Creamy and custard-like, the best quiche starts with a basic recipe and has endless options for adding meat, vegetables, and herbs. This delicious staple recipe is perfect for breakfast, lunch, or dinner.
Quiche is so light and delicious! It’s perfect for switching up breakfast. Try delicious ham and cheese, ham and broccoli, or even a sausage egg frittata for more warm, eggy goodness!
Easy Fluffy Quiche Recipe
This is the breakfast recipe you’re going to have on repeat. You can recreate amazing French flavors with just 5 simple ingredients! The result is flaky, golden, flavorful, with a creamy custard-like filling. The flavor combinations are endless and this dish makes a perfect meal for any time of day. The best part of it all is that it is insanely easy to make. Even the homemade crust! This quiche looks so beautiful coming out of the oven. It’s an impressive breakfast with minimal effort needed to put it together!
In this recipe, I’m using chopped tomatoes, grated cheddar cheese, diced ham, and chives. What you choose to add to it is completely up to you! I have put together a guide below of different combinations. No matter what you choose, you will love the way your toppings taste in a bed of light, fluffy egg! This always gets recommended for breakfast and for good reason! This quiche is divinely smooth and melt-in-your-mouth.
Quiche Recipe Ingredients
Really, quiche is just milk and egg. It doesn’t get any more basic than that! You get to pick all of your add-ins. And whether or not you make your pie crust from scratch or buy it at the store is completely up to you! This quiche recipe is the perfect blank canvas. You can find all measurements in the recipe card below!
- Pie Crust: Use a homemade pie crust to achieve a homemade quiche full of flavor and buttery flakiness. Short on time? A store-bought version will work just as well. Don’t wan’t a crust at all? Sure! Line your pie tin with finely sliced potatoes for a tasty crustless quiche.
- Eggs: The eggs are the base of the recipe that hold everything together! They are also responsible for the irresistible custard-like texture.
- Heavy Cream: The heavy cream creates a thick filling that adds creaminess to the dish and balances the milk out.
- Milk: To create a quiche that is slightly dense but still fluffy, use a blend of heavy cream and milk. I prefer using whole milk versus a lighter skim version. The extra fat content is important for achieving the best texture.
- Herbs and Seasoning: The most basic quiches have only salt and pepper. If you desire, however, adding fresh herbs and spices will elevate the flavor and make it richer in taste.
How Do I Make the Best Quiche?
While this quiche is super easy to make, it’s a little more tricky to master. Patience is key here! You want to cook your quiche low and slow to keep the light fluffy texture. Too high of heat will cause the egg to curdle. See more tips and tricks below.
- Preheat Oven: To begin, preheat your oven to 350 degrees Fahrenheit.
- Prepare Crust: Next, prepare your pie crust according to recipe directions. Similarly, you can also line a pie dish with a store-bought pie crust.
- Create Quiche Base: Whisk the eggs, heavy cream, milk, salt and pepper together in a large bowl.
- Precook Add-ins: If adding any meats or vegetables, make sure to brown or sauté them in a skillet before adding them to the egg mixture.
- Bake: Next up, pour the egg mixture into the pie crust and bake for 45 to 55 minutes until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge.
- Rest: Let the quiche sit for at least 15 minutes before slicing.
Tips and Tricks for Making Quiche
Use these great tips to create a quiche that rivals your favorite brunch restaurants! You can master this recipe and have amazing results every time.
- Bake it Slow: Again, super important to making a quiche that tastes like quiche and not scrambled eggs! The longer baking time is necessary for achieving that tasty custard texture. You run the risk of scrambling your eggs if you cook it on too high of a heat.
- Precook Any Toppings/Add-ins: To lower the risk of getting a soggy crust, make sure any add-ins have been browned or sautéed before adding into your egg mixture. Meats and vegetables retain a lot of water and will release it all into your quiche once baked. Sautéing helps to remove excess moisture.
- Egg to Milk Ratios: In order to keep the perfect custardy texture, for every egg you use, you need half a cup of milk. (This ratio also goes for heavy cream.) It has worked perfectly for me! It’s super important to follow because if you don’t use enough milk, your quiche will be dry. Too much milk, and your quiche will be soggy.
- Soggy Crust: There are a couple solutions for avoiding a soggy crust. First, you can add breadcrumbs to the bottom of your pie crust to help soak up any excess moisture. You can also blind bake your crust! Cover with parchment paper and pop it into the oven for 15 minutes at 400 degrees Fahrenheit. It’s best to add some pie weights into the bottom to retain its shape.
