Classic Quiche

This rich, creamy quiche has a flaky crust and a savory egg custard. It’s perfect for breakfast, brunch, lunch, or a light dinner.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients

For the Crust

• 1 (9-inch) unbaked pie crust (homemade or store-bought)

For the Filling

• 6 large eggs
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) whole milk
• 1½ cups shredded Swiss, Gruyère, or cheddar cheese
• ½ cup cooked bacon or diced ham (optional)
• ½ cup sautéed onion
• 1 cup fresh spinach, wilted and squeezed dry (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg (optional)
• 1 tablespoon chopped fresh chives or parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. Fit the pie crust into a 9-inch pie plate. Prick the bottom with a fork and, if desired, blind bake for 10 minutes for a crispier crust.
3. Sprinkle the cheese evenly over the crust. Add the bacon, ham, onion, and spinach if using.
4. In a bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg until smooth.
5. Pour the egg mixture over the filling.
6. Bake for 40–45 minutes, or until the center is just set and a knife inserted near the center comes out clean.
7. Let the quiche rest for 10 minutes before slicing.

Flavor Variations

• Quiche Lorraine: Bacon, Swiss cheese, and onion.
• Spinach & Feta: Spinach, feta, and sun-dried tomatoes.
• Mushroom & Swiss: Sautéed mushrooms, Swiss cheese, and thyme.
• Ham & Cheddar: Diced ham, cheddar, and green onions.
• Broccoli & Cheddar: Steamed broccoli with sharp cheddar.

Storage

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze whole or in slices for up to 2 months. Reheat in a 350°F (175°C) oven until warmed through.

Tip: Avoid watery quiche by cooking vegetables first and squeezing excess moisture from spinach or zucchini before adding them to the filling. Let the quiche rest after baking so the custard sets for clean slices.