This is the best quiche recipe! A rich and creamy egg filling is baked in a buttery homemade pie crust for a delicious quiche perfect for a fancy brunch or dinner. Learn how to make quiche with your favorite combination of vegetables, meats and cheeses.
Quiche is a delicious and easy dish to make as part of a special breakfast or brunch. This is the best quiche recipe!
A rich and creamy egg filling is baked in a buttery homemade pie crust for a delicious quiche perfect for any occasion. Serve it with a hearty green salad (like this kale salad) and some crusty bread!
In this post, you will learn how to make quiche using your favorite combination of vegetables, meats and cheeses. This is a very adaptable recipe in terms of what can be added!
Quiche Recipe: Ingredients & Substitutions
- Pie crust. I use half of this all-butter pie crust recipe. You can substitute your favorite crust or use store-bought if desired.
- Onion Any variety of onions works well. I choose a sweet white onion, but red, yellow, etc. all taste delicious. You can use ¼ teaspoon onion powder instead if you have family members who don’t prefer onion.
- Minced garlic. Fresh or jarred minced garlic is what is what I recommend, however you can replace it with ½ teaspoon garlic powder.
- Olive oil. If using meat like bacon or sausage, you will not need olive oil. If just making a vegetable quiche, use olive oil, canola oil, avocado oil or butter to cook the vegetables.
- Heavy cream. You can use half and half or whole milk in place of heavy cream, if desired.
- Sharp Cheddar Cheese. Use your favorite cheese if you’d like. Colby jack, pepper jack, mozzarella, etc. are all great choices.
- Smoked paprika. Any variety of paprika works great.
- Add-ins. You can use just about any kind of vegetable in this quiche recipe. Some suggestions include: bell peppers, broccoli, zucchini, spinach, carrots, tomatoes, etc. If using spinach I recommend using 1 cup finely diced, not 2 or 3.
How to Make Quiche
Let’s walk through how to make quiche together step-by-step, and don’t forget to watch the video.
If you’re making your own pie crust, remember it must chill in the refrigerator for one hour before rolling it and using it in this recipe. So prepare accordingly.
Par-bake the pie crust.
The first step in this recipe is to par-bake the pie crust, since it takes longer to cook than the quiche filling.
Make sure to use parchment paper or aluminum foil filled with pie weights, dried beans, or rice when you bake the crust so it doesn’t shrink or lose it’s shape.
Make the quiche filling
Quiche with meat. While the crust is baking, make the filling. If using meat (like bacon or sausage), you will not need olive oil, simply cook the meat with the onions and garlic until it’s just starting to brown, then add the vegetables and cook until they are soft.
Note. spinach needs to be added towards the very end of cooking when the bacon is mostly browned since it cooks very fast.
Vegetable quiche. If you are using only vegetables, cook the onions, garlic, and vegetables in olive oil until they are soft.
Set the mixture aside to cool slightly.
While the cooked vegetable mixture is cooling, whisk together the eggs, spices and heavy cream.
Then, add the cheese and vegetable mixture and stir to combine.
Once the crust has baked for 20 minutes, remove it from the oven and reduce the oven temperature to 350 degrees F.
Then, pour the quiche filling carefully inside. Cover the outer crust with a pie crust shield (or make one out of foil), and bake for an additional 35-45 minutes.
The quiche will “puff” up in the oven (as pictured below) but it will deflate as it cools. Once it puffs that’s an indicator that it is almost finished cooking.
You’ll know when the quiche is done because it will jiggle only very slightly and the top will relatively firm when pressed.
Cool & Serve
Let cool for at least 30 minutes before serving sightly warm.
- Serve with a side of these crispy oven roasted potatoes!
- Make this no knead bread for a crusty comforting side dish.
- Serve this frittata recipe with some roasted potatoes, hash browns, or roasted sweet potatoes!
- Make some homemade cinnamon rolls for a sweet/savory combo.
- Banana bread or zucchini bread are a great addition to your breakfast.
- Try serving it with a cup of coffee and some cinnamon scones or chocolate scones.
Store
Store leftover quiche in an airtight container in the refrigerator for up to 5 days.
Freeze
You can either freeze individual slices of this quiche recipe, or freeze the entire quiche.
1. Entire quiche. Make the quiche and let it cool to room temperature. Then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight and then heat in the oven set to warm until heated through.
2. Freeze individual slices. If you have a few leftover slices of this breakfast quiche that you’d like to freeze, place them on a baking sheet and put them in the freezer to flash-freeze. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours and warm in the microwave or in the oven set to warm.
Recipe FAQs
Should I pre-bake crust for quiche?
Yes. This recipe calls for baking the crust with pie weights for 20 minutes before adding the filling and baking longer. This is because the crust takes longer to bake than the filling.
What is the secret to a good quiche?
I personally think the spices (smoked paprika) and heavy cream (so decadent) are what make this quiche special.
Can I use milk instead of heavy cream for quiche?
I don’t recommend using milk in this recipe. Half and half works well, but the fat content is important. If you must use milk, use whole milk.
