I made the Classic Quiche and the leftovers vanished before dinner, which honestly is the only review you need.

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I can’t shut up about this Classic Quiche. I love how the custard sings, the way buttery crust meets savory filling makes me weak.

Last Sunday we were laughing, kids underfoot, plates vanishing because it tastes that good. I’m obsessed with the balance between eggs and cream, and the salt that pulls everything together.

I reach for an unbaked pie crust and grated Gruyere when I want the Best Easy Quiche that still feels special. It’s simple, messy, loud, and totally family-friendly.

Not fancy, just honest food that everybody fights over. I crave it on lazy Sundays and weekday mornings.

Ingredients

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Pie crust: flaky, buttery base that holds everything together.
Eggs: they make it creamy and help the filling set.
Egg yolks: give extra richness and silkier texture, basically luxe.
Heavy cream: makes the filling decadently creamy and indulgent.
Whole milk: lightens cream, keeps the filling from being too heavy.
Kosher salt: brings out the other flavors, don’t skip it.
Black pepper: a little bite and warmth, simple but needed.
Nutmeg: tiny fragrant note, makes it smell like comfort.
Butter: for cooking fillings, adds a toasty, rich flavor.
Gruyere or Swiss: melty, nutty cheese that adds savory depth.
Bacon or ham: salty protein, lots of savory, smoky bites.
Onion: sweet sharpness when cooked, gives real savory body.
Spinach: fresh green, adds color and a mild earthy lift.

Ingredient Quantities

1 (9-inch) unbaked pie crust

4 large eggs

2 large egg yolks

1 1/2 cups heavy cream

1/2 cup whole milk

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/8 tsp ground nutmeg

1 tbsp unsalted butter (for sautéing fillings)

1 cup grated Gruyere or Swiss cheese (about 4 oz)

6 oz bacon, cooked and chopped or 6 oz diced ham

1 medium onion, thinly sliced (about 1 cup)

1 cup packed fresh baby spinach or 1/2 cup frozen chopped spinach, thawed and squeezed

How to Make this

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1. Preheat oven to 375°F (190°C). Fit the 9-inch unbaked pie crust into a pan, trim and crimp edges, then chill in fridge while you prep the filling.

2. If blind baking, chill crust 15 minutes, line with parchment, fill with pie weights or dried beans and bake 12 to 15 minutes until edges start to set; remove weights and parchment and bake 5 more minutes until lightly golden. If you skip blind bake you might get a soggy bottom, but it still works.

3. Cook the 6 oz bacon until crispy, drain on paper towels and chop, or use 6 oz diced ham warmed in the pan. Reserve a little bacon fat if you like extra flavor.

4. Thinly slice the onion. Melt 1 tbsp unsalted butter in a skillet over medium heat, add onions and sauté until soft and slightly caramelized, about 8 to 10 minutes. Add chopped bacon or ham and cook 1 minute to marry flavors.

5. If using fresh baby spinach, add 1 cup to the skillet and wilt briefly, about 1 to 2 minutes. If using 1/2 cup frozen spinach, make sure it is thawed and very well squeezed of water before adding. Transfer the filling mixture to a plate to cool a bit.

6. In a large bowl whisk together 4 large eggs and 2 large egg yolks until blended. Stir in 1 1/2 cups heavy cream and 1/2 cup whole milk until smooth.

7. Season the custard with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/8 tsp ground nutmeg. Taste a tiny bit of the custard on a spoon if you want, but be careful with raw eggs.

8. Sprinkle 1 cup grated Gruyere or Swiss cheese evenly over the bottom of the partially baked crust. Spread the onion, spinach and bacon or ham mixture over the cheese.

9. Pour the egg and cream mixture slowly over the fillings so it fills evenly. Give the pan a gentle shake to settle the custard. Bake at 375°F for 30 to 40 minutes until the center is almost set but still jiggles slightly.

10. Let the quiche cool on a rack at least 15 minutes before slicing so it finishes setting. Serve warm or at room temp for best flavor. Leftovers keep well in the fridge for 3 days.

Equipment Needed

1. Oven (preheated to 375°F / 190°C)
2. 9-inch pie pan (for the unbaked crust)
3. Baking sheet (for blind baking and catching spills)
4. Parchment paper and pie weights or dried beans
5. Large skillet (for sautéing onions, spinach and bacon/ham)
6. Mixing bowl and whisk (for the egg and cream custard)
7. Chef’s knife and cutting board (for slicing onion and chopping bacon)
8. Measuring cups and spoons
9. Box grater (for the Gruyere or Swiss)
10. Cooling rack and a spatula or pie server for slicing and serving

FAQ

Q: Can I make the quiche ahead of time?

A: Yes. You can assemble it and keep it covered in the fridge for up to 24 hours before baking. Baked quiche will keep well in the fridge for 3 to 4 days. Reheat gently in a 325°F oven until warm so it doesn't get rubbery.

Q: Can I use a store bought frozen pie crust?

A: Absolutely. Let the frozen crust thaw slightly but keep it cold while you fill it to avoid shrinking. Prick the bottom with a fork if you do blind baking, or just fill and bake according to the recipe.

Q: Do I have to pre-cook the fillings like bacon, onion, or spinach?

A: Yes, you should. Cook bacon or ham, saute the onions until soft and wilt the spinach and squeeze out extra moisture. If you skip this the quiche can be soggy or too watery.

Q: How can I tell when the quiche is done?

A: The edges should be set and lightly golden, and the center should be just slightly jiggly when you shake the pan. An instant read thermometer in the center should read about 165°F to 170°F.

Q: Can I swap the cream for milk to make it lighter?

