|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 1g||5%|
|Total Sugars 3g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This basic quiche recipe is easy to make and endlessly customizable. Versatile quiche can be enjoyed at breakfast, lunch, or dinnertime, and is a complete meal in a pie pan. While the original quiche Lorraine is made without cheese, this version loosens up the rules a little. It can be customized to suit your tastes and dietary needs, while incorporating vegetables and protein as you choose. Since quiche can be served warm or at room temperature, and it's also a great make-ahead dish you can pack for picnics.
Depending on your schedule, quiche can be made with a homemade crust or with refrigerated or frozen prepared pie crust. No matter what route you choose to go, it is important to pre-bake the crust for a perfectly browned and crispy crust.
"This quiche was easy, creamy, and delicious. I made it with some chopped cooked bacon, sliced grape tomatoes, green onions, a bit of bell pepper, and cheddar. The filling was well-seasoned and mine was perfectly baked (in the blind-baked crust) in 50 minutes." —Diana Rattray
Gather the ingredients.
Prepare the pie crust in a 9-inch pie pan. If using a homemade crust recipe, prepare it according to the recipe, roll it out, place in the pan and flute the edges. Then, chill the shaped pie crust for at least 30 minutes to prevent shrinking while blind baking in the next step. If using a frozen pie crust, thaw and prepare according to package directions.
Blind bake the pie crust by pre-heating oven to 375 F. Line the pie dough with parchment paper and weigh down with pie weights or dry beans. Bake until the edges are lightly browned, about 15-20 minutes.
Reduce the oven temperature to 350 F. In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, and pepper.
Fold in up to one cup of your favorite shredded or crumbled cheese.
Fold in up to two cups of your choice of add-ins. Here diced ham and chopped blanched broccoli were used. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling. Be sure to gently pat dry any add-ins before mixing into the quiche to avoid excess moisture.
Pour the quiche filling into the blind-baked pie crust. Bake the quiche until the center is just set, about 45 to 55 minutes.
If the crust seems to be browning too quickly and the center is not yet set, use a pie crust shield or square of foil with the center removed to prevent the edges from over-browning. The quiche is done when the center is set and golden in color.
Cool for at least 15 minutes on a wire rack before cutting.
Quiche can be served warm, or at room temperature.
- The pre-baked crust can be made up to 3 days ahead of time, then cooled and covered tightly in the refrigerator until ready to fill.
- How to make quiche the night before serving: Bake the quiche and cool completely. Cover and store in the refrigerator. To serve at room temperature remove from the refrigerator 1 hour prior to serving. To serve warm, reheat in a 350 F oven for 8 minutes.
- Replace the whole milk and heavy cream with 1 cup of half-and-half.
- Spinach Quiche: Sauté spinach until wilted and season as desired. Drain off the excess moisture before folding into the quiche mixture.
- Ham and Cheese Quiche: Use 2 cups diced cooked ham and 1 cup shredded Swiss cheese.
- Broccoli and Cheese Quiche: Use 2 cups of blanched, chopped broccoli and 1 cup shredded cheddar cheese. Be sure to remove any extra moisture from the broccoli before folding into the quiche mixture.
- Bacon, Cheese, and Onion Quiche: Crisp and crumble 1 cup of bacon and sauté an onion until translucent. Mix into the egg mixture along with 1 cup of shredded pepper jack cheese.
- Quiche Lorraine: Crisp and crumble 1 cup of bacon, sauté onions with fresh thyme, and add 1 cup of shredded gruyere cheese. Fold into the quiche mixture.
How to Store and Freeze
- How to store leftover quiche: Leftover quiche should be stored in an airtight container in the refrigerator and used within 3 days.
- How to freeze a quiche: Cool baked quiche completely, then cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, remove the plastic wrap and foil and bake at 350 F for 20-25 minutes.
What is the best cheese to use for quiche?
Shredded or crumbled cheeses work best in a quiche.
Can I use milk instead of heavy cream for quiche?
This recipe calls for part milk and part heavy cream. You can use only milk, but be sure to use whole, not skim milk.
How do I know when my quiche is done?
When done, the quiche crust should be golden brown and it will look set, with a slight wobble in the center. Use a knife with a thin blade to test the quiche. Insert the knife in a spot about halfway between the center and the crust. It should come out looking clean. If there is wet quiche mixture clinging to the knife, bake it for a few minutes longer and re-test.