Venturing into the world of quiche is like discovering a culinary chameleon—it effortlessly transforms from a quick weeknight dinner to an elegant brunch centerpiece. Whether you’re craving classic comfort food or seasonal twists, these 20 delicious recipes promise something for every palate and occasion. Let’s dive into a roundup that will inspire your next meal and have you reaching for your pie dish in no time!
Classic Lorraine Quiche
Just as the holiday season reaches its crescendo, a Classic Lorraine Quiche emerges as the epitome of elegant simplicity—a golden, custard-filled pastry that whispers of French countryside charm while fitting seamlessly into any festive American brunch. This timeless dish, with its rich, savory filling cradled in a buttery crust, offers both comfort and sophistication in every slice.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 9-inch pie crust, store-bought or homemade—I always blind-bake mine for extra crispness
– 6 large eggs, preferably at room temperature for smoother blending
– 1 cup heavy cream, the full-fat version creates the silkiest texture
– 1 cup whole milk, I find it balances richness better than skim
– 1 cup grated Gruyère cheese, freshly shredded melts more evenly
– 8 ounces thick-cut bacon, cooked until crisp and crumbled—I save the rendered fat for sautéing
– 1 small yellow onion, finely diced and gently caramelized
– 1/2 teaspoon freshly grated nutmeg, a pinch elevates the custard beautifully
– 1/2 teaspoon kosher salt, adjust to your preference
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon unsalted butter, for greasing the pie dish
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Lightly grease a 9-inch pie dish with 1 tablespoon of unsalted butter to prevent sticking.
3. Place the pie crust into the prepared dish, trimming any excess edges with kitchen shears.
4. Line the crust with parchment paper and fill with pie weights or dried beans to blind-bake.
5. Bake the weighted crust for 15 minutes until the edges just begin to turn golden.
6. Carefully remove the parchment and weights, then return the crust to the oven for 5 more minutes to dry the bottom.
7. While the crust bakes, cook 8 ounces of thick-cut bacon in a skillet over medium heat until crisp, about 8-10 minutes.
8. Transfer the bacon to a paper towel-lined plate, reserving 1 tablespoon of the rendered fat in the skillet.
9. Add 1 small finely diced yellow onion to the skillet and sauté over medium-low heat for 10 minutes until soft and caramelized.
10. Crumble the cooled bacon into small pieces and set aside with the onions.
11. In a large mixing bowl, whisk together 6 large room-temperature eggs until frothy and well-combined.
12. Gradually pour in 1 cup of heavy cream and 1 cup of whole milk while whisking constantly to create a smooth custard base.
13. Stir in 1 cup of freshly grated Gruyère cheese, the crumbled bacon, caramelized onions, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon freshly grated nutmeg.
14. Pour the custard mixture into the pre-baked pie crust, filling it just to the rim.
15. Bake at 375°F for 45 minutes, or until the center is set and the top develops a light golden-brown crust.
16. Let the quiche cool on a wire rack for at least 20 minutes before slicing to allow the custard to firm up.
This quiche emerges with a custard so velvety it practically melts on the tongue, punctuated by the salty crunch of bacon and the sweet depth of caramelized onions. The flaky, buttery crust provides the perfect textural contrast to the rich filling. Try serving it warm with a simple arugula salad dressed in lemon vinaigrette, or at room temperature as the centerpiece of a holiday brunch buffet—its elegance only deepens as it rests.
Spinach and Feta Quiche
Nestled between holiday feasts and cozy winter mornings, this Spinach and Feta Quiche emerges as a savory masterpiece—a flaky, golden crust cradling a creamy, herb-kissed filling that marries earthy greens with briny cheese in perfect harmony. It’s the elegant answer to brunch gatherings or a quiet evening meal, offering both simplicity and sophistication in every slice.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen (I always keep one in the freezer for impromptuelegance)
– 5 large eggs, at room temperature for a smoother blend
– 1 cup heavy cream, the rich base that ensures a luxuriously creamy texture
– 1/2 cup whole milk, to balance the richness just right
– 1 cup fresh spinach, roughly chopped and packed (I love using vibrant bunches from the farmer’s market)
– 1 cup crumbled feta cheese, preferably a block you crumble yourself for superior briny flavor
– 1/2 cup shredded Gruyère cheese, my secret for adding a nutty depth
– 1/4 cup finely chopped yellow onion, sautéed until translucent to sweeten the mix
– 1 tablespoon extra virgin olive oil, my go-to for sautéing with a fruity note
– 1/2 teaspoon salt, to enhance all the flavors without overpowering
– 1/4 teaspoon black pepper, freshly ground for a subtle kick
– 1/4 teaspoon ground nutmeg, a pinch that whispers warmth into every bite
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Roll out the pie crust and press it firmly into a 9-inch pie dish, trimming any excess edges with a sharp knife.
3. In a medium skillet over medium heat, warm the extra virgin olive oil for about 30 seconds until shimmering.
4. Add the chopped yellow onion and sauté for 5–7 minutes, stirring occasionally, until softened and translucent.
5. Stir in the chopped fresh spinach and cook for 2–3 minutes, just until wilted, then remove from heat to cool slightly.
6. In a large mixing bowl, whisk together the room-temperature eggs, heavy cream, and whole milk until fully combined and smooth.
7. Gently fold in the crumbled feta cheese, shredded Gruyère cheese, sautéed onion-spinach mixture, salt, black pepper, and ground nutmeg until evenly distributed.
8. Pour the filling mixture into the prepared pie crust, using a spatula to spread it evenly.
9. Place the quiche on the middle rack of the preheated oven and bake for 40–45 minutes, until the top is golden brown and the center is set (a toothpick inserted should come out clean).
10. Remove from the oven and let cool on a wire rack for 10–15 minutes before slicing to allow the filling to firm up.
As you slice into this quiche, the flaky crust gives way to a velvety, custard-like interior flecked with vibrant spinach and pockets of tangy feta. Serve it warm with a crisp side salad for a balanced meal, or enjoy leftovers chilled—the flavors deepen beautifully overnight, making it a versatile star for any occasion.
