Use this basic quiche recipe as the base for all of your baked egg creations! Filled with fluffy eggs, melty cheese, and featuring plenty of mix and match add-ons, you can’t go wrong. What will you put in yours?

Do you love quiche but not the crust? This crustless spinach quiche recipe is so good!

Why Our Recipe

  • One base recipe to make any flavor you can imagine with your favorite add-ins.
  • A perfect blend of eggs, milk, and heavy cream creates a smooth, custardy filling.
  • Use a store-bought crust or make from homemade. It’s par-baked either way so no soggy crusts here!
A close up view of a slice of quiche that has been partially eaten, with a fork dishing out another bite.

Quiche is the ultimate blank canvas—you can make it any flavor you want with whatever add-ins you love. Go with something classic like ham and cheese or if you are feeling a little fancy try spinach and feta. This base recipe has you covered. It’s perfect for breakfast, brunch, or even a lazy dinner when you just want something easy and delicious.

Ingredient Notes

An overhead birds-eye view of the ingredients needed to make a classic basic quiche.
  • Pie Crust: Use store-bought for convenience or go homemade with our fool-proof pie crust. Either way, make sure to par-bake it so it stays crisp and doesn’t get soggy.
  • Eggs: Large eggs work best so you can get the right ratios.
  • Milk & Heavy Cream: The combo of milk and cream makes the filling extra rich and custardy. If you want a slightly lighter option, you can use all milk, but it won’t be as creamy.
  • Salt & Black Pepper: Just a little seasoning to enhance all the flavors. Feel free to add a pinch of other spices if you like!
  • Shredded Cheese: Pick your favorite! Gruyère, mozzarella, cheddar, provolone, or feta all work great.
  • Add-Ins: The fun part! Mix and match up to 1½ cups total. Some ideas:
    • Meats: Cooked bacon, diced ham, or crumbled sausage.
    • Veggies: Sautéed onions, mushrooms, bell peppers, spinach, or asparagus.
    • Other Cheeses: Swap in Swiss, goat cheese, or even a little Parmesan for extra flavor.

Avoiding Soggy Crusts

The biggest culprit of a soggy crust is excess moisture from your ingredients. Vegetables are always your first suspect as they tend to release a lot of water as they cook. Be sure to remove as much excess moisture as you can before adding them to your quiche.

Pre-baking your pie crust without the quiche filling is also a key step—don’t skip it!

A collage of images showing a handful of key steps to demonstrate the process for making a quiche.

Classic Quiche Flavor Combos

Need some inspiration? Here are some tried-and-true flavor combos to help you mix and match your perfect quiche. Just remember, add-ins should not exceed 1 ½ cups total!

Quiche Lorraine: ½ cup cooked crumbled bacon + 1 cup shredded Gruyère

Florentine: 1 cup chopped frozen spinach (thawed and drained) + ½ cup crumbled feta

Western: ¾ cup diced ham + ¾ cup sautéed bell peppers + ½ cup shredded cheddar

Mushroom Swiss: 1 cup sautéed mushrooms + ½ cup shredded Swiss

Mediterranean: ½ cup chopped sun-dried tomatoes + ½ cup sliced Kalamata olives + ½ cup crumbled goat cheese

Broccoli Cheddar: 1 cup steamed and chopped broccoli + ½ cup shredded sharp cheddar

Smoked Salmon & Dill: ¾ cup chopped smoked salmon + ¾ cup cubed cream cheese + 1 tablespoon fresh dill

Caprese: 1 cup halved cherry tomatoes + ½ cup shredded mozzarella + ½ tablespoon chopped fresh basil

Spicy Southwest: ¾ cup cooked chorizo + ¾ cup shredded pepper jack + ½ cup diced green chilies

An overhead view of a quiche in a pie plate with a slice missing.

Frittata vs Quiche

At first glance, the main difference between a quiche and a frittata is the crust—quiche has one, and frittata doesn’t. But the real distinction comes down to the ratios of eggs and dairy. Quiche has a rich, custardy texture that’s almost soufflé-like.

A frittata, on the other hand, is more egg-heavy with less dairy Some recipes add a splash of milk or cream, but the focus is on the eggs, making it denser—more like an omelet. Frittatas are also cooked differently, starting on the stovetop and finishing in the oven.

Pre-Bake Make-Ahead Option

Bake the quiche fully, allow it to cool to room temperature, and then cover it tightly. Store it in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes or until warmed through.

Storage & Reheating Instructions

Refrigerate leftovers in a pie plate covered well with plastic wrap, or transfer slices to an airtight container. Refrigerate for 3 to 4 days.

Freeze after baking by allowing to cool completely then wrap tightly in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge and reheat at 350°F until warm.

Reheat a single serving at a time in the microwave and heat for 30-second increments until warmed, about 90 seconds in total. 

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