Discover the perfect blend of buttery crust and creamy filling with these six mouthwatering quiche recipes.
From classic Lorraine to innovative vegetarian options, you’ll find a variety that suits both casual brunches and elegant gatherings.
Whether you’re a seasoned baker or trying your hand at quiche for the first time, these foolproof recipes will guide you through creating restaurant-quality dishes.
Get ready to explore traditional favorites, seasonal ingredients, and creative flavor combinations that will elevate your brunch game.
Classic French Lorraine with Gruyere and Bacon
Classic Quiche Lorraine, a beloved French dish, combines the richness of Gruyere cheese with smoky bacon in a buttery pastry crust.
This savory tart makes a perfect brunch centerpiece or elegant lunch option, delivering authentic French flavors right to your table.
Ingredients:
• 1 pie crust (9-inch)
• 8 slices bacon, diced
• 4 large eggs
• 2 cups heavy cream
• 1½ cups Gruyere cheese, grated
• 1 medium onion, finely diced
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of cayenne pepper (optional)
Step 1: Preheat your oven to 375°F (190°C). Blind bake your pie crust for 15 minutes using pie weights.
Step 2: Cook bacon in a skillet until crispy. Remove and drain on paper towels, leaving 1 tablespoon of fat in the pan.
Step 3: Sauté onions in the bacon fat until translucent, about 5 minutes.
Step 4: Whisk eggs, cream, salt, pepper, and nutmeg in a large bowl until well combined.
Step 5: Layer bacon, onions, and 1 cup of Gruyere in the pre-baked crust.
Step 6: Pour the egg mixture over the filling and top with remaining cheese.
Step 7: Bake for 35-40 minutes until golden brown and set in the middle.
Step 8: Let rest for 10 minutes before serving.
Pro Tip: To achieve the perfect custard texture, always bring your eggs and cream to room temperature before mixing. Also, test for doneness by gently shaking the quiche – it should be slightly jiggly in the center but not liquid.
Mediterranean Spinach and Feta Quiche
Mediterranean Spinach and Feta Quiche combines the fresh, vibrant flavors of the Mediterranean with the classic comfort of a French quiche.
This savory pie features flaky pastry filled with spinach, tangy feta cheese, and aromatic herbs that will transport your taste buds to the sunny Mediterranean coast.
Ingredients:
• 1 pre-made pie crust (9-inch)
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1 medium onion, diced
• 4 large eggs
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper to taste
Step 1: Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch quiche dish.
Step 2: Heat olive oil in a large skillet. Sauté onions until translucent, about 5 minutes.
Step 3: Add garlic and spinach, cooking until spinach wilts, about 2-3 minutes.
Step 4: In a large bowl, whisk eggs, heavy cream, oregano, thyme, salt, and pepper.
Step 5: Spread the spinach mixture evenly in the pie crust, sprinkle feta cheese on top.
Step 6: Pour the egg mixture over the filling.
Step 7: Bake for 35-40 minutes until golden brown and set in the middle.
Step 8: Let cool for 10 minutes before serving.
Pro Tip: To prevent a soggy bottom crust, blind bake your pie crust for 10 minutes before adding the filling. Always drain your spinach thoroughly after cooking to remove excess moisture that could make your quiche watery.
Caramelized Onion and Mushroom Quiche
Treat yourself to a luxurious homemade Caramelized Onion and Mushroom Quiche, where sweet, golden onions and earthy mushrooms merge in a creamy egg custard, all nestled in a buttery crust.
This classic French dish makes a perfect brunch centerpiece or elegant dinner option.
Ingredients:
• 1 pre-made pie crust or homemade pastry dough
• 2 large onions, thinly sliced
• 8 oz mushrooms, sliced
• 4 large eggs
• 1½ cups heavy cream
• 1 cup Gruyère cheese, grated
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• Salt and pepper to taste
Step 1: Preheat your oven to 375°F (190°C). Blind bake your pie crust for 15 minutes with pie weights.
Step 2: Heat butter and oil in a large skillet. Add onions and cook on medium-low heat for 25-30 minutes until caramelized and golden brown.
Step 3: Add mushrooms to the onions and cook for another 8-10 minutes until moisture evaporates.
Step 4: Whisk eggs, cream, salt, and pepper in a bowl until well combined.
Step 5: Layer the caramelized onions and mushrooms in the pre-baked crust, sprinkle with thyme and cheese.
Step 6: Pour the egg mixture over the filling and bake for 35-40 minutes until set but slightly jiggly in the center.
Step 7: Let rest for 15 minutes before serving.
Pro Tip: Don’t rush the caramelization process – low and slow is key for perfectly sweet onions. Also, make sure to let your quiche rest after baking; this allows the custard to fully set for clean, picture-perfect slices.
Smoked Salmon and Dill Quiche
A Smoked Salmon and Dill Quiche is a sophisticated French-inspired dish that combines the delicate flavors of smoked salmon with fresh dill in a buttery crust.
This elegant dish works perfectly for brunch gatherings or a light dinner, serving 6-8 people.
Ingredients:
• 1 pre-made pie crust
• 8 oz smoked salmon, chopped
• 4 large eggs
• 1½ cups heavy cream
• ¼ cup fresh dill, chopped
• 1 medium onion, finely diced
• 2 tablespoons butter
• 1 cup Gruyère cheese, grated
• Salt and pepper to taste
• 1 tablespoon capers (optional)
Step 1: Preheat your oven to 375°F (190°C). Line a 9-inch pie dish with the crust and blind bake for 10 minutes.
