A great quiche recipe is one of those kitchen staples you’ll come back to again and again. This base recipe creates a silky, rich custard tucked into a flaky crust and can be transformed into anything from a classic quiche Lorraine to a comforting ham and cheese version or even an elegant smoked salmon quiche. Once you master the simple foundation, you can mix and match fillings to suit brunch, lunch, or an easy dinner. This might just be the only quiche recipe you really need.
Mixing and matching different fillings is really what makes one quiche different from another. This base custard is made from eggs, cheese, milk and cream (or half and half). I like to add sautéed onions to my base for a little extra depth. Then the world is your oyster as to what else to add. Stick to about 1 1/2 to 2 cups of add-ins and you’ll be good.
Want to make a quiche Lorraine? All you need to add is bacon, and the cheese you use will be gruyere. I’ll give you exact proportions in the recipe card at the bottom. Also, included are the add-ins needed for a super yummy ham and Swiss quiche, and a smoked salmon quiche. Once you get the hang of it, you can mix and match to your heart’s content.
This recipe can be made using a store-bought pie shell to make things quicker. But I do recommend making your own pie crust which adds a nice rustic look and delicious flavor that just can’t be beat. Follow my all butter pie crust recipe for step by step instructions to help you make an amazing crust.
Why You Will Love this Base Quiche Recipe
- Endlessly customizable – use the same foolproof base to make quiche Lorraine, ham and cheese, smoked salmon, or your own favorite combinations
- Perfect creamy texture – the egg-to-cream ratio creates a silky, tender custard every time
- Simple, pantry-friendly ingredients – no complicated techniques or hard-to-find items
- Great for any meal – ideal for brunch, lunch, or a light dinner with a salad
- Make-ahead friendly – reheats beautifully for meal prep or entertaining
- Beginner-proof – clear instructions make it easy even if it’s your first time making quiche
- Elegant but effortless — impressive enough for guests, easy enough for a weekday
For other brunch ideas check out my Brioche French Toast Casserole, Ham Brie Poached Egg on Toast or
Equipment Needed
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- Fry pan
- Large mixing bowl.
- Measuring Cups
- Measuring Spoons
- Whisk
- Rubber Spatula
- Baking Sheet
- Crust Protector optional and not always needed
Quiche Recipe Ingredients
- Onion
- Butter
- Eggs
- Half and half (or heavy cream and milk)
- Salt and pepper
- Paprika – optional
- Shredded or crumbled cheese of your choice (Gruyere, cheddar, feta, goat cheese, swiss, parmesan or a mix)
- Add-ins (divided) (like bacon, ham, seafood, bell peppers, green onions, mushrooms etc)
- 1 par-baked pie crust – homemade or storebought
Onion – sauteed to add depth of flavor to the quiche.
Butter – adds extra flavor when sautéing the onions.
Eggs – the star of the show. They are the base of the custard.
Half and half (or heavy cream and milk) – Brings a creaminess to the dish, and takes it from eggy to more of a custard – see Pro Tips on how to make half and half.
Salt and pepper – flavor enhancers
Paprika (optional) – adds some flavor and a nice garnish on top.
Shredded or crumbled cheese of your choice (Gruyere, cheddar, feta, goat cheese, Swiss, parmesan or a mix) – An essential component for flavor and texture.
Add-ins – like bacon, ham, seafood, bell peppers, green onions, mushrooms etc – these add-ins drastically change the flavor allowing you to make each quiche a unique in flavor.
1 par-baked 9″ pie crust – Holds the quiche all together. Can be store bought or homemade. Par-baked means it is partially baked.
How To Make a Quiche
Exact ingredient amounts and times are listed in the recipe card at the bottom.
Depending on the size of your crust you will want to make a 4 egg or 5 egg quiche. Ingredients are listed for a 4 egg quiche which is good for 9″ pie crusts that aren’t super deep or have shrunk a bit during the par baking. If you find your unbaked filling doesn’t reach high enough in the pie shell you can mix an egg and 1/4 cup of half and half and add it to the unbaked filling already in the quiche to make a 5 egg quiche.
Preheat oven to 350F
Sauté the diced onions in melted butter until soft. Set the onions aside.
In a large bowl, add the eggs, half-and-half, salt, pepper, and paprika. Whisk together until well combined. Stir in the cheese, sauteed onions, and mix-ins (leaving out ¼ cup, which will be added on top later). Pour this egg mixture into the cooled par-baked pie shell. Sprinkle with paprika if using.