A: You can use all milk or a mix of milk and half and half, but the texture will be less rich and slightly firmer. For best balance, keep at least half the liquid as heavy cream or use 1 cup milk plus 1/2 cup cream.

Q: Why did my crust get soggy and how do I fix it?

A: Sogginess usually comes from wet fillings or underbaked custard. Fixes: drain and squeeze cooked spinach well, pat fillings dry, blind bake the crust for 10 to 12 minutes until lightly golden, or bake on a lower rack so the bottom browns more. Also avoid overfilling with liquid ingredients.

Classic Quiche Recipe Substitutions and Variations

1 (9-inch) unbaked pie crust: swap for a store-bought frozen crust (thaw then use), or use a sheet of puff pastry for a flakier top, or press a savory cracker or biscuit crumb crust for extra crunch.
1 1/2 cups heavy cream + 1/2 cup whole milk: use 2 cups half and half for a lighter custard, or combine 1 1/2 cups whole milk with 4 tbsp melted butter if you dont have cream.
1 cup grated Gruyere or Swiss cheese: try sharp cheddar, fontina, or a mix of mozzarella and parmesan for milder or stretchier results; goat cheese crumbles work if you want tang.
6 oz bacon or 6 oz diced ham: swap with cooked breakfast sausage, chopped smoked salmon for a fancier twist, or omit meat and add extra mushrooms or roasted red peppers for a veggie version.

Pro Tips

1. Don’t skip the blind bake unless you want a soggy bottom, especially with thawed spinach, but if you trust your crust put it in cold and bake a few extra minutes at the end to finish. Also brush the crust edge with a little beaten egg or milk before filling to keep it crisper longer.

2. Let the filling cool a bit before pouring in the custard. Hot fillings can start cooking the eggs too soon and make the quiche grainy, so give it 5 minutes, or the custard might not set smooth.

3. Mix half the cheese into the custard and sprinkle the rest on top. That way you get gooeyness throughout and a nice browned top, plus less chance of cheese sinking and leaving bare spots.

4. Taste the custard for seasoning but be careful about salt if you used bacon or ham. Cooked bacon can be pretty salty so season lightly then adjust next time, it’s easier to add salt than take it away.

5. Let it rest at least 15 minutes before slicing and if you want perfect slices chill it in the fridge for 30 to 60 minutes. Leftovers reheat well in a low oven or toaster oven so they keep texture better than microwaving.

Classic Quiche Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made the Classic Quiche and the leftovers vanished before dinner, which honestly is the only review you need.

Servings

servings

Calories

475

kcal

Equipment: 1. Oven (preheated to 375°F / 190°C)
2. 9-inch pie pan (for the unbaked crust)
3. Baking sheet (for blind baking and catching spills)
4. Parchment paper and pie weights or dried beans
5. Large skillet (for sautéing onions, spinach and bacon/ham)
6. Mixing bowl and whisk (for the egg and cream custard)
7. Chef’s knife and cutting board (for slicing onion and chopping bacon)
8. Measuring cups and spoons
9. Box grater (for the Gruyere or Swiss)
10. Cooling rack and a spatula or pie server for slicing and serving

Ingredients

1 (9-inch) unbaked pie crust
4 large eggs
2 large egg yolks
1 1/2 cups heavy cream
1/2 cup whole milk
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/8 tsp ground nutmeg
1 tbsp unsalted butter (for sautéing fillings)
1 cup grated Gruyere or Swiss cheese (about 4 oz)
6 oz bacon, cooked and chopped or 6 oz diced ham
1 medium onion, thinly sliced (about 1 cup)
1 cup packed fresh baby spinach or 1/2 cup frozen chopped spinach, thawed and squeezed

Directions

Preheat oven to 375°F (190°C). Fit the 9-inch unbaked pie crust into a pan, trim and crimp edges, then chill in fridge while you prep the filling.
If blind baking, chill crust 15 minutes, line with parchment, fill with pie weights or dried beans and bake 12 to 15 minutes until edges start to set; remove weights and parchment and bake 5 more minutes until lightly golden. If you skip blind bake you might get a soggy bottom, but it still works.
Cook the 6 oz bacon until crispy, drain on paper towels and chop, or use 6 oz diced ham warmed in the pan. Reserve a little bacon fat if you like extra flavor.
Thinly slice the onion. Melt 1 tbsp unsalted butter in a skillet over medium heat, add onions and sauté until soft and slightly caramelized, about 8 to 10 minutes. Add chopped bacon or ham and cook 1 minute to marry flavors.
If using fresh baby spinach, add 1 cup to the skillet and wilt briefly, about 1 to 2 minutes. If using 1/2 cup frozen spinach, make sure it is thawed and very well squeezed of water before adding. Transfer the filling mixture to a plate to cool a bit.
In a large bowl whisk together 4 large eggs and 2 large egg yolks until blended. Stir in 1 1/2 cups heavy cream and 1/2 cup whole milk until smooth.
Season the custard with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/8 tsp ground nutmeg. Taste a tiny bit of the custard on a spoon if you want, but be careful with raw eggs.
Sprinkle 1 cup grated Gruyere or Swiss cheese evenly over the bottom of the partially baked crust. Spread the onion, spinach and bacon or ham mixture over the cheese.
Pour the egg and cream mixture slowly over the fillings so it fills evenly. Give the pan a gentle shake to settle the custard. Bake at 375°F for 30 to 40 minutes until the center is almost set but still jiggles slightly.
Let the quiche cool on a rack at least 15 minutes before slicing so it finishes setting. Serve warm or at room temp for best flavor. Leftovers keep well in the fridge for 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.