Best Ever Quiche Recipe
Introduction
Quiche is a versatile, savory pie perfect for breakfast, brunch, or a light dinner. This Best Ever Quiche recipe combines a crisp crust with a creamy custard filling and your choice of delicious add-ins for a satisfying meal.
Ingredients
- 1 pie crust (store-bought or homemade)
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheese (Gruyère, cheddar, or a blend)
- 6 strips cooked bacon, crumbled (optional)
- ½ cup diced ham (optional)
- ½ cup sautéed spinach (squeeze out extra moisture)
- ½ cup caramelized onion
- Salt and black pepper, to taste
- Pinch of nutmeg
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Roll out your pie crust into a 9-inch quiche or pie dish. Trim and press the edges, then prick the base with a fork to prevent bubbling.
- Step 2: Blind bake the crust by baking it for 8 minutes. Remove from the oven and set aside. This helps keep your crust crisp and prevents sogginess.
- Step 3: In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until smooth.
- Step 4: Stir in the shredded cheese and any optional fillings such as bacon, ham, sautéed spinach, or caramelized onions.
- Step 5: Pour the custard mixture into the pre-baked crust. Place the quiche on a baking sheet and bake for 40 to 45 minutes, or until the center is just set and the top is lightly golden.
- Step 6: Let the quiche cool for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled.
Tips & Variations
- For extra flaky crust, chill your pie dough before rolling it out.
- Use a mix of cheeses like Gruyère and cheddar for a richer flavor.
- Swap out fillings based on seasonality or preference—mushrooms, bell peppers, or asparagus work well.
- Blind baking the crust ensures it stays crisp even with moist fillings.
Storage
Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices in a low oven or microwave until warmed through. Quiche also freezes well—wrap tightly and freeze for up to 1 month, then thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen pie crust for this quiche?
Yes, frozen pie crust works well. Just thaw it according to package instructions before rolling and blind baking.
How do I know when the quiche is fully cooked?
The quiche is done when the center is just set and not jiggly, and the top has a light golden color. A knife inserted near the center should come out clean.
PrintBest Ever Quiche Recipe
This Best Ever Quiche recipe offers a rich, creamy, and savory custard baked in a crisp pie crust, filled with a delicious combination of cheese, meats, and vegetables. Perfect for brunch, lunch, or a light dinner, it balances hearty flavors like bacon and ham with fresh spinach and sweet caramelized onions, making it versatile and satisfying.
- Prep Time: 15 minutes
- Cook Time: 53 minutes
- Total Time: 1 hour 8 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French
Ingredients
Crust
- 1 pie crust (store-bought or homemade)
Filling
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheese (Gruyère, cheddar, or a blend)
- 6 strips cooked bacon, crumbled (optional)
- ½ cup diced ham (optional)
- ½ cup sautéed spinach (squeeze out extra moisture)
- ½ cup caramelized onion
- Salt and black pepper, to taste
- Pinch of nutmeg
Instructions
- Prep the crust: Preheat your oven to 375°F (190°C). Roll out your pie crust into a 9-inch quiche or pie dish. Trim and press the edges evenly, then prick the base with a fork to prevent bubbling during baking.
- Blind bake the crust: Place the crust in the oven and bake for 8 minutes. This step helps ensure the crust stays crisp and prevents it from becoming soggy once the filling is added. Remove from oven and set aside.
- Make the filling: In a large bowl, thoroughly whisk together the 6 eggs, 1 cup heavy cream, 1 cup whole milk, a pinch of nutmeg, salt, and black pepper to taste. Stir in 1 cup shredded cheese and any optional fillings you desire such as crumbled cooked bacon, diced ham, sautéed spinach, and caramelized onions until well combined.
- Assemble: Pour the prepared custard mixture into the pre-baked pie crust, spreading evenly. Place the quiche on a baking sheet to catch any spills, then bake at 375°F (190°C) for 40–45 minutes, or until the custard is just set in the center and the top is lightly golden.
- Cool and serve: Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled according to preference.
Notes
- Blind baking the crust helps keep it crisp and prevent sogginess.
- You can substitute cheese types according to your preference or what you have on hand.
- Optional fillings like bacon, ham, spinach, and caramelized onions add extra flavor, but the quiche is also delicious plain.
- Make sure to squeeze moisture out of the spinach to avoid a watery filling.
- Letting the quiche cool slightly before slicing ensures cleaner cuts and better texture.
Keywords: quiche, savory custard, pie crust, brunch recipe, baked quiche, bacon quiche, ham and cheese quiche, spinach quiche, easy quiche
