Homemade Quiche

Quiche works for breakfast, lunch, or dinner. It’s simple, versatile, and lets you use what you already have.

Homemade quiche is a savory egg custard baked in a flaky crust. You fill it with your choice of meats, vegetables, and cheese.

You get a meal that feels comforting, yet it looks impressive on the table.

I started making quiche years ago when I needed to stretch ingredients. You’ll love how easy it is to swap in what you like.

Ham and cheddar one day, spinach and feta the next. You don’t need fancy tools or complicated steps to pull it off.

As you go through this recipe, you’ll see how to make a buttery crust. You’ll whisk together a creamy filling and balance flavors with the right add-ins.

You’ll also find tips for storing leftovers and serving ideas that pair well with quiche. There’s even a quick look at the nutritional value.

Why You Will Love Homemade Quiche

Making quiche at home gives you control over every detail. From the crust to the filling, you decide what goes in.

It’s easy to adjust for your taste and needs. An easy quiche recipe works well when you want something quick but still satisfying.

With a simple crust and a few fresh ingredients, you get a dish that feels special. No need for complicated steps.

A classic quiche offers a silky custard filling baked into a flaky crust. When you slice into it, you get creamy eggs, melted cheese, and tender vegetables or savory meats.

Here are a few reasons you’ll enjoy making quiche at home:

• You can prepare it ahead of time and reheat for busy mornings.
• It works for breakfast, lunch, or dinner.

Fillings are flexible, so you can use what’s already in your fridge. A quiche can be made crustless if you want a lighter option.

If you want a perfect quiche, focus on two things. Blind-bake your crust so it stays crisp, and keep the egg-to-dairy ratio balanced for a smooth custard.

Once you learn these basics, you can make any flavor combination you like.

How To Make Homemade Quiche

Making quiche at home comes down to three things. You need a sturdy crust, a creamy custard base, and fillings that balance flavor and texture.

With a few steps, you can put together a dish that works for breakfast or dinner.

Ingredients

You’ll need a mix of pantry basics and fresh items. The crust can be homemade or store-bought, but chill it before rolling.

For the custard, use large eggs, whole milk, and heavy cream. This combo gives the filling its smooth, rich texture.

For flavor, pair proteins like ham, bacon, or sausage with cheeses like Gruyère, cheddar, or Swiss. Vegetables like spinach, broccoli, mushrooms, asparagus, or tomatoes add freshness and color.

Pat vegetables dry so they don’t water down the custard. Add extras like onions, green onions, or fresh herbs for more flavor.

For a classic quiche Lorraine, use bacon, onions, and cheese. You can swap in ham and asparagus for a spring version.

Instruments

You don’t need fancy tools. A 9-inch pie plate (glass or metal) works best.

A rolling pin helps if you’re making dough from scratch. To blind bake the crust, use parchment paper and pie weights.

If you don’t have pie weights, dried beans or rice work. A whisk is important for blending the custard mixture until smooth.

Keep a sharp knife and cutting board for chopping vegetables and meats. Measuring cups and spoons help keep the ratios of milk, cream, and eggs consistent.

An oven thermometer is useful if you want to be sure your quiche bakes evenly.

Step-By-Step Instruction

Roll out your pie dough and fit it into the pie plate. Chill it for at least 30 minutes.

Blind bake with parchment and pie weights until the crust is set. Brush the bottom with a little beaten egg white to seal it, then bake briefly again.

While the crust cools, whisk together the custard: 2 whole eggs, 2 yolks, cream, and milk. Season with salt and pepper.

Spread your fillings evenly in the crust—like ham and cheese, bacon and onions, or spinach and mushrooms. Sprinkle herbs or green onions for extra flavor.

Pour the custard over the top, making sure it fills the gaps. Bake at 375°F until the filling is puffed with a slight jiggle in the center.

This usually takes 30–35 minutes. Let it rest before slicing so the custard sets.

Serve warm or at room temperature.

Tips & Tricks

When I first started making quiche at home, I ended up with a soggy crust. Over time, I learned a few simple habits that make all the difference.

• Blind bake your crust before adding the filling. This keeps the bottom crisp instead of soft.
• Brush with an egg wash after blind baking. It creates a thin barrier that helps prevent moisture from soaking in.

Vegetables can cause trouble if you add them raw. They release water while baking, which makes the custard watery.

• Cook vegetables first by sautéing, roasting, or steaming. Let them cool before mixing them in.
• Squeeze out extra liquid from greens like spinach to keep the filling firm.

