The Best Quiche Recipe

From the flaky pie crust to the creamy egg filling, to the savory and cheesy fillings of your choice, this is the best quiche recipe.

While everyone loves Hash Brown Breakfast Casserole and Spinach Strata, the quiche is the quintessential brunch recipe. And it is easy to see why!

From the creamy, fluffy egg custard to the flaky, buttery pie crust, to the hearty fillings, a quiche features the perfect contrast in textures and is full of incredible flavor.

While Quiche Lorraine may be the first quiche recipe to become popular in America, the options for quiche fillings are endless. And this recipe for quiche, the filling is up to you, making a perfect quiche just the way you like!

Key Ingredients

While Quiche can be prepared using a variety of different flavors and fillings, all quiche recipes start with three essential things.

• Pie Crust: For the pie crust, you can use a homemade pie crust, refrigerated pie crust sheets, or a pre-made deep dish frozen pie crust.
• Egg Custard: The egg custard is made with a combination of eggs, cream, and seasonings. This is not the time to use low-fat milk, but you can use half-and-half or whole milk in place of heavy cream with fabulous results.
• The Filling: The ideas for flavors for quiches are endless and below are some of my favorite combinations. To select the best filling for quiches you should keep a few things in mind. Limit filling choices to a total of 2 cups total volume, as this ensures there is enough room in the pastry crust for egg mixture and fillings without bubbling over.

Quiche Filling Options

• Ham and Cheddar Use 1 cup of chopped cooked ham and 1 cup of sharp cheddar cheese in the filling. This is a great time to use leftover Instant Pot Ham or Baked Ham.
• Mushroom and Asparagus  Add ⅔ cup of sauteed mushrooms, ⅓ cup blanched asparagus tips, and ⅓-1/2 cup of shredded cheese to the pie crust before adding the egg mixture.
• Sausage and Cheese: For the add-ins, use 1 cup browned breakfast sausage and 1 cup cheddar or Swiss cheese.
• Spinach: Add ½ cup defrosted and drained chopped frozen spinach (or 4 cups fresh spinach sauteed and drained of excess moisture), along with ½ cup to 1 cup Swiss cheese to the pie crust before adding the egg mixture.
• Olive and Feta: For the filling, use ¼ cup chopped Kalamative olives, ¼ cup chopped roasted red peppers, and ¼ cup crumbled feta cheese. 
• Quiche Lorraine: Grab the recipe for Quiche Lorraine that is made with caramelized onions, Swiss Cheese, and bacon.
• Note on Adding Vegetables: It is best to saute or blanch vegetables before adding them to a quiche filling. Pre-cooking the vegetables helps to rid the veggies of extra moisture which can make your quiche crust soggy and your filling bland.

How to Make Quiche

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Step One: Prepare Pie Crust. You can begin this recipe for quiche with homemade pie crust, refrigerated pie crust, or frozen pie crust. Regardless of the time of pie crust you use, the crust needs to be prebaked to keep the bottom from becoming soggy and to ensure the pie crust cooks through.

• When using refrigerated pie crust sheets or a homemade pie crust: cover the crust with parchment paper and fill it with dried beans or pie weights. Bake for 15 minutes. Remove the pie weights and continue baking until the bottom crust is golden, 5 to 10 minutes more. Let cool slightly.
• For a frozen pie crust: there is no need to use pie weights or dried beans, simply bake from frozen for 10 minutes and then cool slightly.

Step Two: Prepare Eggs. To prepare the egg and cream mixture, whisk together the eggs with the milk and seasonings. Set this mixture aside to pour over the baked pie crust after adding the fillings of your choice.

Step Three: Assemble the Quiche. Sprinkle the toppings of your choice over the prepared pie crust and then pour the egg mixture over the filling. Be sure to gently tap the pie plate on the counter to remove any air bubbles from the egg mixture.

Step Four: Bake Quiche. Bake the quiche until the eggs are just about set, but a still have some wiggle in the center. This translates to a filling that is creamy and silky, not rubbery and tough. To prevent your crust from over-browning, check on the quiche after 25 minutes of baking to determine if the crust is browning too much. At this point, you can use a pie crust shield or a foil to shield your crust from further browning if needed.

Serving Suggestions

It is best to allow the quiche to cool for at least 15 minutes before cutting. Just like lasagna, this helps keep the slices intact. Serve warm or at room temperature.

Pair this quiche with Blueberry Coffee Cake and Candied Maple Bacon for a delicious brunch. Alternatively, serve quiche with a Copycat Panera Greek Salad or Holiday Salad for a light, yet filling dinner.

How to Store & Reheat Quiche

• Refrigerate: Once your quiche is baked and cooled, wrap well in plastic wrap and then foil to seal out moisture and store in the refrigerator for up to 4 days. Reheat in a 250-degree F oven for 20 minutes or serve cold if desired. Microwaving leftover quiche may result in tough eggs and a soggy crust so is not the preferred reheating method.
• Freeze: Bake as directed and cool completely. Place the cooled quiche into the freezer and freeze until solid. Once frozen, wrap the quiche in foil and place it in a plastic freezer bag, removing air before sealing. To reheat, remove from the freezer bag and remove foil. Bake at 350 degrees F for 20-25 minutes, or until just warmed through.

More Favorite Brunch Recipes

• Easy Overnight French Toast Casserole
• Easy Hashbrown Breakfast Casserole
• Instant Pot Breakfast Casserole
• Maple Candied Bacon
• Asparagus Frittata
• Spinach Frittata

If you tried this recipe for Quiche, I would love for you to leave a comment and review below.

This recipe was originally shared in 2019 but updated in 2022 with a few new tips.