How to make quiche: ultimate guide to everything you need to know about ingredients, equipment, instructions, and storing your quiche! This complete 'how-to' will answer any questions and give you many tips and tricks for making the best quiches! Not to mention, it is packed with all of the best quiche recipes.
If you enjoy these thorough walk-throughs, see my guides on cooking lamb, making meatloaf, and potato varieties!
Jump to:
- ❓ What Is A Quiche
- 🌍 Origin
- 🥘 Ingredients
- 😋 Best Crusts For Quiche
- 🍳 Pie Pan vs Tart Pan
- A Pan With Holes
- 🥣 Classic Quiche Recipes
- 🔪 Instructions
- 🍽️ What To Serve With
- 💭 Angela's Pro Tips & Recipe Notes
- 🥡 Storing & Reheating
- How Do You Keep The Bottom Crust Of A Quiche From Getting Soggy?
- Can Quiche Be Made In Advance?
- How Long Should A Quiche Rest Before Serving?
- 📖 Recipe Card
- 💬 Comments & Reviews
A quiche is an upscale and luxurious dish that is easily customized, perfect for any occasion, and simple to prepare. Enjoy one for breakfast, brunch, or lunch, and pair it with endless side dish options!
This guide will teach you everything you should know about the humble quiche. When you're done reading, you are bound to be an expert!
❓ What Is A Quiche
A quiche is a French tart with a pastry crust filled with a savory egg-based filling and various mix-ins, such as meat or vegetables. The tart is baked in the oven until set and golden.
🌍 Origin
A quiche may be a French dish, but it dates back to medieval times in Germany, specifically Lothringen. The name comes from the German word 'kuchen,' which translates to 'cake.'
Eventually, due to the wars across Europe during the Middle Ages, France invaded Lothringen and discovered the quiche. When France gained control of Lothringen, it was renamed Lorraine, hence the name of the classic quiche Lorraine.
Originally, quiche Lorraine only had an egg and cream custard, occasional bacon, and a crust that was more similar to bread dough. Over time, the dough was changed to puff pastry, and cheese was added.
🥘 Ingredients
Every quiche comprises the same essential ingredients: your choice of crust, eggs, heavy cream, and seasoning. Exact amounts will vary from recipe to recipe, but this will be what makes up the quiche itself.
After you have the basics, you'll need your favorite mix-ins for the filling! This could be anything, from cheese to bacon or vegetables like spinach or onions.
Fillings
One of the best parts of a quiche is how easy it is to customize! You can mix and match your additions to make your favorite quiche variation.
Cooked Fillings: These filling options should be cooked before adding them to your quiche. In total, you'll want about 1 cup of your filling.
- Zucchini (sliced)
- Leek
- Mushroom
- Broccoli
- Shallot
- Kale
- Onion
- Sausage
- Bacon
- Bell Pepper
- Root Vegetables
- Chard
Uncooked Fillings: These fillings do not need to be cooked beforehand.
- Ham
- Cured Meats
- Peas
- Spinach
- Asparagus
- Zucchini (grated)
- Scallions
Crust vs Crustless Quiche
While most quiches do include a crust, you could certainly make one without one at all! The dish is prepared precisely the same way- by pouring the filling into your pie dish and baking it in the oven.
It is entirely up to you and your preferences to include or omit the crust.
Don't get confused; a crustless quiche is still not a frittata, though they are incredibly similar. A frittata is made in a skillet, cooked on the stovetop, and finished in the oven.
To learn more, see my post covering the differences and similarities between a quiche and frittata.
😋 Best Crusts For Quiche
Speaking of crusts, you can use many different kinds for your quiche! Each one is prepared differently, yielding a different texture and flavor for your final dish.
Savory Pie Crust
A classic and easy option, standard pie crust makes a fabulous base for any quiche. You can make the crust from scratch (like this recipe), or even use a store-bought pie shell.
The result is a perfectly golden and flaky crust that complements any quiche.
Crescent Roll Dough
A tube of crescent roll dough makes a great crust option if you want something extra simple, especially if you already have it on hand! Roll the dough into your pie dish, dock it with your fork, and par-bake it.
It will be golden, buttery, and a tasty element of your quiche.
Puff Pastry
If you're a fan of extra flaky layers, then you will enjoy using puff pastry as your crust. Not only is it delicious, but it adds great texture to the overall dish.
Grab some store-bought puff pastry and allow it to thaw before placing it into your pie dish and docking it with a fork. As a bonus, you won't have to blind-bake your crust when using puff pastry (but double-check your recipe!)
Hash Browns
Using hash browns for a quiche crust creates a fun, delicious, and unique twist on the classic dish. You can make the hashbrowns or pick up some refrigerated ones from the store.