Broccoli Cheddar Quiche
Brimming with creamy cheddar and tender broccoli florets, this elegant quiche transforms humble ingredients into a showstopping brunch centerpiece or cozy weeknight dinner. Its golden, flaky crust cradles a velvety custard that’s both rich and comforting, making it a versatile dish that’s as suitable for holiday gatherings as it is for casual family meals. With a balance of savory cheese and fresh vegetables, each slice offers a satisfying harmony of textures and flavors that’s sure to delight any palate.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 1 pre-made refrigerated pie crust (I always thaw it for 10 minutes for easier handling)
- 1 cup fresh broccoli florets, chopped into small pieces (using vibrant green florets ensures the best texture)
- 1 cup shredded sharp cheddar cheese (I prefer extra-sharp for a bolder flavor)
- 4 large eggs (room temperature eggs blend more smoothly into the custard)
- 1 cup whole milk (for a creamier filling, though 2% works in a pinch)
- 1/2 cup heavy cream (this adds luxurious richness to the quiche)
- 1/2 teaspoon salt (I use fine sea salt for even distribution)
- 1/4 teaspoon black pepper (freshly ground pepper enhances the savoriness)
- 1/4 teaspoon garlic powder (a subtle hint that complements the cheddar beautifully)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s fully heated for baking.
- Unroll the pre-made pie crust and gently press it into a 9-inch pie dish, trimming any excess edges with kitchen shears.
- Prick the bottom and sides of the crust all over with a fork to prevent bubbling during baking.
- Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans, then bake for 10 minutes until lightly set.
- Remove the parchment and weights, then return the crust to the oven for 5 more minutes to dry out slightly.
- While the crust bakes, steam the broccoli florets in a steamer basket over boiling water for 3-4 minutes until bright green and tender-crisp, then drain and pat dry with paper towels.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and garlic powder until fully combined and smooth.
- Tip: For a silky custard, whisk gently to avoid incorporating too much air.
- Spread the steamed broccoli evenly over the pre-baked crust, followed by the shredded cheddar cheese.
- Carefully pour the egg mixture over the broccoli and cheese, filling the crust to just below the rim.
- Tip: Pour slowly to prevent the filling from overflowing and to keep the ingredients evenly distributed.
- Place the quiche on a baking sheet to catch any drips, then bake in the preheated oven for 35-40 minutes.
- Check for doneness by inserting a knife near the center; it should come out clean, and the top should be golden brown and slightly puffed.
- Tip: Let the quiche rest for 10 minutes before slicing to allow the custard to set properly for neat servings.
- Remove from the oven and let cool on a wire rack for 10 minutes before slicing and serving.
Each slice reveals a creamy, tender interior with melty cheddar pockets and crisp-tender broccoli, all encased in a buttery, flaky crust. Enjoy it warm with a side salad for a light lunch, or serve it at room temperature as part of a brunch buffet—its versatility makes it a crowd-pleaser any time of day.
Mushroom and Swiss Quiche
Glistening with golden-brown perfection, this Mushroom and Swiss Quiche is a celebration of earthy flavors and creamy textures, perfect for a holiday brunch or elegant weekend gathering. With a buttery, flaky crust cradling a rich custard studded with savory mushrooms and nutty Swiss cheese, it’s a dish that feels both indulgent and comforting. Let’s create this timeless classic that’s sure to impress at any table.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought or homemade pie crust, chilled (I always keep one in the freezer for spontaneity)
– 8 ounces cremini mushrooms, thinly sliced (their earthy depth is key)
– 1 tablespoon unsalted butter (for that rich, golden sauté)
– 1 cup shredded Swiss cheese, divided (I prefer Gruyère for its nutty complexity)
– 4 large eggs, at room temperature (this helps them blend smoothly into the custard)
– 1 cup heavy cream (full-fat for the silkiest texture)
– 1/2 teaspoon salt (fine sea salt dissolves evenly)
– 1/4 teaspoon freshly ground black pepper (freshly cracked adds a bright note)
– 1/4 teaspoon ground nutmeg (a pinch elevates the custard beautifully)
Instructions
1. Preheat your oven to 375°F (190°C) and place a rack in the center position.
2. Roll out the chilled pie crust and press it into a 9-inch pie dish, trimming any excess edges.
3. In a skillet over medium heat, melt the unsalted butter until it foams slightly.
4. Add the thinly sliced cremini mushrooms and sauté for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown.
5. Remove the skillet from the heat and let the mushrooms cool for 5 minutes to prevent them from cooking the eggs prematurely.
6. Sprinkle half of the shredded Swiss cheese evenly over the bottom of the pie crust.
7. Scatter the sautéed mushrooms over the cheese layer in the crust.
8. In a medium bowl, whisk together the room-temperature eggs and heavy cream until fully combined and smooth.
9. Stir in the salt, freshly ground black pepper, and ground nutmeg into the egg mixture.
10. Pour the custard mixture over the mushrooms and cheese in the pie crust, ensuring it spreads evenly.
11. Top with the remaining shredded Swiss cheese, distributing it uniformly.
12. Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is puffed and golden brown.
13. Remove the quiche from the oven and let it cool on a wire rack for 15 minutes before slicing to allow the custard to firm up.
Buttery and rich, this quiche boasts a velvety custard that melts with each bite, complemented by the umami depth of mushrooms and the subtle sharpness of Swiss cheese. Serve it warm with a crisp green salad for a balanced meal, or slice it cold for a delightful picnic treat—its flavors deepen beautifully overnight.
Bacon and Gruyere Quiche
Nestled within the golden embrace of a buttery crust, this Bacon and Gruyère Quiche emerges as a timeless centerpiece, its savory custard studded with smoky lardons and nutty cheese. Perfect for a leisurely weekend brunch or an elegant evening soiree, it marries rustic comfort with sophisticated flavor in every silken slice. Let us craft this classic, where simple ingredients transform into something truly extraordinary.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought 9-inch pie crust, thawed if frozen (I find a deep-dish version works best for a generous filling)
– 6 large eggs, preferably at room temperature for a smoother blend
– 1 cup heavy cream, the richness is non-negotiable for that luxurious texture
– 1 cup whole milk
– 6 ounces thick-cut bacon, chopped into ½-inch pieces (applewood-smoked adds a lovely depth)
– 1 ½ cups shredded Gruyère cheese, about 6 ounces (freshly grated melts more evenly than pre-shredded)
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg, a whisper makes all the difference
– 1 tablespoon unsalted butter
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish, gently pressing it into the edges and fluting the rim decoratively. Prick the bottom and sides all over with a fork to prevent puffing.
3. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then carefully remove the weights and parchment. Tip: This step ensures a crisp, flaky base that won’t get soggy.
4. While the crust bakes, cook the chopped bacon in a large skillet over medium heat for 8-10 minutes until crisp and browned. Transfer to a paper towel-lined plate to drain, reserving 1 tablespoon of the rendered fat in the skillet.
