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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
Watch How To Make
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
Looks easy I am going to try and make it so wish kme luck
Going to try it looks easy just wish me luck
Excellent! Thank you for explaining the egg/cream ratio. I need to be able to vary the size of my pie baking plate depending on which/how much filling I have. Using your formula I’ve been able to make great quiches of various sizes, always with the same delicious result. I simply adjust the number of eggs needed, and your ratio ensures a quiche with the desired texture and consistency. Thank you for sharing this delicious recipe.
Love this recipe! All your helpful hints are very beneficial. I have a hint to share. If you are going to freeze the quiche, cut in to portions and wrap individual pieces in press and seal wrap. Put all pieces in to a plastic freezer storage bag in a pie shape. You can then take out a piece or two when you need it. Warm frozen in microwave at 30 second intervals until heated through. Usually 60-80 seconds depending on size of individual piece. Easy way to have quiche anytime you want it!
Very helpful, thank you. It may sound unimportant, but really appreciate your cooling step, it really helps the quiche to set up. Cheers!
I made two today, and they were both beautiful and delicious. MOST everything went as planned. Using the whisk attachment for my immersion blender sent egg all over the kitchen counter! Just had to dig out another egg. I used purchased frozen 9″ deep dish pie shells and prebaked them as directed (tasted and looked great). Discovered my parchment paper had disappeared and ended up using aluminum foil and the covers for two small saucepans to keep the piecrusts from bubbling up. Worked just fine. Forgot the salt and pepper! But the cheese in both and the bacon in one made them plenty salty. I used gruyere with bacon and smoked gouda with spinach plus a little parmesan on top before adding the egg mixture. The cheese made the tops such a lovely color. Only thing I’d do again (other than not using the electric whisk) is to make the spinach limp before baking; it left a little liquid in the bottom of the pan. Will definitely do this again; got rave reviews. I took pictures if you are interested. THANK YOU!
This turned out awesome. I added roasted broccoli & cheddar cheese. Thank you for the ratio it was perfect.
I made my quiche in the crock pot since I don’t have an oven and was going crazy because EVERY receipt had a different email to cream ratio. Thank you for clearing up so many questions that I almost have up. ALL of your tips is what helped me make exactly what I was looking for, I can thank you enough !
Do you know what ratio I should use for a 11inch pan? Thanks!
I am going to try six eggs, making 3 cups of liquid in total.
This is a great recipe! I have made it at least half a dozen times and it comes out perfectly every time. I pour the egg mixture through a sifter to get the little bits of egg out. And I agree it doesn’t need cheese because it is so creamy. Go for it with the cream, it is totally worth the extra calories.