There’s something so comforting about a homemade quiche fresh from the oven. This Easy Quiche Recipe is one of those simple dishes I love making for breakfast, brunch, or a relaxed family meal. With a creamy, savory filling tucked into a golden crust, every slice feels both comforting and special.
I especially enjoy serving quiche when I want a meal that looks impressive without requiring complicated preparation. It is also easy to customize with your favorite vegetables, cheese, or other savory ingredients. Serve it warm or at room temperature for a delicious homemade dish everyone can enjoy.
Why You’ll Love This Recipe
- Fridge-clearing magic: You can add cooked meat or vegetables that are approaching their expiration date.
- Foolproof brunch: This easy quiche recipe for brunch looks impressive without demanding morning brainpower.
- Totally customizable: The perfect quiche recipe any flavor combination works, so meat lovers and vegetarians can both find a version they like.
- Leftovers taste excellent: A cold slice from the refrigerator makes a practical Tuesday breakfast.
- Reliable texture: Blind baking protects the crust while the milk and cream create a tender custard.
Tools You’ll Need
Nothing fancy, I promise.
- 9-inch pie dish: Glass or ceramic works well.
- Pie weights: Pie weights hold the crust down during blind baking. Dried beans work as a substitute, but you should not cook them afterward.
- Whisk: A whisk combines the eggs and dairy smoothly.
- Rolling pin: A rolling pin shapes the chilled dough.
- Parchment paper: Parchment separates the pie weights from the crust.
Ingredients
- 1 unbaked Flaky Pie Crust – A homemade quiche with flaky pie crust is superior, but if you buy a store-bought one because you are tired, I will literally never judge you.
- 4 large eggs – The glue holding this whole chaotic masterpiece together.
- 1/2 cup whole milk – Do not use skim milk, we are not on a diet today.
- 1/2 cup heavy cream – This makes the texture soft and rich instead of rubbery.
- 1/4 teaspoon salt – Skip this if your add-ins (like feta or bacon) are already salt bombs.
- 1/4 teaspoon pepper – Freshly ground if you have it.
- 1 cup shredded or crumbled cheese – Gruyere, cheddar, feta, whatever you have.
- up to 2 cups add-ins – Cooked meats, sautéed veggies. Raw veggies will make your quiche a watery swamp.
How To Make Quiche Recipe
Mix it, pour it, and pretend you did not just throw random fridge scraps into a crust and call it an elegant meal.
- Prepare pie crust: Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out. If you skip the chill time, the butter melts instantly and you will be left with a greasy puddle instead of a crust.
- Roll out the chilled pie dough: On a floured work surface, roll out the dough to a 12-inch circle, fit into a 9-inch pie dish, crimp the edges, and chill for 30 minutes. Crimp the edges however you want – if it looks a little rustic, just tell people it is an artisanal easy quiche recipe.
- Partially blind bake: Line the crust with parchment, fill with pie weights, and bake at 375°F for 15-16 minutes. Remove the weights, prick holes in the bottom, and bake 7-8 more minutes. If you forget to prick holes, the bottom will inflate like a sad balloon.
- Mix the filling: Reduce oven to 350°F. Beat the eggs, milk, cream, salt, and pepper, then whisk in the cheese and cooked add-ins.
- Bake the quiche: Pour the filling into the crust and bake for 45-55 minutes until the center is just about set. Do not over-bake it unless you want a giant egg puck; a little jiggle in the middle is totally fine.
♥ The Misfit Tips!
- Do not skip the blind bake I once poured raw egg mixture straight into a raw dough because I was lazy. The bottom crust turned to absolute mush and we practically had to eat it with straws. Blind baking is mandatory here.
- Cook your vegetables first Mushrooms and spinach hold a ridiculous amount of water. Sauté them and pat them dry, or your quiche will turn into a tragic egg soup.
- The dairy ratio matters Using all milk makes it too thin, and all heavy cream makes it weirdly dense. The half-and-half combo is the sweet spot.
Make It Yours
You can add cooked bacon, cheddar, and green onion for a classic bacon cheese quiche. You can use sautéed mushrooms and spinach for a meatless version. You can also add roasted peppers, broccoli, caramelized onions, or cooked sausage.
This homemade quiche with flaky pie crust gives you a reliable base for any combination of cooked fillings.
Perfect Pairings
These pair perfectly with whatever you can prepare in five minutes.
- A heavily dressed arugula salad cuts through a rich bacon cheese quiche.
- A giant cup of black coffee, obviously.
- Fresh fruit salad for a brighter holiday breakfast.
- Sunday mimosas when early mornings require champagne.
How to Store
❤
- Fridge: Store the covered quiche for up to four days.
- Freezer: Freeze the fully baked quiche for up to three months.
- Thaw: Thaw the quiche overnight in the refrigerator.
- Reheat: Warm the quiche in a 350°F oven for 15 to 20 minutes.
- Microwave note: Avoid the microwave because it can create rubbery eggs and a soggy crust.
- Freezing note: Tomatoes soften too much in the freezer, so use spinach, broccoli, or cooked meats instead.
Easy Quiche
This quiche recipe gives you a flaky crust, creamy egg custard, melted cheese, and a flexible filling method that rescues whatever your refrigerator holds. You can use this homemade quiche crust with bacon and cheddar for a classic bacon cheese quiche, or add vegetables for a meatless brunch. This easy quiche recipe for brunch lets you prepare a homemade quiche with flaky pie crust without complicated techniques or stressful morning work.
Ingredients
Equipment
Method
- I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
- While the crust is chilling, preheat oven to 375°F (190°C).
- Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
- Reduce oven temperature to 350°F (177°C).
- In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in the cheese and desired add-ins, and then pour into crust.
- Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving—it’s fantastic at room temperature!
- This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.