How to make a quiche using any filling of your choice!! This basic quiche recipe is the ONE and ONLY recipe that you need to make a smooth and creamy quiche. All the tips and tricks you need to know to make and serve the best quiche ever!
What is a Quiche?
A quiche is a savory custard. Made with a combination of eggs and cream or milk. It’s typically baked in a pie crust and can be made with a variety of different fillings ranging from meats, vegetables, cheeses, and seafood.
Quiches are perfect for serving as any meal. They are very common at brunches.
They are best served at room temperature. They can be served warm or cold though as well.
What is the best ratio of milk to egg for a quiche?
It’s all about measurements. The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup.
Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture. If using 4 eggs then we would use enough milk or cream to equal 2 cups.
I find depending on the amount of filling and the size of the pie pan I typically use 4-5 eggs.
In the images below you can see the measuring cup filled to 2 cups. This would be for 4 eggs. Then the rest is a combination of cream and milk to equal 2 cups of liquid total.
For 5 eggs we would need 2 and 1/2 cups total.
The best way to mix the eggs for a quiche is to use a hand mixer. This ensures that the eggs are mixed completely and ensures a smooth and creamy custard.
How do I blind bake a pie crust?
One of the first steps to making a quiche is to blind bake the pie crust. This is baking the pie crust slightly before adding the fillings and finishing the baking process.
First prepare the pie crust in the pie dish, line the inside of the pie crust with some parchment paper or foil and fill with pie weights or in my case, dried beans.
This will create weight in the dish, helping the pie crust to keep it’s shape while baking and prevent large bubbles in the crust.
It’s best not to poke holes in the pie crust when making quiche because the holes can remain and will allow the egg mixture to leak out of the crust while baking and will make the pie crust stick to the dish.
Is it necessary to blind bake the pie crust? YES! It keeps the crust flakey and not soggy.
What are the best quiche fillings?
Honestly, pretty much anything you want. Quiches work best with meats, vegetables, seafood, and cheese.
Most ingredients will need to be pre-cooked. Meats should all be pre-cooked and then patted dry. For example: bacon, sausage, ground beef, ham. All should be cooked and the grease patted off with paper towels.
Veggies should be sautéed prior to being added. After sautéing the veggies in a pan on the stovetop, pat them dry with paper towels to remove excess moisture.
Tomatoes and spinach can be added fresh to quiches. I have given a dice to small grape tomatoes and added them in, and the quiche turns out just fine.
And I always just toss in fresh spinach to my quiches and let it bake in the quiche. Of course, you can sauté the spinach before using also.
Do I use milk or cream to make a quiche?
Personally I like to use both. I use a portion of cream (maybe 1/2 a cup) and then the remainder of the liquid mixture comes from milk. I like the creaminess that comes with the use of heavy cream.
If you’re concerned about calories then by all means you can just use a 2% milk and the custard still comes out wonderful.
It’s really a preference.
Q: Can you make a quiche ahead of time?
A: Yes! You can blind bake the crust 2 days ahead of time and stored covered at room temperature. The quiche can be baked and cooled 3 days ahead of time and stored covered in the refrigerator.
Q: How do you reheat a quiche?
A: Cover the quiche with foil and bake at a low temperature of 325 for about 15 minutes, just until warmed.
Q: Can you freeze a quiche?
A: Yes! Bake the quiche and then cover completely with plastic wrap and place in a freezer bag. When ready to use, remove from the freezer, uncover from the plastic, cover with foil and bake at 350 for about 20 minutes until warmed.
Q: How do you make a crustless quiche?
A: Keep the ratios of egg to milk and cream and add fillings to an empty dish. Then pour the egg mixture over the fillings. Bake for about 45-50 minutes until the quiche is cooked through and just slightly wobbly in the very center.
Some additional quiche recipes on House of Yumm:
Some of my favorite filling combinations:
- Ham and cheddar cheese
- Spinach, sun-dried tomatoes, and crumbled goat cheese
- Crab and mushroom
How to Make a Quiche (Using Any Filling of Your Choice!)
- Prepare Crust: Preheat oven to 350 degrees. Roll pie crust out and fit into 9 inch pie dish. Trim any excess crust and flute the edges.
- Blind Bake Crust: Line the inside of the pie crust with parchment paper and fill with pie weights or beans (I use pinto beans) make sure that they are up against the sides of the pie crust. Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove from the oven and allow to cool. The crust will be golden.
- Prepare the egg mixture: add the eggs to a large measuring cup. Add the heavy cream, then add the milk, the total measurement of the eggs, cream and milk should come to 2 and 1/2 cups. Add the salt and pepper.
- Mix: use a hand mixer, or whisk vigorously, to ensure the egg and cream mixture is completely mixed.
- Add Fillings: Spread the desired fillings on the bottom of the pie crust. Pour the egg mixture on top.
- Bake: Bake the quiche at 350℉ degrees for about 45-50 minutes. The quiche will be slightly wobbly in just the center.
- Cool: Allow to cool for about 20 minutes to room temperature. Quiche can be served warm, cold, or room temperature.
- Ratio: Using 5 eggs you should have a total of 2 and 1/2 cups of liquid with the eggs, milk and cream.
- Nutrition Info: has the crust and egg included. You will need to adjust with the fillings you choose.