The texture of the filling depends on how you mix your eggs and dairy. Whipping the eggs well before adding cream gives you a smoother custard.

• Use full-fat dairy like heavy cream or whole milk for a richer texture.
• Bake at a lower temperature (around 325°F) so the custard sets gently.

Don’t rush to cut into your quiche. Letting it cool helps the filling firm up and slice neatly.

If you plan ahead, you can refrigerate it and serve it the next day.

Ingredient Substitute

Sometimes you may not have every ingredient on hand, and that’s fine. A quiche is flexible, so you can swap ingredients without losing flavor.

I often make changes depending on what’s in my fridge. For cheese, you can mix and match based on what you like:

• Goat cheese adds a creamy, tangy bite.
• Feta cheese gives a salty, crumbly texture.
• Swiss cheese melts smoothly and has a mild nutty taste.
• Cheddar cheese brings a sharper, more robust flavor.

If you don’t have cream, you can still get a rich filling. Try using whole milk with a spoon of flour, or Greek yogurt mixed with milk.

When you want a lighter option, skip the crust and make a crustless quiche. It bakes faster and still holds together well.

I’ve swapped in sour cream or even evaporated milk when I didn’t have cream. Each one changes the texture a bit, but they all work.

These small adjustments let you enjoy quiche any time.

What To Serve With Homemade Quiche

When you make a homemade quiche, the side dishes can turn it into a complete meal. Since quiche is rich and creamy, you’ll want to balance it with lighter or fresher options.

For breakfast or brunch, you can keep it simple with fresh fruit or crispy potatoes. These sides add texture and freshness.

Here are some easy pairings you can try:

• Fresh fruit salad – oranges, berries, or melon keep the plate bright.
• Roasted potatoes or hash browns – a classic breakfast recipe that adds a hearty touch.
• Green salad – crisp lettuce, cucumbers, or tomatoes with a light dressing.
• Roasted vegetables – broccoli, asparagus, or carrots bring color and balance.
• Warm bread or rolls – soft Parker House rolls or crusty baguette slices.

If you’re serving quiche for lunch or dinner, you might want something a little more filling. A simple soup, like tomato or vegetable, makes a nice partner.

A grain side such as rice or grits also works if you want a more comforting plate.

Just pick one or two items that add freshness, crunch, or warmth.

How To Store Homemade Quiche

I’ve learned the hard way that quiche dries out fast if you don’t store it right. You only need a few steps to keep it fresh.

Let your quiche cool at room temperature for about an hour. Putting it in the fridge while still hot can make the crust soggy.

Once it’s cool, wrap it tightly or place slices in an airtight container. This keeps the custard from drying out and stops the quiche from picking up fridge odors.

In the refrigerator, quiche usually stays good for 3 to 4 days. If you made one with seafood, eat it within 2 to 3 days since it spoils faster.

If you don’t plan to finish it soon, freezing works well. Wrap the cooled quiche in plastic, then add a layer of foil.

It will keep its best quality for about up to 3 months in the freezer.

Here’s a quick guide you can follow:

• Fridge: 3–4 days (2–3 for seafood quiche)
• Freezer: Up to 3 months
• Room temperature: No longer than 2 hours

When you’re ready to enjoy it again, reheat slices in the oven or toaster oven. The microwave works in a pinch, but the texture won’t be as nice.

Nutritional Value

When you make quiche at home, you decide what goes in. The crust, eggs, cheese, cream, and fillings all bring different nutrients.

The final nutrition depends on your choices. A slice usually has 180–330 calories.

A bigger serving can hit 600 calories. The crust packs the most calories, thanks to butter or shortening.

Skip the crust or use a lighter one to cut fat and carbs. Whole wheat flour adds more fiber, which is a nice bonus.

Eggs give you protein and vitamins like A and B12. Cheese and milk add calcium and protein, but also more fat.

Lean meats or extra veggies bring more protein, fiber, and vitamins without piling on calories.

Here’s a quick breakdown for one slice of quiche:

• Calories: about 180–330
• Protein: 10–24g
• Fat: 11–25g
• Carbohydrates: 10–30g
• Key nutrients: calcium, vitamin A, B vitamins

Quiche Lorraine can reach 600–700 calories per cup. That’s a lot, mostly from fat and protein.

Vegetable quiche usually comes in lighter but still gives good nutrients.

Tweak your ingredients to make your quiche lighter, heartier, or higher in protein. It’s all about what you need today.