Place the quiche on a metal baking sheet, if you have one, and bake for 30-50 minutes, or until the top begins to solidify but not all the way. If you are making a smaller filling with 4 eggs check closer to 30 minutes and if you are using 5 eggs you will be closer to 45/50 minutes. See Pro Tips for more info. Sprinkle the leftover ¼ cup of mix-ins on top and bake for another 15 minutes. The quiche is done when the middle is slightly jiggly, with the rest being solid.
Allow the quiche to cool for a minimum of 15 minutes before attempting to cut it. Quiche is delicious hot, near room temperature, or cold.
How To Make a Quiche Lorraine
Probably the most well-known variation is quiche Lorraine. This classic version traditionally skips the sautéed onions included in the base recipe, so you can add them or leave them out depending on your preference. For the filling, use 1 cup of chopped cooked bacon and Gruyère cheese for that signature rich, savory flavor.
How To Make a Ham and Cheese Quiche
Ham and cheese quiche is another classic favorite. Use 1 cup diced ham and give it some time in a dry non-stick fry pan to help remove some of the moisture from the ham. I’ve also added about 1/2 cup of red bell peppers to the pan to cook out some of the moisture. Chopped green onions were just added as is to the egg mixture.
How To Make a Smoked Salmon Quiche
Add-ins are 7 oz of smoked salmon (hot or cold smoked), 1 cup gruyere cheese, 2 tbsp fresh chopped dill + more for garnish
How To Make Spinach Quiche
Add-ins are 3 cups of fresh spinach sauteed and excess moisture removed. 1 cup of crumbled feta cheese.
What to Serve With Quiche
If you are serving quiche at brunch consider adding some other items like, scones (my strawberry scones are great), bagels, a cheese selection, fresh fruit, and a bright salad like my peach burrata salad, or quinoa arugula salad. Some cocktails that would go great with a quiche brunch include palomas, bloody Marys, and mimosas. If serving for lunch or dinner, again a salad makes a great accompaniment along with some rustic bread. A cocktail never goes amiss at dinner either 😜, or a nice white wine.
Pro Tips and Substitutions
- Half-and-half adds creaminess and richness without being as heavy as full cream. Half & half can be purchased or you can make it by mixing equal parts milk and cream – hence the name half (milk) and half (cream).
- Pie plates vary in depth and diameter, and homemade par-baked crusts can sometimes shrink, leaving less room for filling. Most quiche recipes use 4 eggs and 1 cup of cream or milk, which works well for standard or slightly shallow shells. If you’re unsure how much your crust will hold, start with the 4-egg filling and pour it into the shell. If there’s still extra space, whisk together 1 more egg with ¼ cup of half-and-half and gently stir it into the filling in the pie shell. A 5 egg quiche will take a little longer to bake.
- It is best to try and get rid of any extra moisture in your add-ins. The moisture can cause you to have a soggy quiche. Some time cooking in a dry non-stick frypan can help remove moisture. Also blotting with paper towel can help.
- If the edge of your pie crust is beginning to brown too much you can cover it with crust protectors and continue baking. Or you can cover the crust edge with aluminum foil.
FAQs
Can I make this quiche recipe ahead of time?
Yes. This quiche recipe can be baked a day or two ahead and refrigerated. Reheat in the oven to keep the crust crisp and the filling creamy.
Can you freeze a baked quiche?
Yes. Baked quiche freezes well. Cool completely, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Reheat in the oven for best texture.
Do I need to blind bake the crust for quiche?
Blind baking helps prevent a soggy crust in any quiche recipe, so it is highly recommended.
How do I know when quiche is done baking?
A finished quiche should be set around the edges with a slight jiggle in the center. It will firm up as it cools.
What cheese is best for quiche Lorraine or ham and cheese quiche?
Gruyère is traditional for quiche Lorraine, while Swiss or cheddar work well in a ham and cheese quiche.
How do I keep my quiche from getting watery?
Cook vegetables first to remove moisture and avoid overfilling. This helps any quiche recipe bake with a firm, creamy texture.
