10 Easy Quiche Recipes

Just like a painter's palette offers endless color combinations, your quiche can showcase a delightful array of flavors and textures. You'll discover that mastering these 10 easy recipes will transform your brunch game, from the classic bacon-studded Lorraine to a Mediterranean-inspired version bursting with roasted vegetables. Whether you're hosting friends or planning a quiet weekend breakfast, these foolproof variations will help you create a perfectly custardy filling nestled in buttery, flaky crust. Let's explore how you can make each one uniquely yours.

Classic Quiche Lorraine

Classic Quiche Lorraine, a traditional French dish from the Lorraine region, represents the perfect marriage of creamy custard, smoky bacon, and Swiss cheese in a flaky pastry crust. This savory pie has become a brunch favorite worldwide and can be served hot or at room temperature, making it versatile for any occasion.

The key to a perfect Quiche Lorraine lies in achieving the right balance between its essential components: the custard must be silky and tender, the bacon crispy, and the crust should be buttery and flaky. While variations exist, the authentic version contains no onions or other vegetables, staying true to its origins.

• 1 unbaked 9-inch pie crust
• 8 slices bacon, diced
• 4 large eggs
• 2 cups heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups grated Swiss cheese
• 1 tablespoon all-purpose flour

Preheat the oven to 375°F (190°C). Cook the bacon in a skillet until crispy, then drain on paper towels. Toss the grated cheese with flour to prevent it from sinking to the bottom of the quiche. Whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined. Place the pie crust in a 9-inch pie dish and prick the bottom with a fork.

Layer the bacon and cheese mixture in the bottom of the pie crust. Pour the egg mixture over the filling. Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center and the top is golden brown. Let cool for 10-15 minutes before serving.

For best results, avoid overbaking the quiche as it will continue to cook slightly after removal from the oven. The crust can be blind-baked for 10 minutes before adding the filling to ensure a crispy bottom, and the entire quiche can be covered with foil if the top browns too quickly during baking. Always bring ingredients to room temperature before mixing for the smoothest custard texture.

Spinach and Feta Quiche

Spinach and feta quiche is a classic combination that brings together the earthy flavors of spinach with the tangy, salty notes of Greek feta cheese. This versatile dish works perfectly for brunch, lunch, or dinner, and can be served hot or at room temperature.

The beauty of this quiche lies in its simplicity and the way the ingredients complement each other. The flaky crust cradles a creamy egg custard, while the spinach adds nutrition and the feta provides bursts of flavor in every bite.

Ingredients:

• 1 pre-made pie crust
• 6 large eggs
• 1 cup heavy cream
• 10 oz fresh spinach, chopped
• 8 oz feta cheese, crumbled
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg

Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat and sauté the onions until translucent, about 5 minutes. Add garlic and spinach, cooking until the spinach wilts and excess moisture evaporates. Let this mixture cool slightly.

Meanwhile, whisk together eggs, cream, salt, pepper, and nutmeg in a large bowl. Place the pie crust in a 9-inch pie dish, spread the spinach mixture evenly, and sprinkle with crumbled feta. Pour the egg mixture over the top.

Bake for 35-40 minutes until the center is set and the top is lightly golden. Allow the quiche to rest for 10-15 minutes before serving to ensure clean slices.

For best results, ensure all ingredients are at room temperature before starting. The quiche can be made ahead and refrigerated for up to 3 days. To prevent a soggy bottom crust, blind bake it for 10 minutes before adding the filling. Always drain the spinach thoroughly to avoid excess moisture in the final dish.

Mushroom and Swiss Cheese Quiche

A classic mushroom and Swiss cheese quiche combines earthy mushrooms with the nutty, mild flavor of Swiss cheese in a flaky, buttery crust. This versatile dish works perfectly for breakfast, brunch, or dinner, and can be served hot or at room temperature.

This recipe creates a rich, creamy quiche that serves 6-8 people and takes about an hour to prepare and bake. The combination of sautéed mushrooms and melted Swiss cheese creates a satisfying depth of flavor, while the custard base provides a silky smooth texture.

Ingredients:

• 1 unbaked 9-inch pie crust
• 8 oz mushrooms, sliced
• 1 medium onion, diced
• 2 tablespoons butter
• 4 large eggs
• 1½ cups heavy cream
• 2 cups Swiss cheese, grated
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon nutmeg
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme

Preheat oven to 375°F (190°C). In a large skillet, melt butter over medium heat and sauté onions until translucent, about 5 minutes. Add mushrooms and garlic, cooking until mushrooms release their moisture and begin to brown, approximately 8-10 minutes. Let the mixture cool slightly.

In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg. Sprinkle half the Swiss cheese in the bottom of the pie crust, add the cooled mushroom mixture, then top with remaining cheese. Pour the egg mixture over everything, and sprinkle with fresh thyme. Bake for 35-40 minutes, or until the center is set and the top is golden brown.

For best results, let the quiche rest for 10-15 minutes before slicing. The pie crust can be pre-baked for 10 minutes if you prefer a crispier bottom, and excess moisture can be removed from the mushrooms by patting them with paper towels after sautéing. The quiche can be made ahead and reheated, making it perfect for entertaining.

