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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
Yes! You can blind bake the crust 2 days ahead of time and stored covered at room temperature. Bake and cool the quiche up to 3 days ahead of time and stored covered in the refrigerator.
Cover with foil and bake at a low temperature of 325 for about 15 minutes, just until warmed.
Yes! Bake, then allow to cool completely, cover with plastic wrap and place in a freezer bag. Or wrap in two layers of foil. 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.
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 45-50 minutes until the quiche is cooked through and just slightly wobbly in the very center.
Whole milk creates a nice texture to your quiche, but doing a combination of heavy cream and milk increases the fat content and creates a slightly richer texture.
Some additional quiche recipes on House of Yumm
Basic Quiche Recipe (Using Any Filling of Your Choice!)
Ingredients
Instructions
- 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 (600 ml). 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.
Video
Equipment
Notes
- Ratio: For every 1 egg there should be a total of 1/2 cup (120 ml) of liquid of egg + milk/cream. Using 5 eggs you should have a total of 2 and 1/2 cups (600 ml) of liquid with the eggs, milk and cream.
- Milk & Cream: using this combination will give the best texture, if needed you can use just milk.
- Fillings: Add up to 2 cups of fillings. Meats: should all be pre-cooked and patted dry. Vegetables: should be sautéed and patted dry to remove excess moisture. Tomatoes and spinach can be added fresh to quiches, there is no need to cook either of these before adding in.
- Cheese: Add up to 1 cup. Some options include cheddar, feta, goat cheese, Swiss, or Guyere.
- Nutrition Info: has the crust and egg included. You will need to adjust with the fillings you choose.
- Make Ahead Instructions: blind bake the crust up to 2 days ahead of time and store covered at room temperature. The quiche can be baked and cooled 3 days ahead of time and stored covered in the refrigerator.
- Freezing: Bake according to directions, allow to cool completely, then cover completely with plastic wrap and place in a freezer bag for up to 3 months. 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.
- Reheating: Cover with foil and bake at a low temperature of 325 for about 15 minutes, just until warmed.
- Crustless: 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 cooked through and just slightly wobbly in the very center.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Do I use a deep dish or regular pie plate?
This has always confused me. It seems like I always have filling left over. Anxious to try this for an upcoming potluck…
Hi Stephanie! Typically I use a regular pie dish, 9 and 1/2 inch glass pie dish. I have either a pyrex or anchor. And you know, sometimes I have a little extra and sometimes a little less. I imagine it has to do with how I lay my pie crust and how well I blind bake, if my crust slouches a bit on the sides. But this amount is usually spot on for the size dish I have. If you need to cut back an egg just make sure you cut out the milk or cream also so that your ratio is still consistent!
Question…I have light cream. Can I use it for the entire 2 1/2 cups or do I need to use milk? Also, what would be a good measurement for the filling? Thank you for the egg/milk,cream ratios. Very helpful.
Hi Joan! You can absolutely use cream for the filling. It will be amazing! And I admit I always kind of eyeball my amount of filling. I like it to fill the bottom of my pie dish. If I were to give an estimate, maybe between 1/2-3/4 cups of filling.
I really came here to get the egg/cream/milk ratio and discovered this great recipe.
I’d love to give it five stars but there’s one tiny detail missing, granted it was my mistake but we do look to recipes to help us not make mistakes ?
This is the first time I blind baked. My pate brisee is amazing but it is true that my bottom is gummy rather than flaky. I decided to give it a try.
Tip to bakers making this:
Either flip the edge of the dough over the rim of your quiche pan to hold it up
or totally fill it with beans all the way to the top of the sides.
The weights not only stop that hot air pillow from pushing up, but it also holds up your walls!
The sides of my blind Bake wrinkled down a bit so they were slightly below the rim of the pan.
It’s filled and in the oven now.
I’ll hashtag photos on Instagram and cross my fingers.
I forgot to mention… I couldn’t decide which filing to make so
I divided the quiche into two with a little dividing wall. One side was potato leek Cheddar and the lithe side is mushroom shallot truffle
Fingers crossed!
Hi, can you use filo pastry base with this recipie ?
hi wow what a well set out recipe and by gosh did enjoy this for meals at home and for pack up for work I will always to what your recipe is thanks
Making this vegetarian style and crustless tomorrow. I’m on the keto diet, so not much to choose from food wise, lol!. Making several pans to freeze fot the future. Ty, for posting..
Love your suggestions. I have made quiche for years. This is great advice for cooks making it for the first time. Almost 40 years ago I saw a recipe for quiche made with shredded potato crust and I have been making it that way ever since. Everyone that has eaten my quiche has absolutely loved it. For a 9 inch pie pan I shred about 3 cups of Yukon gold potatoes, rinse and dry well and in a mixing bowl add 1/4 cup of all purpose flour, 1 large egg, salt and pepper. Mix well and spread into an even layer of pie pan that has been sprayed with no stick or smear a coating of butter. Bake at 375° for 10 minutes and brush with melted butter and bake an additional 5 to 7 minutes making sure the edges don’t get too brown. Remove from oven and cool slightly and fill and bake as you would a pie with pasrty crust.
This was the first time I’ve tried making a quiche using the egg/cream ratio as suggested. I think it was a little underdone even though it looked fine. My oven temp is a little wonky and I’m still trying to get used to it. The only issue I had was related to the store brand refrigerated pie crust. It shrank up a LOT during the blind bake (?) even though I let it set out to room temperature before putting it in the pie plate. So, with that much shrinkage, I had quite a bit of the egg/cream mixture spill over the edges. So, next time I will either get the frozen crust or try a crustless. But I love crust!! For filling, I used mozzarella cheese, bacon, spinach and mushrooms. Might have been a little too “busy” but it’s good and will feed me for most of the week 🙂
Hi Andrea! Usually for pie crust you want to let it come to room temperature before you unroll it and place it inside the pan, but once you do that make sure to set it again in the fridge so the butter can firm up again. That’s probably why the crust shrunk so much during baking. The crust should be cold when placed in the oven 🙂
Solid recipe, great write up. I added an extra egg because they were were smaller than typical “large” eggs. I really appreciate the blind baking suggestion, it really made the difference. I remember reading somewhere to add 1-2 tablespoons of flour to the eggs. That helped a lot, we could eat it hot and the quiche didn’t run. I loved the 1 egg + milk = 1/2 cup guideline too. Anyways, thanks for the shot of confidence.
I had guests for lunch and followed your wonderful recipe. I did the crustless version and it was perfect. I normally cook quiche at a low temperature, there is my first mistake! It is always rubbery! I have never used cream so it is not as creamy. Even my husband who is notoriously difficult to please commented on how good it was! Thank you!
I’m so glad it was a success!!