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4.48 from 38 votes
Homemade quiche, packed with cheese, meat, and vegetables, is presented on top of a floral table cloth. Two slices are served on blue plates next to the quiche in its pie plate.
Print Recipe
How to Make Quiche
Prep Time
30 mins
Cook 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!

Course: Breakfast, Breakfast/Brunch
Cuisine: French
Servings: 8 people
Author: Gemma Stafford
Ingredients
Buttermilk Pastry
Custard Base
  • 5 large eggs, at room temperature
  • ¾ cup (6 fl oz/180 ml) heavy cream
  • ½ cup (4 fl oz/120 ml) milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Mix-Ins
  • Cheese: 1 cup (6 oz/170 g) grated hard but meltable cheese like cheddar or gruyere, or crumbled cheese like feta or blue cheese
  • Protein: 1 cup (8 oz/225 g) cooked and crumbled bacon or sausage, or diced cured meat such as ham or prosciutto
  • Veggies: 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 Crust

  1. Preheat the oven to 350°F (180°C) and line a 9-inch (23 cm) deep dish pie pan with the buttermilk pie crust.

  2. Line the crust with parchment paper, fill it with pie weights (rice, beans, etc.), and bake for 15-20 minutes.

  3. 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 Filling

  1. In 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 Quiche

  1. Pour 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.

  2. 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.