All you need to do is press that hashbrown crust into your pan and chill it for about an hour so that it firms up. Add your filling and bake as directed.
Check out my hash brown sausage cheddar quiche!
Do I Need To Par-Bake The Crust?
I recommend blind baking your crust when making a quiche with most crust varieties. This helps prevent the egg and cream mixture from soaking into the crust and causing it to become soggy.
However, checking the recipe is also essential. Many recipes that use puff pastry as the crust don't require par-baking.
🍳 Pie Pan vs Tart Pan
You can use a pie or tart pan to make your quiche. If you own one but not the other, don't feel like you'll need to go out and purchase the missing one to make a proper quiche.
A Pan With Holes
I have a new perforated pie and tart pan that has been working very well for crisped crusts. I love it!
A tart pan is slightly larger and more shallow than a pie pan. Traditionally, a tart pan is used to make quiche, but many American households use a pie pan as that is what they have.
A pie dish makes sense when using a store-bought pie shell as your crust.
Another great option is a springform pan. It may be the preferred option for many people, even more than a pie dish or a tart pan.
A springform allows you to make a rather impressive, deep quiche with plenty of filling. Additionally, the sides can be removed to showcase your hard work!
🥣 Classic Quiche Recipes
There are many quiche recipes, from the original Quiche Lorraine to a decadent Quiche Florentine. Of course, this dish is customizable, so you can use whatever fillings you like!
- Quiche Lorraine: One of the most traditional varieties, quiche Lorraine includes bacon or ham.
- Ham & Cheese Quiche: Adding ham and cheese makes this version perfect for lunch.
- Quiche Florentine: Quiche Florentine includes spinach and Swiss cheese, such as gruyere.
- Asparagus Quiche: Tender asparagus spears and Swiss cheese are added for this version.
- Zucchini Mushroom Quiche: This quiche includes thinly sliced zucchini, onions, mushrooms, and cheese.
- Sun-Dried Tomato Quiche: Sun-dried tomatoes, onions, spinach, and two different types of cheese.
🔪 Instructions
While quiche is an impressive dish, it is surprisingly simple to make! You will need a mixing bowl, a preferred pan (pie dish, tart pan, or springform pan), a whisk, and measuring utensils.
Blind Bake The Crust
You'll likely want to blind-bake it before adding any filling if using a shortcrust-style or traditional pie crust. Use baking beads or beans to prevent the crust from puffing up too much while baking.
Bake the crust at 375°F (190°C/Gas Mark 5) for approximately 10 minutes. Remove it from the oven and let it cool before removing the beads.
Prepare The Filling
If using filling ingredients that need to be cooked, do that now. This could include sauteing vegetables in some butter or cooking and crumbling some ground sausage.
Meanwhile, in a mixing bowl, whisk together your eggs, cream, and seasonings. Once combined, gently fold any other filling ingredients, such as cheese, cooked vegetables, or meat.
Assemble
Pour the egg mixture into your prepared crust. Place the pan on top of a baking sheet for easier cleanup, just in case the filling bubbles.
Bake
Bake your quiche on the center oven rack at 375°F (190°C/Gas Mark 5) for 25-30 minutes. You'll know it is done baking when you insert a knife into the center, and it comes out clean.
Rest
Remove your baked quiche from the oven and set it on a wire cooling rack. You'll need to let the quiche cool for at least 10 minutes.
This resting time is crucial, as it allows the filling to finish setting up to be easily sliced and served.
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🍽️ What To Serve With
Quiche is one of those dishes that can be enjoyed entirely on its own, for breakfast or lunch, or with some delicious sides. You could serve a breakfast quiche alongside some blueberry scones, cinnamon rolls, or banana muffins.
For a more savory lineup, try out some pan-fried potatoes, cheddar biscuits, or sauteed mushrooms.
Look at my post covering what to serve with quiche for more recipes and ideas!
💭 Angela's Pro Tips & Recipe Notes
- Blind bake your crust. This will keep you from having to deal with a soggy crust. Or, you can skip the crust altogether!
- Cook veggies first. Cooking vegetables before adding them to your filling will remove excess moisture.
- Use flavorful cheese. Cheese is a prime component of quiche, so use extra flavorful varieties such as gruyere or Fontina for the most delicious outcome.
- Choose fresh herbs. Using fresh herbs instead of their dried counterparts will pack the biggest punch.
- Don't skip resting. Your patience of waiting 10-20 minutes after taking your quiche out of the oven will be greatly rewarded with a perfect slice!
🥡 Storing & Reheating
Allow your quiche to cool entirely to room temperature before storing it. This will reduce condensation inside of the storage container.
