Breakfast, Pies & Tarts How To Make Quiche (With Homemade Buttermilk Pie Crust!) 4.75 from 16 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe From my Buttermilk Pie Crust to the hearty egg custard, you'll learn how to make quiche perfectly with all the fillings you love! By Gemma Stafford | January 14, 2023 | 10 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: If you’re wondering how to make quiche, my Homemade Quiche recipe couldn’t be easier — or harder to resist! My quiche has a perfectly baked buttermilk pastry crust and a customizable filling that everyone will enjoy! Have this quiche for breakfast or with a green salad for the perfect lunch. On weekdays, you may opt for on-the-go breakfast foods for school or work. But, on those weekend mornings when you may have a bit more time to spend in the kitchen with family and friends, what can you make? There’s nothing better than making a shareable dish that is fully customizable. I’ve created a foolproof Homemade Quiche recipe that not only feels like a warm hug but is also a hearty and filling dish. Packed with delicious proteins, vegetables, and cheeses alongside an incredibly tender crust, you’re in for a real treat. Though predominantly eaten for breakfast, quiches can be made and eaten for any meal! Round up some basic tools and household ingredients, and I’ll show you how to make a quiche in no time! Table Of Contents What Is Quiche? Tools You Need To Make Quiche Ingredients You Need To Make Homemade Quiche Homemade Vs. Store-Bought Pie Crust How To Make Quiche Eggless Quiche Can I Make Quiche In Advance? How To Store Leftover Quiche FAQs Gemma’s Pro Chef Tips More Savory Tart Recipes What Is Quiche? Quiche (pronounced KEESH) is a savory French tart composed of pastry crust and egg filling or custard. There are many varieties of quiche made with meat, cheese, vegetables, or seafood. It’s predominantly considered a hot breakfast food, but you can enjoy it for any meal and at any temperature. Though quiches are typically known to be a French dish, there have been other accounts of quiches prior to the French. Quiche Lorraine, a traditional dish made of eggs, heavy cream, bacon, and Swiss cheese, originated in Germany during the 1500s. Lucky for quiche lovers, I have a homemade Quiche Lorraine recipe you can try here. If you’re looking to make a tasty quiche in minutes, check out my Microwave Mug Quiche recipe while you’re at it. Tools You Need Measuring cups and spoons 9-inch (23 cm) deep dish pie pan Parchment paper Pie weights (alternatively, rice, beans, etc.) Mixing bowls Whisk Spoon Quiche Ingredients Custard Base: Eggs: Make sure to use good quality, large eggs at room temperature. Heavy cream: 30% fat content or higher heavy cream will give your custard a creamy texture. Milk: Use some full-fat, whole milk for this recipe. Salt: Just a touch will bring out the flavors of your ingredients. Black Pepper: Pepper will add some depth and spice to your quiche. Mix-Ins: Cheese: Grated, hard but meltable cheese, like cheddar or gruyere, or crumbled cheese, like feta or blue cheese, is perfect for a quiche. Protein: I recommend using cooked and crumbled bacon or sausage or diced cured meat such as ham or prosciutto. Veggies: You can use steamed, sauteed, roasted, or diced vegetables such as spinach, broccoli, mushrooms, kale, onions, peppers, or cherry tomatoes. Homemade Vs. Store-Bought Pie Crust Any good quiche begins with a dependable crust. For this recipe, I used my Homemade Buttermilk Pie Crust recipe because it’s got a wonderful buttery flavor and flaky texture. You may be wondering whether you should make your own crust or buy one at the store. Here’s my line of thought — if you take the time to make your custard filling, take the time to make the homemade crust too. However, if you’re pinched for time, you can buy a premade crust. Just be sure it’s good quality and properly defrosted if used from frozen. Whether you use a homemade or store-bought pie crust, make sure to blind-bake it to ensure a crisp crust. Instructions to do so are in the recipe but also check out my post How to Blind Bake Pie Crust. How To Make Quiche To Blind Bake The Pie Crust: Preheat the oven and line a deep dish pie pan with the pie crust. Line the crust with parchment paper, fill it with pie weights, and bake. Remove the paper and weights and continue baking until the bottom of the crust looks dry and shows a bit of color. Remove from the oven and lower the heat. Set aside the crust. To Make The Filling: In a bowl, whisk together the eggs, cream, milk, salt, and pepper until smooth. Lastly, stir in your choice of cheese, protein, and vegetables. How To Bake Quiche: Pour the filling into the crust and bake until the filling is slightly puffed and set in the middle. Let cool down before serving. Eggless Quiche A quiche without eggs? It sounds unheard of, but you can substitute eggs with other amazing ingredients! Chickpea flour, or garbanzo bean flour, sets up and binds with other ingredients while baking. It also creates a similar texture to eggs once baked. It has a very neutral flavor, so it shouldn’t overpower your quiche. I suggest adding 1 cup of chickpea flour to the cream mixture. For more information on egg substitutes, check out this article! Can I Make Quiche Ahead Of Time? I recommend making quiche an hour or two before you want to serve it, as it’ll be the freshest and warmest then. However, you can always make quiche ahead of time and serve it by reheating it. How To Store Quiche Though quiche tastes amazing the day it’s made, it also makes for great leftovers. If you have leftover quiche, store it loosely covered in the fridge for up to 3 days. To reheat, cut your quiche into slices and pop it in the microwave or a low oven. FAQs Why is my quiche watery? Your