10 Best Quiche Recipes That Will Transform Your Brunch Game Forever

Quiche is one of those things that sounds fancy but is actually super easy to pull off. You can eat it for breakfast, brunch, lunch, or dinner. I’ve made it at least a hundred times, and honestly, it never gets old. Here are my top 10 quiche recipes that I keep coming back to.

1. Classic Quiche Lorraine

Ingredients:

1 refrigerated pie crust (9 inch)
6 slices bacon, cooked and crumbled
1 cup shredded Gruyère cheese
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg

Instructions:

Step 1: Preheat your oven to 375°F and press the pie crust into a 9 inch tart pan or pie dish.

Use your fingers to gently press it into the corners. Prick the bottom with a fork a few times. This keeps it from puffing up while it bakes.

If you skip this step, you might get a weird bubble in the middle. Trust me on this. I’ve done it wrong before.

Step 2: Scatter the cooked bacon evenly across the bottom of the crust, then add the Gruyère cheese on top.

Don’t overthink the placement. Just spread it around. It all melts together anyway.

The bacon should be crispy and cooled a bit before you add it. Still warm is fine, just not hot.

Step 3: In a medium bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.

The nutmeg is subtle but it makes a difference. You won’t taste it directly, but you’ll notice if it’s missing.

Whisk it well so the eggs are fully blended. No streaks. This is where the creamy texture comes from.

Step 4: Pour the egg mixture slowly over the bacon and cheese, filling the crust almost to the top.

Go slow here. If you pour too fast, it might overflow or disturb the filling too much.

Leave a tiny bit of space at the top so it doesn’t spill when you move it to the oven.

Step 5: Bake for 35 to 40 minutes until the center is just set and the top is lightly golden.

It should still jiggle a little in the middle when you pull it out. That’s normal. It keeps cooking as it cools.

If the edges are browning too fast, cover them with foil. Happens to me all the time.

Step 6: Let it cool for at least 10 minutes before slicing.

This is the hardest part because it smells amazing. But if you cut it too soon, the filling will run everywhere.

It’s also delicious at room temperature, so don’t stress if it cools completely.

2. Spinach and Feta Quiche

Ingredients:

1 refrigerated pie crust (9 inch)
2 cups fresh spinach, chopped
1 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Instructions:

Step 1: Preheat your oven to 375°F and fit the pie crust into a 9 inch tart pan or pie dish.

Press it down gently and trim any excess hanging over the edges. Prick the bottom with a fork.

This step is the same for basically every quiche. It’s your foundation.

Step 2: Sauté the chopped spinach in a dry skillet over medium heat for about 2 minutes until wilted.

Fresh spinach has a lot of water in it. Cooking it first keeps your quiche from getting soggy.

Let it cool slightly, then squeeze out any extra moisture with your hands or a paper towel. Seriously, squeeze it.

Step 3: Spread the spinach evenly in the crust, then sprinkle the feta and mozzarella on top.

The feta adds a salty, tangy flavor that’s perfect with the spinach. Mozzarella makes it creamy.

You can use all feta if you want it more intense. I like the balance with mozzarella though.

Step 4: Whisk together the eggs, cream, milk, salt, pepper, and garlic powder in a bowl until combined.

The garlic powder is subtle but adds a nice depth. Don’t skip it.

Make sure everything is smooth. No lumps.

Step 5: Pour the egg mixture over the spinach and cheese, filling the crust almost to the top.

Pour it gently and evenly. You want the filling distributed well.

If a little spinach floats to the top, that’s fine. It happens.

Step 6: Bake for 35 to 40 minutes until the quiche is set in the center and golden on top.

The edges will puff up a bit and then settle as it cools. Totally normal.

Let it rest for 10 minutes before cutting. This one is great warm or cold.

3. Broccoli Cheddar Quiche

Ingredients:

1 refrigerated pie crust (9 inch)
1 1/2 cups broccoli florets, chopped small
1 1/2 cups shredded sharp cheddar cheese
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder

Instructions:

Step 1: Preheat your oven to 375°F and press the pie crust into a 9 inch tart pan or pie dish.

4. Mushroom and Swiss Quiche

Ingredients:

1 refrigerated pie crust (9 inch)
2 cups sliced mushrooms (button or cremini)
1 tablespoon butter
1 1/2 cups shredded Swiss cheese
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme

Instructions:

Step 1: Preheat your oven to 375°F and fit the pie crust into a 9 inch tart pan or pie dish.

Prick the bottom with a fork. Same as always.

Make sure it’s nice and even in the pan.

Step 2: Melt the butter in a skillet over medium heat and sauté the mushrooms for about 5 minutes until they’re golden and most of the moisture has cooked off.

Mushrooms release a lot of water, so this step is important. Let them cook until they’re browned.

Season them lightly with a pinch of salt while they cook. Let them cool slightly.

Step 3: Spread the cooked mushrooms in the crust, then top with the shredded Swiss cheese.

Swiss cheese has a mild, nutty flavor that’s perfect with mushrooms.

You can use Gruyère instead if you prefer something a little stronger.

