Can I make this quiche crustless?

Absolutely! Skip the pie crust and pour the filling directly into a greased baking dish. You’ll have a crustless quiche that’s lighter but just as flavorful.

Can I use milk instead of cream?

Yes, but keep in mind that cream gives quiche its signature richness. If you use only milk, reduce it slightly to keep the texture silky.

How do I store leftovers?

Store slices in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave—or enjoy cold straight from the fridge (no judgment!).

You bet! Wrap cooled slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm gently before serving.

The Best Quiche: 5 Delicious Reasons to Love It

Description

This Best Quiche (Classic French-Style Recipe) is creamy, savory, and delightfully rich—featuring a flaky golden crust and a custardy filling packed with cheese, bacon, and caramelized onions. A timeless French-inspired dish that’s perfect for brunch, lunch, or even a cozy dinner. Elegant enough for guests, easy enough for every day!

Ingredients

Scale

1 pie crust (store-bought or homemade)
6 large eggs
1 cup heavy cream
1 cup whole milk
1 cup shredded cheese (Gruyère, cheddar, or a blend)
6 strips cooked bacon, crumbled (optional but delicious)
½ cup diced ham (optional)
½ cup sautéed spinach (squeeze out extra moisture)
½ cup caramelized onion
Salt and black pepper, to taste
Pinch of nutmeg

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Instructions

Preheat oven to 375°F (190°C).
Prepare crust: Roll out the pie crust into a 9-inch quiche or pie dish. Trim, crimp edges, and prick the base with a fork to prevent bubbling.
Blind bake: Bake the crust for 8 minutes, then remove and let cool slightly.
Mix filling: In a large bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg until smooth. Stir in shredded cheese and any mix-ins like bacon, ham, spinach, or onions.
Assemble quiche: Pour the mixture into the pre-baked crust. Place the dish on a baking sheet for stability.
Bake: Bake for 40–45 minutes, until the center is set but slightly wobbly and the top is lightly golden.
Cool and serve: Let the quiche rest for at least 10 minutes before slicing. Serve warm, room temperature, or chilled.

Notes

No soggy crusts! Blind baking is the secret to that perfect, flaky base
Cheese swap: Gruyère is traditional, but sharp cheddar or Swiss cheese works beautifully too.
Make ahead: Quiche can be baked, cooled, and stored in the fridge for up to 4 days. Reheat gently before serving.
Freezer-friendly: Wrap cooled slices tightly and freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45 mins
Category: Breakfast, Brunch, Main Dish
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 2 g
Sodium: 520 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 225 mg