quiche can seem watery when it comes out of the oven because it needs some time to set before serving. Since the filling is a custard, it’s normal for there to be a bit of a wobble. As a quick test, gently press your finger on the custard. It should spring back slightly when done and feel firm under your finger. If your quiche is not set and watery even after 30 minutes of setting up, you may have run into a few problems. Some of the most common causes of watery quiche are overbaking or underbaking your quiche, getting the egg and dairy ratio wrong, or using ingredients that have too much liquid. Can I save a watery quiche? The good news is you can save a watery quiche! If you happen to underbake the quiche, pop it back in the oven for a few extra minutes. Keep doing this until your filling is firm with a slight spring. If you overbaked your quiche, wrap the top of it with aluminum foil and pop it back in the oven on the lower rack. This should help the inner part of the custard to cook without burning the top. For other watery quiche causes, make sure to use the right size eggs, measure the proper amount of dairy and keep your ingredients as dry as possible before use. Why is my quiche leaking? This is a common problem if you don’t blind-bake your crust. Blind-baking allows the crust to harden before you put in your wet filling. If this step is skipped, all of your filling will seep into the crust and cause it to leak. How do I keep my quiche from getting soggy on the bottom? Even after blind-baking, you may end up with a Homemade Quiche with a soggy bottom. This can be solved by removing extra liquid and moisture from the ingredients you use beforehand. For example, you can sautee or roast some of your vegetables before mixing them into your custard to get rid of extra moisture. Why is my quiche sinking? You want a lovely fluffed-up quiche at the end of the day, but sometimes it ends up sinking and sad. If you bake your quiche too quickly, it will fluff up, sink and have an unsavory rubbery texture. Make sure to cook it at the right temperature to prevent this in the future. Gemma’s Pro Chef Tips To Make Homemade Quiche Some quiche recipes don’t require blind-baking the crust, but this extra step ensures a crispy bottom. Keeping the custard ingredients at room temperature ensures even and quick baking. You can bring the milk and cream to room temperature in the microwave or very briefly in a small pot over low heat on the stove. For a vegetarian quiche, just double the amount of veggies and leave out the meat. If the edges of the crust start to over-brown before the quiche is ready, cover the quiche loosely with foil for the remainder of the baking time. For a gluten-free quiche, use my Gluten Free Pie Crust! When making the crust, rub the flour and butter together until it reaches the texture of breadcrumbs or wet sand. This means the butter is evenly distributed, and that’s what creates the perfect crust. Let your crust rest. The crust needs time to chill before it can be rolled out. Working with a colder crust means working it less, which is another secret to a great crust – you never want to handle it too much. For an extra beautiful quiche, crimp the edges of your crust with your fingers! Want More Savory Tart Recipes? Try These: Toaster Oven Breakfast Tart Caprese Savory Tart Pizza Savory Pop-Tarts Ham and Cheese Savory Pop-Tarts Spinach Ricotta Savory Pop-Tarts 3-Ingredient Flatbread And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook! Try These Recipes! Georgie's Healthy Breakfast MuffinsHealthy Overnight Oats With 3 Delicious FlavorsPumpkin Cinnamon Rolls With Pumpkin ButterCozy And Scrumptious Pumpkin Waffles How to Make Quiche 4.75 from 16 votes Print Recipe Add to Favorites Loading… From my Buttermilk Pie Crust to the hearty egg custard, you'll learn how to make quiche perfectly with all the fillings you love! Author: Gemma Stafford Servings: 8 people Breakfast Baking Pans Oven Prep Time 30 minsCook Time 1 hr 30 mins From my Buttermilk Pie Crust to the hearty egg custard, you'll learn how to make quiche perfectly with all the fillings you love! Author: Gemma Stafford Servings: 8 people Ingredients 1 recipe Buttermilk Pie CrustCustard Base5 large eggs, at room temperature¾ cup (6 fl oz/180 ml) heavy cream½ cup (4 fl oz/120 ml) milk1 teaspoon salt½ teaspoon black pepperMix-InsCheese: 1 cup (6 oz/170 g) grated hard but meltable cheese like cheddar or gruyere, or crumbled cheese like feta or blue cheeseProtein: 1 cup (8 oz/225 g) cooked and crumbled bacon or sausage, or diced cured meat such as ham or prosciuttoVeggies: 1 cup (10 oz/282 g) steamed, sauteed, or roasted diced vegetables such as spinach, broccoli, mushrooms, kale, onions, peppers, cherry tomatoes, etc. Instructions To Blind Bake The Pie CrustPreheat the oven to 350°F (180°C) and line a 9-inch (23 cm) deep dish pie pan with the buttermilk pie crust.Line the crust with parchment paper, fill it with pie weights (rice, beans, etc.), and bake for 20 minutes.Remove the paper and weights and continue baking for 5-10 more minutes until the bottom of the crust looks dry and just beginning to show a bit of color. Remove from the oven and lower the heat to 325°F (165°C). Set the crust aside while you prepare the filling.To Make The FillingIn a large bowl, whisk together the eggs, cream, milk, salt, and pepper until smooth. Lastly, stir in your choice of cheese, protein, and vegetables. To Bake The QuichePour the filling into the crust and bake for 45-60 minutes, until the filling is slightly puffed and set in the middle. It will spring back slightly when done and feel firm under your finger.Let cool down for 30 minutes before serving. This is best the day it is made, but you can store leftovers, loosely covered, in the refrigerator for up to 3 days.