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Easy Quiche Recipe – with Step-by-Step Tutorial

Easy quiche recipe with a rich custard and mix and match fillings—put anything you like! This silky, rich quiche is the best we’ve ever tasted and guests always come back for seconds!

Overhead view of a whole quiche on a board with a serving spatula.

Quiche is such a versatile dish—you can add a diverse array of ingredients, different types of cheeses, and you can serve it for breakfast, lunch, or supper. You can freeze it already cooked or you can prepare ahead to bake it the next day.

This Easy Quiche recipe is a great make ahead dish, which is one of the reasons I love it!

Easy Quiche Recipe

I like to use a recipe that I adapted from Fine Cooking magazine. Most quiche recipes call for 3 or 4 eggs and some even call for low-fat milk. Don’t do that!

If you’re going to make a quiche, you want to have the rich, silky custard that gives it the classic texture. I love this recipe because it uses 8 eggs and heavy cream, making this the best quiche recipe!

And if you need more meat in your life, try this Meat Lovers Quiche!

A slice of asparagus and ham quiche on a plate.

How to Cook Quiche

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It’s best to make this quiche using an actual deep dish 10-inch tart pan.  This one from Fat Daddio is one of my favorites because it’s not expensive and is versatile enough to use for many different pies or tarts.

My homemade tart dough is perfect in the deep dish tart pan. You can also use a frozen deep-dish pie crust. The flavor is not as good as homemade but it will certainly do in a pinch, especially if you have time constraints.

The refrigerated pie crusts are usually not big enough for a deep dish quiche.

**Cook’s Tip: If using a frozen pie crust, I like to thaw and pre-bake it just as I would a homemade pie crust.

You may also like:
Crustless Quichelow-carb alternative!

Ingredients for Easy Quiche

  • 10-inch frozen deep-dish pie shell or homemade tart dough
  • Eggs
  • Heavy Cream
  • Half-and-half
  • Salt and Pepper
  • Fresh Herbs
  • 1 1/2 – 2 cups fillings – mix of cooked meat, chopped vegetables, and cheese

**Cook’s Tips:

  • You can use bacon, sausage, ham, smoked salmon, chicken, turkey, or even lobster or crab as a meat filling. For best results, use about 1/2 cup.
  • For vegetables, use chopped onion, asparagus, mushrooms, drained tomatoes, bite-size broccoli, bell peppers, zucchini, corn, or cooked and diced potatoes.
  • Almost any combination of cheeses will work: Cheddar, Parmesan, Gruyere, goat cheese, Brie, cream cheese, Swiss,  or feta are some of our favorites.

How to Make Quiche

While the quiche does have a lot of steps, if you read through the whole recipe you’ll see that it’s actually really easy to make. This is one of my favorite make ahead breakfast recipes.

For the Crust – Step 1.

Preheat oven to 350 and place baking sheet in oven. Press dough into a lightly buttered 10-inch quiche pan or a 10-inch deep dish pie plate or use thawed 10-inch deep dish pie shell.

Crust – Step 2.

Trim dough as necessary, leaving a 3/4 inch overhang. If using quiche dish or tart pan, fold overhang into dish and press sides up 1/4 inch above dish. If using pie plate, fold overhang under itself and cover the rim of the pie plate.

Crust – Step 3.

Refrigerate for at least one hour.

**Cook’s Tip: You can wrap the tart shell in plastic wrap and refrigerate for up to 2 days or freeze for 2 weeks. If frozen, allow dough to rest at room temperature for 30 minutes before baking. 

Crust – Step 4.

Prick dough several times with fork. Crumple a piece of parchment paper large enough to cover crust, flatten, then line crust with it. Fill crust with about two cups of dried beans or uncooked rice grains and place on heated cookie sheet. Bake for about 30 minutes or until crust is deep golden brown.

**Cook’s Tip: Cover edges with foil or pie shield if it starts getting too dark. 

Remove crust from oven and remove parchment paper and beans. Cool on a rack to room temperature, 30-40 minutes.

Custard – Step 1.

In a large mixing bowl, whisk together the egg yolks, whole eggs, cream, half and half, salt, pepper, and nutmeg and herbs if using.

Filling the Quiche – Step 1.

Sprinkle the cheese on the bottom of the crust. Scatter the meat and vegetables over the bottom and evenly distribute.

Slowly pour custard into crust.

**Cook’s Tips:

  • If you’re not using a quiche pan then you may have a little extra custard so be careful not to overflow.
  • You can make the quiche up to this point and refrigerate overnight.
  • If baking immediately, turn oven down to 325.

Baking the Quiche – Step 1.

Preheat oven to 325.

**Cook’s Tip: Cover the edges of crust with foil to prevent over-browning.

Baking the Quiche – Step 2.

Place quiche on cookie sheet and place in oven. Bake 45 minutes to an hour (my oven usually takes an hour). Quiche should be golden brown and not jiggle.

Baking the Quiche – Step 3.

Remove from oven and place on cooling rack to rest for at least 45 minutes. Slice and serve warm or at room temperature.

**Cook’s Tip: You can also cool completely then cover and refrigerate if you want to make ahead and serve the next day. Serve warm or room temperature.

Whole quiche with a slice on a plate over a blue-striped towel.

Extra Tips for Making the Best Quiche:

  • You can use leftover cooked vegetables and meats in this easy quiche.
  • The quiche will keep for a couple of days in the refrigerator or a few weeks in the freezer.

Can You Freeze Quiche?

