The Best Quiche Recipe (2025)

Let me tell you about the best quiche recipe EVER! Everyone needs that one amazing recipe that they know is the best. You can be sure guests will love this easy quiche recipe and leave wanting more.

The Best Quiche Recipe (1)

RELATED: You might want to serve it with this overnight coffee cake or cinnamon rolls. If you are looking for a casserole for breakfast instead, try this amazing breakfast casserole. It is a bit unusual but I am always asked for the recipe! YUM!

Best Quiche Recipe

This recipe, introduced to me by my sister-in-law, always gets rave reviews. Go ahead and follow the recipe below! Don’t leave out anything and use the heavy cream – it does make a difference. I have seen my sister-in-law carry these quiche frozen in her carry-on, on an airplane!

You can make the mixture the night before and refrigerate, then the next morning pour it into pre-baked crusts and bake or they can be frozen and reheated. Prepared either way, it is delicious!

Easy Quiche Recipe

We are going to visit friends for a long weekend and I thought I would take some quiche to help with breakfasts. They are going to love this ham and quiche!

The Best Quiche Recipe (2)

Ham and Cheese Quiche Recipe

Remember, this recipe makes TWO quiches. Make one now and the other can be frozen for later. This quiche freezes beautifully and is great to keep on hand for unexpected guests or to take someone in need of a meal.

I have taken this quiche to a new mom, a friend who has lost a family member, and to a family in quarantine. Each time, the friend told me how yummy the quiche was, and that they felt loved by the delivery. I just have to say this is such a great quiche and I make it often to take when a friend is in need.

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

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Ingredients

  • 2 9” Pie crusts pre-baked
  • 1 Tablespoon finely chopped bell pepper any color
  • 1 Small onion finely chopped
  • 1 4.5 oz. can of mushrooms drained and chopped
  • 7 Eggs
  • 2 Cups heavy cream
  • 8 oz. grated Monterrey Jack or Colby Jack cheese grated
  • 6-8 oz. Swiss cheese grated
  • 12 oz. chopped ham
  • 1/2 Teaspoon vinegar
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon dried tarragon
  • 1/4 Teaspoon dried parsley
  • 1/8 Teaspoon ground nutmeg
  • 1/8 Teaspoon garlic powder
  • 1/8 Teaspoon ground pepper

Instructions

Pre-bake pie crust according to directions

    Pre-heat oven to 350 degrees

      In a large skillet, saute onion, green pepper, and mushrooms until onions are soft and translucent. Set aside to cool

        Lightly beat eggs together and then add cream and mix. Stir in cheeses, ham, vegetables and the rest of the ingredients. Divide filling between two pie crusts.

          Bake at 350 degrees for 50-60 minutes, until crusts are golden and filling is set. Eggs puff up beautifully! Baked quiche may be frozen and then reheated. Filling can also be made the night before and then put into crusts just before baking and

            Notes

            This recipemakesTWO Quiche. Make one now and the other can be frozen for later. This quiche freezes beautifully and is great to keep on hand for unexpected guests or to take someone in need a meal.

            Nutrition

            Calories: 350kcal | Carbohydrates: 13g | Protein: 14g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 148mg | Sodium: 584mg | Potassium: 101mg | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 1.4mg | Calcium: 222mg | Iron: 1.2mg

            Servings: 16

            Course: Breakfast

            Cuisine: American

            Author: Cindy Hopper

            How to make quiche

            First, pre-bake your two 9-inch refrigerator pie crusts according to the package directions on the pie plates. Next, preheat the oven to 350 degrees. In a large skillet, sauté onion, green pepper, and mushrooms until the onions are soft and translucent. Set aside to cool.

            Lightly beat eggs together and then add cream and mix. Stir in cheese, ham, and vegetables, along with salt and pepper and the rest of the ingredients. Pour the egg mixture into your 9-inch pie crusts. Divide the filling evenly between the two pie crusts.

            Bake at 350 degrees for 50-60 minutes, until crusts are golden and filling is set. Eggs puff up beautifully! Baked quiche may be frozen and then reheated.

            Feel free to prep ahead of time! The filling can be made the night before and then put into crusts just before baking.

            Quiche recipe

            You may print the yummy quiche recipe above, or download it here if you want to give it a try. Don’t forget to follow the instructions for award-winning quiche recipe results!

            There isn’t much tarragon, vinegar, nutmeg, mushrooms, peppers etc… but it all works together to make it the best quiche recipe ever! So don’t leave those ingredients out. Trust me – you are going to love this!