5. Add 1 tablespoon of unsalted butter to the skillet with the bacon fat and let it melt over low heat.
6. In a large bowl, whisk together 6 room-temperature eggs until smooth and pale yellow.
7. Gradually whisk in 1 cup of heavy cream and 1 cup of whole milk until fully incorporated.
8. Stir in 1 ½ cups of shredded Gruyère, the cooked bacon, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon grated nutmeg.
9. Pour the egg mixture into the pre-baked pie crust, spreading it evenly with a spatula. Tip: Pour slowly to avoid displacing the bacon and cheese.
10. Bake the quiche on the center oven rack at 375°F for 45-50 minutes. Tip: It’s done when the center is just set and a knife inserted comes out clean, with the top golden and slightly puffed.
11. Let the quiche cool on a wire rack for at least 15 minutes before slicing to allow the custard to firm up.
The finished quiche boasts a velvety, custardy interior that yields gently to the fork, punctuated by the salty crunch of bacon and the earthy, melted Gruyère. Serve it warm or at room temperature, perhaps with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, making each bite a harmonious balance of textures and flavors.
Caramelized Onion and Goat Cheese Quiche
Unveiling the perfect harmony of sweet and savory, this caramelized onion and goat cheese quiche transforms humble ingredients into an elegant centerpiece. The slow-cooked onions melt into a golden, jammy sweetness that beautifully balances the tangy creaminess of the goat cheese, all nestled in a buttery, flaky crust. It’s a dish that feels both comforting and sophisticated, ideal for a leisurely weekend brunch or a simple yet impressive dinner.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen (I always keep one in the freezer for spontaneous baking)
– 2 large yellow onions, thinly sliced (sweet varieties like Vidalia work wonderfully here)
– 2 tablespoons unsalted butter (I prefer European-style for its rich flavor)
– 1 tablespoon extra virgin olive oil (my go-to for sautéing)
– 4 large eggs, at room temperature (this helps them blend smoothly into the custard)
– 1 cup heavy cream
– 4 ounces goat cheese, crumbled (look for a creamy, mild log)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg (a pinch adds a warm, aromatic note)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom; trim any excess dough from the edges.
3. In a large skillet over medium-low heat, melt the unsalted butter with the extra virgin olive oil.
4. Add the thinly sliced yellow onions to the skillet, stirring to coat them in the fat.
5. Cook the onions, stirring occasionally, for 25-30 minutes until they turn a deep golden brown and become very soft; reduce the heat if they start to burn.
6. Remove the skillet from the heat and let the caramelized onions cool slightly.
7. In a medium mixing bowl, whisk together the room temperature eggs and heavy cream until fully combined and smooth.
8. Stir in the kosher salt, freshly ground black pepper, and freshly grated nutmeg into the egg mixture.
9. Spread the cooled caramelized onions evenly over the bottom of the pie crust.
10. Sprinkle the crumbled goat cheese over the onions in an even layer.
11. Pour the egg and cream mixture slowly over the onions and goat cheese in the pie crust.
12. Carefully transfer the pie dish to the preheated oven and bake for 40-45 minutes, or until the center is set and the top is lightly golden brown.
13. Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
Flaky and rich, each slice offers a delightful contrast between the crisp crust and the velvety, savory filling. The caramelized onions lend a subtle sweetness that complements the tangy goat cheese, creating a balanced flavor profile that’s both rustic and refined. Serve it warm with a simple green salad dressed in a light vinaigrette to cut through the richness, or enjoy it at room temperature for a portable picnic treat.
Smoked Salmon and Dill Quiche
Wrapped in a flaky, golden crust, this smoked salmon and dill quiche emerges as a sophisticated yet approachable centerpiece, perfect for holiday brunches or elegant gatherings where its delicate flavors can truly shine. The rich, smoky salmon melds beautifully with the bright, herbaceous notes of fresh dill, all cradled in a creamy custard that bakes to a tender, velvety perfection. It’s a dish that feels both celebratory and comforting, inviting you to savor each luxurious bite.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen (I always keep one in the freezer for impromptu baking)
– 4 large eggs, at room temperature for a smoother blend
– 1 cup heavy cream, my secret to that lush, silky texture
– ½ cup whole milk, for a balanced richness
– 4 ounces smoked salmon, flaked into bite-sized pieces (wild-caught adds a lovely depth)
– ¼ cup fresh dill, finely chopped—don’t skimp, as its bright flavor is key
– ½ cup shredded Gruyère cheese, for a nutty, melty finish
– ½ teaspoon kosher salt, to enhance all the ingredients
– ¼ teaspoon freshly ground black pepper, for a subtle kick
– 1 tablespoon unsalted butter, melted, to brush the crust for extra crispness
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center for even baking.
2. Unroll the pie crust and gently press it into a 9-inch pie dish, trimming any excess edges with a sharp knife.
3. Brush the entire crust, including the sides, with the melted butter to prevent sogginess and encourage a golden finish.
4. In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until fully combined and slightly frothy, about 1 minute.
5. Stir in the flaked smoked salmon, chopped dill, shredded Gruyère cheese, kosher salt, and black pepper until evenly distributed.
6. Pour the filling mixture into the prepared pie crust, using a spatula to smooth the top gently.
7. Place the quiche on a baking sheet to catch any potential drips and bake for 40–45 minutes, or until the center is set and a knife inserted comes out clean.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing to allow the custard to firm up.
9. Serve warm or at room temperature, garnished with extra dill sprigs if desired.
Golden and fragrant from the oven, this quiche boasts a tender, creamy interior that contrasts delightfully with the crisp, buttery crust. Each slice reveals flecks of smoky salmon and vibrant dill, making it a visually stunning addition to any table. For a creative twist, pair it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or serve it chilled the next day for a refreshing take on leftovers.
Roasted Red Pepper and Goat Cheese Quiche
On a crisp winter evening like this, few dishes offer the comforting elegance of a quiche that marries sweet roasted peppers with tangy goat cheese. This roasted red pepper and goat cheese quiche brings a sophisticated yet approachable centerpiece to any holiday table or weekend brunch, with its vibrant colors and rich flavors that feel both celebratory and cozy.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust (I always keep one in the freezer for quick meals)
– 3 large eggs, preferably at room temperature for better blending
– 1 cup heavy cream, which gives the custard its luxurious silkiness
– ½ cup crumbled goat cheese, the creamy kind that melts beautifully
– 1 cup jarred roasted red peppers, drained and patted dry—I find the jarred ones save time without sacrificing flavor
– ¼ teaspoon salt, just enough to enhance without overpowering
– ¼ teaspoon black pepper, freshly ground for a subtle kick
– 1 tablespoon olive oil, extra virgin is my go-to for its fruity notes
– ½ teaspoon dried thyme, which adds an earthy aroma that complements the peppers
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Unroll the store-bought pie crust and press it into a 9-inch pie dish, trimming any excess edges neatly.