YES! Everyone always wants to know how to freeze quiche, so here are the best tips:

  • The quiche freezes well if you fully bake then allow to cool. Wrap baked and cooled quiche with parchment or freezer paper, then foil, and place in a freezer bag.
  • You can also freeze individual slices of quiche using the method above.
  • Freeze quiche up to two months.
  • You can reheat straight from the freezer—just unwrap and reheat on 350 for about 25 minutes until heated through.
  • You can also thaw and serve at room temperature.

Note: I’ve listed the cook time on the printable recipe as 2 hours, which includes the pre-baking time and cooling time for the tart crust. The actual baking time for the quiche is about 45 minutes.

If you’ve tried this recipe, please rate the recipe and leave a comment below!

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Overhead view of a whole quiche on a board with a serving spatula.

Easy Quiche Recipe

Yield: 8 slices
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes

A classic easy quiche with a rich, silky custard that can be filled with a variety of meats, cheeses, and vegetables.

Ingredients

  • 1 10-inch deep dish frozen pie shell or tart dough, thawed

Custard

  • 6 large egg yolks
  • 2 whole large eggs
  • 1 cup heavy cream
  • 1 cup half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground nutmeg, (optional)
  • 1/4 cup freshly chopped herbs

Fillings - should equal 1 1/2 to 2 cups total - I like the proportions below but you can mix around, just don't exceed 2 cups:

  • 1/2 cup chopped meat, (cooked bacon, cooked ham, cooked chicken or turkey, cooked and crumbled sausage, smoked salmon, cooked lobster or crab)
  • 1/2 cup chopped vegetables, (onion, asparagus, mushrooms, drained tomatoes, bite-size broccoli, bell peppers, zucchini, corn, cooked and diced potatoes)
  • 1 cup grated cheese, (Cheddar, Parmesan, Gruyere, goat cheese, Brie, cream cheese, Swiss, feta)

Instructions

Crust:

  1. Preheat oven to 350 and place cookie sheet in oven.
  2. For homemade dough: Press dough into a lightly buttered 9-10 inch quiche dish or a 10-inch deep dish pie plate. Trim dough as necessary, leaving a 3/4 inch overhang. If using quiche dish or tart pan, fold overhang into dish and press sides up 1/4 inch above dish. If using pie plate, fold overhang under itself and cover the rim of the pie plate.
  3. Refrigerate for at least one hour. 
  4. If using store-bought frozen pie crust, thaw and follow directions from here.
  5. Prick dough several times with fork. Crumple a piece of parchment paper large enough to cover crust, flatten, then line crust with it.
  6. Fill crust with about two cups of dried beans or uncooked rice grains and place on heated cookie sheet. Bake for about 30 minutes or until crust is deep golden brown. Cover edges with foil or pie shield if they start getting too dark. Remove crust from oven and remove parchment paper and beans. Cool on a rack to room temperature, 30-40 minutes.

Custard

  1. In a large mixing bowl, whisk together the egg yolks, whole eggs, cream, half and half, salt, pepper, and nutmeg and herbs if using.

Filling the Crust

  1. Sprinkle the cheese on the bottom of the crust. Scatter the meat and vegetables over the bottom and evenly distribute.
  2. Slowly pour custard into crust. If you're not using a quiche pan then you may have a little extra custard so be careful not to overflow.
  3. You can make the quiche up to this point and refrigerate overnight. If baking immediately, turn oven down to 325.

Bake the Quiche

  1. Preheat oven to 325. Cover the edge of crust with foil to prevent over-browning.
  2. Place quiche on cookie sheet and place in oven. Bake 45 minutes to an hour (my oven usually takes an hour). Quiche should be golden brown and not jiggle.
  3. Remove from oven and place on cooling rack to rest for at least 45 minutes. Slice and serve warm or at room temperature.
  4. You can also cool completely then cover and refrigerate if you want to make ahead and serve the next day. Serve warm or room temperature.

Notes

**Cook's Tips for Making the Best Quiche:

  • If using homemade pie shell, refrigerate for at least one hour prior to baking the quiche. 
  • If using homemade pie crust, you can place it in the tart pan, wrap in plastic and refrigerate for up to 2 days or freeze for 2 weeks. If frozen, allow crust to rest at room temperature for 30 minutes before baking.
  • If you're not using a quiche pan then you may have a little extra custard so be careful not to overflow.
  • After adding the egg mixture to the pie shell, you can cover and refrigerate overnight then bake in the morning
  • Cover the edge of crust with foil before baking to prevent over-browning.
  • The quiche can also be fully baked, cooled, and placed in refrigerator if you want to make ahead and serve the next day. Serve warm or room temperature.
  • The quiche freezes well if you fully bake then allow to cool. Wrap with parchment or freezer paper, then foil, and place in a freezer bag. Freeze up to two months.
  • You can reheat straight from the freezer—just unwrap and reheat on 350 for about 25 minutes until heated through. You can also thaw and serve at room temperature.
Nutrition Information:
Yield: 8 Serving Size: 8 slices
Amount Per Serving: Calories: 270Saturated Fat: 13gCholesterol: 257mgSodium: 372mgCarbohydrates: 3gProtein: 10g

Did you make this recipe?

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Update Notes: This post was originally published April 4, 2014, and on November 5, 2018, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

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Barbara Schieving

Wednesday 16th of January 2019

Love all the tips!

Donna Webb

Tuesday 28th of March 2017

Great recipe! I like making Quiche because I always have one left over to freeze.