Step 2: Sauté the diced onion in butter until translucent, about 5 minutes.
Step 3: In a large bowl, whisk together eggs and heavy cream until well combined.
Step 4: Add the sautéed onions, chopped dill, half of the Gruyère cheese, salt, and pepper to the egg mixture.
Step 5: Layer the smoked salmon pieces in the pre-baked crust.
Step 6: Pour the egg mixture over the salmon and sprinkle with remaining cheese.
Step 7: Bake for 35-40 minutes until the center is set but still slightly jiggly.
Step 8: Let cool for 10-15 minutes before serving.
Pro Tip: To prevent a soggy bottom crust, brush it with beaten egg white before blind baking. Also, ensure your smoked salmon is pat-dried with paper towels to remove excess moisture before adding it to the quiche.
Ham and Swiss Cheese Quiche with Asparagus
Ham and Swiss Cheese Quiche with Asparagus is a delightful brunch dish that combines the saltiness of ham, the richness of Swiss cheese, and the fresh, tender asparagus in a flaky crust.
This classic French-inspired dish works perfectly for any meal of the day and can be served hot or at room temperature.
Ingredients:
• 1 pre-made pie crust (9-inch)
• 6 large eggs
• 1 cup heavy cream
• 1½ cups diced ham
• 1½ cups shredded Swiss cheese
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• ½ cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg
Cooking Instructions:
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Line your pie dish with the crust and pre-bake for 10 minutes.
Step 3: Sauté onions and garlic in butter until translucent.
Step 4: Blanch asparagus pieces in boiling water for 2 minutes, then ice bath.
Step 5: Whisk eggs, cream, salt, pepper, and nutmeg in a large bowl.
Step 6: Layer ham, cheese, asparagus, and onion mixture in the pre-baked crust.
Step 7: Pour the egg mixture over the filling.
Step 8: Bake for 35-40 minutes until golden and set.
Step 9: Let rest for 10 minutes before serving.
Pro Tip: To prevent a soggy bottom crust, brush it with beaten egg white before pre-baking. You can test if the quiche is done by inserting a knife in the center – it should come out clean.
Roasted Vegetable and Goat Cheese Quiche
Treat yourself to a delightful Roasted Vegetable and Goat Cheese Quiche, perfect for brunch or a light dinner.
This savory tart combines sweet roasted vegetables with tangy goat cheese in a flaky crust, creating a harmonious blend of flavors and textures that will impress your guests.
Ingredients:
• 1 pre-made pie crust
• 2 cups mixed vegetables (zucchini, bell peppers, mushrooms)
• 1 medium red onion, sliced
• 6 large eggs
• 1 cup heavy cream
• 4 oz goat cheese, crumbled
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• Salt and pepper to taste
Step 1: Preheat your oven to 400°F. Toss vegetables with olive oil, garlic, salt, and pepper. Roast for 20-25 minutes until tender.
Step 2: Reduce oven temperature to 375°F. Place pie crust in a 9-inch quiche dish.
Step 3: Whisk eggs and cream together in a large bowl. Season with salt and pepper.
Step 4: Layer roasted vegetables in the pie crust, sprinkle with thyme.
Step 5: Pour the egg mixture over the vegetables, then dot with crumbled goat cheese.
Step 6: Bake for 35-40 minutes until the center is set and top is golden brown.
Step 7: Let rest for 10 minutes before serving.
Pro Tip: For the flakiest crust, chill your pie shell for 15 minutes before filling. To prevent a soggy bottom, blind bake your crust for 10 minutes with pie weights before adding the filling.
Frequently Asked Questions
What makes a classic Quiche Lorraine different from other quiche recipes?
Quiche Lorraine specifically combines crispy bacon, Gruyere cheese, and a rich egg custard in a buttery crust. This traditional French recipe doesn’t include vegetables, keeping the focus on these core ingredients.
What’s the secret to preventing a soggy quiche crust?
Blind bake your crust for 10-15 minutes before adding filling, using pie weights or dried beans. Brush the pre-baked crust with beaten egg white to create a moisture barrier.
Which cheese combinations work best for a spinach and mushroom quiche?
Combine sharp Gruyere with creamy Fontina or mix Parmesan with mozzarella for the perfect balance. These cheese pairs complement earthy vegetables while maintaining excellent melting properties.
How can you tell when your quiche is perfectly cooked?
Your quiche is done when the edges are set but the center still has a slight wobble. Insert a knife 1 inch from the edge – it should come out clean.
What’s the ideal ratio of eggs to milk for a silky quiche filling?
Use 4 large eggs for every 1 cup of heavy cream or whole milk. This proportion creates the perfect custard texture while ensuring your quiche sets properly.
Final Thoughts
Now you have six delicious quiche recipes to add to your cooking repertoire.
Whether you prefer classic Lorraine or want to experiment with vegetarian options, these versatile dishes work perfectly for any meal of the day.
Remember to always blind bake your crust, use room temperature ingredients, and avoid overfilling your pie shell.
Don’t be afraid to customize these recipes with your favorite ingredients – quiche is wonderfully adaptable.
With a little practice, you’ll master the art of creating perfectly creamy, golden-brown quiches every time.