3. In a medium bowl, whisk together the 3 large eggs and 1 cup heavy cream until smooth and fully combined.
4. Stir in the ½ cup crumbled goat cheese, ¼ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon dried thyme until evenly distributed.
5. Heat 1 tablespoon olive oil in a small skillet over medium heat for about 1 minute until shimmering.
6. Add the 1 cup jarred roasted red peppers to the skillet and sauté for 3-4 minutes, stirring occasionally, until slightly caramelized and fragrant.
7. Spread the sautéed roasted red peppers evenly over the bottom of the pie crust in the dish.
8. Pour the egg and goat cheese mixture over the peppers, ensuring it covers them completely and fills the crust.
9. Place the quiche in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown with no jiggle when gently shaken.
10. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing to allow the custard to firm up.
Perfection emerges in every slice, with a creamy, velvety texture from the goat cheese custard that contrasts delightfully with the sweet, smoky notes of the roasted peppers. Serve it warm alongside a simple arugula salad for a light lunch, or pair it with sparkling wine to elevate a festive brunch—its vibrant hues make it as visually stunning as it is delicious.
Ham and Cheese Quiche
Crafted with care and destined for holiday tables, this Ham and Cheese Quiche elevates the classic with a buttery, flaky crust and a rich, savory filling that’s both comforting and sophisticated. Perfect for a festive brunch or a cozy dinner, it’s a dish that promises to delight with every golden slice. Let’s create something truly special together.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen—I find a high-quality, all-butter crust makes all the difference for that flaky texture.
– 1 cup diced ham, about 8 ounces, preferably a smoky variety for deeper flavor.
– 1 cup shredded Gruyère cheese, about 4 ounces; its nutty notes pair beautifully with the ham.
– 4 large eggs, at room temperature—this helps them blend smoothly into the custard.
– 1 cup heavy cream, for a luxuriously rich and creamy filling.
– 1/2 cup whole milk, to balance the creaminess without overwhelming it.
– 1/4 teaspoon salt, just enough to enhance the savory elements.
– 1/4 teaspoon black pepper, freshly ground for a subtle kick.
– 1 tablespoon unsalted butter, melted, to brush the crust for a golden finish.
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Gently press the thawed pie crust into a 9-inch pie dish, trimming any excess edges with a knife.
3. Brush the entire surface of the crust, including the edges, with the melted butter to promote browning and prevent sogginess.
4. Evenly scatter the diced ham over the bottom of the crust, creating a savory base layer.
5. Sprinkle the shredded Gruyère cheese on top of the ham, distributing it uniformly for consistent flavor in every bite.
6. In a medium mixing bowl, whisk together the eggs, heavy cream, and whole milk until fully combined and smooth.
7. Add the salt and black pepper to the egg mixture, whisking again to incorporate the seasonings evenly.
8. Slowly pour the egg mixture over the ham and cheese in the crust, being careful not to overflow—tip: tilt the bowl slightly for better control.
9. Place the quiche in the preheated oven and bake for 45 minutes, or until the center is set and the top is golden brown.
10. Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing to allow the custard to firm up.
The result is a quiche with a crisp, buttery crust that gives way to a velvety, savory interior, where the smoky ham and nutty cheese meld in perfect harmony. Serve it warm with a simple green salad for a balanced meal, or slice it cold for a delightful next-day treat that only improves with time.
Asparagus and Parmesan Quiche
Wrapped in a buttery, flaky crust, this asparagus and Parmesan quiche emerges from the oven as a celebration of spring’s bounty, where tender spears meet the rich, nutty depth of aged cheese in a custard so silken it practically melts on the tongue. It’s the kind of dish that feels equally at home on a brunch buffet as it does at a cozy dinner, its golden top hinting at the savory perfection within.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought refrigerated pie crust (I always thaw mine for 15 minutes at room temp for easier handling)
– 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces (about 1.5 cups)
– 1 cup shredded Parmesan cheese (I prefer the sharp, aged variety for its bold flavor)
– 4 large eggs (room temperature eggs blend more smoothly into the custard)
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon extra virgin olive oil (my go-to for sautéing)
– 1 small yellow onion, finely diced
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges decoratively.
3. In a skillet over medium heat, warm the extra virgin olive oil until it shimmers, about 1 minute.
4. Add the diced onion and sauté until translucent and soft, approximately 5 minutes.
5. Add the asparagus pieces and cook just until bright green and slightly tender, about 3-4 minutes, then remove from heat.
6. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until fully combined and smooth.
7. Stir in the shredded Parmesan cheese and the sautéed asparagus-onion mixture.
8. Pour the filling into the prepared pie crust, spreading it evenly.
9. Place the quiche on the middle oven rack and bake for 40-45 minutes, or until the center is set and the top is golden brown.
10. Remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
11. Tip: For a flakier crust, chill the pie dish in the freezer for 10 minutes before adding the filling.
12. Tip: To test doneness, insert a knife near the center—it should come out clean.
13. Tip: Letting the quiche rest ensures cleaner slices and allows the flavors to meld.
This quiche boasts a creamy, velvety texture that contrasts beautifully with the crisp-tender asparagus and the savory punch of Parmesan. Try serving it warm with a simple arugula salad dressed in lemon vinaigrette, or slice it cold for a delightful picnic treat—its flavors deepen wonderfully overnight.
Tomato Basil Quiche
On a crisp winter evening like this, few dishes offer the comforting elegance of a perfectly baked quiche. Our Tomato Basil Quiche marries the bright acidity of summer tomatoes with the aromatic freshness of basil, all nestled in a buttery, flaky crust. It’s a versatile centerpiece that transitions effortlessly from a leisurely brunch to a sophisticated dinner.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen (I always keep one in the freezer for spontaneous baking)
– 4 large eggs, at room temperature for better emulsification
– 1 cup heavy cream, the richness is essential for that custardy texture
– 1 cup shredded Gruyère cheese, its nutty flavor pairs beautifully with tomatoes
– 2 medium tomatoes, sliced ¼-inch thick and patted dry to prevent sogginess
– ¼ cup fresh basil leaves, roughly chopped (I tear them by hand to preserve their delicate oils)
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 1 tablespoon extra virgin olive oil, my go-to for a light, fruity finish
Instructions
1. Preheat your oven to 375°F (190°C) and place a rack in the center position.
2. Unroll the pie crust and press it firmly into a 9-inch pie dish, trimming any excess edges with kitchen shears.
3. In a large mixing bowl, whisk together the eggs and heavy cream until fully combined and slightly frothy, about 1 minute.
