolutely. The mix-ins are up to you.
• Restaurant-Quality Results at Home: Skip the brunch crowds—this recipe delivers that golden, tender, wow-worthy quiche you crave, right in your kitchen.

Ingredients You’ll Need

Gather a handful of fresh, everyday ingredients and you’re set. Here’s what makes this quiche recipe shine:

• Pie Crust – Use a homemade Flaky or All-Butter Pie Crust for irresistible texture and flavor. Store-bought works in a pinch but homemade is worth those extra five minutes.
• Eggs – The star of the show, creating a silky, rich custard base. Fresh, large eggs recommended.
• Whole Milk and Heavy Cream – This combo delivers a creamy filling that sets just right. If you want to lighten it, half-and-half is a great substitute.
• Salt & Pepper – Just enough to enhance every flavor, but not overpower. Adjust especially if your fillings are salty.
• Cheese – Shredded or crumbled; think cheddar for sharpness, feta or goat for tang, or gruyere for a touch of luxury.
• Add-Ins – Here’s where you get creative! Anything goes: sautéed veggies, cooked ham, crispy bacon, fresh herbs, or even seafood. Just make sure they’re pre-cooked and not watery; patting them dry is key!
• Optional Toppings – More cheese, a shower of chopped herbs, rich hollandaise, or extra pepper for a finishing touch.

Tip: Add-ins should always be pre-cooked and patted dry to avoid a watery quiche.

Variations

There’s an irresistible version of quiche for every craving and every fridge situation. Some ideas to inspire you:

• Seafood Sensation: Crab, Old Bay, and gruyere make for a sophisticated twist (add a dash of hot sauce for zing).
• Hearty Brunch: Bacon, white cheddar, and scallions bring out that breakfast-for-dinner joy.
• Vegetarian Delight: Sautéed spinach, earthy mushrooms, and tangy feta keep it fresh and colorful.
• Ham & Swiss: Classic, simple, and pure comfort.
• Spice It Up: Throw in a pinch of chili flakes or hot sauce into the egg mixture for gentle warmth.

No ham? Try smoked salmon. Out of cheddar? Gruyere or Swiss are fantastic swaps. Use what you love or need to use up!

How to Make the Classic Quiche

Step 1: Prep the Pie Crust

Start with a well-chilled dough—make it ahead and keep it in the fridge, or go for store-bought if time is tight. Roll the dough into a 12-inch circle, fit it into a 9-inch pie dish, and create a pretty edge. Chill again to keep that crust tender and flaky.

Step 2: Blind Bake the Crust

For a crisp bottom, blind-bake: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F until the edges start to brown. Remove weights, prick with a fork, and bake a few more minutes. Don’t skip this step—it’s the secret to no soggy bottoms!

Step 3: Make the Filling

Beat together eggs, milk, cream, salt, and pepper until frothy. Stir in cheese and your favorite add-ins (remember, pre-cooked and dry is key). Pour everything into the still-warm crust for the best texture.

Step 4: Bake to Perfection

Reduce the oven to 350°F. Bake until the center barely jiggles and the edges are lightly golden—about 45 to 55 minutes. Trust your eyes, not just the timer. Use a pie shield if needed to keep the crust from getting too dark.

Step 5: Rest and Serve

Let your quiche cool for at least 15 minutes. This lets it finish setting and makes slicing effortless. Top with herbs, extra cheese, or whatever you love. Serve warm or at room temp—the flavors sing either way!

this Recipe

Pro Tips for Making the Recipe

• Blind Bake the Crust: Always! This step prevents sogginess and gives that perfect crisp edge.
• Cool Add-Ins: If you’re adding sautéed veggies or meats, let them cool slightly before mixing into the eggs.
• Don’t Over-Bake: Quiche should have a slight wobble in the center when you pull it from the oven; it’ll keep setting as it cools.
• Customize the Crust: Got time? Brush the edges with a little beaten egg for a gorgeous golden color.
• Pie Crust Shield: A simple piece of foil can keep your edges pretty if you don’t have a shield.

If you’re short on time, go for mini quiches in a muffin tin for quicker baking and easy grab-and-go portions.

How to Serve

Quiche is a standalone star, but pairing it up makes every meal feel special.

• Classic Side Salad: Peppery arugula or mixed greens with a zippy vinaigrette cut the richness just right.
• Brunch Spread: Fresh fruit, roasted potatoes, and warm bread round out the table.
• Anytime Snack: Wrap a cool slice in parchment for lunchboxes or picnics.
• Fancy Finish: A drizzle of hollandaise or scattering of fresh chives takes it over the top.

Serve at room temperature for potlucks, or gently warm for brunch. It even shines cold, straight from the fridge!

Make Ahead and Storage

Storing Leftovers

Cover tightly and refrigerate your quiche for up to 4 days. The flavors deepen as it sits—some say it’s even better on day two!

Freezing

To freeze, let the quiche cool completely, wrap tightly in foil, and stash away for up to 3 months. Thaw overnight in the fridge or on the counter.

Reheating

Warm slices in a 350°F oven for 15-20 minutes, or microwave on low until heated through. For a whole quiche, bake directly from frozen at 350°F for about 20-25 minutes, uncovered.

FAQs

How do I prevent my quiche from turning out watery?
The key is pre-cooking (and patting dry) any veggies or proteins before mixing them in. Avoid using too much milk or cream, and always blind-bake your crust to keep moisture at bay.

Can I make quiche ahead of time?
Absolutely! Quiche is a champion of make-ahead meals. You can bake it a day or two in advance and refrigerate; just bring it to room temperature or reheat before serving. Even the crust alone can be prepped and refrigerated or frozen until needed.

What’s the best cheese for quiche?
Use cheeses that melt well and offer flavor. Cheddar, gruyere, feta, and goat cheese are all excellent choices. Mixing a sharp cheese with a creamy one can really elevate the taste.

Is quiche gluten-free?
The filling itself is gluten-free, but you’ll need a gluten-free crust for a completely gluten-free quiche. Fortunately, there are many great gluten-free pie crust recipes and pre-made options available.

Final Thoughts

Quiche is one of those magical dishes that turns a handful of humble ingredients into an unforgettable meal. It’s easy, endlessly adaptable, and always welcome at the table. Whether you’re cooking for your family on a hectic weeknight, prepping for the week ahead, or inviting friends over for brunch, this classic quiche offers flexibility and pure deliciousness. Give it a try with your favorite add-ins—you just might find yourself making it again and again!

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