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My quick and easy quiche recipe bakes in just 35 minutes! There’s no par-baking required, and you can use your favorite veggies, meats, and cheeses to make it entirely your own.
Favorite Quiche Recipe
I shared a recipe for quiche Lorraine here a few years ago, and thought it was time to share my classic quiche recipe with you as well. It’s much more customizable (technically you could customize quiche lorraine too, but then it wouldn’t be quiche Lorraine!), and it makes the perfect addition to your brunch menu or weekly meal prep.
Also, unlike my quiche lorraine, there is no need to pre-bake the crust with today’s recipe, which saves quite a bit of time (and gives you more time to focus on sides, like loaded hashbrown casserole or fresh fruit!).
Why You Should Use My Recipe
- Shorter bake time than most recipes--just 35 minutes! I also found that pre-baking the crust didn’t make much of a difference here, so we save even more time by skipping that step.
- My secret ingredient adds depth of flavor and really sets my quiche recipe apart from the rest.
- Completely customizable with your favorite veggies, meats, cheeses, etc. I include a few popular flavor combinations below if you want to do something different from what I include in the recipe.
- Excellent results even with shortcuts like a pre-made crust, pre-shredded cheese, milk instead of half and half, etc.
Ingredients
You have some flexibility here, particularly with the add-ins. I’ll talk a bit about this before we get to the recipe!
- Pie crust. Homemade is my preference, as it just tastes so much better than store-bought. If you need a good homemade pie crust recipe, my sour cream pie crust is the best I’ve personally ever tasted (I’m including it in my upcoming cookbook because I love it so much). Store-bought will of course work in a pinch, though. Ooh, or use my sourdough pie crust–yum!
- Half and half. Diluting the eggs with dairy prevents the quiche from becoming rubbery. I prefer half and half to milk, but either works. Half and half makes things silkier and slightly more custardy/creamy (my preference!).
- Sour cream. My secret ingredient for the best depth of flavor! I love sour cream in quiche (and in my scrambled eggs), but the recipe will still work well without it.
- Cheese. I like to use a combination of cheddar and gruyere, but all cheddar will work too. Or use an equal amount of your favorite cheese–you can get creative here!
- Add-ins. I use bell pepper, broccoli, and spinach in my quiche recipe, but you can always use your favorite veggies and meats. Whatever you use, always precook your add-ins so they are the right texture (just like when making my breakfast casserole). They’ll be too tough if you just toss them in raw.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Quiche Flavor Variations
- Spinach, feta, and onion (tastes great with some dill too!)
- Mushroom and caramelized onion (add kale for extra fiber)
- Broccoli cheddar (add ham for more protein)
- Tomato, basil, and monterey jack/mozzarella
- Chorizo, bell pepper, and pepper jack or colby jack
- Bacon, jalapeno, cheddar
How to Make Quiche (Step-by-Step)
- Cook your add-ins. Saute the onion and veggies until softened. Cook and crumble/chop any meats at this time as well.
- Add the cheese. Add the veggies and meats to your chilled pie crust, then sprinkle your cheese evenly overtop.
- Pour in the custard. Whisk together the remaining ingredients in a liquid measuring cup, making sure to whisk everything really well to avoid any streaks of egg white or uneven setting. Evenly pour this into the pie crust–do not overfill (unlikely with a standard pie plate, but if you use a storebought crust in a tin it is possible)!
- Bake and cool. Bake on a foil lined baking sheet (catches any spills and makes it easier to move the pie in and out without damaging the crust) until the quiche is mostly set, then let cool for at least 20 minutes before slicing.
Sam’s Tip
The quiche may be wobbly when you first pull it from the oven (a little jiggle in the center if jostled), but the eggs will continue to cook after you remove them. It’s important to pull it before the jiggle is completely gone to keep that slightly softer texture rather than overdone and rubbery.
Frequently Asked Questions
Add sour cream to the custard, use half and half instead of milk, whisk the custard really well, shred the cheese yourself, use your favorite add-ins and pre-cook them for best texture, and use a homemade crust instead of premade. Sure you’ll spend a bit more time making it this way, but the results will speak for themselves!
We tested this recipe so many times, and honestly, par-baking made so little difference we decided to skip it entirely. If you feel compelled, feel free to pre-bake. It just wasn’t worth the effort for us (I don’t pre-bake my cheesecake crust either!).
A big, common quiche mistake is not cooking the add-ins first (they’ll be too tough otherwise), not adding enough dairy (makes it rubbery), not mixing the custard thoroughly (can lead to uneven setting or streaks of egg white), and overcooking the quiche (also contributes to a rubbery texture). Your quiche will still be edible even if you do all these things, but it certainly won’t be the best quiche recipe you’ve ever tasted.
Serve Your Quiche With
I’d love to hear what flavor combinations you try–leave me a comment below! ⬇️
Enjoy!
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9” pie plate
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Medium skillet
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Preheat oven to 375F (190C).
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Arrange crust into a 9” pie plate, flute the edges and prick the bottom all over with a fork. Place in the refrigerator while you prepare the filling (you will not pre-bake this crust, just keep it in the fridge so it stays cold and doesn’t shrink while baking).
1 pie crust
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In a medium skillet over medium heat, melt the butter.
2 Tablespoons salted butter
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Add the onion and any other veggies (with the exception of spinach, save this for the end) and saute until veggies are softened and tender (about 5-7 minutes). If using spinach, add this at the end and cook briefly until wilted (about 1 minute). Remove from heat.
½ cup finely-chopped yellow onion, 1 ½ cups additional small-chopped veggies or cooked meat
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Remove the pie plate from the refrigerator and scatter the veggies (and any pre-cooked meats, if using) evenly over the crust.
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Sprinkle cheese evenly over the veggies and crust.
½ cup shredded cheddar cheese, ½ cup shredded gruyere
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In a large measuring cup or medium-sized mixing bowl, whisk together eggs, half and half (or milk), sour cream, salt, pepper, and Tabasco (if using) until completely combined and smooth.
4 large eggs, 1 ¼ cups half and half or milk, 3 Tablespoons sour cream, ½ teaspoon table salt, ¼ teaspoon ground black pepper, ½ teaspoon Tabasco
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Pour egg mixture evenly into the crust (don’t overfill. If you have any extra, discard it).
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Place pie plate on a foil-lined baking sheet and transfer to the center rack of your 375F (190C) oven. Bake for 35-40 minutes, until quiche is mostly set (may have a slight jiggle to the center) and a sharp knife inserted in the center comes out clean.
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Allow to cool for 15-20 minutes before slicing and serving warm. The quiche continues to set as it cools.
Veggies/meats
I like to use ½ cup red bell pepper, ½ cup chopped broccoli, and ½ cup chopped fresh spinach leaves. Feel free to use your favorite veggies/whatever you have on hand. Watery vegetables like mushrooms or zucchini should be drained after cooking/before adding to the crust. Pre-cooking is important for proper consistency.
Crumbled bacon, cubed ham, or your other favorite pre-cooked meat would work great here as well.
Storing/reheating
Allow quiche to cool completely before storing. Cover tightly (either with plastic wrap, foil, or place in an airtight container) to store, and refrigerate for up to 3-4 days.
Reheat slices in 325F (165C) oven until warmed through or microwave in 20-second intervals until warmed through (the crust loses its crispness a bit this way).
Serving: 1serving | Calories: 279kcal | Carbohydrates: 14g | Protein: 10g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 423mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.