The Best Quiche Recipe: Easy, Creamy, Foolproof

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There is something so inviting about the smell of a quiche baking in the oven. It fills the whole kitchen with buttery warmth and savory notes that make you pause and smile.

I first fell in love with quiche during lazy weekend brunches at my grandmother’s house. She would set the table with a simple green salad, a loaf of crusty bread, and her famous quiche. No matter what went into it, ham, cheese, or seasonal vegetables, it always felt like an occasion.

Quiche is one of those dishes that works beautifully for almost any moment. It makes an elegant centerpiece for holiday brunch, a comforting family dinner when served with soup, or a crowd-pleaser at potlucks.

The best part is how versatile it is. You can prepare it ahead of time, serve it warm or at room temperature, and dress it up or down with different fillings. It is that rare recipe that feels both special and practical.

This version is my tried-and-true favorite. The filling is creamy, rich, and perfectly set without being heavy, while the crust stays flaky and golden.

I love how the layers of cheese, eggs, and savory add-ins come together into something that feels both indulgent and comforting. Once you master this easy quiche recipe, it just might become a staple in your kitchen the way it has in mine.

About the Recipe

What sets this quiche recipe apart is its balance of texture and flavor. The base is a simple custard made with eggs and cream, which creates a silky filling that isn’t too dense.

A buttery pie crust (store-bought or homemade) provides the perfect flaky vessel. From there, the add-ins are endlessly customizable, classic ham and cheese, spinach and mushroom, or even a colorful medley of roasted vegetables.

This recipe makes one standard 9-inch quiche, serving about 6 to 8 slices. It’s sized perfectly for family meals, but also scales easily if you want to bake two for a larger gathering.

The beauty of quiche lies in its adaptability: enjoy it for breakfast with fresh fruit, at brunch with a crisp salad, or for dinner with a cozy bowl of soup.

It is a foolproof recipe that even beginner cooks can master. Each step is straightforward, and I include little tips along the way to ensure your quiche comes out golden and delicious every time.

Ingredients

• 1 9-inch pie crust (homemade or store-bought), unbaked
• 6 large eggs
• 1 cup heavy cream (or half-and-half)
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional, adds warmth)
• 1 cup shredded Gruyère cheese (or Swiss)
• 1/2 cup cooked ham, diced (or substitute with cooked bacon, sausage, or sautéed vegetables)
• 1/4 cup chopped green onions or sautéed onions

Optional mix-ins: sautéed spinach, mushrooms, roasted bell peppers, broccoli, or crumbled feta for extra flavor.

Instructions

1. Preheat the oven to 375°F. Place a rack in the middle position.
2. Prepare the crust. If using store-bought, let it thaw slightly. Fit it into a 9-inch pie dish and crimp the edges. To prevent a soggy bottom, blind bake: line with parchment, fill with pie weights or beans, and bake for 10 minutes. Remove weights and let cool slightly.
3. Make the custard. In a medium bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg until smooth. The mixture should be pale yellow and slightly frothy.
4. Layer the fillings. Sprinkle half the cheese into the cooled crust. Add ham and onions (or your chosen add-ins). Top with remaining cheese.
5. Pour in custard. Slowly pour the egg mixture over the fillings, making sure everything is evenly distributed.
6. Bake. Place quiche on a baking sheet for stability and bake for 40–45 minutes, until the center is just set and the top is lightly golden. A knife inserted near the center should come out clean.
7. Cool before serving. Let quiche rest for at least 15 minutes before slicing. This allows the custard to firm up for neat slices.

Tips for Success

One of the keys to great quiche is blind baking the crust. This extra step prevents sogginess and ensures every slice has a crisp, flaky base. Don’t skip it, especially if your filling has moist vegetables.

Another trick is to balance the cream and milk. Too much cream can make quiche overly rich, while too much milk can leave it watery. This recipe uses a blend that gives the custard a perfect silky texture.

Finally, be mindful not to overbake. Quiche should have a delicate, custard-like center, not a rubbery one. Pull it from the oven when the center still has the slightest jiggle.

It will continue to set as it cools. These small details make all the difference between an okay quiche and the best quiche.

What Goes Well With It

Quiche pairs beautifully with simple, fresh sides. For breakfast or brunch, I love to serve it with a fruit salad and a pot of freshly brewed coffee. The creamy richness of the quiche contrasts so nicely with the brightness of berries and melon.

For lunch, a crisp green salad with a lemon vinaigrette is perfect. The tangy dressing cuts through the richness, creating balance on the plate. And for dinner, a bowl of tomato soup or roasted vegetable soup alongside quiche makes the most comforting combination.

If you want to dress it up for entertaining, serve quiche with a chilled glass of white wine or sparkling water with lemon. It instantly feels like a café-style meal, simple yet elegant.

Nutrition & Health Benefits

While quiche is certainly indulgent, it also offers a few nutritional perks. Eggs provide protein and essential vitamins, making each slice satisfying and energizing. Paired with vegetables like spinach, mushrooms, or peppers, you add fiber and nutrients that make quiche more wholesome.

Cheese and milk contribute calcium and a little comfort factor. If you’d like a lighter version, you can use reduced-fat milk or a mix of milk and Greek yogurt without losing the creamy texture.

And perhaps the greatest health benefit is how adaptable quiche is. By loading it up with vegetables and lean proteins, you can turn it into a balanced meal that doesn’t feel heavy. It’s a recipe that nourishes both body and soul.

How to Store & Reheat

Quiche stores wonderfully, which makes it a great make-ahead dish. At room temperature, it can sit safely for up to 2 hours. Beyond that, refrigerate it. Covered tightly, quiche lasts in the fridge for 3 to 4 days.

For longer storage, freeze individual slices. Wrap each slice in plastic wrap, then foil, and freeze for up to 2 months. This makes it easy to pull out a piece for a quick lunch or breakfast.

When reheating, the oven is your best bet for preserving texture. Warm slices at 350°F for about 10 minutes. You can also microwave for 1–2 minutes, but the crust may soften. A toaster oven strikes the perfect middle ground, giving you a crisp crust and warm filling.

Closing Personal Touch

Every time I bake this quiche, I’m reminded of those weekend mornings at my grandmother’s table. It’s a recipe that carries comfort and connection, as much about memory as it is about flavor.

My kids love when I make quiche for dinner on a weeknight. They’ll peek into the oven and ask, “Is it ready yet?” And when we slice into it, the golden layers always bring smiles.

I think that’s the beauty of quiche, it feels like more than just eggs and cheese. It’s a dish that brings people together, whether over a leisurely brunch or a simple family meal.

I hope this easy, foolproof quiche recipe finds its way into your kitchen, becoming a comfort and tradition for you too.