This is the best quiche recipe! A rich and creamy egg filling is baked in a buttery homemade pie crust for a delicious quiche perfect for a fancy brunch or dinner. Learn how to make quiche with your favorite combination of vegetables, meats and cheeses.
Line with foil/parchment paper and fill with pie weights (or dried beans or rice).
Bake in preheated oven for 20 minutes.
Remove from the oven and set aside to cool.
Reduce the oven temperature to 350 degrees Fahrenheit.
Make the Filling
While the crust is baking, make the filling.
Begin by adding onion, garlic, olive oil and your desired add-ins to a large nonstick fry pan. Cook until onions are translucent, and vegetables are soft (about 5-10 minutes depending on the vegetables you choose). If using meat like bacon or sausage, omit the oil and cook it with the vegetables, finely diced. If you’d like to add spinach, finely chop it and add it at the end of cooking.
Remove from heat and let cool slightly.
In a large mixing bowl, whisk together eggs, heavy cream, salt, pepper, and paprika until combined.
Add cooked vegetables and cheese and stir.
Assemble the Quiche
Pour the filling into the baked pie crust. Put a pie crust shield on the outer crust to keep it from getting too brown.
Bake, Cool & Serve
Bake the quiche at 350 degrees Fahrenheit for 35 to 45 minutes or until the filling is set.
Let cool for at least 30 minutes before serving slightly warm.
Video
Notes
Add-in Suggestions
Meat: bacon, sausage, ham (already cooked), leftover rotisserie chicken, etc.
Vegetables: broccoli, chopped spinach, bell peppers, diced zucchini, finely diced carrots, tomatoes, etc. If using spinach I recommend using 1 cup finely diced, not 2 or 3.
Cheese: sharp cheddar, goat cheese, pepper jack cheese, Colby jack, mozzarella, etc.
Ingredient Substitutions
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 substitute.
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.
StoreStore leftover quiche in an airtight container in the refrigerator for up to 5 days.Freeze
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.