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:
- Easy Crustless Spinach Quiche
- Basic Baked Frittata
- Perfect Eggs Benedict
- How to Make Fluffy Scrambled Eggs
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Basic Quiche Recipe
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/4 cup vegetable shortening
- 1/4 cup ice water
- 4 large eggs
- 1 cup milk
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese gruyere, mozzarella, cheddar, provolone, or feta
- 1 1/2 cups add-ins
Add-Ins (mix and match)
- 1/2 cup cooked crumbled bacon
- 3/4 cup diced ham
- 3/4 cup cooked ground sausage
- 1 cup chopped frozen spinach thawed and drained
- 1 cup frozen broccoli thawed and drained
- 1 cup steamed asparagus cut into 1-inch pieces
- 1 cup sautéed sliced mushrooms
- 1/2 cup sautéed shallot or onion
- In a large bowl, stir together flour, sugar, and salt. Slice the butter and shortening into small cubes. Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
- Slowly pour cold water into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork. Use your hands to gently press the dough into a ball. Flatten into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling.
- Unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12-inch circle, rolling from the center each time to keep the thickness even. Gently transfer crust to an un-greased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust. Place parchment paper on top of the pie crust to create a bowl. Fill with pie weights or dried, uncooked beans. This will prevent the pie crust from sliding or bubbling. Bake in a 400 degree F oven for 10 minutes to par bake. Remove from oven and let sit until ready to fill.
- In a medium-sized mixing bowl, whisk together eggs, milk, cream, salt, and pepper until well combined. Stir in desired cheese.
- Place prepared add-ins into the bottom of the par-baked pie crust. Pour egg mixture over the top.
- Bake in a pre-heated 350 degree oven for 40-45 minutes until center is set.