Quiche

This Basic Quiche Recipe is foolproof! Learn all that you need to know to create a smooth and creamy egg mixture that can be used with any of your favorite filling choices. Plus learn all the tips and tricks to ensure a flaky crust and some great filling options and ideas.

 

All About this Quiche Recipe

• Quiche is a savory custard that’s 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- breakfast, lunch or dinner. They also make a great brunch food. 
• They are best served at room temperature. They can be served warm or cold though as well.
• This recipe will give you the basic know how to make ANY quiche you desire, using any fillings you want!

Ingredients & Substitutions

• Pie Crust: here is a recipe for an all butter pie crust that is fool proof! This recipe is for 1 pie crust so there will be no waste. Substitute with a store-bought pie crust to save time, use either pre-made dough that is rolled out, or a frozen pie crust. Just follow the directions for which crust you are using. To make this a crustless quiche, you can opt for no crust at all and just pour the egg mixture into a prepared dish.
• Eggs: this recipe calls for large eggs, since we are measuring our eggs and milks in a ratio you could use any size you have on hand.
• Milk & Cream: use a combination of milk and cream for the best texture of the egg custard. However, you can substitute with milk of choice if needed.

How to Make Quiche

Blind Bake Pie Crust, this ensures a flaky and not soggy crust. It’s a simple step that involves preparing the pie crust in the dish, laying a sheet of parchment inside and filling with weights. This keeps the shape of the dough while it bakes. If you don’t have pie weights on hand, no worries, simply fill the inside with some dry beans. Just be sure to set those beans aside when done since you won’t be able to cook them to enjoy. But you can save them to use as weights.

Add Eggs to Measuring Cup, to get the perfect texture, it’s important to keep the ratio of your egg and milk/cream. For every 1 egg you will need 1/2 cup total of liquid. The easiest way to measure this is to crack your eggs into a measuring glass.

Pour in Milk & Cream as needed for this pie dish, 5 eggs are needed which means we need a total of 2 and 1/2 cups of liquid total of eggs + milk/cream. Then whisk together the egg mixture until completely combined, we don’t want it foamy since air bubbles will bake into the top, we want the mixture to be nice and smooth.

Pour Egg mixture over fillings in pie crust. Decide which quiche filling you want for your dish, and add up to 2 cups of filling ingredients to your pre-baked pie crust. Then pour the smooth egg mixture over the top. Bake for 45-50 minutes, the center will still be slightly wobbly. Let cool to room temperature before serving. (note: the images show using cooked bacon, cheddar cheese, and sliced green onions)

Expert Tips

• Blind Baking Crust: this ensures that you have a flaky crust. Be sure that you don’t poke holes in your crust, it’s not necessary and can leave holes that will cause your egg mixture to run when baking. If you don’t have pie weights no worries, you can simply use some dry beans.
• Ratios: 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.
• Mixing the eggs: 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. Be sure not to over mix so much that there is foam in the eggs, we want a nice smooth consistency. Any air bubble will bake into the top, to prevent that make sure your egg mixture is nice and smooth.

Fillings

• Meats: these 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.
• Vegetables: these should be sautéed in a pan on the stovetop then patted dry with paper towels to remove excess moisture. Exceptions would be tomatoes and spinach, these can be added fresh into the quiche. Some favorites include mushrooms, asparagus, green onion, kale, and peppers.
• Seafood: should be fully cooked and patted dry. Some options include crab and shrimp.
• Cheese: some favorites that work well include shredded cheddar, swiss, gruyere, feta cheese, and goat cheese.

Some of my favorite filling combinations

• Ham and cheese
• Spinach, sun-dried tomatoes, and crumbled goat cheese
• Crab and mushroom

Quiche FAQs

Some additional quiche recipes on House of Yumm

• Eggs Benedict Quiche
• Mushroom Quiche
• Bacon and Roasted Jalapeno Quiche 

This recipe was first published May 16, 2018. Updated July 2, 2021 with new images and information. Recipe remains unchanged.

Photography done by the talented @KJandCompany.co