Quiche Recipe

I’ve spent years perfecting my quiche technique, and I can tell you that most home cooks make the same critical mistake that turns what should be a silky, custardy masterpiece into a rubbery disappointment. The secret isn’t just in the egg-to-cream ratio—though that’s important—it’s in a simple timing trick that transforms everything about texture and flavor.

Recipe

I can promise you with absolute certainty that this quiche will become your go-to recipe for everything from lazy Sunday brunches to impressive dinner parties—it’s that reliable and delicious.

What makes this version so special is the silky custard filling made with real heavy cream and farm-fresh eggs, paired with a buttery, flaky crust that actually holds its shape and never gets soggy. I’ve been perfecting this recipe for years, testing different ratios and techniques until I found the magic combination that delivers that perfect wobble when you pull it from the oven—you know, that moment when the center is just set but still creamy, and the top has developed those gorgeous golden patches that promise incredible flavor.

The beauty of this quiche lies in its versatility; whether you load it with crispy bacon and sharp cheddar, fresh spinach and gruyere, or whatever combination speaks to you, the custard base remains consistently velvety and rich, with just the right balance of eggs and cream that won’t curdle or turn rubbery.

Every bite delivers that satisfying contrast between the crisp, golden crust and the luxurious, melt-in-your-mouth filling that’s savory, satisfying, and surprisingly elegant for something so simple to make. Trust me, once you master this technique, you’ll wonder why you ever bought frozen quiche again—this homemade version is in a completely different league and easier than you think.

Ingredients

The secret to an exceptional quiche lies in choosing the right ingredients—and trust me, quality makes all the difference here. A buttery, flaky crust paired with a silky custard base creates that perfect contrast of textures that separates restaurant-quality quiche from the soggy-bottomed disasters we’ve all encountered.

The beauty of quiche is its flexibility, but there are a few non-negotiables that will make or break your dish.

For the Crust:

• 2 cups all-purpose flour – The foundation of your flaky crust
• 1 stick (8 tablespoons) cold unsalted butter, cubed – Cold butter is absolutely essential for flakiness; no shortcuts here!
• 4-6 tablespoons ice water – Add gradually until dough just comes together
• 1 teaspoon salt – Don’t skip this; it enhances the butter flavor
• 1 tablespoon sugar – Just a touch for subtle sweetness and better browning

For the Custard Base:

• 4 large eggs – Room temperature eggs blend more smoothly
• 1½ cups heavy cream – This is what makes the filling luxuriously rich (half-and-half works in a pinch, but cream is worth it)
• ½ teaspoon salt – More than you think you need for proper seasoning
• ¼ teaspoon freshly ground black pepper – Pre-ground just doesn’t have the same punch
• Pinch of nutmeg – The secret weapon that adds warmth without being obvious

For the Filling:

• 1½ cups shredded cheese – Gruyère is the classic choice, but sharp cheddar or Swiss work beautifully
• 6 strips bacon, cooked and crumbled – Or substitute with ham, sausage, or sautéed vegetables for variety
• 1 medium onion, diced and sautéed – Cooking the onion first prevents watery filling
• 2 tablespoons fresh herbs – Chives, thyme, or parsley add that fresh finish

How to Make the Best Classic French Spinach Quiche

Whisk together 4 large eggs and 1½ cups heavy cream in a large bowl until completely smooth. Room temperature eggs mix more easily and create a silkier custard base. Whisk vigorously for about 30 seconds until you see no streaks – this guarantees your quiche will have that perfect, creamy texture throughout.

The cream-to-egg ratio is essential here for achieving that classic French quiche richness.

Season the egg mixture with ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg. The nutmeg is a classic French touch that enhances the custard without overpowering the other flavors.

Taste and adjust seasoning now because once it’s baked, you can’t fix under-seasoned custard.