4. Stir in the shredded Gruyère cheese, chopped basil, kosher salt, and black pepper until evenly distributed.
5. Arrange the tomato slices in a single layer over the bottom of the pie crust, slightly overlapping them for coverage.
6. Pour the egg mixture gently over the tomatoes, using a spatula to spread it evenly without disturbing the layers.
7. Drizzle the extra virgin olive oil over the top of the quiche for added flavor and a golden finish.
8. Bake the quiche in the preheated oven for 40–45 minutes, or until the center is set and the crust is golden brown. Tip: Check for doneness by inserting a knife near the center—it should come out clean.
9. Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Tip: This resting time allows the custard to firm up for cleaner cuts.
10. Serve warm or at room temperature. Tip: For an extra touch, garnish with additional fresh basil leaves just before serving.
This quiche emerges from the oven with a golden, flaky crust giving way to a creamy, custard-like interior punctuated by juicy tomato slices. The basil infuses each bite with a garden-fresh aroma, while the Gruyère adds a subtle, savory depth. Try serving it alongside a simple arugula salad dressed in lemon vinaigrette for a complete, effortlessly elegant meal.
Leek and Bacon Quiche
Crafted with care, this Leek and Bacon Quiche transforms humble ingredients into a show-stopping centerpiece, perfect for holiday gatherings or a sophisticated brunch. Its golden, flaky crust cradles a silky custard punctuated by sweet leeks and smoky bacon, offering a harmonious blend of textures and flavors that feels both comforting and elegant. As the aroma fills your kitchen, you’ll understand why this dish has become a cherished staple in my entertaining repertoire.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen—I find a deep-dish 9-inch works best for generous slices.
– 4 slices thick-cut bacon, chopped; I prefer applewood-smoked for its subtle sweetness.
– 2 medium leeks, white and light green parts only, thinly sliced and thoroughly rinsed to remove grit.
– 4 large eggs, at room temperature for a smoother custard—trust me, it makes a difference.
– 1 cup heavy cream, my secret for that luxuriously rich texture.
– 1/2 cup whole milk, to balance the creaminess.
– 1/2 teaspoon kosher salt, plus a pinch for seasoning the leeks.
– 1/4 teaspoon freshly ground black pepper, freshly cracked for the best flavor.
– 1/4 teaspoon ground nutmeg, a whisper that elevates the custard beautifully.
– 1 cup shredded Gruyère cheese, about 4 ounces; its nutty notes complement the bacon perfectly.
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Gently press the thawed pie crust into a 9-inch pie dish, trimming any excess dough from the edges.
3. Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing during baking.
4. Blind bake the crust for 15 minutes, until the edges just begin to turn golden—this ensures a crisp base.
5. Remove the parchment and weights, then bake for another 5 minutes until the bottom looks dry and set.
6. While the crust bakes, cook the chopped bacon in a skillet over medium heat for 8–10 minutes, until crisp and browned.
7. Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving about 1 tablespoon of bacon fat in the skillet.
8. Add the sliced leeks to the skillet with a pinch of salt and sauté over medium-low heat for 10–12 minutes, until soft and translucent but not browned.
9. In a large bowl, whisk together the eggs, heavy cream, milk, 1/2 teaspoon salt, black pepper, and nutmeg until fully combined and smooth.
10. Stir in the cooked leeks, crisp bacon, and shredded Gruyère cheese into the egg mixture.
11. Pour the filling into the pre-baked crust, spreading it evenly with a spatula.
12. Bake the quiche at 375°F (190°C) for 30–35 minutes, until the center is just set and a knife inserted comes out clean.
13. Let the quiche cool on a wire rack for at least 15 minutes before slicing to allow the custard to firm up.
Now, this quiche emerges from the oven with a custard so tender it nearly quivers, offering a velvety contrast to the crisp bacon and sweet leeks. Serve it warm or at room temperature, perhaps with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, making each bite a celebration of balanced elegance.
Zucchini and Ricotta Quiche
Kindly imagine a dish that marries the delicate sweetness of summer squash with the creamy indulgence of fresh cheese—our zucchini and ricotta quiche is that elegant union. Perfect for brunch gatherings or a sophisticated weeknight dinner, this recipe transforms humble ingredients into a golden, savory masterpiece that’s as visually stunning as it is delicious.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust (I always keep one in the freezer for spontaneous baking)
– 2 medium zucchinis, thinly sliced into rounds (about 2 cups—I prefer them fresh from the farmer’s market)
– 1 cup whole-milk ricotta cheese (the creamy texture makes all the difference)
– 4 large eggs, at room temperature for better blending
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp freshly grated nutmeg (a pinch adds a warm, aromatic note)
Instructions
1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to heat up—this helps crisp the bottom crust.
2. In a large skillet, heat 1 tbsp extra virgin olive oil over medium heat until shimmering, about 2 minutes.
3. Add 2 cups thinly sliced zucchini rounds to the skillet and sauté for 5–7 minutes, stirring occasionally, until they are tender and lightly golden at the edges.
4. Remove the skillet from heat and let the zucchini cool slightly to prevent the eggs from scrambling later.
5. In a medium mixing bowl, whisk together 4 large eggs, 1 cup whole-milk ricotta cheese, 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp freshly grated nutmeg until smooth and well combined.
6. Gently fold the sautéed zucchini into the egg mixture using a spatula to distribute evenly.
7. Place 1 store-bought pie crust into a 9-inch pie dish, pressing it firmly against the sides and bottom.
8. Pour the zucchini and egg mixture into the pie crust, spreading it out with the spatula for an even layer.
9. Carefully transfer the pie dish to the preheated baking sheet in the oven and bake for 40–45 minutes, or until the center is set and the top is golden brown with no jiggle when shaken lightly.
10. Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes before slicing to allow it to firm up.
Luxuriously creamy with a subtle crunch from the zucchini, this quiche offers a harmonious blend of earthy and rich flavors. Serve it warm alongside a crisp green salad for a light lunch, or slice it into wedges for an elegant brunch centerpiece that’s sure to impress.
