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4.4 from 123 votes

How to Make Quiche

Craft homemade quiche effortlessly with a flaky Buttermilk Pie Crust, hearty custard, and customizable fillings! Prepped in just 30 minutes.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 8 people
Course: Breakfast
Cuisine: French

Ingredients

  • 1 recipe Buttermilk Pie Crust
  • 5 large eggs, at room temperature
  • Cheese: cup (6 oz/170 g) grated hard but meltable cheese like cheddar or gruyere, or crumbled cheese like feta or blue cheese
  • ¾ cup (6 fl oz/180 ml) heavy cream
  • Protein: cup (8 oz/225 g) cooked and crumbled bacon or sausage, or diced cured meat such as ham or prosciutto
  • ½ cup (4 fl oz/120 ml) milk
  • Veggies: cup (10 oz/282 g) steamed, sauteed, or roasted diced vegetables such as spinach, broccoli, mushrooms, kale, onions, peppers, cherry tomatoes, etc.
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Notes

  • Some quiche recipes don't require blind-baking the crust, but this extra step ensures a crispy bottom.
  • Keeping the custard ingredients at room temperature ensures even and quick baking.
  • You can bring the milk and cream to room temperature in the microwave or very briefly in a small pot over low heat on the stove.
  • For a vegetarian quiche, just double the amount of veggies and leave out the meat.
  • If the edges of the crust start to over-brown before the quiche is ready, cover the quiche loosely with foil for the remainder of the baking time.
  • For a gluten-free quiche, use my
  • Gluten Free Pie Crust
  • !
  • When making the crust, rub the flour and butter together until it reaches the texture of breadcrumbs or wet sand. This means the butter is evenly distributed, and that's what creates the perfect crust.
  • Let your crust rest. The crust needs time to chill before it can be rolled out. Working with a colder crust means working it less, which is another secret to a great crust – you never want to handle it too much.
  • For an extra beautiful quiche, crimp the edges of your crust with your fingers!
  • Some quiche recipes don't require blind-baking the crust, but this extra step ensures a crispy bottom.
  • Keeping the custard ingredients at room temperature ensures even and quick baking.
  • You can bring the milk and cream to room temperature in the microwave or very briefly in a small pot over low heat on the stove.
  • For a vegetarian quiche, just double the amount of veggies and leave out the meat.
  • If the edges of the crust start to over-brown before the quiche is ready, cover the quiche loosely with foil for the remainder of the baking time.
  • For a gluten-free quiche, use my Gluten Free Pie Crust!
  • When making the crust, rub the flour and butter together until it reaches the texture of breadcrumbs or wet sand. This means the butter is evenly distributed, and that's what creates the perfect crust.
  • Let your crust rest. The crust needs time to chill before it can be rolled out. Working with a colder crust means working it less, which is another secret to a great crust – you never want to handle it too much.
  • For an extra beautiful quiche, crimp the edges of your crust with your fingers!