Best Quiche Recipe

4.75 from 4 votes

This post may contain affiliate links. Read my disclosure policy.

This quiche recipe creates a savory pie with a filling of baked eggs, vegetables, ham, and bacon. Perfect for any meal of the day and it reheats perfectly! Great for repurposing leftovers too!

quiche with ham, bacon, and vegetables

Quiche is a dish that many a husband has turned up his nose at as “girlie food” when it’s presented for dinner. What is girlie about baked eggs with ham, bacon, cheese, and vegetables? Quiche is a poor misunderstood soul.

As a child of a “meat-and-potatoes” kind of family, I was raised with a gaping hole in my life that the best quiche recipe should have filled.

As a young mom myself, I now have great empathy for my mother. I’m sure when we were young, she whipped up something like a beautiful quiche and proudly presented it to us. I’m equally as sure (knowing the picky eaters that we were) that we probably gave her heck over it and complained and fussed and begged for steak or lasagna.

So it is no surprise to me, that my first real memories of quiche happened at a friends house. I was eight or nine and my childhood friend had a birthday party….it must have been a tea party of sorts because there were little fancy appetizers out everywhere. Somewhere along the line I discovered these strange looking spinach filled pies and popped one in my mouth.

Lordy. It was creamy and fluffy at the same time. A perfect blend of spinach and cheese and egg wrapped in a buttery pastry.

Self-control wasn’t a strength of mine at that age, and I am fairly certain that over the course of the party I may have eaten just about all of the mini spinach quiches that were set out.

best quiche recipe

Best Quiche Recipe

As the years went on I tried sporadically to recreate this experience and I quickly began to realize that not all quiche is made equal. It is rare to find a quiche recipe that is really special. Many tend to be far too wet in my opinion, turning what should be a light creamy fluffy experience into more of a pool of slightly undercooked omelet on your plate. Egg jello in your mouth, if you will.

How do you keep a quiche crust from getting soggy?

For the flakiest quiche crust, follow these simple steps:

  1. Blind bake the crust. Blind baking (also called par-baking) crust involves baking it for 10 minutes before adding any fillings. This prevents the eggs and moisture from the other ingredients from seeping into the crust.
  2. Place the pie pan onto a preheated baking sheet rather than placing it directly onto the oven rack.

With four duck eggs coming into our kitchen every morning, I have been cooking up a ton of eggs. A quiche recipe is a great way to use up a lot of eggs; half a dozen or more can be used in a single, deep dish quiche.

Not to mention, quiche freezes extremely well so you can make a few at a time and stash them into the freezer for easy meal prep on busy days!

When we first got married, Kevin mentioned that he loves quiche. He loves all things pie related, but after repeated failures at making pie crust, I have been reluctant to try my hand at it for some time. But with a growing stack of eggs in my fridge this week, I decided it was finally inevitable.

UPDATE: I am pleased to report I did learn how to make homemade pie crust after this quiche recipe post was published. The code is cracked for making the perfect flaky pie crust recipe that tastes just like the kind my grandma used to make!

After purchasing a refrigerated pie crust to ease myself into this experience, I set out to find a quiche recipe with a  light and fluffy filling that would actually hold its own in the height department. It is a sad sight in the kitchen when a quiche collapses in the middle.

Nothing looked quite right, so I threw caution to the wind and started experimenting. We have been eating quiche all week and I must say, I’m really happy with this quiche recipe.

The baked eggs are both light and creamy and not too wet like some quiche fillings can be. As it turns out, it is really quite easy to make, even on a weeknight.

This quiche recipe is perfect for an easy brunch but is equally delightful for a light lunch or dinner with a fresh garden salad and some fruit.

Can you eat quiche cold?

For the best tasting quiche, serve it warm or at room temperature. If you eat quiche cold, straight from the fridge, the texture is firm and jiggly, and the crust is pasty. Quiche jigglers are not delicious.

Can you freeze homemade quiche?

