Easy Classic Quiche

Flaky crust, creamy custard, and flexible fillings for a quiche that works for brunch or an easy dinner.

By Matt Campbell

•

4.8

A single slice of classic quiche on a ceramic plate with a golden flaky crust and creamy egg filling, set on a sunlit kitchen table

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Quiche is one of those recipes that looks fancy, feels cozy, and secretly does you a huge favor on busy days. You mix a simple custard, toss in whatever you have, and the oven does the rest. The goal here is a crisp crust, a silky center, and enough flavor that you do not need to drown it in hot sauce to feel something. Not that I would judge.

This version is a classic: bacon and cheddar with a little onion and spinach for good measure. But the real win is the method. Once you nail the custard ratio and learn one very important trick, which is blind baking the crust, quiche becomes a reliable repeat meal you can riff on forever.

A hand pouring pale yellow egg and cream custard from a glass measuring cup into a warm, blind-baked pie crust in a metal deep-dish pie pan

Why It Works

Custard that sets, not scrambles: Using the right egg to dairy ratio keeps the filling creamy and sliceable.
No soggy bottom: Blind baking the crust gives you crisp edges and a sturdy base.
Make it your way: Swap the mix-ins based on what is in the fridge without wrecking the texture.
Great hot or room temp: Perfect for brunch spreads, lunchboxes, and those nights when dinner needs to be low drama.

Pairs Well With

Storage Tips

How to Store Quiche

Cool first: Let quiche cool 30 to 60 minutes so it finishes setting. Then refrigerate.
Refrigerator: Store tightly covered for up to 4 days.
Freezer: Wrap slices individually in plastic wrap, then foil. Freeze up to 2 months for best texture.

Best Reheating Methods

Oven (best): 325°F for 10 to 20 minutes (slices closer to 10, whole quiche closer to 20). Cover loosely with foil if the top browns too fast.
Microwave (fast): 45 to 90 seconds per slice, but the crust softens. If you have time, finish in a toaster oven for 3 to 5 minutes to crisp it back up.

Two slices of quiche stored in a clear meal prep container on a refrigerator shelf

Common Questions

Common Quiche Questions

Do I have to blind bake the crust?

If you want a crisp bottom, yes. Blind baking is the difference between flaky and soggy. Even store-bought crust benefits from it.

How do I know when quiche is done?

The edges should look set and slightly puffed, and the center should jiggle like Jell-O, not slosh like a latte. If you have an instant-read thermometer, aim for 165°F to 175°F in the center.

Why did my quiche crack?

Usually it is overbaked or cooled too fast. Pull it when the center still has a gentle wobble, and let it cool at room temp.

Can I use milk instead of cream?

Yes, but the texture is a little less rich. Use half-and-half if you have it. If using whole milk, keep the add-ins modest and avoid super watery vegetables.

Can I make quiche ahead?

Absolutely. Bake it, cool it, refrigerate overnight, and reheat at 325°F until warmed through. It is one of the best brunch make-ahead moves.

How do I keep veggies from making the filling watery?

Cook them first. Sauté mushrooms, onions, spinach, and zucchini until their moisture cooks off, then cool slightly before adding.

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 ceramic) or a 9-inch deep-dish metal pie pan
Pie weights or dried beans for blind baking
Sheet pan (to catch drips)
Mixing bowl
Whisk
Skillet (for bacon and veggies)
Measuring cups and spoons
Fine mesh strainer (optional, for extra silky custard)

The first time I made quiche, I treated it like an omelet that happened to be in a pie crust. I cranked the oven, stuffed in a mountain of fillings, and then acted shocked when it came out watery with a crust that tasted like wet cardboard. Classic.

Now I keep it simple: blind bake, respect the custard ratio, and cook off veggie moisture like it owes me money. The result is the kind of dinner that feels like you tried harder than you did, which is honestly a beautiful thing.

Easy Classic Quiche

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings 8 slices

Ingredients

1 (9-inch) deep-dish pie crust, store-bought or homemade (chilled)
6 large eggs
1 1/4 cups heavy cream (or half-and-half)
1/2 cup whole milk
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon, chopped
1/2 cup yellow onion, finely diced
1 packed cup fresh spinach, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional but recommended)
Pinch of cayenne (optional)

Optional Add-Ins and Swaps

Swap bacon for cooked ham, sausage, or sautéed mushrooms.
Swap cheddar for Gruyère, Swiss, fontina, or pepper jack.
Add 1 to 2 teaspoons Dijon mustard to the custard for extra savory depth.

Instructions

Preheat and prep. Heat oven to 375°F. Set a rack in the lower third of the oven. Place your pie dish on a sheet pan for easy in and out handling and to catch any drips.
Blind bake the crust. Fit the pie crust into a 9-inch deep-dish pie dish. Crimp the edges. Line the crust with parchment paper, then fill with pie weights or dried beans. Bake for 15 minutes. Carefully lift out the parchment and weights, then bake 8 to 10 minutes more, until the bottom looks dry and lightly golden. (This is your anti-soggy insurance policy.)
Cook the fillings. In a skillet over medium heat, cook chopped bacon until crisp. Remove bacon to a paper towel lined plate. Pour off all but about 1 tablespoon bacon fat. Add onion and cook 3 to 4 minutes until softened. Add spinach and cook 30 to 60 seconds just until wilted. Take off the heat and let cool slightly.
Make the custard. In a bowl, whisk together eggs, cream, milk, salt, pepper, smoked paprika, and cayenne (if using). For an extra-smooth texture, strain the mixture through a fine mesh strainer.
Assemble. Sprinkle half the cheese into the warm, blind-baked crust. Add the bacon and the onion-spinach mixture. Top with remaining cheese. Pour the custard over everything. If your crust edges are browning fast, add a pie shield or a loose ring of foil around the rim.
Bake. Bake at 375°F for 35 to 45 minutes, until the edges are set and the center has a gentle wobble. If you temp it, aim for 165°F to 175°F in the center.
Cool, then slice. Let quiche cool 15 to 30 minutes before slicing. This is when it goes from messy to clean wedges.

A freshly baked quiche in a ceramic pie dish cooling on a wire rack on a kitchen counter

Nutrition information is estimated.

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