Food Quiche Recipe
This Food Quiche Recipe blends creamy eggs and savory fillings into a perfect brunch or dinner treat.
Quiche is that lovely baked dish—part French cuisine heirloom, part comfort food—where eggs, cheese, and your favorite add-ins come together in a crisp crust. I first fell for Quiche Lorraine decades ago at a Parisian café, and ever since, I’ve played around with homemade quiche versions to lighten it up or boost the flavor. What makes this savory pie special? It’s endlessly adaptable (hello, leftover veggies!), strikes a balance between rich and fresh, and shows up beautifully at weekend brunches, potlucks, or a quiet family supper.
You know what? According to a 2024 home-cook survey, over 70% of us reach for easy quiche recipes when entertaining—because they look fancy but are surprisingly simple. I whip mine up with local eggs and just enough cheese to make it a truly delicious quiche without feeling overstuffed. Serve it warm with a green salad, or slice it cold for picnic perfection. Now, let’s get to the heart of this Food Quiche Recipe and make some brunch magic!
Why You’ll Love This Recipe
- Ready in under an hour—perfect for last-minute plans.
- Builds on ingredients you likely have: eggs, milk, cheese.
- Customizable: swap ham for mushrooms or spinach.
- Make-ahead friendly—bake it the night before.
- Kid-approved cheesy quiche that sneaks in veggies.
- Classic Quiche Lorraine vibe with a lighter touch.
- Effortless crowd-pleaser at brunch or lunch.
Ingredients
- 1 (9-inch) pie crust, store-bought or homemade (use unbaked, frozen for a crisper bottom)
- 4 large eggs, room temperature (brings an even bake)
- 1½ cups whole milk or half-and-half (pasture-raised if you can)
- 1 cup shredded Gruyère or sharp cheddar (or a 50/50 mix)
- ½ cup diced ham or crisp bacon bits (smoked for depth)
- ¼ cup chopped green onions (milder than raw onions)
- Pinch of ground nutmeg (optional, for a delicate warmth)
- Salt and freshly ground pepper to taste
Tip: For a creamier texture, swap half the milk for whole milk Greek yogurt.
Directions
- Preheat & Prep: Set your oven to 375°F (190°C). Unroll the pie crust into a 9-inch tart pan and press gently, trimming any overhang. Chill in the fridge for 10 minutes to prevent shrinking.
- Blind Bake (Optional): Line the crust with parchment, fill with pie weights or dried beans, and bake 10 minutes. Remove weights, bake another 5 minutes—this keeps a crisp crust for your savory pie.
- Whisk the Filling: In a bowl, whisk eggs until smooth. Pour in milk (or half-and-half) and whisk again until fully blended—no streaks. Season with salt, pepper, and nutmeg; whisk lightly to avoid too much air.
- Layer Cheese & Ham: Scatter half the cheese over the crust, then sprinkle ham and green onions. The cheese on the bottom helps seal the crust.
- Pour & Top: Slowly pour the egg mixture over fillings; give a gentle jiggle so liquid settles evenly. Finish with the remaining cheese sprinkled on top.
- Bake to Perfection: Slide into the oven on a middle rack. Bake 35–40 minutes or until the center is just set—a toothpick will come out with a few moist crumbs.
- Rest Before Slicing: Let the quiche cool for 10 minutes on a wire rack. It firms up nicely, making slicing cleaner.
- Serve & Enjoy: Cut into wedges for a brunch dish, or chill leftovers and serve cold as a snack.
Servings & Timing
- Makes: 6–8 servings of delicious quiche (about 8 wedges)
- Prep Time: 15 minutes (plus 10 minutes chilling the crust)
- Bake Time: 35–40 minutes (depending on your oven)
- Rest Time: 10 minutes for perfect slicing
- Total Time: Approximately 1 hour
Variations
- Spinach & Feta: Swap ham for 1 cup wilted spinach and ¾ cup crumbled feta.
- Mushroom & Swiss: Sauté mushrooms in butter, then stir in Swiss cheese.
- Broccoli Cheddar: Steam 1 cup small broccoli florets; mix with sharp cheddar.
