I’ve always found quiche to be a dish that’s both comforting and versatile, perfect for any time of day. It’s a balance of a buttery crust and a creamy, flavorful filling that can be tailored to your tastes. Whether you’re a fan of classic combinations or want to experiment with new ingredients, there’s something here for everyone. Let me show you how to create a quiche that’ll impress without too much effort.
Recipe
This quiche is the ultimate crowd-pleaser—trust me, once you try it, it’ll become your go-to dish for brunches, potlucks, or even weeknight dinners. What makes it special? The flaky, buttery crust cradles a creamy, eggy filling that’s packed with your favorite mix-ins, whether it’s crispy bacon, sharp cheddar, or fresh spinach.
I’ve been making this recipe for years, and it never fails to impress—it’s the kind of dish that feels fancy but is surprisingly simple to pull off. Imagine this: a golden crust that shatters with every bite, giving way to a velvety, savory custard that’s rich but not heavy.
Whether you’re a quiche newbie or a seasoned pro, this recipe is foolproof and totally customizable—so grab your whisk and let’s get baking!
Ingredients
For a quiche that’s creamy, flavorful, and bakery-worthy, the right ingredients are key. Start with a flaky, buttery crust—store-bought is fine, but homemade elevates it.
The filling needs a balance of rich cream and eggs, plus your choice of mix-ins for texture and flavor. Here’s what you’ll need, along with some chef-approved swaps and tips:
For the Crust:
- All-purpose flour – The foundation for a sturdy yet tender crust.
- Unsalted butter – Keep it cold for maximum flakiness. Pro tip: Grate frozen butter for easy mixing.
- Ice water – Just enough to bind the dough without overworking it.
- Pinch of salt – Enhances the flavor balance.
For the Filling:
- Large eggs – Use fresh, high-quality eggs for the creamiest texture.
- Heavy cream – Non-negotiable for that rich, custardy consistency. Half-and-half works in a pinch but won’t be as luxurious.
- Whole milk – Balances the creaminess without overwhelming richness.
How to Make the Best Classic Spinach Quiche Recipe
- Pour the custard slowly – Fill the crust just below the rim to avoid spills. The custard should coat the fillings without overflowing.
- Bake for 35–40 minutes – The quiche is done when the edges are golden and the center jiggles slightly. Overbaking leads to a rubbery texture—it’ll firm up as it cools.
- Let it rest for 15 minutes – This allows the custard to set fully. Cutting too soon can cause a messy slice.
- Serve warm or at room temperature – Quiche is versatile! Reheat leftovers gently to maintain texture.
Pro Tip: For a richer flavor, add a pinch of nutmeg to the custard.
Pro Tip: If using a deep-dish pan, extend baking time by 5–10 minutes.
Nutrition
Quiche is a versatile dish that can be tailored with various ingredients. Here’s the nutritional breakdown of a typical homemade quiche.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Total Fat | 25g |
| Saturated Fat | 12g |
| Cholesterol | 180mg |
| Sodium | 450mg |
| Total Carbohydrate | 15g |
| Dietary Fiber | 1g |
| Sugars | 3g |
| Protein | 12g |
Chef Tips
Now that we’ve looked at the nutritional side, I’ll share some techniques I use to elevate my quiche.
I always pre-bake the crust to prevent sogginess and whisk my eggs thoroughly for a fluffy texture.
I sauté veggies beforehand to remove excess moisture and layer cheese at the bottom for a melty base.
Letting the quiche rest for 10 minutes after baking guarantees clean slices.
