The BEST Quiche in the Entire World!

Start making the best quiche in the entire world by following this super simple recipe! The filler ingredients can be rearranged in hundreds of different ways. Whatever you decide to use in your quiche, following this recipe will give you the foundation for a perfect crust and creamy custard every time!

Background

Quiche is my favorite breakfast. It’s got flaky crust, savory, cheesy fillings, the creamy egg custard, it travels and reheats well, AND you can make it as rustic or as fancy as you’d like. Classic flavor combos include bacon and green onion or ham and scallion. My personal favorites include ingredients like sun-dried tomato and goat cheese or mushroom and leek. It’s perfect for baby showers, weekend brunches, 3-day trips to the lake and even a weekly meal prep option.

Tips & Tricks

Helpful Hints

I’ll let you in on a few secrets that I’ve learned over the years…

1.  I almost always make 2 quiches (is it quiches?) at a time because it basically takes the same amount of time. Why wouldn’t you want an extra quiche laying around to eat or freeze for an incoming weekend or last minute guest.
2. I don’t blind bake my crust anymore. I used to blind bake my crust ALL the time for quiches. And one day, I honestly just didn’t want to do that part, so I tried making the crust without blind baking it. And what do you know??? It came out even better than before (in my opinion).
3. Use the glass Pyrex pie plates. There’s just something about those bad boys that always makes the crust the perfect golden brown delicious. We have some more pretty photogenic pie dishes from places like Williams Sonoma, Sur la Table, etc. But if you want the BEST crust, just use the Pyrex. You’ll thank me later!

Disclaimer:

These links feature products that we use in our kitchen on a daily basis. We must disclose that by clicking on the links and purchasing these products, we may earn a small commission. These small commissions will allow us to continue generating great content for you!

Filling Combinations

There are literally a thousand different ways you could make a quiche, but these are some of our favorite pairings:

• Bacon + Peppers + Green onion + Cheddar
• Ham + Chives + Asiago
• Mushroom + Leek + Asiago
• Sun-dried Tomatoes + Goat Cheese
• Spinach + Peppers + Goat Cheese
• Broccoli + Cheddar
• Squash + zucchini + asparagus + feta

Make Ahead or Freeze

To make the quiche ahead, bake it just like the recipe says, let cool and place in the fridge. Cover once it has cooled. When you are ready to reheat, bake at 350F for 20-30 minutes or until hot. I like to throw individual slices in the oven and bake at 350F for 15 minutes. This way, all of the edges get nice and crispy and it is glorious!

Quiche freezes wonderfully. Once it has cooled, put in the fridge until cold and then wrap it tight in plastic wrap (pie plate and all) a few times and throw it in the freezer. Take it out the day before you need it, place in the fridge to thaw, and then bake until hot throughout. To reheat, bake at 350F for 30 minutes or until hot.

If you simply don’t have time to pre-heat your oven just to heat up a single slice of quiche, try a toaster oven! You can microwave individual slices, just know that you’ll probably lose some of the crispiness of the crust. I like to think of it like this: we all know that Toaster Strudels were WAY better when cooked in the toaster instead of the microwave.

Recipe

5 from 1 reviews

The BEST Quiche in the Entire World!

July 20, 2021

Servings: 8

Prep: 30 min

Cook: 1 hr

Total: 1 hr 30 min

Difficulty: Moderate

Print This

Start making the best quiche in the entire world by following this super simple recipe! The filler ingredients can be rearranged in hundreds of different ways. Whatever you decide to use in your quiche, following this recipe will give you the foundation for a perfect crust and creamy custard every time!

By: Lauren Cook

Ingredients

• *** For the Crust ***
• 1 1/4 Cup AP Flour
• 1 Tbsp Granulated Sugar
• 1/2 tsp Kosher Salt
• 10 Tbsp Butter, Chilled, Unsalted, diced into small cubes
• 3-4 Tbsp Cold Water
• *** For the Custard ***
• 6 Eggs
• 3/4 Cup Heavy Cream
• 3/4 Cup Milk (we used 2%)
• 3/4 tsp Kosher Salt
• 1/2 tsp Black Pepper, ground
• 1 Cup Cheese, (we used cheddar)
• 2 Cups Filling, (we used crispy chopped bacon, sautéed bell peppers and green onion)

Directions

• Step 1 To make the crust, combine flour, sugar and salt in a bowl or food processor. Add butter and with your hands or a pastry cutter, mix the butter in into the dry ingredients. Mix together until pea-sized butter granules are present throughout. If using a food processor, pulse 5 times.
• Step 2 Drizzle cold water into flour mixture, and with your hands, mix until it comes together into a ball. You want just enough water to bring the dough together. If using a food processor, add water and process until dough comes together. If you’re making the dough ahead of time, wrap the dough in plastic wrap and put into the fridge until ready to use.
• Step 3 Preheat your oven to 350F.
• Step 4 Roll pie dough out and gently place in the pie plate so that there’s about an inch of overhang.
• Step 5 Fold the edges in and pinch the layers together. Press edges with a fork to add a design around the rim of the dish, or crimp with your fingers. Poke the bottom of the dough lightly with a fork five or six times so that it doesn’t bubble up. This is something I sometimes forget to do!
• Step 6 Place the dough in the fridge while you make your egg mixture.
• Step 7 In a medium bowl, combine eggs, milk, cream, salt and pepper. Whisk together until completely combined.
• Step 8 Fill pie dough with cheese and filling, and evenly pour the egg mixture into the pie dough. Depending on your pie pan, you may have a little egg mixture left over. Don’t fill the quiche more than 1cm below the top of the crust.
• Step 9 Bake for 40-45 minutes or until filling is set and crust is golden brown delicious. You will know if the quiche is set if it’s raised or slightly puffed up and still jiggles evenly when shaken.
• Step 10 Let rest for at least 15 minutes prior to serving.
• Step 11 If you’re making ahead of time, let it cool completely prior to wrapping with plastic and storing in the fridge or freezer.

About the Author

Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.