Ham and Cheddar Quiche

Ham and Cheddar Quiche is a classic combination that brings together the smoky, salty flavors of ham with the rich, sharp taste of cheddar cheese. This versatile dish works perfectly for breakfast, brunch, or dinner, and can be served hot or at room temperature.

This recipe creates a creamy, custard-like filling encased in a buttery crust, with chunks of ham and melted cheddar cheese distributed throughout. The result is a satisfying meal that can be made ahead and reheated when needed.

• 1 unbaked 9-inch pie crust
• 1½ cups diced ham
• 1½ cups shredded sharp cheddar cheese
• 4 large eggs
• 1½ cups heavy cream
• ½ cup whole milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 1 small onion, finely diced
• 2 tablespoons butter

Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish. Sauté the diced onion in butter until translucent, then let cool. Layer the ham and cheese in the bottom of the pie crust.

In a bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg. Add the cooled onions to the egg mixture, then pour everything into the crust.

Bake for 45-50 minutes, or until the center is set and the top is golden brown. Let the quiche rest for 10-15 minutes before serving to allow the filling to set completely.

For best results, blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy bottom. To prevent the crust edges from burning, cover them with aluminum foil halfway through baking if they start to brown too quickly. The quiche can be stored in the refrigerator for up to 3 days and reheated in a 325°F oven until warm.

Mediterranean Vegetable Quiche

Mediterranean Vegetable Quiche is a savory tart that combines the rich flavors of southern Europe with the classic French cooking technique. The blend of roasted vegetables, herbs, and cheese creates a dish that's both satisfying and light, perfect for brunch, lunch, or dinner.

This vegetarian-friendly recipe features colorful Mediterranean vegetables like zucchini, bell peppers, and tomatoes, complemented by feta cheese and fresh herbs. The buttery crust provides a perfect vessel for the egg custard filling, while the roasted vegetables add depth and texture to every bite.

Ingredients:

• 1 pre-made pie crust
• 6 large eggs
• 1 cup heavy cream
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 1 cup crumbled feta cheese
• 1/2 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preheat the oven to 375°F (190°C). Toss vegetables with olive oil, oregano, salt, and pepper, then roast for 20 minutes until tender. Meanwhile, blind bake the pie crust for 10 minutes with pie weights. Whisk together eggs and cream in a large bowl, then stir in the roasted vegetables, feta cheese, and fresh basil.

Pour the mixture into the partially baked crust and bake for 35-40 minutes, or until the center is set and the top is lightly golden. Let the quiche rest for 10-15 minutes before slicing and serving.

For best results, ensure all vegetables are well-drained before adding to the egg mixture to prevent a soggy crust. The quiche can be made ahead and refrigerated for up to 3 days; reheat individual slices in a 350°F oven for 10 minutes or until warmed through. Always let vegetables cool slightly before adding to the egg mixture to prevent premature cooking of the eggs.

Bacon and Leek Quiche

Bacon and Leek Quiche is a classic French-inspired dish that combines the smoky richness of bacon with the subtle, sweet flavor of sautéed leeks. The combination creates a perfect balance of flavors wrapped in a flaky, buttery crust and held together by a creamy egg custard.

This versatile dish works well for breakfast, brunch, or dinner and can be served hot or at room temperature. While traditional quiche recipes often use heavy cream, this version uses a mixture of whole milk and cream for a lighter yet still decadent result.

Ingredients:

• 1 pre-made pie crust
• 8 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 8 slices bacon, chopped
• 2 large leeks, white and light green parts only, cleaned and sliced
• 1 1/2 cups Gruyere cheese, grated
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 2 tablespoons butter

Preheat the oven to 375°F (190°C). Cook bacon in a large skillet until crispy, remove and set aside. In the same pan, melt butter and sauté leeks until soft and slightly caramelized, about 10 minutes.

Roll out pie crust and fit into a 9-inch quiche dish or pie plate. Whisk together eggs, milk, cream, salt, pepper, and nutmeg. Layer the bacon, leeks, and cheese in the crust, then pour the egg mixture over top.

Bake for 35-40 minutes until the filling is set but still slightly jiggly in the center. Let cool for 10-15 minutes before serving.

For best results, slice leeks lengthwise and soak in cold water before cooking to remove any sand or dirt. The quiche can be made ahead and reheated, though it's best served fresh. If the crust edges brown too quickly during baking, cover them with aluminum foil to prevent burning.

Broccoli and Goat Cheese Quiche

A broccoli and goat cheese quiche combines the earthy, slightly bitter notes of fresh broccoli with the tangy, creamy richness of goat cheese. This vegetarian-friendly dish works perfectly for brunches, light lunches, or dinner parties, offering a sophisticated yet comforting meal option.

The key to this quiche's success lies in properly preparing the broccoli and ensuring the goat cheese is evenly distributed throughout the egg custard. The flaky crust pairs beautifully with the silky filling, while the broccoli adds both nutritional value and a pleasing texture contrast.