Layer the cooked bacon, onions, and spinach evenly in the pre-baked crust, then sprinkle with 1 cup of grated Gruyère cheese. Distribution is key here – you want every slice to have a good mix of all ingredients.

Gruyère melts beautifully and has that nutty, complex flavor that’s traditional in French quiche, but you can substitute with Swiss or sharp cheddar if needed.

Pour the egg mixture slowly over the filling, allowing it to settle into all the nooks and crannies. Pour from a low height to minimize air bubbles, and gently shake the pan if needed to help the custard distribute evenly.

The liquid should come to about ¾ inch from the top of the crust – any higher and you risk overflow during baking.

Bake for 35-40 minutes until the center is just set with a slight jiggle when you gently shake the pan. The quiche is done when a knife inserted 2 inches from the edge comes out clean, but the very center should still have a tiny bit of movement.

It will continue cooking from residual heat, and this prevents that rubbery, overcooked texture that happens when you bake it too long.

Cool on a wire rack for at least 15 minutes before slicing – this resting time allows the custard to fully set. I know it’s tempting to dive right in, but patience here pays off with clean, beautiful slices that hold their shape.

The quiche is actually delicious at room temperature, so don’t worry about it cooling down completely.

Chef Tips

Now that you’ve mastered the basic technique, let me share some professional secrets I’ve learned over years of making quiche.

Pre-bake your crust with parchment paper and pie weights for 15 minutes, then remove the weights and bake another 5 minutes until lightly golden. This prevents the dreaded soggy bottom that can ruin an otherwise perfect quiche.

Sharp knife skills guarantee clean slices, while thoughtful plating techniques elevate presentation dramatically.

Nutrition

This classic quiche recipe provides a balanced combination of protein, healthy fats, and essential nutrients. The egg-based filling combined with cheese and vegetables creates a nutritionally dense meal.

What You’ll Love About This Recipe

This quiche recipe will quickly become your go-to favorite for any meal of the day, whether you’re hosting a fancy brunch or just want something delicious for dinner. It’s the kind of dish that makes you look like a culinary genius, even though it’s surprisingly simple to make.

Perfect for any occasion – This versatile quiche works beautifully for breakfast, lunch, or dinner, and it’s fancy enough for guests but easy enough for a regular Tuesday night.

Make-ahead friendly – You can prepare this quiche the night before and simply pop it in the oven the next morning, making it perfect for busy weekends or when you want to impress without the stress.

Customizable to your taste – The basic recipe is like a blank canvas, so you can add your favorite vegetables, meats, or cheeses to create endless delicious variations that suit your family’s preferences.

Recipe Card

This classic quiche recipe creates a rich, creamy custard filling nestled in a buttery pastry crust. Perfect for breakfast, brunch, or a light dinner, this versatile dish can be customized with your favorite ingredients while maintaining its silky texture and golden appearance.

Ingredients:

• 1 pre-made pie crust (9-inch) or homemade pastry
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup shredded cheese (Gruyère, cheddar, or Swiss)
• 1/2 cup cooked bacon, ham, or vegetables (optional)
• 2 tablespoons fresh chives, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch quiche pan or pie dish.
2. Blind bake the crust for 10 minutes. Remove weights and parchment, bake 5 more minutes.
3. In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
4. Sprinkle cheese and any desired fillings evenly over the pre-baked crust.
5. Pour the egg mixture over the fillings, ensuring even distribution.
6. Bake for 35-40 minutes until center is just set and top is golden brown.
7. Cool for 10 minutes before slicing. Garnish with fresh chives.

Notes:

Quiche can be made ahead and refrigerated for up to 3 days. Reheat individual slices in the microwave or warm the whole quiche in a 300°F oven. Avoid overbaking to prevent a rubbery texture.

Equipment:

9-inch quiche pan or pie dish, mixing bowls, whisk, measuring cups

Time:

Prep time: 15 minutes

Cooking time: 45-50 minutes

Cuisine: French

Serving: 6-8 slices