Classic Cheese and Add-In Quiche Recipe

Introduction

Quiche is a versatile and satisfying dish perfect for breakfast, brunch, or a light dinner. With a flaky pie crust and a creamy, cheesy custard filling, it’s easy to customize with your favorite add-ins. This classic quiche recipe will guide you to a perfect, golden result every time.

Ingredients

• 1 unbaked flaky pie crust (or all butter pie crust)
• 4 large eggs
• 1/2 cup (120ml) whole milk
• 1/2 cup (120ml) heavy cream or heavy whipping cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces / 90g) shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
• Up to 2 cups add-ins (vegetables, cooked meats, herbs, etc.)
• Optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, freshly ground pepper

Instructions

1. Step 1: Prepare the pie crust in advance. Make pie dough at least 2 hours before rolling out, or the night before to chill in the refrigerator.
2. Step 2: On a floured surface, roll the chilled dough into a 12-inch circle. Place it carefully into a 9-inch pie dish, smoothing it out with your fingers. Fold any excess dough over the edge to form a rim and crimp or flute the edges. Chill the crust in the refrigerator for 30 minutes or up to 5 days, covering if chilling longer than 30 minutes.
3. Step 3: Preheat your oven to 375°F (190°C).
4. Step 4: Blind bake the crust: line the chilled pie shell with parchment paper and fill with pie weights or dried beans. Bake for 15-16 minutes until edges start to brown. Remove the weights and parchment, prick the bottom with a fork, then bake another 7-8 minutes until the bottom begins to brown. Set aside to cool slightly.
5. Step 5: Lower oven temperature to 350°F (177°C).
6. Step 6: In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper until smooth, about 1 minute. Stir in your choice of cheese and add-ins.
7. Step 7: Pour the filling into the prepared crust. Bake 45-55 minutes until the center is nearly set but still slightly wobbly. Use a pie crust shield if necessary to prevent over-browning the edges.
8. Step 8: Let the quiche cool for 15 minutes before adding optional toppings. Serve warm or at room temperature.

Tips & Variations

• Blind bake the crust up to 3 days ahead and store covered in the fridge to save time.
• Try different cheeses like gruyere, goat cheese, or sharp cheddar for varying flavors.
• Add sautéed spinach, mushrooms, bacon, or roasted vegetables for a tasty twist.
• To avoid a soggy crust, ensure your add-ins are cooked and moisture is reduced before adding them to the filling.

Storage

Store leftover quiche covered tightly in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F (177°C) until warmed through, or enjoy chilled or at room temperature, which preserves the creamy texture best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust for this quiche?

Yes, a store-bought flaky or all-butter pie crust works well and saves time. Just follow the same blind baking instructions.

How do I know when the quiche is done baking?

The quiche is done when the center is mostly set but still slightly jiggly. It will firm up more as it cools, so avoid over-baking to keep it creamy.

Classic Cheese and Add-In Quiche Recipe

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4.7 from 76 reviews

A classic savory quiche recipe featuring a flaky pie crust filled with a rich custard made from eggs, milk, and cream, combined with cheese and your choice of add-ins. Perfect for breakfast, brunch, or a light dinner, this quiche can be customized with various cheeses and optional toppings such as fresh herbs and hollandaise sauce.

• Author: Maya
• Prep Time: 15 minutes plus at least 2 hours chilling time for dough
• Cook Time: 65 minutes (including blind baking and quiche baking)
• Total Time: 2 hours 80 minutes (including chilling and baking times)
• Yield: 8 servings (one 9-inch quiche) 1x
• Category: Breakfast, Brunch, Lunch
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust

• 1 unbaked Flaky Pie Crust (or All Butter Pie Crust)

Custard Filling

• 4 large eggs
• 1/2 cup (120ml) whole milk
• 1/2 cup (120ml) heavy cream or heavy whipping cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (4 ounces / 90g) shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere

Add-ins and Toppings (Optional)

• Up to 2 cups of add-ins (e.g., cooked vegetables, bacon, ham, herbs)
• Extra cheese for serving
• Chopped fresh herbs
• Hollandaise sauce
• Freshly ground pepper to taste

Instructions

1. Prepare pie crust: Make your pie dough the night before to allow it to chill for at least 2 hours in the refrigerator, ensuring a flaky texture.
2. Roll out the chilled dough: On a floured surface, roll out the dough into a 12-inch circle. Place it into a 9-inch pie dish, smooth the dough, fold any excess over the edge to form a rim, and crimp or flute the edges. Chill the prepared crust in the refrigerator for at least 30 minutes or up to 5 days.
3. Preheat oven and blind bake the crust: Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-16 minutes until edges begin to brown. Remove the weights and parchment, prick the crust bottom with a fork, and bake for an additional 7-8 minutes until the bottom starts to brown. Remove and set aside.
4. Reduce oven temperature: Lower the oven temperature to 350°F (177°C) for the final baking stage.
5. Prepare the custard filling: In a large bowl, beat the eggs, whole milk, heavy cream, salt, and pepper together at high speed for about 1 minute until fully combined. Stir in your choice of add-ins and cheese.
6. Fill and bake the quiche: Pour the custard mixture into the partially baked crust. Bake for 45-55 minutes until the center is just set but not overbaked. Use a pie crust shield if desired to prevent over-browning of edges.
7. Cool and serve: Allow the quiche to cool for 15 minutes before topping with optional cheese, herbs, hollandaise sauce, and freshly ground pepper. Serve warm or at room temperature. Leftovers can be refrigerated tightly covered for up to 4 days.

Notes

• Blind baking the crust helps prevent a soggy bottom and ensures even baking.
• You can prepare and blind bake the crust up to 3 days in advance; just cover tightly and refrigerate.
• Customize your add-ins according to preference or dietary needs—vegetables, meats, and herbs work great.
• Using a pie crust shield or aluminum foil helps protect the crust edges from burning during the long bake.
• Letting the quiche cool slightly before slicing helps it set properly for cleaner slices.

Keywords: quiche recipe, savory pie, flaky pie crust, egg custard, brunch recipe, easy quiche, vegetarian quiche