Recipe

Festive Quiche: Light and Creamy

A bright, holiday-ready quiche with a flaky crust, silky custard, and crisp-edged fillings. Make it for brunch, bring it to a potluck, or slice it for easy lunches all week.

By Matt Campbell

•

4.8

A golden, lightly browned quiche in a ceramic pie dish on a wooden table, sliced to show a creamy custard with spinach, mushrooms, and Gruyere

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Quiche is one of those rare kitchen wins that feels fancy without making you act fancy. You whisk a few things, toss them in a crust, and suddenly your house smells like a cozy cafe that charges $14 for a slice. This festive quiche is my go-to when I want something light, creamy, and still full of flavor. Light, here, means it eats like a silky custard and not a brick of dairy. You still get richness, just without the nap.

It is also forgiving. You can use fresh or frozen spinach, swap cheeses, and clean out that produce drawer without anyone knowing. The main trick is keeping the custard balanced so it bakes up silky, not rubbery. I will walk you through it with low drama, high reward instructions.

A close-up of a whisk mixing eggs and cream in a glass bowl on a kitchen counter

Why It Works

Light, not heavy: Half-and-half plus a little milk keeps the custard creamy and sliceable, without feeling overly rich.
No soggy bottom: A quick blind bake and an egg white seal give you a crust that stays crisp.
Big flavor fast: Sautéing the fillings first drives off moisture and concentrates flavor so your quiche tastes like it worked harder than it did.
Perfect for make-ahead: It slices clean once cooled, reheats beautifully, and feels just as good on day three.

Pairs Well With

Storage Tips

Refrigerate

Cool the quiche to room temp, then cover and refrigerate for up to 4 days. For the cleanest slices, chill it first, then cut.

Freeze

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

Reheat

Oven (best): 325°F for 12 to 18 minutes, until warmed through.
Air fryer: 300°F for 6 to 9 minutes.
Microwave (fast): 45 to 90 seconds, but the crust will soften. If you care about crisp, finish in a toaster oven.

Common Questions

How do I keep quiche from getting watery?

Two moves: sauté your fillings to cook off moisture (especially mushrooms and spinach), and let them cool a bit before adding. If your pan looks wet, tip the veggies into a colander and press out any extra liquid. Also avoid overloading the quiche with too many wet ingredients.

What is the best dairy for a light, creamy quiche?

Half-and-half is the sweet spot for creaminess without feeling heavy. I cut it with a little milk so the custard stays tender and sliceable, not dense. Heavy cream works, but the texture can read richer.

Do I have to blind bake the crust?

I highly recommend it. Even a quick blind bake plus an egg white brush helps the crust stay flaky instead of turning into a sad sponge.

How do I know when the quiche is done?

The edges should be set and slightly puffed, and the center should have a gentle wobble like set Jell-O, not sloshy. If you have an instant-read thermometer, aim for 170°F to 180°F in the center for a custard that is set but still silky.

Can I make it crustless?

Yep. Grease the dish well, skip the blind bake, and bake the filling at 350°F until set, usually 35 to 45 minutes. Let it cool before slicing so it does not fall apart.

Can I add ham or sausage?

Absolutely. Just keep in mind salty add-ins (ham, sausage, even extra Parmesan) can push the seasoning over the edge. If you are adding those, consider reducing the salt by a pinch, then adjust with a little extra salt at the table if needed.

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)
Sheet pan (to catch drips and make transfer easy)
Mixing bowl
Whisk
Skillet
Measuring cups and spoons
Pie weights or dried beans (for blind baking)
Parchment paper
Instant-read thermometer (optional, but very helpful)

I started making quiche when I realized it hits every box I care about: it is practical, it is shareable, and it makes you look like you have your life together even if your kitchen is currently a disaster zone. This “festive” version happened after one holiday season where my fridge was basically a graveyard of half-used greens, a lonely leek, and one last wedge of cheese. I sautéed everything, whisked a simple custard, and it came out light and ridiculously creamy, with those crispy edges that make you sneak a corner slice before guests arrive. Now it is my default when I want something warm and welcoming without signing up for an all-day project.

Festive Quiche: Light and Creamy

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 45 minutes

Servings 8 slices

Ingredients

1 9-inch pie crust (store-bought or homemade), chilled
1 egg white (for brushing crust)
1 tbsp olive oil or unsalted butter
1 cup sliced cremini mushrooms
1 small leek, white and light green parts only, thinly sliced and rinsed well
2 cups baby spinach (or 1 cup thawed frozen spinach, squeezed very dry)
6 large eggs
1 1/4 cups half-and-half
1/2 cup whole milk
1 tsp kosher salt (use a slightly smaller teaspoon if adding salty meat)
1/2 tsp black pepper
1/4 tsp ground nutmeg (optional but very good here)
1 tsp Dijon mustard
1 1/2 cups shredded Gruyere (or Swiss), divided
1/4 cup grated Parmesan
1 tbsp chopped fresh chives or parsley (plus more for serving)

Optional festive add-ins: 1/3 cup chopped roasted red peppers (patted dry), or 1/2 cup cooked ham, or 1/2 cup cooked crumbled sausage.

Instructions

Blind bake the crust. Heat oven to 375°F. Fit the chilled crust into a 9-inch pie dish. Crimp edges. Line with parchment, then fill with pie weights or dried beans (push some up the sides so they do not slump). Bake 12 to 15 minutes, until the edges look set and are just starting to turn blond. Remove weights and parchment, then bake 5 to 8 minutes more, until the bottom looks dry and lightly golden.
Seal it. Brush the warm crust with the egg white and return it to the oven for 2 minutes. Let it cool 5 to 10 minutes while you make the filling.
Cook the veggies. In a skillet over medium heat, warm olive oil or butter. Add mushrooms with a small pinch of salt and cook until they release moisture and start to brown, about 6 to 8 minutes. Add leek and cook until softened, about 3 minutes. Add spinach and cook just until wilted (or warm through if using thawed, squeezed spinach). If there is any noticeable liquid in the pan, drain it off or press the veg in a colander for a minute. Spread mixture on a plate to cool slightly.
Whisk the custard. In a bowl, whisk eggs, half-and-half, milk, salt, pepper, nutmeg (if using), and Dijon until smooth.
Assemble. Place the pie dish on a sheet pan. Sprinkle 1 cup Gruyere into the crust. Add the cooked veggie mixture. Top with remaining 1/2 cup Gruyere and Parmesan. Sprinkle in chives. Pour the custard over everything. Give the dish a gentle jiggle so the custard settles into the gaps.
Bake. Reduce oven to 350°F. Bake 35 to 45 minutes, until the edges are set and the center has a slight wobble. If the crust browns too fast, loosely tent the edges with foil. For extra certainty, check the center with an instant-read thermometer. Aim for 170°F to 180°F.
Rest, then slice. Cool at least 15 to 20 minutes before slicing. This is where the custard finishes setting and you get clean, beautiful wedges.
Serve. Finish with extra herbs and black pepper. Serve warm or at room temperature.

A slice of quiche being lifted from the pie dish with a spatula, showing a creamy interior and browned crust

Nutrition information is estimated.

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