Description

A classic and versatile quiche recipe featuring a flaky pie crust filled with a rich custard of eggs, whole milk, and heavy cream, combined with your choice of cheese and add-ins such as vegetables, meats, or seafood. Perfect for breakfast, brunch, or a light dinner, this quiche can be customized to suit your taste and is excellent served warm or at room temperature.

Ingredients

Scale

Pie Crust

1 unbaked flaky pie crust or all butter pie crust (for a 9-inch pie dish)

Custard Filling

4 large eggs
1/2 cup (120ml) whole milk
1/2 cup (120ml) heavy cream or heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces / 90g) shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere

Add-Ins (Optional)

Up to 2 cups of pre-cooked vegetables and/or meat/seafood (e.g., cooked bacon, sautéed spinach, cooked ham)

Optional Toppings

Extra cheese
Chopped fresh herbs
Hollandaise sauce
Freshly ground black pepper to taste

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Instructions

Prepare pie crust: Make the pie dough at least 2 hours ahead to chill in the refrigerator or prepare it the night before. This chilling time is essential for rolling out and blind baking the crust properly.
Roll out the chilled dough: On a floured surface, roll the dough into a 12-inch circle. Gently place it into a 9-inch pie dish, folding excess dough over the rim to form a neat edge. Chill the crust for at least 30 minutes or up to 5 days, covering it if chilling longer than 30 minutes.
Preheat oven and blind bake: Preheat the oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake until crust edges begin to brown, about 15-16 minutes. Remove weights and parchment, prick holes in the bottom crust, then bake another 7-8 minutes until the bottom is slightly browned. Remove from oven and set aside.
Reduce oven temperature: Lower oven heat to 350°F (177°C) to prepare for baking the quiche filling.
Mix custard filling: In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper on high speed until fully combined, about 1 minute. Stir in your choice of shredded cheese and pre-cooked add-ins, ensuring they are dry and not warm.
Fill and bake quiche: Pour the custard mixture into the prepared pie crust. Bake the quiche for 45-55 minutes until the center is just set—do not over-bake. 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. Add optional toppings like extra cheese or herbs if desired. The quiche can be served warm or at room temperature and keeps well refrigerated up to 4 days.

Notes

You can prepare the pie dough ahead and refrigerate up to 5 days or freeze up to 3 months. Partially baked crusts can be stored in the refrigerator for up to 3 days before adding filling.
For freezing cooked quiche, cool fully, wrap tightly with aluminum foil, and freeze up to 3 months. Thaw in the fridge or at room temperature, then reheat at 350°F (177°C) for 20-25 minutes.
Use a combination of whole milk and heavy cream for the best custard texture, or substitute 1 cup half-and-half as a lighter option.
Choose your favorite cheeses such as feta, goat, cheddar, Swiss, or gruyere for different flavor profiles.
Pre-cook all add-ins like meats and vegetables; pat dry before mixing to prevent soggy quiche.
Adjust salt based on the saltiness of your cheese and add-ins—some combinations may not require additional salt.
Pie crust shield or foil strips around the edge of the crust help prevent over-browning during baking.
Use a handheld or stand mixer with a whisk attachment for a smooth custard mixture without overbeating.

Nutrition

Serving Size: 1 slice (1/8th of quiche)
Calories: 350 kcal
Sugar: 2 g
Sodium: 400 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 210 mg