Description
This classic quiche recipe features a buttery, flaky pie crust filled with a creamy, savory custard made from eggs, whole milk, and heavy cream. Customize with your favorite cheeses and a variety of pre-cooked add-ins such as vegetables, meats, or seafood for a versatile brunch, lunch, or dinner option. With detailed make-ahead and freezing instructions, it’s ideal for both fresh baking and convenient meal prep.
Ingredients
Units
Scale
Pie Crust
- 1 unbaked Flaky Pie Crust (recommended) or All Butter Pie Crust (use only 1 crust)
Custard Filling
- 4 large eggs
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) heavy cream or heavy whipping cream
- 1/4 teaspoon salt (reduce or omit if using salty add-ins or cheese)
- 1/4 teaspoon ground black pepper
Cheese
- 1 cup (4 ounces/90g) shredded or crumbled cheese (such as feta, cheddar, goat cheese, gruyere, Swiss, or white cheddar)
Add-Ins (Choose up to 2 cups total, pre-cooked)
- Vegetables (e.g., spinach, mushrooms, peppers, onions)
- Meats/Seafood (e.g., bacon, ham, crabmeat, sausage)
Optional Toppings
- Extra cheese
- Chopped fresh herbs (such as parsley, chives, dill)
- Hollandaise sauce
- Freshly ground black pepper
Instructions
- Prepare Pie Dough: Ensure your pie dough is prepared in advance, as it needs to chill in the refrigerator for at least 2 hours. Make the dough the night before for best results.
- Roll Out and Shape Crust: On a floured surface, roll out the chilled dough into a 12-inch circle. Place it into a 9-inch pie dish, smooth out any air bubbles, fold the excess dough over the edges, and crimp or flute as desired. Chill the pie crust in the refrigerator for at least 30 minutes.
- Preheat Oven/Blind Bake Crust: While crust chills, preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or beans. Bake for 15-16 minutes until the edges are slightly browned. Remove the parchment and weights, prick the bottom with a fork, and bake for an additional 7-8 minutes until the crust is just turning golden. Remove and set aside.
- Prepare Filling: Reduce oven temperature to 350°F (177°C). In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper until fully combined (about 1 minute). Stir in up to 2 cups of your chosen add-ins and your shredded cheese.
- Fill and Bake: Pour the filling into the pre-baked crust. Bake at 350°F (177°C) for 45-55 minutes, or until the center is just about set. Shield the crust edges if they brown too quickly. Do not over-bake.
- Cool and Serve: Allow the quiche to cool for at least 15 minutes before slicing. Add optional toppings as desired, and serve warm or at room temperature.
Notes
- Pie dough can be made up to 5 days ahead and refrigerated, or frozen up to 3 months.
- You can pre-bake the crust up to 3 days ahead and store tightly covered in the refrigerator.
- To freeze baked quiche, cool completely, cover with foil, and freeze up to 3 months. Thaw and reheat at 350°F (177°C) for 20-25 minutes.
- For best flavor, use a mix of whole milk and heavy cream in the custard. Substitute 1 cup half-and-half if preferred.
- Most add-ins should be pre-cooked and patted dry before being mixed into the filling.
- Reduce salt if your cheese or add-ins are salty.
- This recipe yields great leftovers; store covered in the refrigerator up to 4 days.
- Customize with your favorite cheeses and proteins or vegetables.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 140mg