With six hungry children I need easy but filling breakfasts and this is one of my cornerstone breakfast recipes. This is the easiest quiche recipe, consider it your base recipe and the customization options are endless.
Quiche is an easy option for breakfast, brunch, or even a quick dinner. It’s versatile enough for easy weekday meals yet nice enough to serve for holidays or to guests. There’s a reason it’s on nearly every restaurant brunch menu, served with a simple side salad it makes a filling, elegant meal.
This easy quiche recipe is simple, versatile, and consistently good.
What is Quiche?
Quiche is a savory egg custard baked in a flaky pie crust shell. The filling is made with eggs, milk or heavy cream, and a variety of optional add-ins. Some of the most popular mix-ins are bacon, ham, caramelized onions, broccoli, spinach, and any variety of cheeses.
Why you’ll love this easy quiche recipe
- Simple – quiche is a very simple but lovely meal. I usually have all of the ingredients on hand.
- Versatile – You can make quiche to fit most guests dietary preferences by swapping out ingredients.
- Make Ahead – Making quiche ahead of time allows for easy weekday meals, just heat and serve. If you’re serving for an event making ahead keeps you free to attend to your guests. It reheats beautifully and I almost always serve the day after I’ve made it.
- Quiche Crust – You can make your own pastry crust for your quiche but I nearly always use a frozen dough crust from Trader Joe’s. If you’re using frozen dough, look for one with simple ingredients and you’ll never be able to tell the difference from homemade.
- Eggs– Eggs are the base of this custard. I tend to use 5-6 organic eggs for the best flavor.
- Milk – Quiche is made with heavy cream or milk. For a lighter dish, swap heavy cream for milk.
- Cheese – Cheese is a staple in quiche. I like a sharp cheddar paired with broccoli and bacon but goat cheese, swiss, gruyere cheese are all great for quiche combos.
- Add-Ins – You can be creative with what you add to quiche. Almost any combination of meats, vegetables, cheese, and herbs will give you a great end product you’ll be proud to serve.
Overview: Simple Steps to Make Quiche
- Make your crust – Use a homemade crust recipe or thaw and roll out your store bought pastry crust.
- Prepare your add-ins – Sauté your vegetables, shred or crumble cheese, and cook any meat you’ll be adding into the quiche.
- Combine your Eggs and Milk – Combine your eggs and milk using a 4 eggs to 1 cup ratio in a pourable measuring cup for ease of pouring into your prepared crust.
- Bake – Bake your quiche at 350 degrees for 50- 60 minutes.
Tips for a Perfect Quiche
- If using frozen vegetables, make sure to sauté until all liquid is cooked from the pan to keep your crust from becoming soggy.
- For a lighter dish, swap heavy cream for all milk
- Remember the 4 eggs to 1 cup per milk or cream ratio if using a large tart pan or pie plate, and adjust accordingly.
I like to serve fruit with quiche for breakfast and a simple side salad if I’m serving quiche for brunch or lunch.
Yes! I prefer to cook my quiche the day before I’m serving. I find it gives a better texture and flavor to let it sit overnight. Reheat in a 200 degree oven for 20 minutes.
Which flavor combinations will you try? I’d love to hear some new ideas because I bake quiche once a week! Have fun customizing your own!
- 1 frozen or fresh pie dough
- 2 T. butter
- 1/4 c. chopped onion
- 1-2 cloves of garlic (minced)
- 16 ounces frozen broccoli
- 2-4 strips of cooked bacon, rough chop
- 1.5 c. whole milk or 1 c. whole milk + 1/2c. heavy cream
- 1.5 c. shredded cheese of choice
- 5-6 eggs
- Salt and Pepper to taste
- Roll out your prepared pie crust and place in a greased pie plate or fluted tart pan. I use a frozen crust from Trader Joe's with great success to simplify the recipe. Place crust into the refrigerator to chill while preparing remaining ingredients
- While the pie crust is chilling, preheat your oven to 350 degrees.
- Melt butter in a medium skillet (I prefer cast iron). Saute chopped onions, broccoli, and garlic.
- Remove any large broccoli florets and chop into smaller, bite sized pieces. Return to pan and continue to cook off any remaining liquid from the frozen broccoli to avoid a soggy crust.
- Cook and rough chop bacon strips
- Add vegetables and bacon to crust, top with cheese
- Whisk milk, eggs, salt and pepper and pour over toppings in crust.
- Bake quiche 45-55 minutes or until middle is just set. Let quiche rest for 15 minutes before serving or cool completely and serve the following day.
To reheat quiche, cover with foil and cook 20-25 minutes in a 200 degree oven.