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. It features a buttery crust, a rich custard filling, and plenty of cheesy quiche goodness.
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.
Notes
Use a glass pie dish to monitor browning. If crust edges brown too quickly, cover them with foil or an adjustable crust shield.
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