The Ultimate Quiche Recipe: A Foolproof Guide to the Perfect Brunch Dish

Quiche recipe fans, this one’s for you! Whether you’re looking for a classic dish to impress guests or an easy meal-prep option, a good quiche recipe is essential. With its flaky crust, creamy filling, and endless customizations, quiche is a versatile favorite for breakfast, brunch, or dinner. In this guide, I’ll share the ultimate quiche recipe that’s easy to make and perfect every time.

Why Quiche Recipe is the MVP of Brunch

Let’s start with the basics: this quiche recipe is simple, delicious, and totally customizable. Not only does it work with a variety of fillings, but it’s also foolproof—whether you’re a beginner or a seasoned cook. With this recipe, you’ll get a perfectly flaky crust, a creamy custard, and a balanced mix of fillings every time.

Ingredients for the Perfect Quiche Recipe

To make this homemade quiche recipe, you’ll need just a handful of ingredients. Below, I’ve divided them into sections for the crust and filling.

For the Crust:

• 1 1/4 cups all-purpose flour (plus extra for dusting)
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 teaspoon salt
• 3-4 tablespoons ice water

If you’re short on time, store-bought crust works just fine. However, homemade crust is worth the effort—it’s buttery, flaky, and just plain better.

For the Custard Base Quiche Recipe :

• 4 large eggs
• 1 cup whole milk (or half-and-half for extra creaminess)
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional, but it adds a warm, nutty flavor)

For the Fillings:

Here’s where you can get creative! Some classic options include:

• Cheese: Cheddar, Swiss, Gruyère, or even feta.
• Veggies: Spinach, mushrooms, bell peppers, onions, or asparagus.
• Meats: beef, or shredded chicken.

Step-by-Step Instructions for a Classic Quiche Recipe

Follow these simple steps to create a quiche that’s as beautiful as it is tasty.

1. Make the Crust

If you’re making your crust from scratch, start here:

1. Mix the dough: First, combine flour and salt in a bowl. Next, add chilled butter cubes and use a pastry cutter (or your hands) to work the butter into the flour until it looks like coarse crumbs.
2. Add water: Then, drizzle in ice water, one tablespoon at a time, until the dough comes together. Be careful not to overwork it!
3. Chill the dough: Afterward, shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. This helps it firm up and makes it easier to roll.
4. Roll it out: On a floured surface, roll the dough into a circle about 12 inches in diameter. Finally, transfer it to a 9-inch pie dish, pressing it gently into the edges. Trim any excess dough.

2. Prebake the Crust

Nobody likes a soggy bottom (looking at you, Great British Bake Off fans). Therefore, prebaking your crust keeps it nice and crisp.

1. Line the crust: First, place a sheet of parchment paper over the dough and fill it with pie weights or dried beans.
2. Bake: Next, pop it in the oven at 375°F for 15 minutes. Then, remove the weights and bake for another 5 minutes to let the bottom set.

3. Prepare the Custard

While the crust bakes, you can mix up your custard:

1. Whisk it up: In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and nutmeg until smooth.
2. Add cheese: Afterward, stir in your shredded cheese—it’ll melt into the custard as it bakes and make every bite extra creamy.

4. Assemble the Quiche

Now it’s time to bring everything together.

1. Layer your fillings: First, spread your veggies, meats, or other add-ins evenly over the prebaked crust.
2. Pour the custard: Slowly pour the egg mixture over the fillings, stopping just before the crust’s edge. (Tip: If you’re worried about spills, do this step with the pie dish already on the oven rack.)
3. Bake: Lower the oven temperature to 350°F and bake for 40-50 minutes, or until the center is just set. A little jiggle is okay—it’ll firm up as it cools.

Quiche Recipe Fillings: Get Creative

The beauty of quiche is that it’s endlessly customizable. For instance, here are some filling combos to inspire you:

Classic Lorraine

• Fillings: Bacon, caramelized onions, and Swiss cheese.

Veggie Delight

• Fillings: Sautéed spinach, mushrooms, and Gruyère.

Meat Lovers’ Quiche

• Fillings: Bacon, sausage, and cheddar.

Mediterranean Quiche

• Fillings: Sun-dried tomatoes, spinach, feta, and olives.

Seasonal Favorites

• Spring: Asparagus, leeks, and goat cheese.
• Summer: Zucchini, tomatoes, and basil.
• Fall/Winter: Butternut squash, sage, and Gruyère.

Tips for Perfect Quiche Recipe Every Time

To ensure your quiche turns out great, follow these tips:

1. Prebake the crust: It’s a game-changer for avoiding soggy bottoms.
2. Cook your add-ins: Raw veggies can release water as they bake, so always cook them first.
3. Don’t overfill: Leave a little space at the top of the crust for the custard to puff up.
4. Let it rest: Quiche needs time to cool and set before slicing. It’s worth the wait, I promise.
5. Use quality cheese: The better the cheese, the better the quiche.

Serving and Storing Quiche Recipe

Quiche is best served slightly warm or at room temperature. For a complete meal, pair it with a simple side salad or some fresh fruit.

To store leftovers, cover the quiche tightly with plastic wrap and refrigerate for up to 4 days. Reheat slices in the oven at 325°F until warmed through.

FAQs About This Quiche Recipe

Q: Can I use a store-bought crust?
A: Yes! If you’re short on time, a pre-made crust is totally fine. Look for one in the refrigerated section for the best texture.

Q: Can I make quiche without a crust?
A: Definitely! Just grease your pie dish well and pour the filling straight in. It’s a great low-carb option.

Q: How do I know when my quiche is done?
A: The center should be just set but still have a slight jiggle. If you insert a knife about an inch from the edge and it comes out clean, it’s ready.

Q: Can I freeze quiche?
A: Absolutely. Let it cool completely, then wrap it tightly in plastic wrap and foil. It’ll keep for up to 3 months in the freezer. To reheat, thaw overnight in the fridge and bake at 325°F until warmed through.

Q: What’s the best cheese for quiche?
A: Cheddar, Swiss, and Gruyère are classics, but you can experiment with feta, goat cheese, or even pepper jack for a spicy kick.

Wrapping It Up

Quiche is more than just a dish—it’s a lifesaver when you want something delicious and versatile. Whether you’re customizing it with your favorite fillings or keeping it classic with a simple cheese and egg base, it’s hard to go wrong.

So, grab your ingredients, preheat your oven, and get ready to make a quiche that’ll have everyone asking for seconds. And don’t forget—quiche tastes just as good (if not better) the next day, so make an extra one while you’re at it. Happy baking

Conclusion

Making a quiche at home is both satisfying and straightforward. With a basic understanding of the crust and filling, you can create a dish that’s perfect for any meal. Don’t hesitate to experiment with different ingredients to make the quiche truly your own.

For more delicious recipes and culinary tips, explore the collection of recipes available on our website.