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Best Quiche Recipes

Best Quiche Recipes

Top Rated Quiche Recipes

Your family will fall in love with this easy Instant Pot recipe for homemade quiche Lorraine. Stuffed with fluffy eggs, melted cheese, vegetables and meat, it's the perfect recipe for a warm and hearty breakfast.Recipe courtesy of Corrie Cooks

If you can't get enough crust in your morning quiche, this easy recipe is for you. Mix biscuit mix (like Bisquik) into your eggs, dairy and veggies, and the crust will magically float to the bottom and distribute throughout your dish, making for an irresistably, impossibly easy breakfast. This recipe is also a great way to use leftover veggies and meat.

This savory egg custard is baked in a flaky pie crust shell and is full of tender chicken, sliced Roma tomatoes, Parmesan cheese and thyme.Recipe courtesy of Perdue

I have recently discovered a new bacon substitute made with beef that cooks up like regular bacon and has a terrific, sweet-smoky flavor that is almost like pastrami. The product is called Schmacon, and not only is it pork-free, but it is lower in calories and fat than regular bacon. And it is so much better than turkey bacon and the other substitutes out there. It works perfectly in this delicious Quiche Lorraine recipe.Recipe courtesy of West of the Loop

Inspired by a fall farmers market, this quiche is nutritious and packed with flavor. The hearty flavor of the cheddar cheese pairs perfectly with the crispness of the apples for a well-balanced meal. This apple, fennel and cheddar cheese quiche will be your family's new favorite dish for brunch or a comforting dinner on a chilly evening. The best part? This accessible recipe will make you feel like a baking expert.Recipe courtesy of West of the Loop

Bring the beach to you with this lobster bake quiche recipe which combines eggs, parmesan cheese, corn and cooked Maine lobster into one delectable dish. Recipe courtesy of Eggland's Best

If you're getting tired of the same old breakfast dishes, then this recipe for cheesy snap pea and spinach quiche is for you. It's a perfect seasonal dish to mix things up in the kitchen. This recipe is courtesy of Blue Apron.

A perfect balance of healthy and unhealthy, these crustless quiches are the perfect party appetizer.This recipe is courtesy of Good Life Eats.

Savory egg breakfasts are often time-consuming: This microwavable quiche recipe is here to make your mornings more efficient.This recipe is courtesy of Full Thyme Student.

A rich, deeply flavored quiche, which you’ll always want just one more slice of.This recipe is courtesy of Girl Versus Dough.

Try baking this miniature version of a breakfast favorite and you'll have the perfect snack to put in lunch boxes and a delicious breakfast when you're rushing out the door for work. They're shareable, comforting and full of flavor, due to the melted cheese, assortment of spices, hearty meat and chili peppers.Recipe courtesy of Tiffany Accardi, Gals That Brunch

Particularly useful when cooking for a crowd that may be arriving for a mid-morning brunch, this recipe is the perfect blend of classic morning fare and flavorful midday treat. The spices, cheeses, and even the vegetables are all easily customizable to your personal preferences.Click here for more of the 101 Best Slow Cooker Recipes


Recipe Summary

  • 2 (9 inch) deep dish frozen pie crusts
  • 1 tablespoon finely chopped green bell pepper
  • 1 small onion, finely chopped
  • 1 (4.5 ounce) can mushrooms, drained and chopped
  • 6 eggs
  • 2 cups heavy cream
  • 8 ounces shredded Monterey Jack cheese
  • 8 ounces shredded Swiss cheese
  • 12 ounces cooked ham, chopped
  • ½ teaspoon vinegar
  • ⅛ teaspoon dried tarragon
  • 1 pinch garlic powder
  • 1 pinch ground nutmeg
  • 1 pinch dried parsley
  • salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.

In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.

In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.

Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.