Wrap the entire quiche tightly in a couple of layers of plastic wrap. Then, add a layer of aluminum foil.
You can store your quiche in the refrigerator for 3-4 days, or freeze it for 1-2 months. If frozen, transfer the quiche to the fridge to thaw before reheating and serving it.
Reheating
The oven is the best way to reheat a quiche, as a microwave can cause it to become soggy. You'll want to bake it at 350°F (175°C/Gas Mark 4) for 10-15 minutes, or until heated through.
Now you are an expert in preparing and making quiches! Leave a comment and let me know which flavor combinations are your favorite!
How Do You Keep The Bottom Crust Of A Quiche From Getting Soggy?
Par-baking the crust is the best and most efficient way of avoiding a soggy crust. If you want an extra layer of defense, brush the par-baked crust with eggwash before filling it.
Of course, skipping the crust eliminates this risk if you prefer that.
Can Quiche Be Made In Advance?
If you want to make your quiche ahead of time, you can prepare and blind-bake the crust and store it in the fridge. Then, add the filling and bake like normal.
Another option is to prepare the quiche thoroughly, allow it to cool, and then freeze it.
How Long Should A Quiche Rest Before Serving?
After removing your quiche from the oven, letting it cool for 10-20 minutes should be enough time to firm up.
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📖 Recipe Card
How To Make Quiche: Ultimate Guide To A Classic Recipe
Ingredients
- 1 butter pie crust (see recipe - use half the double crust recipe)
- 3 tablespoon butter
- 1 cup zucchini (about 1 medium zucchini, thinly sliced)
- ½ cup onion (thinly sliced or diced)
- 2 cups sliced mushrooms
- 5-6 large eggs (lightly beaten)
- 1½ cups heavy cream (or half & half, or a combination of ¾ cup each milk and heavy cream)
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon each, salt & pepper (to taste)
- 8 oz Swiss cheese (or Gruyere cheese, shredded)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Blind Bake The Crust
- Preheat your oven to 375°F (190°C/Gas Mark 5) and place your 1 butter pie crust in the bottom of a 9-inch pie pan.
- Trim a sheet of parchment paper into a circle to fit the bottom of your pie crust, then top it with baking beads or beans until the pie crust halfway full.
- Once the oven has preheated, put your pie crust on the center rack and let it par-bake for 10 minutes. Then, take it out of the oven and let it cool before removing the baking beads. Set aside.
Sauté The Vegetables
- Melt 3 tablespoon butter in a large skillet over medium heat.
- Add 1 cup zucchini, ½ cup onion, and 2 cups sliced mushrooms to the hot skillet. Cook, stirring occasionally, until tender and slightly browned (about 5-7 minutes). Drain any excess liquid and let cool while you make your quiche filling.
Assemble & Bake
- Add 5-6 large eggs, 1½ cups heavy cream, ½ teaspoon garlic powder, ½ teaspoon each, salt & pepper, ½ teaspoon dried basil, and ½ teaspoon dried oregano to a large mixing bowl and whisk to combine.
- Gently fold the sauteed zucchini, onions, mushrooms, and 8 oz Swiss cheese or Swiss cheese into the egg custard filling. Then, pour the egg and veggie filling into your prepared pie crust.
- Place your unbaked quiche (in the pie pan) on top of a baking sheet. Put the baking sheet with the quiche on the center rack and bake for 25-30 minutes at 375°F (190°C/Gas Mark 5).
- Remove your quiche from the oven and transfer it to a wire rack to cool for at least 10 minutes before slicing and serving.
Notes
- Pre-baking (aka blind baking or par-baking) your pie crust is essential. It keeps the crust from getting soggy once the egg custard is added and prevents the crust from puffing up as it bakes.
- If needed, you can swap the heavy cream for milk or half & half, though your filling won’t be as rich. If making either of these substitutions, I recommend stirring in 1 tablespoon of flour so that your quiche will thicken and set properly.
- For a quiche that slices beautifully, it’s important to let it cool for at least 10 minutes or longer before you cut it. Otherwise, it might fall apart.
- To store: Allow your quiche to reach room temperature before carefully wrapping it in aluminum foil or plastic wrap, and then place it in the refrigerator, and store for up to 3 days.
- To freeze: You can freeze your quiche whole or in slices. Wrap it tightly with plastic wrap and place it in an airtight container or Ziploc freezer bag and freeze for up to 3 months.
- To reheat: Reheat individual slices of quiche in your microwave or put the whole quiche in the oven at 350°F (175°C/Gas Mark 4) for 15 minutes. Cover it with foil to prevent it from browning too much.
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