Would you like to save this?
We'll email this post to you, so you can come back to it later!
Food Quiche Recipe: The Creamiest Cheesy Brunch Dish for Every Season
This Food Quiche Recipe is an easy quiche recipe that yields a savory pie, a delicious quiche perfect for any brunch dish or casual gathering.
Full Recipe Introduction
Quiche has always been one of those dishes I turn to when I want something a little fancy but still comforting. This version, inspired by classic Quiche Lorraine from French cuisine, features a buttery crust, a rich custard filling, and plenty of cheesy quiche goodness. It’s a homemade quiche that feels both traditional and fresh—ideal for spring picnics, holiday buffets, or simple weeknight dinners when you crave a baked dish that warms the heart.
What sets this Food Quiche Recipe apart is its balance of flavors and textures. I like to add just the right amount of lean bacon (feel free to swap in ham or turkey bacon) and plenty of Swiss or Gruyère cheese, which melts into a silky custard. Even if you’re watching calories, you can lighten it up with half-and-half or whole milk instead of heavy cream. Honestly, it still tastes indulgent!
You know what? I first learned to love quiche in a tiny café tucked into a Vermont side street when I was a teenager. Ever since, I’ve played with fillings—spinach, mushroom, bacon, you name it—until finding this perfect balance. Now, every time I slice into a hot, cheesy quiche, I’m taken back to those crisp New England mornings.
Why You’ll Love This Recipe
• Ready in under 1 hour, making this savory pie ideal for busy mornings or last-minute brunches
• Uses simple, pantry-friendly ingredients you likely have on hand
• Homemade quiche base with an option for store-bought crust—your choice, your pace
• Versatile filling lets you switch up proteins and veggies for endless variations
• Make-ahead friendly: assemble the night before to save time on busy mornings
• A crowd-pleasing brunch dish that doubles as an elegant dinner with a side salad
• Perfect for feeding a crowd—slice it into wedges for potlucks, picnics, or parties
• A delicious quiche that holds up well at room temperature, ideal for buffets
Ingredients
• 1 (9-inch) pie crust (homemade or store-bought refrigerated crust like Pillsbury)
• 6 large eggs (room temperature; pasture-raised if you can)
• 1 cup heavy cream (or substitute half-and-half for a lighter quiche)
• ½ cup whole milk (swap for whole milk Greek yogurt for extra creaminess)
• 6 slices bacon, cooked and crumbled (or 4 oz ham/turkey bacon for a leaner twist)
• 1½ cups Swiss cheese, shredded (Gruyère or cheddar work well; fresh-shred for best melt)
• ¼ tsp kosher salt
• ¼ tsp black pepper, freshly ground
• Pinch of freshly grated nutmeg (optional, adds warmth)
• Fresh chives or parsley, chopped (for garnish)
Tips: Use a glass pie dish to monitor browning. If crust edges brown too quickly, cover them with foil or an adjustable crust shield.
Directions
-
Preheat and Prep
Preheat your oven to 375°F. Roll out the pie crust and gently press it into a 9-inch glass or ceramic dish. Chill in the fridge while you prep the filling—this keeps the crust from shrinking. -
Blind Bake the Crust
Line crust with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges set. Remove weights and paper, then bake 3–4 minutes more until bottom feels dry. -
Cook the Bacon
In a skillet over medium heat, cook bacon until crisp. Drain on paper towels, then crumble. (Diced ham works, too—just add it raw.) -
Whisk the Custard
In a bowl, whisk eggs, cream, and milk until blended. Stir in salt, pepper, and nutmeg. For a subtle tang, whisk in 1 tsp Dijon mustard. -
Assemble the Quiche
Evenly layer bacon and cheese in the crust. Gently pour custard over—fill to about ¼” from rim. -
Bake Until Set
Place quiche on a baking sheet (to catch drips) and bake 30–35 minutes, or until center barely jiggles and a toothpick near the edge comes out clean. -
Rest and Serve
Let the quiche rest on a wire rack for 10–15 minutes. The custard finishes setting and slicing is neater. Garnish with chives or parsley.
Servings & Timing
Yield: Serves 6–8 as a brunch dish or light dinner
Prep Time: 20 minutes (plus 15 minutes chilling)
Bake Time: 30–35 minutes
Rest Time: 10–15 minutes
Total Time: About 1 hour 20 minutes
Variations
• Spinach & Mushroom: Sauté 1 cup spinach and ½ cup sliced mushrooms, drain thoroughly, then add to the custard.
