Recipe

Easy Quiche Recipe

A no-fuss, custardy quiche with a tender center, golden top, and endless filling options. Perfect for breakfast, brunch, or a clean-out-the-fridge dinner.

By Matt Campbell

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4.8

A golden, fluffy slice of quiche on a plate with a flaky crust and visible pockets of cheese and spinach, photographed on a bright kitchen table

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Quiche is one of those magical dishes that feels like you tried harder than you did. You whisk a few eggs, add dairy, toss in something savory, and suddenly you have a sliceable, brunch-worthy situation with a crisp top and a cozy, custardy middle.

This is my go-to easy quiche recipe when I want big payoff with low drama. The texture is fluffy (not rubbery), the flavor is bold (hello, cheese and aromatics), and the method is simple enough for a weeknight. Use a store-bought crust or go crustless in a pinch. Either way, you are about an hour away from smelling like you have your life together.

A hand whisking eggs and cream in a glass bowl on a kitchen counter with salt, pepper, and shredded cheese nearby

Why It Works

Fluffy, tender custard: A balanced egg-to-dairy ratio gives you lift without turning the quiche watery.
No soggy bottom: A quick crust pre-bake (and one small trick) keeps things crisp.
Flexible fillings: Built for whatever is in your fridge, as long as you treat wet ingredients the right way.
Make-ahead friendly: It reheats beautifully for breakfast all week.

My small trick: Let the custard rest for 5 minutes after whisking. It helps bubbles settle so the texture bakes up smoother.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then wrap the dish or transfer slices to an airtight container. Refrigerate for up to 4 days.

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

Reheat (best methods):

Oven or toaster oven: 325°F for 10 to 15 minutes until warmed through. This keeps the crust crisp.
Microwave: Works in a hurry. Use 50 to 70% power in short bursts so the eggs stay tender.

Heads up: If your filling includes lots of watery veggies, the quiche may weep a bit after chilling. Reheating in the oven helps drive off excess moisture.

Common Questions

How do I make quiche fluffy, not dense?

Use enough dairy, do not overbake, and let it rest. This recipe uses whole milk plus heavy cream for a tender custard. Bake just until the center has a gentle wobble, then rest 10 to 15 minutes to finish setting.

Do I have to pre-bake the crust?

If you want a crisp bottom, yes. A quick 10-minute pre-bake makes a big difference, especially with juicy fillings. If you are going crustless, skip this step.

Why is my quiche watery?

Usually it is wet fillings (mushrooms, spinach, tomatoes) or underbaking. Cook and drain veggies well, and bake until the center reaches about 165°F if you are using a thermometer.

Can I use just milk instead of cream?

Yes. The texture will be a bit less rich. Swap the heavy cream for more whole milk (or half-and-half if you have it). Avoid skim milk if you can, since it can bake up thin.

Can I make it ahead?

Absolutely. Bake, cool, and refrigerate. Reheat slices in a 325°F oven for the best texture. It is one of my favorite make-ahead breakfasts.

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 pie dish (glass or ceramic)
Rimmed baking sheet (to catch any drips)
Mixing bowl
Whisk
Measuring cups and spoons
Skillet (for cooking fillings)
Optional: instant-read thermometer

I started making quiche when I realized it is basically the friendliest way to turn random leftovers into something that feels intentional. A handful of spinach, the last bits of cheese, maybe that half onion looking a little too confident in the crisper drawer. Whisk, pour, bake, done. The first time I nailed the texture, fluffy but still custardy, I actually stopped mid-bite because it tasted like a brunch spot. Now it is my go-to when I want to feed people without camping out in the kitchen all morning.