Sweet Potato and Kale Quiche
Vibrant and wholesome, this Sweet Potato and Kale Quiche marries earthy sweetness with hearty greens in a buttery, flaky crust—a perfect centerpiece for a cozy brunch or elegant dinner party. The harmonious blend of roasted sweet potatoes and tender kale creates a satisfying dish that’s both nourishing and indulgent, offering a delightful balance of flavors and textures. It’s a versatile recipe that shines year-round, whether served warm from the oven or at room temperature.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen (I find a pre-made crust saves time without sacrificing flakiness)
– 1 medium sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
– 1 tablespoon extra virgin olive oil, my go-to for roasting
– 1 teaspoon kosher salt, divided
– ½ teaspoon black pepper, freshly ground
– 1 bunch kale, stems removed and leaves roughly chopped (about 4 cups packed)
– 1 small yellow onion, finely diced
– 4 large eggs, I prefer room temperature for a smoother custard
– 1 cup whole milk
– ½ cup heavy cream
– 1 cup shredded Gruyère cheese
– ¼ teaspoon ground nutmeg, for a warm, aromatic note
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potato with olive oil, ½ teaspoon salt, and ¼ teaspoon pepper on the prepared baking sheet.
3. Roast the sweet potato for 20 minutes, stirring halfway through, until tender and lightly caramelized at the edges.
4. While roasting, place the pie crust in a 9-inch pie dish, crimping the edges decoratively; chill in the refrigerator.
5. In a large skillet over medium heat, sauté the diced onion for 5 minutes until translucent and fragrant.
6. Add the chopped kale to the skillet and cook for 3–4 minutes, stirring frequently, until wilted and bright green.
7. Remove the skillet from heat and let the kale mixture cool slightly.
8. In a medium bowl, whisk together the eggs, milk, cream, remaining ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg until fully combined.
9. Remove the pie crust from the refrigerator and layer the roasted sweet potato and kale mixture evenly in the bottom.
10. Sprinkle the shredded Gruyère cheese over the vegetable layer.
11. Pour the egg custard mixture slowly over the fillings, ensuring it seeps into all crevices.
12. Bake the quiche at 400°F for 10 minutes, then reduce the oven temperature to 350°F and bake for 30–35 minutes more, until the center is set and the top is golden brown.
13. Let the quiche cool on a wire rack for 10 minutes before slicing to allow the custard to firm up.
14. Serve warm or at room temperature.
Yielded from the oven, this quiche boasts a creamy, velvety custard enveloping tender sweet potatoes and kale, with a crisp, buttery crust that adds a satisfying crunch. The subtle sweetness of the potatoes pairs beautifully with the savory Gruyère and aromatic nutmeg, creating a depth of flavor that’s both comforting and refined. For a creative twist, serve slices alongside a simple arugula salad dressed with lemon vinaigrette, or garnish with fresh herbs like chives or thyme to enhance its visual appeal and freshness.
Chicken and Mushroom Quiche
Crafted with care and culinary finesse, this Chicken and Mushroom Quiche transforms humble ingredients into an elegant centerpiece. Imagine a golden, flaky crust cradling a velvety custard studded with savory chicken and earthy mushrooms—each bite delivers a comforting yet sophisticated experience perfect for brunch gatherings or a cozy dinner. It’s a dish that balances richness with subtlety, inviting you to savor the harmony of flavors.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen—I always keep one in the freezer for impromptu baking.
– 1 cup cooked chicken, shredded (leftover rotisserie chicken works wonders here).
– 1 cup cremini mushrooms, thinly sliced for a meaty texture.
– 1/2 cup yellow onion, finely diced to melt into the filling.
– 1 cup heavy cream, which creates that luxurious custard base.
– 3 large eggs, at room temperature for smoother blending—I set them out 30 minutes ahead.
– 1/2 cup Gruyère cheese, grated (its nutty flavor pairs beautifully with mushrooms).
– 2 tbsp unsalted butter, my go-to for sautéing to add richness.
– 1/2 tsp salt, to enhance all the ingredients.
– 1/4 tsp black pepper, freshly ground for a hint of spice.
– 1/4 tsp dried thyme, for an herby aroma that complements the mushrooms.
Instructions
1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to heat up—this helps crisp the bottom crust.
2. Roll out the pie crust and press it into a 9-inch pie dish, trimming any excess edges; prick the bottom with a fork to prevent bubbling.
3. In a skillet over medium heat, melt the unsalted butter until it sizzles lightly, about 1 minute.
4. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and soft, approximately 5 minutes.
5. Stir in the thinly sliced cremini mushrooms and cook until they release their moisture and turn golden brown, about 8 minutes—this deepens their earthy flavor.
6. Remove the skillet from heat and mix in the shredded cooked chicken, dried thyme, salt, and black pepper, letting the flavors meld for 2 minutes.
7. In a medium bowl, whisk together the room-temperature eggs and heavy cream until fully combined and smooth, about 1 minute of vigorous stirring.
8. Spread the chicken and mushroom mixture evenly over the pie crust, then sprinkle the grated Gruyère cheese on top.
9. Pour the egg and cream mixture over the filling, gently shaking the dish to distribute it evenly without overflowing.
10. Place the quiche on the preheated baking sheet and bake for 45 minutes, or until the center is set and the top is golden brown—a toothpick inserted should come out clean.
11. Let the quiche cool on a wire rack for 10 minutes before slicing to allow the custard to firm up.
Zesty and satisfying, this quiche emerges with a crisp crust that gives way to a creamy, savory interior, where the mushrooms add an umami depth and the Gruyère lends a subtle sharpness. Serve it warm with a side of lightly dressed arugula for a bright contrast, or enjoy leftovers chilled the next day—the flavors only deepen overnight.
Mediterranean Quiche with Olives and Feta
Just as the holiday season reaches its crescendo, this Mediterranean quiche offers a welcome departure from heavy traditional fare, marrying briny olives and creamy feta in a golden, flaky crust. It’s a dish that feels both celebratory and refreshingly simple, perfect for a festive brunch or a light supper after a day of bustling activity.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen (I always keep one in the freezer for spontaneous baking)
– 5 large eggs, at room temperature for easier blending
– 1 cup heavy cream
– 1/2 cup crumbled feta cheese
– 1/2 cup pitted Kalamata olives, roughly chopped
– 1/4 cup grated Parmesan cheese
– 1 tablespoon extra virgin olive oil, my go-to for its fruity notes
– 1/4 teaspoon freshly ground black pepper
– 1/8 teaspoon salt, adjusted since feta adds saltiness
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the pie crust and press it into a 9-inch pie dish, trimming any excess edges.