            The Best Quiche Recipe (4)

            Nothing beats homemade quiche! I love the combination of Monterrey Jack or Colby Jack with Swiss cheese. The seasonings and onion really help bring out the flavor of the ham. Using pre-made or frozen pie crusts makes it so quick and easy – just mix and bake your pie!

            Quiche Variations

            Do you have a favorite quiche? One of the best things about a classic quiche is that it is so versatile. Using the basic base recipe of cream and egg, you can mix in so many delicious ingredients. You can even save some fat and calories by going crustless.

            Some of the best quiche recipe ideas include:

            • Bacon – bacon, swiss, and onion is called quiche lorraine.
            • Crab–ham is my fave go-to, but crab is also perfect to fold in for a delicious twist!
            • Broccoli or spinach – besides making for a healthy quiche ingredient, green vegetables add beautiful color.
            • Mushrooms – fresh or canned, mushrooms add great texture.
            • Green onions – use as a garnish or mix into the filling. An onion quiche is a classic.
            • So many cheeses work wonderfully! Try goat cheese, gruyere cheese, or cheddar cheese!

            When can you serve quiche? Anytime! It makes the perfect breakfast quiche or brunch food. It’s also a fantastic option for potlucks, dinners, and any special luncheon party when you serve a group.

            My quiche is frozen and we’re off for a nice weekend with some dear friends. I hope you have a wonderful weekend! Let me know if you give this recipe a try and what you think!

            Looking for a special drink to serve for a morning with friends? We like making mimosas. This looks like a delicious variation, a tequila sunrise. We might even try this boozy fruit salad.

            More Delicious Recipes to Try

            • Recipes for Left Over Ham
            • Ice Cream Pie with Oreo Cookie Crust
            • Ham Buns or AKA Ham Sliders the Perfect Party Recipe
            • How to celebrate Dr. Seuss!
            • Chicken Pot Pie Recipe

            I would love to keep you fully stocked with creative ideas, yummy recipes, fun crafts, and loads of free printables. Subscribe to Skip to my Lou to get new ideas delivered to your inbox. Follow me on Facebook, Pinterest, Twitter, and Instagram for all my latest updates.

            The Best Quiche Recipe (2025)

            FAQs

            Is milk better than heavy cream in quiche? ›

            Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

            What is the formula for quiche? ›

            Quiche Ratio: 1 large egg to 1/2 cup of dairy

            You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

            What is the best ratio of eggs to milk in a quiche? ›

            The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust. This is definitely a recipe to have in your repertoire. Consider it a keeper with endless filling possibilities!

            What not to put in quiche? ›

            Avoid Fillings That Are Too Wet

            And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

            Why is my homemade quiche watery? ›

            If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

            What is a substitute for heavy cream in a quiche recipe? ›

            Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

            Can I use 2% milk instead of heavy cream for quiche? ›

            Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.

            What temperature should quiche be cooked at? ›

            The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference. A fast and accurate Thermapen® is perfect for the job, and will help you make perfect quiche the first time around.

            Can I use half-and-half instead of heavy cream in quiche? ›

            Half and half and heavy cream are interchangeable in a savory recipe like mashed potatoes or Joanna Gaines's asparagus & fontina quiche, although the consistency and richness of your dish may vary based on which type of cream you use.

            How many eggs make 1 cup? ›

            5 large eggs

            Should you Prebake crust for quiche? ›

            And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

            How to get the bottom of quiche crispy? ›

            Some people like to paint the surface of the pastry base with lightly beaten egg white after the beans have been removed and before returning the dish to the oven as the egg white cooks onto the surface of the pastry and can act as a slight sealant to help to keep the pastry crisp.

            Should crust for quiche be precooked? ›

            You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

            What are two things that you could do as you prepare the quiche that might help prevent a soggy bottom? ›

            Give yourself a smart head start

            Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

            How to prevent quiche from falling? ›

            The eggs will do their job in making the quiche light and airy, and the I'm Free Perfect Gluten Replacement will back them up and keep them from deflating. I'm Free Perfect Gluten Replacement is used in a ratio of 0.75-1%. It also should be mixed into the liquid in the recipe very well, preferably using a blender.

            How do you get quiche to rise? ›

            If you want an extra puffy quiche, Blind bake the pie crust in the oven (ie. just the pastry unfilled) so it is crispy then pour in the beaten eggs. Instead of putting it back in the oven, cook in the microwave until set.

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