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If You Liked This Quiche Recipe…
If you liked this recipe, please consider rating the recipe and leaving a comment below – I love to hear how people get on with my recipes and I truly make an effort to respond to everyone who takes the time to comment. For other brunch ideas check out my Brioche French Toast Casserole, Berry Crepes, Ham Brie Poached Egg on Toast, Cottage Cheese Blueberry Muffins, and Strawberry Scones.
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Quiche (Quiche Lorraine + More Flavor Variations)
Equipment
- Fry pan
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Rubber Spatula
- Baking Sheet optional
- Crust Protector optional and not always needed
Ingredients
- 2/3 cup diced onion
- 2 tsp butter
- 4 large eggs
- 1 cup half and half or ½ cup heavy cream and ½ cup whole milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 1 cup shredded or crumbled cheese of your choice Gruyere, cheddar, feta, goat cheese, swiss, parmesan or a mix
- 1-1 ½ cups of add-ins divided
- 1 partially baked pie crust (par-bake)
Instructions
- Depending on the size of your crust you will want to make a 4 egg or 5 egg quiche. Ingredients are listed for a 4 egg quiche which is good for 9" pie crusts that aren't super deep or have shrunk a bit during the par baking. If you find your filling doesn't reach high enough in the pie shell you can mix an egg and 1/4 cup of half and half and add it to the unbaked filling already in the quiche to make a 5 egg quiche.
- Preheat oven to 350F
- Sauté the diced onions in 2 tsp of melted butter until soft, about 6 minutes. Set the onions aside.2/3 cup diced onion, 2 tsp butter
- In a large bowl, add the eggs, half-and-half, salt, pepper, and paprika. Whisk together until well combined. Stir in the cheese, sauteed onions, and mix-ins (leaving out ¼ cup, which will be added on top later). Pour this egg mixture into the cooled par-baked pie shell. Sprinkle with paprika if using.4 large eggs, 1 cup half and half, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika, 1 cup shredded or crumbled cheese of your choice, 1-1 ½ cups of add-ins
- Place the quiche on a metal baking sheet if you have one, and bake for 30-50 minutes, or until the top begins to solidify but not all the way. If you are making a smaller filling with 4 eggs check closer to 30 minutes. See notes for more info. Sprinkle the leftover ¼ cup of mix-ins on top and bake for another 15 minutes. The middle can be very slightly jiggly, but the rest should be set solid.1 partially baked pie crust
- Allow the quiche to cool for a minimum of 15 minutes before attempting to cut it. Quiche can be served hot, at or near room temperature, or cold.
Quiche Lorraine
- The classic version traditionally skips the sautéed onions included in the base recipe, so you can add them or leave them out depending on your preference. For the filling, use 1 cup of chopped cooked bacon and Gruyère cheese for that signature rich, savory flavor.
Ham and Swiss Cheese
- Use 1 cup diced ham cooked in a dry non-stick fry pan to help remove some of the moisture from the ham. I've also added about 1/2 cup of red bell peppers to the pan to cook out some of the moisture. Use 1 cup of Swiss cheese as your cheese. Add 1/4 cup chopped green onions (green parts) un-cooked to the egg mixture before baking.
Smoked Salmon Quiche
- Add-ins are 7 oz of smoked salmon (hot or cold smoked), 1 cup gruyere cheese, 2 tbsp fresh chopped dill + more for garnish
Spinach Quiche
- Add-ins are 3 cups of fresh spinach sauteed and excess moisture removed. 1 cup of crumbled feta cheese.
Notes
-
- Half-and-half adds creaminess and richness without being as heavy as full cream. Half & half can be purchased or you can make it by mixing equal parts milk and cream – hence the name half (milk) and half (cream).
- Pie plates vary in depth and diameter, and homemade par-baked crusts can sometimes shrink, leaving less room for filling. Most quiche recipes use 4 eggs and 1 cup of cream or milk, which works well for standard or slightly shallow shells. If you’re unsure how much your crust will hold, start with the 4-egg filling and pour it into the shell. If there’s still extra space, whisk together 1 more egg with ¼ cup of half-and-half and gently stir it into the filling in the pie shell. A 5 egg quiche will take a little longer to bake.
- It is best to try and get rid of any extra moisture in your add-ins. The moisture can cause you to have a soggy quiche. Some time cooking in a dry non-stick frypan can help remove moisture. Also blotting with paper towel can help.
- If the edge of your pie crust is beginning to brown too much you can cover it with crust protectors and continue baking. Or you can cover the crust edge with aluminum foil.
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