The best part about this crust is it can be made in the food processor! Place all the dry ingredients except 1 cup of the flour into the bowl of the processor and whirl briefly to mix. Add cold butter and shortening cut into pieces. I use this slicer to cut it directly into the bowl with the flour mixture and use my fingers to get the pieces coated with the flour a bit so they distribute evenly. Pulse the processor in bursts until the mixture resembles cottage cheese curds, add the remaining cup of flour and process in short bursts until it resembles coarse meal. At this point the recipe recommends turning the mixture into a bowl and sprinkling with the liquids and mixing with a spatula, but I’m a lazy cook…discerning, but lazy! So I add the liquid to the food processor and mix it that way…very, very carefully using short bursts just until the dough comes together. If you overwork pie dough it will be tough and chewy, and we are after tender and flaky so resist the urge to over-process. This makes enough dough for 2 crusts (Yay for efficiency!) so I separate it into 2 balls. Wrap the dough in plastic wrap, flatten into disks, and chill in the fridge for one hour or up to 2 days.

NOTE: If you don’t need both crusts, the second disk can be frozen and defrosted to use later OR it can be frozen after it is rolled and installed in a pie plate for later.

The rest of these instructions are for a partially baked crust and are from The Best Recipe cookbook.

Once the dough is chilled, roll out into a circle on a lightly floured surface (This is my favorite pastry mat). Transfer the dough to a 9” pie plate and flute the edges, or a quiche dish and trim the edges…a quiche dish makes a prettier serving presentation if the quiche is going on the table. Place the dish in the fridge to chill for 40 minutes, then in the freezer for 20 minutes…I have no idea why - I usually skip the fridge part and just chill it in the freezer.

Preheat the oven to 375’. Line the pie crust with a double layer of heavy aluminum foil (large enough to cover the edges as well)). Add 1 cup of pie weights, distributed evenly, or if you have a jar of pennies or loose change, that will work too! Bake for about 17 minutes until the dough has dried out. Carefully remove weights and foil, then continue baking another 9 minutes for a partially baked crust.

NOTE: the filling is added to the hot crust so get your ingredients ready ahead of time!


How To Make Spinach Quiche

Prick the bottom and sides of the crust all over with a fork.

Bake on center rack until fully cooked and lightly golden, 10 to 15 minutes. If your crust cracks in the oven (or if it was cracked when you opened the package), make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.

Set the crust aside and turn the oven down to 325°F . Sauté the shallots in a bit of butter over medium-low heat until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.

In a medium bowl, combine the eggs, heavy cream, nutmeg, salt and cayenne pepper.

Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven) and spread the shallots over the bottom of the cooked crust.

Sprinkle the shredded cheese over top.

Scatter spinach evenly over cheese (breaking up clumps as best you can).

Then pour the egg mixture carefully over top.

Bake at 325°F degrees for 50 to 55 minutes until custard is set and top is lightly golden. Serve hot or warm.


The Only Basic Quiche Recipe You'll Ever Need

Everyone needs a basic quiche recipe. This savory tart is the perfect make-ahead meal for brunches, lunches, and even dinner—but it’s not always the healthiest option. So how do you slash the fat without compromising the flavor?

Our basic quiche proves you can make a healthier—but just as indulgent—version. Make it, memorize the formula, then customize it with whatever ingredients you have on hand. Here’s how we pulled it off:

The Crust: The traditional quiche crust recipe—flour, butter, salt, and cold water—is a bit high in sat fat for our standards. For a healthier crust that captures the simplicity of the original recipe, Wholly Wholesome Organic Pie Dough (find it at Whole Foods) is, hands down, our top pick. No wonky ingredients, just flaky, buttery goodness. Try the whole-wheat version, which has over 2g of fiber per serving. For gluten-free crust, try making a quinoa pie crust or a sweet potato crust.

The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the sat fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg, and fresh herbs such as chives, oregano, parsley, or tarragon.

The Filling: For a 9-inch quiche crust, you’ll need about 1 ½ cups total of pre-cooked veggies, plus a little cheese. Meat is optional, but a small amount of bacon or ham gives a big flavor boost. For veggies, we love sliced mushrooms, broccoli or cauliflower florets, cubed sweet potatoes, diced bell peppers, or sliced cherry tomatoes. Choose a lower-fat cheese such as Parmesan cheese, goat cheese, feta cheese mozzarella, or Ricotta.

