This quiche recipe features a creamy, rich filling baked into a flaky, homemade pie crust. Use your favorite cheeses, meats, or vegetables for the ultimate customizable brunch dish or light dinner.
Ingredients
For the Pie Crust:
- 1 unbaked Flaky Pie Crust or All-Butter Pie Crust (see notes for recipe links)
For the Filling:
- 4 large eggs
- ½ cup whole milk
- ½ cup heavy cream or heavy whipping cream
- ¼ teaspoon salt (adjust based on add-ins)
- ¼ teaspoon black pepper
- 1 cup shredded or crumbled cheese (feta, cheddar, goat cheese, gruyere, etc.)
- Up to 2 cups add-ins (see notes for ideas)
Optional Toppings:
- Extra cheese
- Chopped herbs (like parsley or chives)
- Freshly ground black pepper
- Hollandaise sauce
Instructions
- Prepare the Pie Crust:
- Roll out chilled pie dough on a floured surface until it’s about 12 inches in diameter. Place into a 9-inch pie dish, tucking in and smoothing the dough.
- Fold the excess dough back over the edges and crimp with a fork or flute with your fingers.
- Chill the pie crust for at least 30 minutes in the refrigerator.
- Blind Bake the Crust:
- Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15-16 minutes until edges are lightly golden.
- Remove parchment and weights, prick the bottom with a fork, and bake for another 7-8 minutes until the bottom crust just starts to brown. Set aside.
- Reduce Oven Temperature:
- Lower the oven to 350°F (177°C).
- Make the Filling:
- In a large bowl, whisk together the eggs, milk, cream, salt, and pepper until completely combined.
- Stir in your desired cheese and up to 2 cups of add-ins (see notes).
- Assemble the Quiche:
- Pour the egg mixture into the partially baked crust. Use a spatula to evenly distribute the fillings.
- Bake:
- Bake for 45-55 minutes, or until the center is just set (it should jiggle slightly but not look wet). Use a pie crust shield to prevent the edges from over-browning.
- Cool and Serve:
- Allow the quiche to cool for 15 minutes before slicing. Top with optional cheese, herbs, or a drizzle of hollandaise sauce if desired. Serve warm or at room temperature.
Notes
- Cheese Options: Try feta, cheddar, goat cheese, Swiss, or gruyere for different flavor profiles.
- Add-Ins: Use up to 2 cups of pre-cooked add-ins like bacon, ham, spinach, crab meat, mushrooms, onions, or peppers. Sauté vegetables to remove excess moisture, and pat dry before mixing into the filling.
- Salt Adjustment: Reduce or omit added salt if using salty cheeses or meats.
Flavor Combinations:
- Bacon, White Cheddar & Scallion: 6-8 slices of cooked, crumbled bacon, 1 cup white cheddar cheese, 3 tbsp chopped scallions.
- Ham, Spinach & Feta: 1 cup cooked, cubed ham, 3 cups sautéed spinach, 1 cup crumbled feta cheese.
- Crab, Gruyere & Old Bay: 1½ cups jumbo lump crabmeat, 1 cup shredded gruyere, ½ tsp Old Bay seasoning, dash of hot sauce.
Make Ahead & Freezing Instructions:
- Pie Crust: Prepare the pie dough in advance and refrigerate for up to 5 days or freeze for 3 months.
- Baked Quiche: Cool completely, wrap tightly in aluminum foil, and freeze for up to 3 months. Reheat at 350°F for 20-25 minutes or until warmed through.
- Refrigerated Dough: Pre-bake the crust up to 3 days ahead, wrap tightly, and refrigerate.
Nutrition (Per Serving, 8 Slices):
- Calories: 320 kcal
- Carbohydrates: 20g
- Protein: 10g
- Fat: 23g
- Saturated Fat: 11g
- Sodium: 400mg
- Fiber: 1g
- Sugar: 3g
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