Recipe

Weeknight Easy Quiche

A classic, authentic-style quiche with a buttery crust, silky custard, and a simple bacon and Swiss filling. Friendly for weeknights, reliable for brunch, and even better as leftovers.

By Matt Campbell

•

4.8

Jump to Recipe

Quiche has this unfair reputation for being fussy. Like it only belongs at brunch with linen napkins and someone saying the word “florals.” But the truth is, quiche is one of the most weeknight-friendly meals in the world once you learn the rhythm: crust, custard, filling, bake. That’s it. No drama.

This version sticks close to a traditional French-style base: eggs + dairy + seasoning, baked until just set. I keep the ingredients easy to find, the instructions clear, and the vibe very much: you can do this on a Tuesday. It’s cozy, it slices clean, and it tastes like you planned ahead even if you absolutely did not.

Why It Works

Classic custard texture: The egg to dairy ratio here bakes up silky, not rubbery. We pull it when the center still has a gentle wobble so it finishes setting without overcooking.
Traditional flavor, accessible steps: Bacon, sautéed onion, and Swiss are the kind of timeless combo that makes the whole kitchen smell like you made the right choices today.
No soggy bottom: A quick par-bake and a thin egg wash barrier help keep the crust crisp, even with a creamy filling.
Meal-prep friendly: Quiche reheats beautifully and tastes great cold, which is basically a love language on busy weeks.

Pairs Well With

Simple arugula salad with lemon vinaigrette
Roasted asparagus with olive oil and flaky salt
Tomato soup or a quick blended veggie soup
Fresh fruit bowl or grapes and sliced apples

Storage Tips

Refrigerator

Let the quiche cool, then cover and refrigerate for up to 4 days. For the cleanest slices, chill it fully before cutting.

Freezer

Wrap slices (or the whole quiche) tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge for best texture.

Reheating

Oven (best): 325°F for 12 to 18 minutes for slices, or 20 to 30 minutes for a larger portion. Cover loosely with foil if the top is browning too fast.
Microwave (fast): 45 to 90 seconds per slice. The crust will soften a bit, but it still hits the spot.

Common Questions

Do I have to use a homemade crust?

Nope. A store-bought refrigerated pie crust is totally fine for weeknights. If you have time and want the gold-star version, use homemade. Either way, par-bake it for best results.

What makes this “traditional”?

The base is a classic quiche custard: eggs and dairy, lightly seasoned (salt, pepper, and a tiny pinch of nutmeg). The filling is simple and not overloaded, so the custard stays the star.

Can I make it without bacon?

Yes. Swap bacon for sautéed mushrooms, spinach (squeeze it dry), or diced ham. If you remove bacon, add a little extra salt to taste since bacon brings a lot of seasoning.

How do I know when it’s done?

The edges should look set and slightly puffed, and the center should still have a small wobble when you gently shake the pan. If it sloshes like a latte, keep baking. If it is totally firm, it may be overbaked (still tasty, just less silky).

Why did my quiche crack?

Usually it is from baking too hot or too long. Pull it earlier next time and let carryover heat finish the job. Also, avoid over-whisking the custard into a froth, which can puff and deflate.

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 bake the quiche on, easier and safer)
Mixing bowl
Whisk
Skillet for bacon and onion
Measuring cups and spoons

Quiche is my go-to when I want something that feels a little fancy but behaves like a weeknight meal. It is the dish I make when the fridge looks random, I am not in the mood to babysit a pot, and I still want dinner to taste like I tried. The first time I made a truly good one, I pulled it while it still had that tiny center jiggle and I honestly thought I messed it up. Ten minutes later it set perfectly, sliced like a dream, and I learned a big home-cook lesson: sometimes the best move is to stop cooking before your instincts tell you to.

Weeknight Easy Quiche

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 8 slices

Ingredients

1 9-inch pie crust (store-bought or homemade), chilled
1 large egg, beaten (for egg wash)
6 slices bacon, chopped
1/2 yellow onion, finely diced
1 1/2 cups shredded Swiss cheese (about 6 ounces)
4 large eggs
1 cup heavy cream
1/2 cup whole milk
3/4 tsp kosher salt (plus more to taste if your bacon is mild)
1/2 tsp black pepper
Pinch ground nutmeg (optional but traditional)
1 tsp Dijon mustard (optional, adds gentle tang)

Optional add-ins (choose one, keep it light):

1 cup sautéed mushrooms
1 cup baby spinach, wilted and squeezed dry
1/2 cup diced ham

Instructions

Heat the oven. Preheat to 375°F. Place a sheet pan in the oven while it heats (this helps the bottom crust bake crisp).
Par-bake the crust. Fit the pie crust into a 9-inch pie dish. Prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, then bake 5 minutes more. (If the crust puffs, just press it down gently.)
Egg wash barrier. Brush the warm crust (bottom and sides) with a thin layer of beaten egg. Return to the oven for 1 to 2 minutes, just until the egg looks set and glossy. This helps keep the crust from going soggy.
Cook the bacon and onion. In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel lined plate. Pour off all but about 1 tablespoon of bacon fat. Add the diced onion and sauté 4 to 6 minutes until soft and lightly golden.
Build the filling. Sprinkle Swiss into the warm crust. Add bacon and onion over the cheese. (Cheese-first helps create a little barrier so the crust stays crisp.)
Whisk the custard. In a bowl, whisk eggs, cream, milk, salt, pepper, nutmeg, and Dijon (if using) until smooth. Try not to whip in lots of air.
Fill and bake. Set the pie dish on the hot sheet pan (carefully). Pour custard into the crust. Bake 30 to 35 minutes, until the edges are set and the center has a gentle wobble.
Rest, then slice. Cool at least 15 minutes before slicing. For the cleanest slices, cool longer or chill first.

Nutrition information is estimated.

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