Add fiber to our basic quiche by making a simple kale salad with this tangy vinaigrette. Looking for more ideas? Check out these Healthy Quiche Recipes.


Bisquick Impossible Quiche Recipe

Looking for an easy meal that the whole family will love? Bisquick quiche is the answer!

Quiche is a savory French tart packed with meat, cheese, and egg custard. It sounds so fancy and complicated to make.

But thanks to the ever-dependable Bisquick, this quiche is impossibly easy to put together. It doesn&rsquot have the signature crust a traditional quiche has, but it still tastes phenomenal.

This recipe was invented by Bisquick and printed on their boxes in the 1970s.

It got its name because of how the Bisquick mix settles at the bottom as it bakes, creating a pseudo-crust and making the seemingly impossible, possible.

All you need is to mix the ingredients and pop it in the oven.

Merlin then goes into your kitchen, does his magic, and transforms the mixture into a decadent, fluffy quiche complete with that delicious Bisquick crust!

For other winning meal ideas, check out these simple Bisquick recipes. Each one is better than the last!


Best quiche recipes

A classic vegetarian tart, ideal for picnics and lunches. Using spring onions and ready-made pastry cuts down the cooking time so you can bake this midweek.

Bacon, cheddar and leek quiche

This vibrant bacon quiche is taken up a notch thanks to the umami hit of Marmite. Filled with streaky bacon, soft leeks and plenty of cheddar, it’s a recipe you’ll find yourself returning to.

Classic quiche Lorraine with butter pastry

A really good quiche is more about what you leave out than put in. We have kept this one simple with creamy gruyère and salty pancetta for extra richness. This traditional quiche is bound to be a crowd pleaser.

Crustless asparagus and bacon quiche

This quiche may have four types of cheese in it (and streaky bacon), but thanks to its crustless nature it still comes in at under 450 calories.

Crustless quiche with broccoli and hot-smoked salmon

This simple healthy quiche is ready in under an hour and under 300 calories – perfect for the 5:2 diet or just for a light lunch.

‘Eat your greens’ quiche Lorraine

Take your quiche Lorriane to the next level with our ultimate recipe packed with crispy pancetta and wilted green veggies. Spring onion and chilli give this classic an added lift.

Broccoli quiche with goat's cheese

This spring tart recipe seasoned with fresh thyme is a great way to brighten up a midweek meal. Serve with a simple green salad for an easy veggie dinner.

Salmon mini quiches

Filo pastry makes these little wonders satisfyingly crunchy and easy to put together. They are great for an early summer picnic or an easy canapé.


SpruceHill

I thought I would do a cooking post to kick off the weekend with. This quiche recipe it my absolute favorite and I never make it any other way.

2 cups of grated swiss cheese

These are my basic ingredients. I usually add a meat or a veggie to the quiche. Ham, sausage, bacon, what ever I have in the fridge. You can also add spinach or even crab meat to it. It is a very versatile recipe and can be changed around per your tastes.

Mix all the liquid ingredients and seasonings together in a bowl. Do not over mix it, I just whisk it together.

use your favorite pastry pie crust recipe. I do not have one that I love so I usually use a pre-made crust(gasp). It is easy and quick and it saves me a lot of time. If anyone has a good recipe please let me know. I have yet to find the perfect one.

place your grated cheese, onions and what ever filling you choose to put in your quiche in you pastry crust. Sprinkle it around and make sure it is all evenly distributed. Pour the egg mixture over the filling ingredients. You can add a bit more cheese on the top if you like.

Bake at 350 for 35 to 40 minutes or until it starts to get nice and brown on top. After it comes out of the oven let it sit for about 10 minutes. It will make it easier to cut and serve.


For the flakiest quiche crust, follow these simple steps:

  1. Blind bake the crust. Blind baking (also called par-baking) crust involves baking it for 10 minutes before adding any fillings. This prevents the eggs and moisture from the other ingredients from seeping into the crust.
  2. Place the pie pan onto a preheated baking sheet rather than placing it directly onto the oven rack.

