Valentina Ablaev
A classic quiche recipe to elevate your breakfast. A homemade pie crust with a creamy quiche filling made with a custard egg mixture, topped with crispy bacon, cheese, and fresh
Breakfast should never be boring, and this quiche is a classy and delicious recipe that should never be forgotten! It makes the perfect savory breakfast, just like our simple breakfast skillet or traditional hash brown casserole.
The Perfect Quiche Recipe
This savory quiche recipe makes the perfect elevated dish, sure to wow everyone at your next brunch gathering. The buttery pie crust and cheesy egg filling make the perfect combination, and you can customize the toppings however you like! Better yet, you can even follow our mini quiche recipe to make the perfect bite-sized version!
Ingredients for Classic Quiche
- Pie crust – Our classic pie crust recipe makes an easy-to-work-with dough that’s perfect for pies and quiches!
- Egg custard – A simple egg filling made with eggs, half and half, and seasoning.
- Toppings – The toppings are so customizable, and for this recipe, we use bacon, cheese, and green onion.
See the recipe card below for a complete list of ingredients and quantities.
Can You Use Store-Bought Pie Crust?
Absolutely, make this process extra easy by using store-bought crust! The quiche will still be flavorful and delicious.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
A 9-inch pie pan is a must for the perfect quiche.
Quiche Flavor Variations
There are many ways to customize this savory egg custard. Here are some delicious variations:
- Meat quiche: Load your quiche up with all the breakfast proteins! Add bacon, ham, and breakfast sausage.
- Ham and swiss: A classic breakfast combo, sliced ham, and swiss cheese.
- Vegetarian: Load up your quiche with fresh spinach, tomatoes, mushrooms, onion, spinach, and broccoli for a colorful, flavorful dish.
- Chicken and mushrooms: Make this a lunch quiche by adding cooked chicken and sauteed mushrooms.
How to Make a Classic Quiche
- Blind bake the crust. Press the pie dough into a 9-inch pie plate, poke the bottom with a fork, and crimp the edges. Place parchment paper in the pie pan and add 2 cups of pie weights, dry beans, or rice. Bake at 375°F degrees F for 30 minutes.
2. Mix filling. In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper.
- Assemble the pie. Add the bacon, 1 cup of cheese, and green onions to the crust. Pour in the egg mixture and top with the remaining cheese.
4. Cook. Bake for 35–40 minutes, until set. Let cool for 5–10 minutes, garnish if desired, then slice and serve.
Expert Tips:
- Don’t overfill the pie. When adding the egg mixture, be careful not to overfill the quiche.
- Precook the filling. Toppings like bacon or thick vegetables should be cooked before adding to the quiche.
- Don’t overbake the quiche. When baking, keep an eye on the quiche, and bake until the center is set but still jiggly.
Serving Suggestions
- Something sweet: Complement this quiche with sweet crepes for a sweet-and-savory breakfast!
- Potatoes: Serve this quiche with a side of roasted breakfast potatoes for the perfect complete meal.
Store & Reheat
- Storage. Store leftovers in an airtight container or covered in plastic wrap in the fridge for up to 3 days.
- Reheat. Warm up the leftover quiche in the oven or enjoy it cold!
- Freeze. We don’t recommend freezing this quiche as the texture doesn’t hold up well.
More Savory Breakfast Recipes
If you enjoyed this quiche recipe, be sure to try our other breakfast recipes; here are some of our favorites:
One Pan Breakfast- Egg Recipes
- Egg Recipes
- One Pan Breakfast
- Sliders
- One Pan Breakfast
- Egg Recipes
- Egg Recipes
If you tried this easy quiche recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Classic Quiche Recipe (SO EASY)
Ingredients
- 1/2 portion of pie crust or use frozen
- 6 large eggs
- 1 cup half and half
- ½ tsp salt
- ¼ tsp pepper
- 8 slices bacon cooked (or ham, or sausage)
- 1 1/3 cups shredded cheese divided
- Garnish with green onion or fresh herbs
Instructions
- Preheat oven to 375°F.
- Prepare crust – Prepare pie crust per instructions. Place the pie crust, tightly covered, in the fridge and let it cool for at least 2 hours.
- Roll out the pie crust and press it into a 9-inch pie plate. Pierce the bottom with a fork. Crimp the top edges as desired.
- Blind-bake pie crust – Place a piece of parchment paper in the pie pan and add 2 cups of pie weights, dry beans, or rice. Bake at 375°F degrees F for 30 minutes.
- Make filling – Meanwhile, in a bowl, whisk together the eggs, half-and-half, salt, and pepper.
- Assemble – Add the bacon, 1 cup of cheese, and green onions into the pie crust. Pour the egg mixture over the top, gently stir to combine. Sprinkle with the remaining 1/3 cup of cheese.
- Cook – Bake for 35-40 minutes until the center is set. Remove from oven and cool for 5 minutes before slicing and serving. Note: If the crust starts to brown and the center isn’t ready, cover the edges to finish baking.
- Garnish with additional green onion or fresh herbs.
- Serve and enjoy, friends.
Notes
- Blind bake the crust. To ensure the crust and filling are fully cooked, you’ll want to blind-bake it. This is the process of baking the crust without anything in it.
- Avoid overfilling. Pour in the egg mixture just until the crust is filled, so it doesn’t overflow.
- Cook the fillings first. Bacon, sausage, and hearty vegetables should be cooked before adding them to the quiche.
- Don’t over bake. Bake until the center is just set with a slight jiggle.
- Storing leftovers. Keep leftover quiche in an airtight container in the refrigerator for up to 3 days.
- Reheating. Reheat in the oven or enjoy it cold.
- Freezing. Freezing isn’t recommended, as the texture doesn’t hold up well.
Nutrition
FAQs
Yes! Quiche can be baked a day in advance and stored in the refrigerator. Reheat before serving or enjoy it cold.
Quiche tastes incredible both warm and cold!
If you added too much dairy to the egg mixture, the quiche won’t set properly. Be sure to measure everything properly.