- Crustless Quiche: Skip the crust—just grease the pan and bake 5 minutes less.
- Mini Quiches: Use a muffin tin, reduce bake time to 20–25 minutes.
- Vegan Style: Blend silken tofu with kala namak (eggy salt) and vegan cheese.
Storage & Reheating
Store slices in an airtight container in the fridge for up to 3 days. For longer keeping, wrap individual wedges in plastic wrap and freeze for up to 1 month. To reheat, thaw in the fridge overnight and warm in a 350°F oven for about 10 minutes—crisps up that crust beautifully. Make-ahead tip: assemble the quiche up to the pour stage, cover, and refrigerate overnight; bake fresh in the morning.
Notes
- Always let your quiche rest before cutting—trust me, it slices so much cleaner.
- If your crust puffs or bubbles, prick it with a fork after blind baking.
- Experiment with cheese blends: fontina adds nuttiness, while Parmesan gives a sharper bite.
- For an extra golden top, give it a quick broil in the last 1–2 minutes—watch it like a hawk!
FAQs
Q: Can I use low-fat milk?
A: Yes, though the quiche will be lighter in texture—still tasty, just less creamy.
Q: Why did my quiche crack?
A: Cracks mean over-baked or whisked too vigorously (incorporating air). Keep a close eye near the end.
Q: Do I have to blind bake the crust?
A: You can skip it, but your crust may turn a bit soft—worth it if you’re short on time.
Q: What’s the best cheese for quiche?
A: Gruyère is classic for Quiche Lorraine, but cheddar, fontina, or a blend all work great.
Q: How do I make a gluten-free quiche?
A: Use a store-bought gluten-free crust or try an almond-flour crust recipe.
Q: Can I freeze the quiche unbaked?
A: Yes—assemble, wrap tightly, freeze, then bake from frozen at 375°F for about 45 minutes.
Q: My quiche is soggy—help!
A: Next time, blind bake the crust longer or drain wetter veggies (like mushrooms) before adding.
Q: How long does quiche keep in the freezer?
A: Up to 1 month for best flavor and texture.
Conclusion
This Food Quiche Recipe is truly a weeknight hero and a brunch superstar all in one—simple, versatile, and endlessly forgiving. Give it a whirl, swap in your favorite fillings, and let me know how it turns out. Don’t forget to drop a comment below, share your photos, or explore more easy quiche recipes in our brunch dish collection. Happy baking!
Food Quiche Recipe
Ingredients
- 9-inch pie crust (store-bought or homemade) use unbaked, frozen for a crisper bottom
- 4 large eggs room temperature
- 1½ cups whole milk or half-and-half pasture-raised if you can
- 1 cup shredded Gruyere or sharp cheddar (or a 50/50 mix)
- ½ cup diced ham or crisp bacon bits (smoked for depth)
- ¼ cup chopped green onions (milder than raw onions)
- Pinch of ground nutmeg (optional, for a delicate warmth)
- Salt and freshly ground pepper to taste
Instructions
- Set your oven to 375°F (190°C). Unroll the pie crust into a 9-inch tart pan and press gently, trimming any overhang. Chill in the fridge for 10 minutes to prevent shrinking.
- Line the crust with parchment, fill with pie weights or dried beans, and bake 10 minutes. Remove weights, bake another 5 minutes—this keeps a crisp crust for your savory pie.
- In a bowl, whisk eggs until smooth. Pour in milk (or half-and-half) and whisk again until fully blended—no streaks. Season with salt, pepper, and nutmeg; whisk lightly to avoid too much air.
- Scatter half the cheese over the crust, then sprinkle ham and green onions. The cheese on the bottom helps seal the crust.
- Slowly pour the egg mixture over fillings; give a gentle jiggle so liquid settles evenly. Finish with the remaining cheese sprinkled on top.
- Slide into the oven on a middle rack. Bake 35–40 minutes or until the center is just set—a toothpick will come out with a few moist crumbs.
- Let the quiche cool for 10 minutes on a wire rack. It firms up nicely, making slicing cleaner.
- Cut into wedges for a brunch dish, or chill leftovers and serve cold as a snack.