- Don’t Overload Your Quiche: While it may be tempting to fill your quiche with all the add-ins, one of the best parts of quiche is its natural texture! Overloading your quiche can make it too dense.
Storing Leftover Quiche
Here are my tips for storing and reheating! You’ll be able to enjoy this flaky delight even days after you make it!
- In the Refrigerator: You can either tightly wrap your entire quiche with plastic wrap or put individual slices in resealable plastic bags. Either way, your quiche will last in the fridge for up to 4 days.
- In the Freezer: Wrap your quiche in plastic wrap and then place in an airtight container. You can freeze your quiche for up to 1 month before it starts to lose flavor and texture.
- Reheating: Using an oven to reheat is the best way to retain a tasty, flaky crust. Allow your quiche to thaw/come to room temperature before baking. Pop your quiche in the oven at 350 degrees Fahrenheit for 15-20 minutes or until warmed through. You can use a pie shield or tin foil over your crust to keep it from overcooking.
Ideas for Tasty Add-ins
You can get creative with your ingredient combinations whether it’s a vegetable quiche or a meat-lovers version! Below are some topping ideas to help you make the tastiest quiche possible! I usually like to mix and match 3 different ingredients to keep my quiche from becoming overloaded.
- Cheese: Flavorful cheeses work best! Swiss, parmesan, gruyere, pepper jack, sharp cheddar, and goat cheese are some of my favorites.
- Vegetables: Sauteed mushrooms, onions, asparagus, peppers, chives, or broccoli will enhance any quiche!
- Meat and Fish: Try bacon, diced ham, sausage or lox!
- Toppings and Garnish: Fresh herbs, extra grated cheese, hollandaise sauce, cheese sauce, or just a little extra salt and pepper.
Complete Your Brunch
Making this incredible quiche is the perfect opportunity to break out your favorite brunch recipes. Bread, biscuits, potatoes, a beef hash, fruit, and pastries are just a few tasty recommendations that pair amazingly with this recipe!
A Reader’s Review
The Best Quiche
- 1 Pie Crust homemade or store-bought
- 6 large Eggs
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 1½ teaspoons Salt
- 1 teaspoon Ground Pepper
- Preheat the oven to 350℉.
- Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
- Whisk the eggs, heavy cream, milk, salt and pepper together in a large bowl.
- (If adding any meats or vegetables make sure to brown or saute them in a skillet before adding them to the egg mixture).
- Pour the egg mixture into the pie crust and bake for 45 to 55 minutes until the center is set. If the crust edges begin to brown use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I followed the recipe to the letter and ended up with soup in the middle. I’ll cut down the milk/cream I think. I ended up cooking this a good 20 minutes longer to get it done and it was still not done in the middle.
I agree that the secret to a light, soft custard like quiche vs a dense eggy one is the egg to liquid ratio. I use 4 eggs and 1.5 – 1.75 cups of cream total (or half and half or evaporated milk in a pinch).
will a heavy cream substitute consisting of whole warm milk whisked with a certain amount of melted butter work for this recipe or canned evaporated milk? or will the texture be negatively affected?
I have never tried to substitute heavy cream in this recipe so I can’t speak to how that would turn out. If you change it up, let me know how it goes!
I sub evaporated milk in quiche when I don’t have cream on hand and it works well. I usually use 4 eggs to one 12 ounce can of evaporated milk and that’s enough for one light and custard-y quiche.
I make it without a crust in a large casserole dish. I add sauteed onions and mushrooms, spinach, bacon and shredded cheese. I also use all heavy cream. I serve it for brunch or dinner with a fresh salad and some rolls. So quick and easy to toss everything together. It’s always a big success!
I agree with Emily, the recipe was twice as much as necessary for a 9″ glass pie pan. So I cut it in half and used a Pillsbury rolled pie crust. I also added a mix of grated Swiss and cheddar cheese, one small can of sliced mushrooms, a bit of nutmeg and two leftover cooked chicken sausages that I diced up into small pieces. I also used all heavy whipping cream… no milk. What I liked most about the recipe is the texture. It came out light and custardy…the texture I’ve been trying to attain for years. Thanks for pointing me in the right direction, Alyssa.
Hi Jeff, I’m aiming for a custard-type texture too. I notice the recipe has 6 eggs and 2 cups milk or cream but the “hints” suggest 1/2 cup for every egg. Can I ask which one you used? thanks! -June
Creamy and delicious! I added sauteed mushrooms, caramelized onions and chopped bacon, and 1% milk in place of whole milk. Only negative was that I couldn’t even fit half of the egg mixture in my pie dish (I used a 9” glass pan). Next time I will half it. Thank you for the recipe!