With four duck eggs coming into our kitchen every morning, I have been cooking up a ton of eggs. A quiche recipe is a great way to use up a lot of eggs half a dozen or more can be used in a single, deep dish quiche.

Not to mention, quiche freezes extremely well so you can make a few at a time and stash them into the freezer for easy meal prep on busy days!

When we first got married, Kevin mentioned that he loves quiche. He loves all things pie related, but after repeated failures at making pie crust, I have been reluctant to try my hand at it for some time. But with a growing stack of eggs in my fridge this week, I decided it was finally inevitable.

UPDATE: I am pleased to report I did learn how to make homemade pie crust after this quiche recipe post was published. The code is cracked for making the perfect flaky pie crust recipe that tastes just like the kind my grandma used to make!

After purchasing a refrigerated pie crust to ease myself into this experience, I set out to find a quiche recipe with a light and fluffy filling that would actually hold its own in the height department. It is a sad sight in the kitchen when a quiche collapses in the middle.

Nothing looked quite right, so I threw caution to the wind and started experimenting. We have been eating quiche all week and I must say, I’m really happy with this quiche recipe.

The baked eggs are both light and creamy and not too wet like some quiche fillings can be. As it turns out, it is really quite easy to make, even on a weeknight.

This quiche recipe is perfect for an easy brunch but is equally delightful for a light lunch or dinner with a fresh garden salad and some fruit.


Recipe Summary

  • All-purpose flour, for rolling
  • 1 homemade or store-bought single-crust pie dough
  • 1 tablespoon unsalted butter
  • 2 cups medium diced yellow onion (from 1 large onion)
  • Coarse salt and ground pepper
  • 6 large eggs
  • 3/4 cup heavy cream
  • 3/4 pound broccoli florets, steamed until crisp-tender
  • 1 cup grated sharp cheddar (4 ounces)

Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.


Make Ahead Freezer Meals Quiche Recipe

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This make ahead freezer meals quiche is such an amazing recipe because quiche can be enjoyed as a breakfast, brunch, lunch or dinner!

With crazy busy schedules and so many ‘to dos’ and things going on at work-after work- just life in general, I’m finding myself making more ‘make ahead’ and freezer meals lately. I’m really relying on my good ‘ole freezer so that when mealtime comes around, I’m not left wondering what to make.

If I can open my freezer and pull something out to warm and enjoy, I’m calling that a win! But I don’t like things that taste like ‘freezer’ you know? Certain things just freeze and reheat well, like this quiche!

This make ahead freezer quiche is absolutely perfect, it’s a modified version of a recipe I included in my cookbook Fast and Easy Five Ingredient Recipes: A Cookbook for Busy People and one I’ve and made many many times.

I make a vegetarian version with spinach/carrots/cheddar (or really any combination of cheese and veggies you’d like) or I make meat version with prosciutto and Parmesan cheese.

Quiche always reminds me of my mom and growing up. We would always have quiche on Sundays or when guests came over, because it has a super quick prep time and then in could bake in the oven while we were spending time with family and friends.

With Mother’s Day coming up, I’m thinking even more about my amazing mother, and I definitely thought this time of year was perfect to share it.

There are a few ways you could make this quiche:

  • Make and bake immediately – then serve and enjoy.
  • Make ahead- put in the freezer unbaked (just be careful transferring it so it doesn’t spill when putting it in the freezer) and then put it directly from the freezer into the oven.
  • Make and bake ahead, then put it in the freezer in individual servings so all you have to do is warm it and go.

I’ve included the different baking instructions for whichever way you decide you’d like to make this quiche, and I’ve included the ingredient lists for vegetarian or meat quiche.

Whichever way you make this make ahead freezer quiche recipe, you’ll absolutely love it! It’s so perfect for when you don’t really feel like cooking and want something delicious to enjoy. It’s also suuuuper awesome for meal prep. You can just reheat a slice and enjoy it for a grab and go breakfast, lunch or dinner.

I’d love to hear from you in the comments section, what’s your favorite kind of quiche?