Step 4: Whisk together the eggs, cream, milk, salt, pepper, and thyme in a bowl until smooth.

The thyme is subtle but really complements the mushrooms.

Make sure everything is well combined. No streaks.

Step 5: Pour the egg mixture over the mushrooms and cheese, filling the crust almost to the top.

Pour slowly and evenly. You want the filling well distributed.

Some mushrooms might float. That’s fine.

Step 6: Bake for 35 to 40 minutes until the quiche is set in the center and lightly golden on top.

The edges will puff and the center will still jiggle slightly when you pull it out. It firms up as it cools.

Let it rest for 10 minutes before slicing. This one is earthy and delicious.

5. Ham and Cheese Quiche

Ingredients:

1 refrigerated pie crust (9 inch)
1 cup diced cooked ham
1 1/2 cups shredded cheddar cheese
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Dijon mustard

Instructions:

Step 1: Preheat your oven to 375°F and press the pie crust into a 9 inch tart pan or pie dish.

Prick the bottom with a fork. You know this part.

Make sure the crust is evenly distributed.

Step 2: Spread the diced ham evenly across the bottom of the crust, then top with the shredded cheddar cheese.

I like using leftover ham for this. It’s a great way to use it up.

You can also use deli ham if that’s what you have. Just dice it small.

Step 3: In a bowl, whisk the eggs, cream, milk, salt, pepper, and Dijon mustard until smooth.

The Dijon adds a subtle tang that pairs really well with the ham.

Don’t skip it. It’s not overpowering, just adds a little extra flavor.

Step 4: Pour the egg mixture over the ham and cheese, filling the crust almost to the top.

Go slow and make sure the filling is evenly distributed.

A little cheese might float. That’s totally fine.

Step 5: Bake for 35 to 40 minutes until the center is just set and the top is golden.

It should puff up slightly and then settle as it cools.

The edges might brown a little faster. Cover with foil if needed.

Step 6: Let it cool for at least 10 minutes before slicing.

This is such a classic combo. Ham and cheese never gets old.

It’s great warm or at room temperature.

6. Crustless Veggie Quiche

Ingredients:

1 cup diced bell peppers (mixed colors)
1 cup diced zucchini
1/2 cup diced onion
1 tablespoon olive oil
1 cup shredded mozzarella cheese
6 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning

Instructions:

Step 1: Preheat your oven to 375°F and grease a 9 inch pie dish with butter or cooking spray.

No crust on this one, so greasing the dish is really important. Otherwise it’ll stick.

Make sure you get the sides too.

Step 2: Heat the olive oil in a skillet over medium heat and sauté the bell peppers, zucchini, and onion for about 5 minutes until softened.

You want them tender but not mushy. They’ll cook more in the oven.

Let them cool slightly before adding to the dish. Pat off any excess moisture.

Step 3: Spread the cooked vegetables evenly in the greased pie dish, then sprinkle the mozzarella cheese on top.

The veggies should be in an even layer. The cheese will melt over them.

You can use any cheese you like here. Cheddar or feta would be great too.

Step 4: Whisk together the eggs, cream, milk, salt, pepper, and Italian seasoning in a bowl until smooth.

The Italian seasoning adds a nice herby flavor that works well with the veggies.

Make sure everything is well combined. No lumps.

Step 5: Pour the egg mixture over the vegetables and cheese, filling the dish almost to the top.

Pour slowly and evenly. You want the filling well distributed.

Some veggies might float. That’s normal.

Step 6: Bake for 30 to 35 minutes until the quiche is set in the center and lightly golden on top.

Since there’s no crust, this one bakes a little faster. Keep an eye on it.

Let it cool for 10 minutes before slicing. It’s lighter without the crust but still super satisfying.

7. Tomato and Basil Quiche

Ingredients:

1 refrigerated pie crust (9 inch)
1 1/2 cups cherry tomatoes, halved
1/2 cup fresh basil leaves, chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Instructions:

Step 1: Preheat your oven to 375°F and press the pie crust into a 9 inch tart pan or pie dish.

Prick the bottom with a fork. You know this step by now.

Make sure the crust is evenly pressed into the pan.

Step 2: Pat the cherry tomato halves dry with a paper towel to remove excess moisture.

Tomatoes are juicy, and you don’t want a soggy quiche. This step really helps.

Just a quick pat. You don’t need to dry them completely.

Step 3: Spread the tomato halves and chopped basil evenly in the crust, then top with the mozzarella and Parmesan.

The basil smells amazing. This is one of my favorite combos.

Fresh basil is key here. Dried doesn’t have the same flavor.

Step 4: Whisk together the eggs, cream, milk, salt, pepper, and garlic powder in a bowl until smooth.

The garlic powder adds a little depth without overpowering the fresh basil and tomato.

Make sure it’s well combined. No streaks.

Step 5: Pour the egg mixture over the tomatoes, basil, and cheese, filling the crust almost to the top.

Go slow. You want the filling evenly distributed.

Some tomatoes might float to the top. That’s fine. They’ll roast a bit and it’s delicious.