Ingredients:

• 1 pre-made pie crust
• 2 cups fresh broccoli florets, chopped
• 8 oz goat cheese, crumbled
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Preheat the oven to 375°F (190°C). Blind bake the pie crust for 10 minutes using pie weights. While the crust bakes, sauté the onion and garlic in olive oil until translucent, then add the broccoli and cook until bright green and slightly tender. Let cool slightly.

In a large bowl, whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper. Layer the sautéed vegetables in the par-baked crust, sprinkle with crumbled goat cheese, then pour the egg mixture over top. Bake for 35-40 minutes, or until the center is set and the top is lightly golden.

For best results, let the quiche rest for 15-20 minutes before slicing. This allows the filling to fully set and makes it easier to cut clean slices. If the crust edge begins to brown too quickly during baking, cover the edges with aluminum foil to prevent burning. The quiche can be made ahead and reheated, making it an excellent option for meal prep or entertaining.

Tomato and Basil Quiche

A tomato and basil quiche combines the fresh, vibrant flavors of summer produce with a rich, creamy custard base. The sweet acidity of ripe tomatoes pairs perfectly with aromatic basil, while the buttery crust provides a delicate foundation for this classic French-inspired dish.

This versatile recipe works well for brunch, lunch, or dinner and can be served hot or at room temperature. The combination of eggs, cream, and cheese creates a silky texture that contrasts beautifully with the flaky crust and juicy tomatoes.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 cup grated Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Preheat the oven to 375°F (190°C). In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Add both cheeses, garlic, salt, pepper, and nutmeg, stirring until evenly distributed. Layer half the tomatoes and basil in the pre-baked crust, pour in the egg mixture, then top with remaining tomatoes and basil.

Bake for 35-40 minutes, or until the center is set but still slightly jiggly. The top should be golden brown, and a knife inserted near the center should come out clean. Let the quiche rest for 15 minutes before slicing.

To prevent a soggy crust, consider patting the tomatoes dry with paper towels before adding them to the quiche. For best results, bring all refrigerated ingredients to room temperature before mixing, and place the pie dish on a preheated baking sheet to ensure the bottom crust cooks thoroughly.

Caramelized Onion and Gruyere Quiche

Caramelized onion and Gruyere quiche combines the sweet, mellow flavor of slowly cooked onions with the nutty richness of Swiss Gruyere cheese. This classic French-inspired dish creates a perfect harmony of flavors wrapped in a buttery, flaky crust.

The key to this quiche's exceptional taste lies in properly caramelizing the onions, a process that typically takes 30-40 minutes but yields incredibly tender, golden-brown results. When paired with the melted Gruyere and a silky custard base, it creates an elegant dish suitable for brunch, lunch, or dinner.

Ingredients:

• 1 9-inch pie crust
• 3 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 large eggs
• 1½ cups heavy cream
• 1½ cups grated Gruyere cheese
• ¼ teaspoon nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Start by blind baking the pie crust at 375°F (190°C) for 15 minutes with pie weights, then remove weights and bake for an additional 5 minutes until light golden. While the crust cools, caramelize the onions by cooking them in butter and olive oil over medium-low heat for 30-40 minutes, stirring occasionally until they turn golden brown and sweet. Let the onions cool slightly.

In a large bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper. Layer the caramelized onions in the pre-baked crust, sprinkle with Gruyere cheese and thyme, then pour the egg mixture over top. Bake at 375°F for 35-40 minutes, or until the center is set and the top is golden brown.

For best results, let the quiche rest for at least 15 minutes before slicing. The filling can be made a day ahead and stored in the refrigerator. When reheating, cover the crust edges with foil to prevent over-browning, and avoid using a microwave as it can make the crust soggy.

Asparagus and Parmesan Quiche

A classic asparagus and Parmesan quiche combines the earthy flavors of fresh asparagus with the rich, salty notes of aged Parmesan cheese. This versatile dish works perfectly for brunches, light lunches, or casual dinner parties, offering a sophisticated yet approachable meal option that's sure to impress guests.

This recipe features a buttery, flaky crust filled with a smooth custard base, tender asparagus spears, and generous amounts of Parmesan cheese. The combination creates a perfect balance of textures and flavors, while the eggs provide a rich, creamy foundation that brings all the elements together.

Ingredients:

• 1 pre-made pie crust
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 4 large eggs
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon nutmeg

Preheat your oven to 375°F (190°C). Blind bake the pie crust for 10-12 minutes with pie weights until light golden. While the crust bakes, blanch the asparagus in boiling water for 2-3 minutes until bright green but still crisp, then immediately plunge into ice water. In a skillet, sauté onions and garlic in butter until softened.

In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined. Layer the sautéed onions, blanched asparagus, and half the Parmesan cheese in the pre-baked crust. Pour the egg mixture over the filling and sprinkle with remaining cheese. Bake for 35-40 minutes, or until the center is set and the top is lightly golden.

For best results, let the quiche rest for 10-15 minutes before slicing. This allows the custard to fully set and makes for cleaner slices. If the crust edges brown too quickly during baking, cover them with aluminum foil. Always ensure your asparagus is thoroughly dried after blanching to prevent a watery quiche, and consider using room temperature ingredients for the most even baking.