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4.42 from 41 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
Total Time
2 hrs
 

Craft homemade quiche effortlessly with a flaky Buttermilk Pie Crust, hearty custard, and customizable fillings! Prepped in just 30 minutes.

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 (3 oz/85 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.

Recipe Notes

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!