Step 6: Bake for 35 to 40 minutes until the center is set and the top is golden.

The tomatoes will get a little caramelized on top. So good.

Let it cool for 10 minutes before slicing. This one tastes like summer.

8. Smoked Salmon Quiche

Ingredients:

1 refrigerated pie crust (9 inch)
6 ounces smoked salmon, chopped
1/2 cup cream cheese, softened and cut into small pieces
1/4 cup red onion, thinly sliced
2 tablespoons fresh dill, chopped
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Step 1: Preheat your oven to 375°F and fit the pie crust into a 9 inch tart pan or pie dish.

Prick the bottom with a fork. Same as always.

Make sure it’s evenly pressed.

Step 2: Scatter the chopped smoked salmon, cream cheese pieces, red onion slices, and fresh dill evenly in the crust.

The cream cheese will melt into the filling and make it extra creamy.

Smoked salmon and dill is such a classic pairing. It just works.

Step 3: In a bowl, whisk the eggs, cream, milk, salt, and pepper until smooth.

Be light on the salt since the smoked salmon is already salty.

Taste your salmon first if you’re not sure.

Step 4: Pour the egg mixture over the salmon and other ingredients, filling the crust almost to the top.

Go slow and make sure everything is evenly distributed.

Some dill might float to the top. That’s fine.

Step 5: Bake for 35 to 40 minutes until the center is just set and the top is lightly golden.

The edges will puff slightly and the center will still jiggle a little when you pull it out.

Let it cool for 10 minutes before slicing.

Step 6: Serve warm or at room temperature, garnished with extra dill if you like.

This one is fancy enough for brunch with friends but easy enough for a weekday breakfast.

It’s one of my favorites.

9. Caramelized Onion and Goat Cheese Quiche

Ingredients:

1 refrigerated pie crust (9 inch)
2 large onions, thinly sliced
2 tablespoons butter
1 teaspoon sugar
1/2 cup crumbled goat cheese
1/2 cup shredded Gruyère cheese
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme

Instructions:

Step 1: Preheat your oven to 375°F and press the pie crust into a 9 inch tart pan or pie dish.

Prick the bottom with a fork. You know the routine.

Make sure it’s evenly fitted.

Step 2: Melt the butter in a skillet over medium low heat and cook the sliced onions with the sugar for about 20 minutes, stirring occasionally, until they’re golden and caramelized.

This is the longest step but it’s worth it. The onions get so sweet and rich.

Don’t rush it. Low and slow is the key. Stir every few minutes.

Step 3: Let the caramelized onions cool slightly, then spread them evenly in the crust.

They should be soft and golden brown. Smells incredible.

Top them with the goat cheese and Gruyère.

Step 4: Whisk together the eggs, cream, milk, salt, pepper, and thyme in a bowl until smooth.

The thyme pairs beautifully with the sweet onions and tangy goat cheese.

Make sure it’s well combined.

Step 5: Pour the egg mixture over the onions and cheese, filling the crust almost to the top.

Go slow. You want the filling evenly distributed.

Some onions might float. That’s normal.

Step 6: Bake for 35 to 40 minutes until the center is set and the top is golden.

The goat cheese will melt into the filling and create these amazing pockets of tangy creaminess.

Let it cool for 10 minutes before slicing. This one is seriously fancy.

10. Bacon, Spinach, and Gruyère Quiche

Ingredients:

1 refrigerated pie crust (9 inch)
6 slices bacon, cooked and crumbled
2 cups fresh spinach, chopped
1 1/2 cups shredded Gruyère cheese
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg

Instructions:

Step 1: Preheat your oven to 375°F and fit the pie crust into a 9 inch tart pan or pie dish.

Prick the bottom with a fork. You’ve got this down by now.

Make sure it’s evenly pressed.

Step 2: Sauté the chopped spinach in a dry skillet over medium heat for about 2 minutes until wilted.

Let it cool, then squeeze out the excess moisture with your hands or a paper towel.

This keeps the quiche from getting watery. Don’t skip it.

Step 3: Spread the spinach and crumbled bacon evenly in the crust, then top with the shredded Gruyère.

Bacon and Gruyère is such a good combo. Rich and savory.

The spinach adds a little freshness and color.

Step 4: Whisk together the eggs, cream, milk, salt, pepper, and nutmeg in a bowl until smooth.

The nutmeg is subtle but it really rounds out the flavors.

Make sure it’s well combined. No lumps.

Step 5: Pour the egg mixture over the spinach, bacon, and cheese, filling the crust almost to the top.

Go slow and make sure the filling is evenly distributed.

Some spinach might float. That’s fine.

Step 6: Bake for 35 to 40 minutes until the center is set and the top is golden brown.

The edges will puff slightly and the center will still jiggle a little when you pull it out.

Let it cool for 10 minutes before slicing. This one is a crowd pleaser every single time.

Final Words

So there you have it. Ten quiche recipes that’ll make you look like you know what you’re doing in the kitchen. Pick one, try it out, and let me know how it goes. Quiche is forgiving, so don’t stress if it’s not perfect. It’ll still taste amazing.