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?
Quiche is one of the most versatile – and delicious – baked egg dishes we’ve ever come across! Enjoy it for breakfast, lunch, dinner, or even a mid-day snack. There are so many different ways to serve up this dish. We love spinach quiche with a bit of feta ourselves. We’ve also been known to bake up varieties with bacon, sausage, and ham. You can also sneak in a ton of veggies if you’re conscious about your five-a-day. It’s a savory and filling meal that the egg-lovers in your life will go crazy for.
Quiche Filling Ideas:
So many quiche fillings, so little time! We’ve provided the base for so many mix and match options. Some of our favorites include:
- Spinach quiche with feta
- Meat lovers: Bacon, sausage, ham, and cheddar
- Ham, cheese, broccoli, and gruyere
- Asparagus, mushrooms, and onion (plus your cheese of choice!)
- Mushrooms, onion, and cheddar
- Veggie lovers: Spinach, broccoli, asparagus, mushroom, and feta
How to Make a Fluffy Quiche
Some home chefs may find that their creations aren’t as fluffy as they’d like. That’s one of the best things about this dish: the light and fluffy eggs create a texture that’s hard to beat. You’ll get fluffy eggs every time if you cook them properly, no matter what quiche fillings you use.
Make sure to bake your dish at a low temperature for best results. It can be tempting to crank up the heat in the hopes that your meal will be ready quickly. Don’t give in! Low-temperature baking will ensure that your eggs don’t curdle and maintain a light and fluffy texture!
Should I Make My Own Crust?
The short answer is, yes, absolutely! Store bought options are always OK – especially if you’re in a time crunch. But if you have a few minutes to spare, making your own crust will take your dish to the next level.
Our homemade crust recipe is easy to put together and uses common ingredients like flour, eggs, and butter. We also use a special technique that involves ice-water to keep your crust golden brown, flaky, and tender.
Frittata vs Quiche:
Ah, the age-old question! Is it a frittata or a quiche? The frittata vs quiche debate comes up often when talking about baked egg dishes.
Frittata is a slow-cooked baked egg dish that you can fill with whatever you’d like. It’s similar to quiche fillings in that way! The biggest difference is that a frittata doesn’t have a crust. Frittatas can also be enjoyed at any time of the day and at any temperature. It’s an Italian take on an omelet.
Quiche is a French tart made with eggs and various quiche fillings. It is also slow-cooked at a low temperature. There are several different varieties of this dish, and you can fill it with whatever meats, veggies, and cheeses that you’d like.
When considering frittata vs quiche, it all comes down to personal preference and what kind of meal you’re in the mood for! Some may argue that a frittata is lighter as it doesn’t have a crust.
Troubleshooting: Soggy Base
It’s very easy to end up with a soggy base if you don’t prep your ingredients properly before you assemble your dish. The biggest soggy-base culprit is additional moisture from your ingredients. Vegetables in particular tend to hold a lot of extra water that gets released as they’re cooked. Remember to properly drain (and thaw if you’re using frozen) your veggies.
Parbaking your pie crust without the quiche filling will also help. Make sure to place pie weights – or dried beans – on top of the crust. Bake for 10 minutes and then set it aside while you finish prepping the rest of your recipe!
Storage and Reheating Instructions:
If you have any leftovers, place them in an airtight container and then put them in the fridge where they will keep for 3 to 4 days. You can reheat it in the microwave. Place 1 single serving at a time and heat for 30-second increments until warmed, about 90 seconds in total.
This is also an excellent recipe to bake ahead. Make sure that it has completely cooled and then place it in an airtight container. You can store your dish in the freezer for 3-4 months. When you’re ready to eat, let it thaw in the fridge overnight. You can heat it up slice by slice in the microwave, or as a whole in the oven.
If you like this recipe, you may be interested in these other delicious egg recipes: