Hey y’all! If you’re searching for the perfect, crowd-pleasing meal that’s equally amazing for breakfast, brunch, lunch, or even a light dinner, welcome to The Easiest Quiche Recipe. This simple but tasty quiche is delightfully creamy, loaded with savory ingredients, and totally customizable. The buttery, flaky crust holds it all together, making every bite unforgettable. Let’s get cooking!
Why You’ll Love This
- Effortless to prepare with minimal hands-on time and simple steps.
- Perfectly creamy, cheesy texture in every bite.
- Endlessly customizable with your favorite cheese and add-ins.
- Ideal for feeding a crowd or meal-prepping for the week.
- Works as a savory breakfast, a quick lunch, or an impressive brunch centerpiece.
Ingredients
- 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
- 4 large eggs
- 1/2 cup (120ml) whole milk*
- 1/2 cup (120ml) heavy cream or heavy whipping cream*
- 1/4 teaspoon each salt and pepper*
- 1 cup (4 ounces / 90g) shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
- up to 2 cups add-ins (see notes below)
- optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste
Instructions
- Get your pie crust ready: Ensure your pie dough is fully prepped and chilled before you start assembling the quiche. If you’re making the dough from scratch, plan ahead—give it at least 2 hours chilling time in the fridge. Prepping it the night before works perfectly for a stress-free morning.
- Roll out and fit the crust: Lightly flour your work surface, then roll out your chilled pie dough into a circle about 12 inches wide. Rotate the dough every few rolls to keep it even and prevent sticking. Carefully lift and lay the dough over a 9-inch pie dish, gently pressing it down with your fingers for a smooth fit. No need to trim—let the extra dough create a beautiful rustic edge.
- Blind bake (optional, but recommended): For a crispier crust, line the dough with parchment and fill with pie weights, then bake at 375°F (190°C) for 10-12 minutes. Remove weights and bake for 5 more minutes until just set.
- Prepare your filling: In a medium bowl, whisk together eggs, milk, heavy cream, salt, and pepper until fully blended and slightly frothy. Stir in your chosen cheese and up to 2 cups of add-ins—think sautéed veggies, cooked meats, or fresh herbs for extra flavor.
- Assemble your quiche: Pour the egg mixture into your prepared crust, spreading the filling evenly. Place any reserved cheese or herbs on top for a flavor punch and lovely finish.
- Bake: Slide your quiche into the preheated oven at 350°F (175°C) and bake for 40-50 minutes, until the center is just set and slightly puffed. A knife inserted near the center should come out clean, but the filling can jiggle just a bit.
- Cool and serve: Allow the quiche to rest for about 15 minutes before slicing. This helps it firm up and makes for perfect slices. Add your favorite toppings like extra cheese, chopped fresh herbs, a drizzle of hollandaise, or cracked pepper. Enjoy warm or at room temperature!
Notes
- Use full-fat dairy for the creamiest texture—skim milk can make the filling watery.
- Be sure to pre-cook any raw add-ins (like bacon or vegetables) to ensure they’re fully tender in the quiche.
- If using a store-bought crust, check package instructions for blind baking recommendations.
Variations
- Spinach & Feta: Use crumbled feta and spinach (wilt and squeeze dry before adding).
- Bacon & Cheddar: Add cooked, crumbled bacon and shredded sharp cheddar.
- Mushroom & Gruyère: Sauté sliced mushrooms and layer with nutty Gruyère cheese.
Required Equipment
- 9-inch pie pan or dish
- Rolling pin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment paper & pie weights (for blind baking)
Storage Instructions
Cover leftover quiche and refrigerate for up to 4 days. For longer storage, cool completely, wrap tightly, and freeze for up to 2 months. To reheat, warm slices in a 350°F (175°C) oven until heated through, or enjoy cold for a grab-and-go meal!
Serving Suggestions
- Serve with a fresh green salad tossed in zesty vinaigrette.
- Add roasted potatoes or fruit salad for a filling brunch spread.
- Pair with fresh squeezed orange juice or a sparkling mimosa for special occasions.
Pro Tips
- Let the quiche cool slightly before slicing for easy, clean pieces.
- Use room temperature eggs for easier blending and a fluffier quiche.
- Rotate your quiche halfway through baking to ensure even cooking.
FAQ
- Can I make this quiche crustless?
- Absolutely! Pour the filling into a greased pie dish and bake as directed—just check a few minutes early as crustless quiche sets up faster.
- What are the best cheese options?
- Creamy cheeses like cheddar, gruyère, feta, or goat cheese all melt beautifully and add rich flavor. Mix and match for your favorite combo.
- Can I make this ahead of time?
- Yes! Bake the quiche, cool, and refrigerate overnight. Reheat gently in the oven before serving.
Prep & Cook Time
- Prep time: 25 minutes (plus crust chilling time if making from scratch)
- Cook time: 40-50 minutes
- Total time: About 1 hour 15 minutes
Ingredients
- 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
- 4 large eggs
- 1/2 cup (120ml) whole milk*
- 1/2 cup (120ml) heavy cream or heavy whipping cream*
- 1/4 teaspoon each salt and pepper*
- 1 cup (4 ounces / 90g) shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
- up to 2 cups add-ins (see recipe note)
- optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste
Instructions
-
1Get your pie crust ready: Ensure your pie dough is fully prepped and chilled before you start assembling the quiche. If you’re making the dough from scratch, plan ahead—give it at least 2 hours chilling time in the fridge. Prepping it the night before works perfectly for a stress-free morning.
-
2Roll out and fit the crust: Lightly flour your work surface, then roll out your chilled pie dough into a circle about 12 inches wide. Rotate the dough every few rolls to keep it even and prevent sticking. Carefully lift and lay the dough over a 9-inch pie dish, gently pressing it down with your fingers for a smooth fit. No need to trim—let the extra dough create a beautiful rustic edge.
-
3Blind bake (optional, but recommended): For a crispier crust, line the dough with parchment and fill with pie weights, then bake at 375°F (190°C) for 10-12 minutes. Remove weights and bake for 5 more minutes until just set.
-
4Prepare your filling: In a medium bowl, whisk together eggs, milk, heavy cream, salt, and pepper until fully blended and slightly frothy. Stir in your chosen cheese and up to 2 cups of add-ins—think sautéed veggies, cooked meats, or fresh herbs for extra flavor.
-
5Assemble your quiche: Pour the egg mixture into your prepared crust, spreading the filling evenly. Place any reserved cheese or herbs on top for a flavor punch and lovely finish.
-
6Bake: Slide your quiche into the preheated oven at 350°F (175°C) and bake for 40-50 minutes, until the center is just set and slightly puffed. A knife inserted near the center should come out clean, but the filling can jiggle just a bit.
-
7Cool and serve: Allow the quiche to rest for about 15 minutes before slicing. This helps it firm up and makes for perfect slices. Add your favorite toppings like extra cheese, chopped fresh herbs, a drizzle of hollandaise, or cracked pepper. Enjoy warm or at room temperature!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
290 caloriescal
Protein:
9gg
Fat:
21gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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