As mentioned earlier, quiche freezes beautifully! Before freezing, be sure that it is completely cool. Cover the quiche with some plastic wrap and a layer or two of aluminum foil.

Once frozen, it will stay good in the freezer for 2 to 3 months. If you’re not freezing the quiche,  use it within 3 to 4 days.

How do you reheat quiche?

To preserve the texture and flakiness of the crust. reheating is best done in a toaster oven or regular oven. Reheating in a microwave can leave you with a soggy crust.

To reheat, set your oven to 325 F. Cover the pie pan with aluminum foil and place the pan onto a baking sheet. If it’s been in the fridge, reheat for 20 minutes; 35 minutes if it’s been frozen.

This quiche recipe is extremely versatile; you can add any number of fillings to it. I love to whip this up with all the leftover bits of meat and veggies at the end of the week to clean up the fridge and keep food from going to waste!

Rate & Review It

Best Quiche Recipe

A fluffy yet creamy quiche that won't collapse on itself. The perfect base to add any variety of fillings to. Reheats well, great for any meal of the day.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Print Pin Recipe


  • 1 cup milk
  • 1/2 cup half and half heavy cream or evaporated milk also work
  • 3 eggs
  • 3/4 cup shredded Swiss cheese
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • herbs
  • 9- inch pie crust store-bought or homemade
  • Filling ingredients: bacon, onions, spinach, ham, asparagus, mushrooms, etc


  • Preheat oven to 350-375 (see note at bottom)
  • Line 9-inch pie pan with pie crust. Prick with a fork and cook for 10 minutes in the oven while you assemble the filling.
  • Chop filling ingredients to bite size pieces and season to taste with salt and pepper.
  • Whisk milk, half and half, eggs, salt and pepper and herbs together to make egg mixture.
  • Line the pie crust with the filling ingredients and top with cheese. Pour egg mixture over filling and grate additional cheese on top (if desired).
  • Bake at 350 for 50 min or 375 for 30-40 min.


Serving: 1g | Calories: 272kcal | Carbohydrates: 17g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 107mg | Sodium: 481mg | Fiber: 2g | Sugar: 3g
Author: Dani Meyer
Course : Breakfasts
easy recipe, breakfast, quiche, best quiche recipe


Stress Free Camping Book.

Camp cooking just gotten taken to a whole new level. From family favorites to cocktails, The Stress Free Camping Cookbook has a recipe for your next trip or backyard fire!

Dani Avatar

About Dani Meyer

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach.

I’m the author of Stress Free Camping, a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs, the leading online academy and private community for food bloggers. → More About Dani

More posts by this author.

6 thoughts on “Best Quiche Recipe”

  1. When you say to just add herbs, what kind exactly? I plan to make my boyfriend this quiche with mushrooms and spinach. Any suggestions? I’ve been known to ruin a recipe by simply adding my own herbs. I don’t want to add the wrong ones!

    Thanks so much,


    • Hi Jennifer,

      Basil and oregano would be my first choice with that combination. I would use about 1/4 cup tightly packed of basil and a couple (2-3) sprigs of oregano. Be sure to remove the stems and chop finely before adding to the egg mixture.

      Hope that helps!!


  2. Sounds like you need no-roll pastry. My husband refuses to have any other kind, now. And waaay cheaper than buying pastry.

    For 1 nine inch pie dish…
    90g butter
    125g self raising flour
    2 & a half Tblsp milk (Aussie 20ml tblsp)
    pinch salt

    Melt butter with milk in saucepan on low heat. When starting to foam, turn off heat and mix in flour with fork. mix should pull away from sides of pan and become uniform. add more flour or milk if this does not happen.

    Cool slightly and press out thinly into oiled pie dish. Fill with filling of choice and bake.

    Dead simple, and you can increase the amount to any number of pies that you like. Add a bit of sweetness for a dessert pie, if wanted.

    I haven’t made roll out pastry for years, last time I did, my husband’s head practically imploded. And it was a really light, nice shortcrust as well.


4.75 from 4 votes (4 ratings without comment)

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.