Best Easy Quiche Recipe

Name: Best Easy Quiche Recipe
Prep time: 20 min
Cook time: 65 min
Total time: 145 min
Ingredients: 1 pie crust*; ½ cup onion ((finely diced)); 1 teaspoon minced garlic; 1 tablespoon olive oil; 2 cups add ins ((veggies, meat, etc)); 6 eggs; 1 cup heavy cream; ½ teaspoon sea salt; ¼ teaspoon pepper; ¼ teaspoon smoked paprika; 4 ounces sharp cheddar cheese ((shredded, 1 cup))

By Laura

Posted May 01, 2024

5 from 2 votes

2 Comments

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The best easy quiche recipe. A rich and creamy egg filling is baked in a buttery homemade pie crust for a delicious quiche perfect for breakfast, brunch or dinner. Learn how to make quiche with your favorite combination of vegetables, meats and cheeses.

This is the best easy quiche recipe made from scratch!

The flavorful egg filling made with your choice of meats and veggies is baked in a homemade pie crust for an absolutely perfect quiche you will make on repeat!

Serve it with as part of a brunch spread with your favorite breakfast recipes, or for dinner with your favorite sides.

In this post, you will learn how to make quiche using your preferred combination of vegetables, meats and cheeses. This easy quiche recipe is extremely adaptable to suit your tastes!

a slice of the Best Easy Quiche Recipe in a pie dish

Quiche Recipe: Ingredients & Substitutions

overhead photo of the labeled ingredients in this Best Easy Quiche Recipe

Pie crust. I suggest making your own and halving this all-butter pie crust (instructions in this post and recipe card). You can substitute your favorite crust or use store-bought if desired.
Onion I suggest red, white or yellow onions. Or substitute ¼ teaspoon onion powder for the onion if desired.
Minced garlic. ½ teaspoon garlic powder is a good substitute for minced garlic.
Olive oil. If using meat like bacon or sausage, you will not need olive oil. If you are making a vegetable quiche, use olive oil, canola oil, avocado oil or butter to cook the vegetables.
Heavy cream. half and half is a good subsitute.
Sharp Cheddar Cheese. Use your favorite cheese. Colby jack, pepper jack, mozzarella, etc. are all great choices.
Add-ins. You can use just about any kind of vegetable in this quiche recipe. Some suggestions include: bell peppers, broccoli, zucchini, spinach, carrots, tomatoes, etc. If using spinach I recommend using 1 cup finely diced, not 2 or 3.

quiche in a pie dish with two slices cut

How to Make Quiche

We’ll walk through how to make quiche together step-by-step, and don’t forget to watch the video.

Make the Quiche Crust

If you’re making your own pie crust, remember it must chill in the refrigerator for one hour before rolling it and using it in this recipe. So prepare accordingly. Alternatively, you can use store bought and skip to the par-baking step.

Begin by dicing and freezing the butter and preparing the ice water so all the crust ingredients are cold.

Then, add the dry ingredients to the container of a food processor fitted with the “S” blade and pulse to combine.

How to Make Quiche crust - dry ingredients in a food processor before mixing

How to Make Quiche crust - dry ingredients in a food processor after mixing

Next, add the cold water and butter and process until the dough pinches together.

How to Make Quiche crust - butter and water added to the dry ingredients in a food processor before mixing

finished quiche crust dough in a food processor

Turn the dough out onto a lightly floured surface and form it into two discs.

finished quiche crust dough on a floured surface

quiche crust dough formed into two round discs

Then, wrap the discs in plastic wrap, put them in an airtight container or plastic bag, and refrigerate for at least one hour, and up to 2 days.

quiche crust dough formed into two round discs wrapped in plastic wrap

quiche crust dough formed into two round discs wrapped in plastic wrap in a plastic bag

Once the crust is chilled and you are ready to make this quiche recipe, roll it out to fit the pie dish. Then set it in the pie dish.

quiche crust rolled out into a circle inside a pie dish

Pinch the edges, place a piece of parchment paper over the crust, then fill the crust with pie weights (or dried beans, rice etc).

Since the crust takes longer to cook than the quiche filling, it has to be par-baked first.

unbaked quiche crust in a pie dish with parchment paper and weights

Bake the crust in an oven preheated to 375 degrees Fahrenheit for 20 minutes, then set it aside to cool while you are making the filling.