3. In a large mixing bowl, whisk the eggs until smooth and pale yellow, about 1 minute.
4. Gradually pour in the heavy cream while whisking continuously to avoid curdling.
5. Stir in the crumbled feta, chopped olives, grated Parmesan, olive oil, black pepper, and salt until just combined.
6. Pour the egg mixture into the prepared pie crust, using a spatula to spread it evenly.
7. Place the quiche on the middle oven rack and bake for 40-45 minutes, or until the center is set and the top is golden brown.
8. Remove from the oven and let it cool on a wire rack for 10 minutes before slicing.
9. Serve warm or at room temperature.
Rich and savory, this quiche boasts a creamy interior punctuated by the tangy burst of olives and feta, all encased in a buttery, crisp crust. For a creative twist, pair it with a simple arugula salad dressed in lemon vinaigrette to balance the richness, making it an elegant centerpiece for any gathering.
Mini Quiche Bites with Assorted Fillings
Crafted for effortless entertaining, these Mini Quiche Bites with Assorted Fillings transform classic brunch fare into elegant, single-serve morsels, perfect for holiday gatherings or a sophisticated weekend treat. Their delicate, buttery crusts cradle vibrant, savory fillings, offering a delightful contrast of textures in every bite. This versatile recipe allows for endless customization, ensuring a platter that delights every palate.
Serving: 24 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
- 1 package (14.1 oz) refrigerated pie crusts, thawed – I find letting them sit at room temperature for 15 minutes makes them easier to handle without tearing.
- 4 large eggs, preferably at room temperature for a smoother, more cohesive custard.
- 1 cup heavy cream – for the richest, silkiest texture.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded Gruyère cheese, divided – its nutty flavor is unparalleled here.
- 1/2 cup diced ham
- 1/3 cup chopped fresh spinach, packed
- 2 tablespoons finely chopped sun-dried tomatoes (oil-packed, drained)
- 1 tablespoon unsalted butter, for greasing the pan
Instructions
- Preheat your oven to 375°F (190°C). Generously grease 24 cups of a mini muffin tin with the unsalted butter, ensuring every crevice is coated to prevent sticking.
- On a lightly floured surface, unroll the thawed pie crusts. Using a 2.5-inch round cutter, stamp out 24 circles, re-rolling the scraps as needed. Tip: Chill the dough circles for 10 minutes before pressing into the tin for a flakier, less shrunken crust.
- Gently press one dough circle into each prepared muffin cup, ensuring it fits snugly against the bottom and sides. Prick the bottom of each crust 2-3 times with a fork to prevent puffing during baking.
- Par-bake the crusts for 8 minutes at 375°F (190°C). They should look dry and just begin to set but not brown.
- While the crusts bake, prepare the custard base. In a large bowl, whisk together the 4 room-temperature eggs, 1 cup of heavy cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until completely smooth and homogenous.
- Divide the fillings among the par-baked crusts: add a pinch of diced ham to 8 cups, a small mound of chopped spinach to another 8, and a few pieces of sun-dried tomato to the final 8.
- Evenly sprinkle 3/4 cup of the shredded Gruyère cheese over all the filled crusts.
- Carefully pour the custard mixture into each cup, filling them just to the brim. Tip: Pouring the custard over a spoon held just above the cup helps prevent disturbing the fillings and ensures even distribution.
- Sprinkle the remaining 1/4 cup of Gruyère cheese over the tops of the quiches.
- Bake for 18-20 minutes at 375°F (190°C), or until the custard is fully set (no jiggle in the center) and the tops are lightly golden. Tip: Let the quiches rest in the tin for 5 minutes before removing; this allows them to firm up for easy release with a small offset spatula or knife.
Perfectly portable, these bites boast a crisp, flaky shell giving way to a luxuriously creamy interior punctuated by the salty ham, earthy spinach, or tangy sun-dried tomatoes. Present them warm on a tiered stand for a stunning visual, or pair a platter with a crisp sparkling wine for an effortlessly chic appetizer course.
Crustless Quiche for a Low-Carb Option
Zesty yet sophisticated, this crustless quiche transforms humble ingredients into an elegant low-carb centerpiece perfect for holiday brunches or effortless weeknight dinners. With its velvety custard base embracing seasonal vegetables and rich cheese, it offers all the indulgence of traditional quiche without the carb-heavy pastry shell. The result is a dish that feels both celebratory and nourishing—a true testament to how simplicity can yield extraordinary flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 large eggs (I prefer room temperature eggs here for a smoother, more cohesive custard)
– 1 cup heavy cream (the richness is essential for that luxurious mouthfeel)
– 1 cup shredded Gruyère cheese (its nutty complexity elevates the entire dish)
– 1 cup diced yellow onion (sautéed until golden and sweet)
– 1 cup chopped fresh spinach (packed tightly for maximum verdant flavor)
– 2 tablespoons unsalted butter (my go-to for sautéing, as it adds a subtle richness)
– 1 teaspoon kosher salt (I find it dissolves more evenly than table salt)
– ½ teaspoon freshly ground black pepper (freshly cracked makes all the difference)
– ¼ teaspoon freshly grated nutmeg (just a whisper enhances the eggs beautifully)
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch pie dish with butter, ensuring even coverage to prevent sticking.
2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat until it foams slightly, about 1 minute.
3. Add 1 cup of diced yellow onion to the skillet and sauté, stirring occasionally, until the onions are translucent and lightly golden, approximately 5–7 minutes.
4. Stir in 1 cup of chopped fresh spinach and cook just until wilted, about 1–2 minutes, then remove the skillet from the heat and let the mixture cool slightly.
5. In a large mixing bowl, whisk together 8 large eggs and 1 cup of heavy cream vigorously for about 1 minute until fully combined and slightly frothy.
6. Whisk in 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and ¼ teaspoon of freshly grated nutmeg until evenly distributed.
7. Fold the slightly cooled onion-spinach mixture and 1 cup of shredded Gruyère cheese into the egg custard with a spatula, mixing gently to incorporate.
8. Pour the entire mixture into the prepared pie dish, using the spatula to spread it evenly.
9. Place the dish on the center rack of the preheated oven and bake for 40–45 minutes, or until the center is set and the top is puffed and golden brown.
10. Remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes before slicing to allow the custard to firm up.
Remarkably creamy with a delicate, almost soufflé-like texture, this quiche boasts a harmonious balance of savory Gruyère and sweet onions against the fresh backdrop of spinach. Serve it warm alongside a crisp arugula salad for a light lunch, or slice it cold for a protein-packed breakfast on the go—its versatility is as impressive as its flavor.