• Ham & Gruyère: Swap bacon for 4 oz diced ham and Swiss for Gruyère—hello, classic Quiche Lorraine!
• Veggie Delight: Load up on bell peppers, zucchini ribbons, and halved cherry tomatoes for a rainbow quiche.
• Dairy-Free: Use unsweetened almond milk, vegan crust, and 3 Tbsp nutritional yeast for a cheesy flavor.
• Mini Quiches: Pour filling into a greased muffin tin for bite-sized portions, perfect for parties.
• Gluten-Free Crust: Try a crust made from almond flour and butter or your favorite store-bought GF shell.
Storage & Reheating
• Fridge: Store covered for up to 3 days.
• Freezer: Wrap individual slices in plastic and foil; freeze up to 1 month.
• Reheat: Warm a slice at 350°F for 8–10 minutes or microwave for 1–2 minutes.
• Make-Ahead: Assemble quiche up to 24 hours ahead; keep covered in fridge until baking.
Notes
• To avoid a watery filling, ensure veggies (spinach, mushrooms) are well-drained.
• Room-temp eggs whisk more smoothly—no streaks!
• If your crust cracks, press a bit of extra dough over the seam; it bakes right in.
• Freshly shredded cheese melts better than pre-shredded (anti-caking agents can affect texture).
• For a richer bite, swap half the Swiss for sharp cheddar or fontina.
FAQs
Q: Can I use a frozen pie crust?
A: Absolutely—thaw per package directions and follow the same blind-bake steps.
Q: Why is my quiche soggy in the middle?
A: Likely underbaked; make sure the center barely jiggles and a toothpick near the edge comes out clean.
Q: Can I substitute all milk for cream?
A: Yes—you can use 1¼ cups whole milk for a lighter custard, though it’ll be slightly less rich.
Q: How do I prevent crust edges from burning?
A: Cover edges with foil or a silicon crust shield after about 20 minutes of baking.
Q: Is it okay to add extra fillings?
A: Go wild—but keep total add-ins under 1½ cups to avoid overflow and uneven cooking.
Q: Can I make mini quiches ahead?
A: Sure—bake, cool, then freeze. Reheat in muffin tins at 350°F for 5–7 minutes.
Q: What cheese gives the creamiest texture?
A: Swiss, Gruyère, fontina, or a combo yields a silky, cheesy quiche.
Q: How do I get a more golden top?
A: Brush the custard gently with melted butter before baking for extra color.
Conclusion
This Food Quiche Recipe proves that homemade quiche can be both simple and elegant, blending classic French cuisine flavors with everyday ingredients. Whether you’re hosting a brunch, feeding family on a busy weeknight, or meal-prepping for the week, this savory pie delivers comfort and style. Give it a try, leave a comment with your favorite variation, and don’t forget to explore more easy brunch ideas like my spinach and feta quiche!
Food Quiche Recipe: The Creamiest Cheesy Brunch Dish for Every Season
Ingredients
- 1 9-inch pie crust homemade or store-bought refrigerated crust like Pillsbury
- 6 large eggs room temperature; pasture-raised if you can
- 1 cup heavy cream or substitute half-and-half for a lighter quiche
- 1/2 cup whole milk swap for whole milk Greek yogurt for extra creaminess
- 6 slices bacon cooked and crumbled (or 4 oz ham/turkey bacon for a leaner twist)
- 1 1/2 cups Swiss cheese shredded (Gruyère or cheddar work well; fresh-shred for best melt)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- Pinch freshly grated nutmeg optional, adds warmth
- Fresh chives or parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F. Roll out the pie crust and gently press it into a 9-inch glass or ceramic dish. Chill in the fridge while you prep the filling—this keeps the crust from shrinking.
- Line crust with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges set. Remove weights and paper, then bake 3–4 minutes more until bottom feels dry.
- In a skillet over medium heat, cook bacon until crisp. Drain on paper towels, then crumble. (Diced ham works, too—just add it raw.)
- In a bowl, whisk eggs, cream, and milk until blended. Stir in salt, pepper, and nutmeg. For a subtle tang, whisk in 1 tsp Dijon mustard.
- Evenly layer bacon and cheese in the crust. Gently pour custard over—fill to about ¼" from rim.
- Place quiche on a baking sheet (to catch drips) and bake 30–35 minutes, or until center barely jiggles and a toothpick near the edge comes out clean.
- Let the quiche rest on a wire rack for 10–15 minutes. The custard finishes setting and slicing is neater. Garnish with chives or parsley.
