Instructions for how to make a quiche that includes a variety of fillings! An easy egg custard is whisked together in a bowl and poured into a partially baked pie crust. Add cheese and other ingredients to the custard before baking. Quiches are perfect for any meal – breakfast, brunch, lunch and even dinner!
Understanding how to make a quiche is a skill that has the ability to solve many future dinner dilemmas. And not just dinner, but breakfast, brunch and even lunch as well. Quiches are endlessly customizable and can be tailored to any meal, season or even occasion. They can be dressed up for Easter brunch or dressed down for an easy-to-reheat meal on the go.
The following set of instructions require a partially bake a pie crust before baking a quiche. For more in depth information, be sure to read my post How To Blind Bake A Pie Crust. Blind baking a pie crust before making a quiche isn’t essential, but it really ensures the bottom crust stays crisp and doesn’t get soggy. And if you’ve never made a homemade pie crust, I have tutorials for How To Make Pie Dough and for How To Make Sourdough Pie Dough!
ESSENTIAL STEPS FOR MAKING A QUICHE
- Partially bake a pie crust: As I mentioned above, I have a tutorial that walks you through How To Blind Bake a Pie Crust. Quiches really benefit from baking in a crust that is blind baked first because the bottom crust is less likely to become soggy from the quiche filling.
- Make an egg custard: The main part of the quiche just so happens to be the easiest to assemble! Simply whisk eggs, milk, cream, salt and pepper together.
- Choose your fillings: The possibilities here are endless. Cooked or uncooked ingredients can be added depending on what they are. My favorite quiche combinations are ham and cheddar, bacon and caramelized onion and spinach and feta.
- Assemble and bake! The egg custard and fillings are added to a cooled, partially baked crust then baked again until set.
HOW TO CUSTOMIZE A QUICHE
The beauty of a quiche is that a variety of ingredients can come together and taste delicious. Baking a quiche is a great way to use up the odds and ends in your refrigerator. When making a 9-10″ quiche, I recommend 1/2 cup – 1 cup of cheese and up to 2 cups of additional ingredients for the filling.
Here are some ideas:
- Springtime flavors: roasted asparagus and parmesan, spinach and feta, ham and swiss
- Summer flavors: bacon, cheddar and chive, roasted summer vegetables (ratatouille style)
- Fall flavors: fontina and mushrooms, Italian sausage and roasted red pepper with cheddar
- Winter flavors: caramelized onion and gruyere, roasted butternut squash and goat cheese
Best Cheese For Quiche
In general, cheeses that melt well and have strong flavors will be best for a quiche. Gruyere and cheddar tend to be top contenders for quiche fillings. I do not recommend mozzarella because it will release too much moisture into the quiche. Drier cheeses like parmesan, goat cheese and feta are delicious in smaller amounts and can be paired with a larger amount of a meltier cheese for best results. I also highly recommend shredding cheese on a box grater as opposed to buying pre-shredded cheese. Pre-shredded cheeses don’t melt as well as freshly grated cheese.
- – Gruyere
- – Cheddar
- – Swiss
- – Fontina
- – Parmesan
- – Goat Cheese
- – Feta
How To Make A Quiche
Equipment
- 1 medium mixing bowl
- 1 whisk
- 1 baking sheet
Ingredients
- 1 9-10" pie crust partially baked
- 4 extra large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 – 1 tsp sea salt
- 1/4 – 1/2 tsp freshly ground black pepper
- 1/2 – 1 cup cheese
- 1-2 cups additional fillings
Instructions
- Preheat a conventional oven to 350 degrees F.
- In a medium mixing bowl, whisk together the eggs until well beaten. Add the milk, cream, salt and pepper and whisk to combine.
- Add all of the fillings and most of the cheese to the egg mixture. Stir well.
- Pour the egg mixture into a partially baked and cooled pie crust. Top with the remaining bit of cheese.
- Bake in the oven for 30-40 minutes until the quiche filling is set and is no longer liquid. Let cool to room temperature before serving. Keep leftovers covered in the refrigerator for up to 5 days.
