Ingredients

For the Crust

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• Pie weights or dried beans (for blind baking)

For the Filling

• 6 large eggs
• 1¼ cups heavy cream
• ½ cup whole milk
• 1½ cups shredded Gruyère, Swiss, or sharp cheddar cheese
• 1 tablespoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg (optional)

Optional Mix-Ins

Choose up to 2 cups total:

• 6 slices bacon, cooked and crumbled
• 1 cup diced ham
• 1 cup sautéed spinach (well-drained)
• 1 cup sautéed mushrooms
• ½ cup caramelized onions
• ½ cup roasted red peppers
• ½ cup broccoli florets (lightly steamed)
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped parsley

Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk
• Baking sheet
• Parchment paper
• Pie weights or dried beans
• Cooling rack

Instructions

Step 1: Prepare the Crust

Preheat your oven to 375°F (190°C).

Fit the pie crust into a 9-inch pie dish and gently press it into the bottom and sides. Trim and crimp the edges if desired.

Line the crust with parchment paper and fill it with pie weights or dried beans.

Bake for 15 minutes, then remove the parchment and weights. Return the crust to the oven for another 5–7 minutes, until it is lightly golden. Let it cool slightly.

Step 2: Prepare the Filling

In a large bowl, whisk together:

• Eggs
• Heavy cream
• Whole milk
• Dijon mustard
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Nutmeg (if using)

Whisk until the mixture is completely smooth and well combined.

Step 3: Add the Fillings

Sprinkle the shredded cheese evenly over the bottom of the partially baked crust.

Add your chosen mix-ins, distributing them evenly so every slice gets a balanced filling.

Pour the egg mixture slowly over the cheese and fillings.

Step 4: Bake

Place the quiche on a baking sheet to catch any spills.

Bake for 35–40 minutes, or until the center is just set and the top is lightly golden. The middle should have a slight jiggle but should not be liquid.

If the crust begins to brown too quickly, loosely cover the edges with foil during the final 10–15 minutes of baking.

Step 5: Cool and Serve

Allow the quiche to cool for 10–15 minutes before slicing. This helps the custard set and makes for cleaner slices.

Serve warm or at room temperature with a fresh green salad, roasted potatoes, or fresh fruit.

Tips for the Best Quiche

• Blind bake the crust to prevent a soggy bottom.
• Cook vegetables before adding them to remove excess moisture.
• Let the quiche rest before slicing so the filling can fully set.
• Freshly grate your cheese for the best melting and flavor.
• Avoid overbaking, as it can make the custard rubbery.
• Use room-temperature eggs for a smoother, more even filling.

Flavor Variations

Quiche Lorraine

Fill with crispy bacon, Gruyère cheese, and caramelized onions for the classic French version.

Spinach and Feta Quiche

Combine sautéed spinach, crumbled feta cheese, and fresh dill for a Mediterranean-inspired twist.

Mushroom and Swiss Quiche

Use sautéed mushrooms, Swiss cheese, and fresh thyme for an earthy, savory flavor.

Ham and Cheddar Quiche

Mix diced ham, sharp cheddar, and chopped green onions for a hearty brunch favorite.

Roasted Vegetable Quiche

Add roasted zucchini, bell peppers, onions, and broccoli with mozzarella or goat cheese.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 4 days.

To reheat, bake at 325°F (165°C) for 10–15 minutes, or microwave individual slices for about 1 minute until heated through.

Quiche can also be frozen for up to 2 months. Wrap slices tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.

Nutrition (Approximate Per Serving)

• Calories: 390
• Carbohydrates: 18g
• Protein: 15g
• Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 220mg
• Fiber: 1g
• Sugar: 2g
• Sodium: 460mg
• Calcium: 22% DV

Frequently Asked Questions

Can I make quiche ahead of time?
Yes. Quiche can be baked a day in advance and refrigerated. Reheat gently in the oven before serving, or enjoy it cold or at room temperature.

Can I use milk instead of heavy cream?
You can, but using heavy cream (or a combination of cream and milk) creates a richer, creamier custard. Using only milk will result in a lighter texture.

Why is my quiche watery?
Excess moisture from vegetables is the most common cause. Always cook and drain vegetables before adding them, and avoid overfilling the quiche with mix-ins.

Can I make it crustless?
Absolutely. Grease a pie dish well, pour in the filling, and bake as directed. A crustless quiche is naturally lower in carbohydrates and just as delicious.

Final Thoughts

This Best Quiche recipe is a timeless classic that’s as elegant as it is easy to make. With its flaky crust, silky custard, and endless filling possibilities, it’s a dish you’ll turn to for everything from weekend brunches to holiday gatherings and simple family meals. Serve it fresh from the oven with a crisp salad or fresh fruit, and enjoy a comforting meal that’s always a crowd-pleaser.