Quiche Lorraine with a Flaky Homemade Crust
A quintessential French classic, Quiche Lorraine elevates humble ingredients into a showstopping brunch or dinner centerpiece. With its flaky homemade crust and rich, savory custard filling, this dish promises both elegance and comfort in every bite. Let’s craft this timeless favorite from scratch, ensuring each layer sings with flavor and texture.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ¼ cups all-purpose flour, plus extra for dusting—I always use unbleached for a tender crust
– ½ cup unsalted butter, cold and cubed; keep it chilled until the last moment
– ¼ teaspoon fine sea salt, which dissolves evenly into the dough
– 3-4 tablespoons ice water, just enough to bring the dough together without overworking it
– 6 large eggs, at room temperature for a smoother custard—I set them out 30 minutes ahead
– 1 cup heavy cream, full-fat for that luxurious, silky texture
– ½ cup whole milk, which balances the richness perfectly
– 8 ounces thick-cut bacon, diced; I prefer applewood-smoked for a subtle sweetness
– 1 cup shredded Gruyère cheese, freshly grated for optimal meltiness
– ¼ teaspoon freshly ground black pepper, to add a gentle warmth
– ¼ teaspoon freshly grated nutmeg, a secret touch that enhances the savory notes
Instructions
1. In a large mixing bowl, combine 1 ¼ cups all-purpose flour and ¼ teaspoon fine sea salt.
2. Add ½ cup cold, cubed unsalted butter to the bowl, and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Gradually sprinkle in 3-4 tablespoons ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together into a shaggy ball.
4. Tip: Avoid overmixing to prevent a tough crust—stop as soon as the dough holds its shape.
5. Turn the dough onto a lightly floured surface, shape it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to chill thoroughly.
6. While the dough chills, preheat your oven to 375°F and place a rack in the center position.
7. In a skillet over medium heat, cook 8 ounces diced bacon until crispy and golden brown, about 8-10 minutes, then transfer to a paper towel-lined plate to drain excess grease.
8. Tip: Reserve a tablespoon of the bacon fat to brush the crust later for extra flavor.
9. On a floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick, then carefully transfer it to a 9-inch pie dish.
10. Trim any overhanging edges, crimp the crust decoratively, and prick the bottom all over with a fork to prevent puffing during baking.
11. Line the crust with parchment paper and fill with pie weights or dried beans, then blind-bake for 15 minutes at 375°F until lightly set.
12. Remove the weights and parchment, brush the crust with the reserved bacon fat, and bake for an additional 5 minutes to crisp slightly.
13. In a medium bowl, whisk together 6 room-temperature eggs, 1 cup heavy cream, ½ cup whole milk, ¼ teaspoon black pepper, and ¼ teaspoon nutmeg until smooth and fully combined.
14. Tip: Whisk gently to avoid incorporating too much air, which can cause bubbles in the custard.
15. Sprinkle the cooked bacon and 1 cup shredded Gruyère cheese evenly over the pre-baked crust.
16. Pour the egg mixture over the bacon and cheese, filling the crust just to the top.
17. Carefully transfer the quiche to the preheated oven and bake at 375°F for 35-40 minutes, until the custard is set and the top is golden brown with a slight jiggle in the center.
18. Let the quiche cool on a wire rack for at least 15 minutes before slicing to allow the custard to firm up.
19. Marvel at the golden, flaky crust that shatters delicately with each forkful, giving way to a creamy, savory filling studded with smoky bacon and nutty Gruyère. Serve it warm with a simple arugula salad for a balanced meal, or enjoy slices at room temperature for a picnic—it’s versatile enough to shine in any setting.
Quiche Florentine with Fresh Spinach
Venturing into the realm of classic brunch fare, a Quiche Florentine with Fresh Spinach stands as a testament to elegant simplicity. This savory tart marries a buttery, flaky crust with a rich, velvety custard, generously studded with vibrant greens and sharp cheese. It’s the perfect centerpiece for a leisurely weekend gathering or a sophisticated make-ahead meal.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought or homemade pie crust, chilled (I always keep a chilled crust in the fridge for quick assembly)
– 5 large eggs, at room temperature for a smoother custard
– 1 cup heavy cream, my secret for extra richness
– 1/2 cup whole milk
– 1/4 teaspoon freshly grated nutmeg, a non-negotiable warm spice
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon unsalted butter
– 1 small yellow onion, finely diced
– 5 ounces fresh spinach leaves, thoroughly washed and dried
– 1 cup shredded Gruyère cheese, divided (its nutty flavor is ideal here)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the chilled pie crust and press it firmly into a 9-inch pie dish, crimping the edges decoratively.
3. Line the crust with parchment paper and fill with pie weights or dried beans, then blind bake for 15 minutes to set the shell and prevent sogginess.
4. Carefully remove the parchment and weights, then bake the crust for another 5 minutes until lightly golden. Set aside to cool slightly.
5. In a large bowl, whisk together the room-temperature eggs, heavy cream, whole milk, nutmeg, salt, and pepper until completely smooth and homogenous.
6. Melt the unsalted butter in a large skillet over medium heat.
7. Add the finely diced onion and sauté for about 5 minutes, until softened and translucent.
8. Add the fresh spinach leaves to the skillet and cook, stirring frequently, for 2-3 minutes just until wilted. Tip: Squeeze out any excess liquid from the spinach with your hands to keep the quiche filling from becoming watery.
9. Spread the cooked onion and spinach mixture evenly over the bottom of the pre-baked pie crust.
10. Sprinkle 3/4 cup of the shredded Gruyère cheese over the vegetable layer.
11. Slowly pour the egg and cream custard mixture over the fillings in the crust.
12. Top with the remaining 1/4 cup of shredded Gruyère cheese.
13. Place the quiche on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes. Tip: The quiche is done when the center is just set and a knife inserted near the center comes out clean, and the top is beautifully golden brown.
14. Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes before slicing. Tip: This resting period allows the custard to fully set for clean cuts.
Masterfully baked, this quiche offers a delightful contrast between the crisp, buttery crust and the tender, savory filling. The fresh spinach provides a gentle earthiness that perfectly balances the rich custard and nutty Gruyère. For a stunning presentation, serve a warm slice alongside a simple arugula salad dressed with lemon vinaigrette.
Summary
More than just a list, these 20 quiche recipes are your ticket to effortless, impressive meals for any gathering. We hope you find a new favorite to bake and share! Don’t forget to tell us which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy inspiration later. Happy cooking!