Once the crust has baked for 20 minutes, remove it from the oven and reduce the oven temperature to 350 degrees Fahrenheit.

par-baked pie crust in a pie dish to make this quiche recipe

Make the Quiche Filling

These steps will show you how to make a vegetable quiche, as well as how to make a quiche with meat like bacon (or sausage, etc).

To make a vegetable quiche, begin by sautéing the vegetables with olive oil until they are soft. Then, set the mixture aside to cool (so it doesn’t cook the eggs when added).

vegetables in a pan before cooking to make vegetable quiche

vegetables in a pan after cooking to make vegetable quiche

If using meat like bacon (pictured below), you do not need to use olive oil because the meat releases the fat necessary to cook the onion and garlic.

Cook the bacon with onion and garlic until the bacon is lightly browned.

bacon, onion and garlic in a pan before cooking to make bacon quiche

bacon, onion and garlic in a pan after cooking to make bacon quiche

Then, add the spinach and set the mixture aside to cool while you make the egg filling.

Note. spinach needs to be added towards the very end of cooking when the bacon is mostly browned since it cooks very fast.

spinach being added to cooked bacon to make bacon spinach quiche

spinach after being cooked to make bacon spinach quiche

While the cooked filling mixture is cooling, whisk together the eggs, spices and heavy cream in a large bowl.

how to make quiche - filling ingredients in a bowl before whisking

how to make quiche - filling ingredients in a bowl after whisking

Then, add the cheese and cooked vegetable or meat mixture.

how to make quiche -adding cheese and vegetables before stirring

how to make quiche -adding bacon and cheese before stirring

Next, stir the filling mixture to combine.

vegetable quiche filling in a bowl with a wooden spoon

bacon spinach quiche filling in a bowl with a wooden spoon

Then, pour the quiche filling carefully inside the partially baked pie crust.

vegetable quiche in a pie dish before baking

bacon spinach quiche in a pie dish before baking

Cover the outer crust with a pie crust shield (or make one out of foil), and bake for an additional 35-45 minutes.

vegetable quiche in a pie dish before baking with a pie crust shield

bacon spinach quiche in a pie dish before baking with a pie crust shield

The quiche will “puff” up in the oven but it will deflate as it cools. Once it puffs that’s an indicator that it is almost finished cooking.

You’ll know when the quiche is done because it will jiggle only very slightly and the top will relatively firm when pressed.

vegetable quiche in a pie dish after baking

bacon spinach quiche in a pie dish after baking

Cool & Serve

Let the quiche cool for at least 30 minutes before serving sightly warm with your favorite breakfast recipes.

Serve with a side of these crispy oven roasted potatoes and oven baked bacon.
Serve it with winter fruit salad or summer fruit salad as a refreshing side.
Make no knead bread or homemade biscuits for a crusty comforting side dish.
Make some homemade cinnamon rolls or cinnamon bread for a sweet/savory combo.
Banana bread or zucchini bread also pair well with this quiche recipe.
Try serving it with a cup of coffee and some cinnamon scones or chocolate scones.

Store

Store leftover quiche in an airtight container in the refrigerator for up to 5 days.

Freeze

You can either freeze individual slices of this quiche recipe, or freeze the entire quiche.

Entire quiche. Make the quiche and let it cool to room temperature. Then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight and then heat in the oven set to warm until heated through.
Freeze individual slices. Place leftover slices of quiche on a baking sheet and put them in the freezer to flash-freeze. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours and warm in the microwave or in the oven set to warm.

two slices of quiche on a plate - one vegetable quiche one spinach bacon quiche

Quiche Recipe FAQs

Should I pre-bake crust for quiche?

Yes. This recipe calls for baking the crust with pie weights for 20 minutes before adding the filling and baking longer. This is because the crust takes longer to bake than the filling.

What is the secret to a good quiche?

I personally think the spices (smoked paprika) and heavy cream (so decadent) are what make this quiche special.

Can I use milk instead of heavy cream for quiche?

I don’t recommend using milk in this recipe. Half and half works well, but the fat content is important. If you must use milk, use whole milk.

What is a good side dish to go with quiche?

I suggest a green salad (like this burrata salad, spinach salad or kale salad), roasted veggies (roasted carrots, roasted broccoli, Brussels sprouts, etc.) Or you can serve it with a sweet breakfast treat like cinnamon scones, cinnamon rolls, french toast casserole, etc.

a piece of Best Easy Quiche on a plate with a fork that has a bite on it

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