Recipe

Classic Quiche Recipe: Light & Fluffy

A buttery, crisp crust filled with a pillowy egg custard and a simple mix of cheese and savory add-ins. This classic quiche bakes up tender, never rubbery, and slices clean for brunch or easy dinners.

By Matt Campbell

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4.8

A golden, freshly baked quiche in a fluted pie dish on a wooden counter with a slice removed showing a light, fluffy custard and melted cheese

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Quiche has a reputation for being fussy, but the truth is it is just eggs, dairy, and a little confidence. When it is done right, the center is light and fluffy, the edges are gently set, and the crust has that crisp snap that makes you go back for “just a sliver” that turns into a real slice.

This is my classic, back pocket quiche. It is friendly to your fridge, flexible with fillings, and dependable enough for a holiday brunch while still being weeknight doable. We are going for a custard that is rich but not heavy, seasoned like we mean it, and baked at the right temperature so it stays tender instead of turning into scrambled egg pie.

A whisk mixing eggs and cream in a clear bowl on a kitchen counter

Why It Works

Fluffy, not spongy: The right egg to dairy ratio makes a tender custard that puffs slightly, then settles into a creamy slice.
No soggy bottom: A quick blind bake plus an egg wash barrier keeps the crust crisp.
Balanced seasoning: Salt, pepper, and a touch of Dijon wake up the eggs without making the quiche taste “mustardy.”
Make ahead friendly: It reheats like a champ and tastes great at room temperature, which is basically the quiche love language.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days (for best quality). I like storing slices in an airtight container so grabbing breakfast is a one-handed operation.

Freeze: Wrap individual slices tightly in plastic wrap, then foil, and freeze up to 2 months (for best quality). Thaw overnight in the fridge for best texture.

Reheat (best method): Warm slices on a sheet pan at 325°F for 12 to 18 minutes until heated through. If the crust needs a little revival, slide the pan to a lower rack for the last few minutes.

Microwave (when life happens): It works, but the crust softens. Use medium power in short bursts.

Common Questions

Why is my quiche watery?

Usually it is one of three things: fillings that release water (mushrooms, spinach, tomatoes), underbaking, or slicing while it is still hot. Cook watery fillings first, bake until the center is just set, and let the quiche rest at least 15 to 20 minutes before cutting.

How do I know when quiche is done?

The edges should look set and slightly puffed, and the center should have a gentle jiggle, not a slosh. If you have a thermometer, aim for 170°F to 175°F in the center. Pull it when it is just set because carryover heat finishes the job.

Can I use milk instead of cream?

Yes. Whole milk works, but the texture will be a bit less rich. For the best “light and fluffy” vibe without going too heavy, this recipe uses a mix of heavy cream and whole milk.

Do I have to blind bake the crust?

I strongly recommend it. Blind baking is the difference between crisp and sadly soft, especially with creamy custard fillings. If you are using a store-bought crust, still blind bake it.

Can I make it crustless?

Yep. Grease a 9-inch pie dish well, then bake the filling as written. Start checking at 30 to 35 minutes since it can cook a little faster without the crust.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch deep-dish pie dish (glass or metal)
Sheet pan (to catch drips and help the crust brown)
Mixing bowl
Whisk
Pie weights or dried beans for blind baking
Foil or parchment paper
Optional: instant-read thermometer

Note: If you only have a standard 9-inch pie dish (not deep-dish), you may have a little custard left over. Bake it in a greased ramekin or mini dish alongside the quiche.

The first time I made quiche on my own, I treated it like an omelet that happened to live in a pie crust. I cranked the heat, overfilled it with wet veggies, and acted shocked when it came out weepy and a little rubbery. Classic.

Now I make it the way I wish someone had told me from the beginning: cook the fillings first, season the custard like it matters, and bake it gently until it is barely set. When it comes out of the oven all golden and puffed, it feels like you pulled off something fancy, even if you were wearing sweatpants and listening to a podcast the whole time.