Recipe

Easy Quiche Recipe

Flaky crust, creamy custard, and flexible fillings that work for breakfast, brunch, or a no-drama dinner.

By Matt Campbell

•

4.8

A single slice of classic quiche with a golden flaky crust and creamy egg filling on a white plate, with a simple brunch table in soft daylight

Quiche is one of those dishes that looks like you had a plan all along. It slices clean, it feels a little fancy, and it magically turns random leftovers into “intentional” lunch. But it is also extremely forgiving, which is the energy I want in my kitchen on a busy day.

This is my go-to quiche recipe for momsbestrecipes.com readers who want something reliable, customizable, and not complicated. We are talking a flaky crust, a creamy custard that sets up without getting rubbery, and enough flexibility to handle whatever is in your fridge.

Best part: you can make it ahead, reheat it all week, and still get that cozy, savory bite that makes you pause mid-chew like, okay wow.

A freshly baked quiche in a ceramic pie dish being sliced with a sharp knife on a wooden cutting board in a home kitchen

Why It Works

A reliable custard ratio: eggs plus half-and-half gives you a creamy center that sets cleanly without turning spongy (watch the jiggle and do not overbake).
No soggy crust: a quick blind bake plus a layer of cheese helps keep the bottom crisp.
Flexible fillings: this base handles veggies, ham, bacon, leftover roast chicken, or a clean-out-the-crisper moment.
Make-ahead friendly: it tastes great warm, room temp, or reheated, so it fits brunch or weekday lunches.

Pairs Well With

Storage Tips

How to Store Quiche

Refrigerator

Let the quiche cool, then cover the pie dish tightly or transfer slices to an airtight container. Refrigerate for up to 4 days (quality is best in the first couple days).

Freezer

Quiche freezes surprisingly well. Wrap individual slices in plastic wrap, then place in a freezer bag or airtight container. Freeze up to 2 months for best quality.

Reheating (best texture)

Oven: 350°F for 10 to 15 minutes for slices, 20 to 25 minutes for a larger portion, until warmed through. For egg dishes, I like reheating until the center is hot, around 165°F.
Microwave: 30 to 90 seconds per slice, but the crust will soften. If you microwave, pop it in a hot skillet for 1 to 2 minutes to bring back some crisp.

Reheating a whole quiche

Cover loosely with foil and reheat at 350°F for 20 to 30 minutes, then uncover for the last 5 minutes if you want the top a little more golden.

Tip: If the top starts browning too much while reheating, loosely cover with foil.

Common Questions

Common Quiche Questions

What is the difference between quiche and frittata?

Quiche is baked in a crust with a richer custard-style filling. A frittata is crustless and usually more egg-forward, often started on the stove and finished in the oven.

Do I have to blind bake the crust?

For the best chance at a crisp bottom, yes. That quick pre-bake helps the crust stay flaky instead of turning into custard-soaked sadness.

Can I use milk instead of half-and-half?

You can, but the texture will be less rich. Whole milk works best. If you only have 2 percent, add an extra tablespoon of melted butter or a splash of cream if you have it.

Why did my quiche crack or puff up?

Usually it is baked a little too long or too hot. Pull it when the center is just set and still has a gentle jiggle. It will finish setting as it cools.

How do I know it is done?

The edges should be set and the center should jiggle slightly like soft Jell-O. If you insert a knife about 1 inch from the center, it should come out mostly clean. If you like numbers, aim for 160°F to 165°F in the center.

Can I make quiche the night before?

Absolutely. Bake, cool, refrigerate, then reheat the next day. For best texture, reheat uncovered in the oven until hot in the middle (about 160°F to 165°F).

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 standard pie dish (not deep dish)
Baking sheet (to catch drips and help crisp the bottom)
Mixing bowl and whisk
Measuring cups and spoons
Foil or parchment plus pie weights (or dried beans) for blind baking
Knife and cutting board

Quiche is my “I have eggs, I have cheese, I have exactly zero patience” dinner. The first time I made one, I treated it like an omelet and baked it until it was fully firm. It ate like a polite sponge. Now I pull it when the center still has a little wobble, and suddenly it is creamy, rich, and way more forgiving than it has any right to be.

Also, quiche has saved me from countless fridge clean-outs. A half bag of spinach, two lonely mushrooms, a few scraps of ham, and one good handful of cheese can become a meal that looks like you planned it on purpose.

Easy Quiche Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes (plus cooling)

Servings 8 slices

Ingredients

1 (9-inch) refrigerated pie crust (or homemade). If using frozen, thaw first.
1 tablespoon Dijon mustard (optional, for a flavor boost)
1 cup shredded cheese (Swiss, cheddar, Gruyere, or a mix), divided
1 to 1 1/2 cups cooked add-ins (choose one or mix a couple: diced ham, cooked bacon, sautéed mushrooms, roasted peppers, cooked spinach squeezed dry)
4 large eggs
1 1/2 cups half-and-half (or 1 cup whole milk plus 1/2 cup heavy cream)
1/2 teaspoon kosher salt (use 1/4 teaspoon if your add-ins are salty like bacon, ham, or feta)
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg (optional but very classic)
2 green onions or 2 tablespoons chopped chives (optional)

Optional flavor extras

1 small garlic clove, finely grated into the custard
A pinch of smoked paprika or cayenne
1 teaspoon lemon zest for veggie-heavy quiche

Filling tip: Keep watery vegetables cooked and well-drained (squeeze spinach dry), and do not pile fillings above the crust line.

Instructions

Preheat and prep. Heat the oven to 375°F. Preheat a baking sheet on the middle rack too. This helps the bottom crust crisp up.
Blind bake the crust. Fit the pie crust into a 9-inch pie dish, crimp edges, then chill for 10 minutes if it feels warm or soft. Line with foil or parchment and fill with pie weights or dried beans. Bake 15 minutes. Carefully remove weights and liner, then bake 5 more minutes until the base looks dry and lightly golden.
Add a flavor boost. If using, brush the warm crust with Dijon mustard. Sprinkle in 3/4 cup of the cheese.
Add fillings. Scatter your cooked add-ins over the cheese. If using green onions or chives, add them now. Keep everything below the crust line so it bakes up neatly.
Whisk the custard. In a bowl, whisk eggs, half-and-half, salt, pepper, and nutmeg until smooth. Do not over-whip, just combine.
Fill and top. Pour custard into the crust. Sprinkle the remaining 1/4 cup cheese on top.
Bake. Set the pie dish on the preheated baking sheet. Bake 35 to 45 minutes, until the edges are set and the center still has a gentle jiggle. For extra certainty, the center should read 160°F to 165°F.
Cool, then slice. Let the quiche rest 15 to 20 minutes before slicing. This is where it finishes setting and stops acting like it wants to fall apart.

Quick tip: If your crust edges brown too fast, loosely cover the rim with foil for the last 15 minutes.

A hand whisking eggs and cream in a glass bowl next to a pie crust on a kitchen counter

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes