Versatile and delicious, this is the Best Quiche Recipe!
Brunch without quiche is like a movie night without popcorn. I think most brunch fans will agree with me. I mean, yeah, you could survive without it, but why would you? Quiche is one of those dishes that sits confidently in that sweet spot between breakfast and lunch, so it’s pretty much a requirement that you add one to your menu. And I’m not talking just for Easter and Mother’s Day, which is fine. But, come on, people! You don’t need to preserve brunch solely for the holidays. As far as quiches are concerned, any day is brunch day. Hey, I think I just came up with a new holiday—Brunch Day. Did you hear that, Hallmark? Get those cards made. We’ll focus on the quiche.
What I like about this particular quiche recipe is that it’s essentially a blank canvas—the veggies, the cheese, the toppings, it’s all up to you. My kids love asparagus, so we roll with that, but feel free to toss in spinach, broccoli, or even caramelized onions. As for cheese, anything goes—from sharp cheddar to creamy goat cheese. Your brunch, your rules.
Whatever you pick, it’s safe to say that this quiche is going to turn out creamy and cheesy goodness. Whether you go for earthy portobello mushrooms or zucchini, the fluffy eggs will meld the veggies and cheese together into a harmonious, flavorful blend.
And let’s not forget the crust. You can definitely buy a ready-to-bake crust from your grocery store, but why not make your own if you have the time? There’s nothing like the rich, flaky goodness only a homemade crust brings. Either way, this recipe is the perfect blueprint for making quiche. Give it a try!
Is This Quiche Recipe Healthy?
Well, not exactly. On the plus side, it has protein, and if you load up on veggies, there are definitely some healthy ingredients! Still, there’s also loads of cream and cheese, not to mention the pie crust and potential toppings.
Feel free to swap the whole milk and cream for unsweetened oat milk and ditch the crust for a crustless version to make it lower in calories and carbs. The quiche won’t taste the same, but it’ll certainly be healthier. My advice? If you’re not dairy-sensitive, stick to the recipe. It’s okay to indulge once in a while!
The Case For Pie Weights
Pie weights might seem like just another gadget to crowd your kitchen’s junk drawer (I’m not the only one with a kitchen junk drawer, right?), but they’re actually quite useful. In fact, I generally don’t bake a quiche or pie without them. They have one job, and that’s keeping your precious crust from puffing up or shrinking during blind baking.
Sidenote: Blind baking is when you pre-bake the crust before adding the filling.
I definitely didn’t use weights when I first started baking pies and quiches. Truth is, I wasn’t even aware that pie weights were a thing! Let’s just say the results were… unpredictable. Sometimes the crust would balloon up; other times it shrank into a sad, lumpy mess. Without weights, you’re basically rolling the dice on your crust. This one simple step saves you time and disappointment.
Don’t have official pie weights? No problem! Dried beans or even uncooked rice also work.
How To Make Ahead And Store
The quiche can be made ahead and stored in your fridge for up to 4 days or in the freezer for up to 3 months. In either case, either wrap the quiche tightly in plastic wrap or slice and pack it in airtight containers.
Serving Suggestions
This quiche plays well with all the brunch favorites. Pair it with Fruit Kabobs, Herb-Roasted Potatoes, and a flight of mimosas for your guests. While you’re at it, add a light protein with some crispy Air-Fryer Turkey Bacon. Or keep it sweet and serve a zesty batch of Baked Donuts With Lemon And Poppy Seeds. And for the kids (or kids at heart), these healthy Fluffy Yogurt Pancakes are guaranteed crowd-pleasers, too!
Ingredients
- 1 unbaked flaky pie crust
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheese feta, cheddar, goat, or Gruyère
- 2 cups add-ins cooked vegetables, meats, or herbs
- Optional toppings: extra cheese chopped herbs, hollandaise sauce, freshly ground pepper
Instructions
- Prepare the pie dough ahead of time, allowing it to chill for at least 2 hours before rolling out.
- Roll out the dough on a floured surface to a 12-inch circle. Place it in a 9-inch pie dish, creating a fluted edge. Chill the crust for at least 30 minutes.
- Preheat the oven to 375°F. Line the crust with parchment and pie weights, bake until edges brown, about 15-16 minutes, then remove weights and bake the crust for another 7-8 minutes.
- Lower the oven temperature to 350°F. Beat the eggs, milk, cream, salt, and pepper, then whisk in the add-ins. Pour the mixture into the crust.
- Bake for 45-55 minutes, until the center is set. Let it cool for 15 minutes before serving with optional toppings.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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