Classic Family Quiche Recipe
This creamy, savory quiche recipe is easy to make and perfect for dinners or weekend brunches— deliciously comforting and always reliable!
Servings 6
Ingredients
- 1 9 inch pie crust homemade or store-bought
- 5-6 large eggs
- 1 cup whole milk or half and half
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried thyme optional
- 1 cup shredded gruyere, cheddar, or mozzarella cheese or a mix
- 3/4-1 cup diced ham or bacon
- 1/4 cup sliced green onions
Instructions
- Prepare the crust: Roll out chilled pie dough to a 13-inch circle. Fit into a 9-inch pie plate; trim and crimp the edges. Put in the freezer to chill while preheating the oven to 425 degrees.
- Blind bake: Line crust with parchment paper, fill with pie weights or dry beans, and bake for 10-12 minutes or until the edges are dry. Remove the weights, prick base with a fork, and bake 6-8 minutes more until lightly golden. Cool slightly and reduce oven temperature to 350 degrees.
- Make the custard: In a large bowl, whisk together the eggs, milk, salt, pepper and thyme (if using). Fold in 3/4 cup of the cheese, ham or bacon, and green onions.
- Assemble: Pour filling into prebaked crust, sprinkle remaining cheese on top, and place on a rimmed baking sheet.
- Bake: Bake 30 minutes, then check the center. Continue baking 20-25 minutes until set and a knife inserted in the middle comes out clean.
- Cool and serve: Let cool 20-30 minutes before slicing for neat edges and to ensure a set interior.
Notes
- Blind baking the crust is important to avoid a soggy bottom, especially when using wetter fillings like spinach or mushrooms.
- Aim for a roughly 2:1 liquid-to-egg ratio by volume for a creamy but set custard; 5 eggs to 1 cup total dairy is a good target.
- Allow the quiche to rest 20–30 minutes before slicing to ensure neat wedges and a set interior.
- Make ahead by baking, cooling completely, and refrigerating for up to 3 days, then rewarm gently in a low oven.
