Classic French Quiche Recipe

This perfect quiche recipe balances a flaky, buttery crust with a creamy egg custard filled with savory delights. The beauty of this versatile dish lies in its adaptability—customize it with whatever ingredients you have on hand while following a few simple techniques to ensure restaurant-quality results every time. Whether for a special brunch or meal prep convenience, this foolproof quiche delivers impressive results with minimal effort.

I first made this quiche for an impromptu Sunday brunch when unexpected guests arrived. I was amazed at how something so simple could impress everyone at the table. Now it's my go-to recipe when I want something that feels special but doesn't require hours in the kitchen. The best part? I can prepare it the night before and simply reheat it when company arrives.

Essential Ingredients

• Pie crust – Creates the buttery, flaky foundation; homemade delivers superior texture, but store-bought works in a pinch for convenience
• Eggs – The star of the show, creating a rich custard base that carries the flavors of your fillings; large eggs provide the ideal ratio for the perfect set
• Heavy cream and whole milk – This 50/50 blend creates the ideal texture—silky and rich without being too dense; the fat content is crucial for that luxurious mouthfeel
• Mix-ins – The classic combination of ham, Gruyère, and green onions offers the perfect balance of savory, salty, and sharp flavors
• Seasonings – Simple salt and pepper allow the ingredients to shine, but don't hesitate to incorporate herbs like thyme or tarragon for additional complexity

Step-By-Step Cooking Instructions

Prepare the crust –

Start with your pie dough at room temperature for easy rolling. On a lightly floured surface, roll it into a 13-inch circle approximately ⅛-inch thick. This larger diameter ensures you'll have enough dough to fit your pie plate with extra for crimping. Transfer the dough to a 9-inch pie plate, gently pressing it into the corners without stretching. Trim any uneven edges, leaving about a 1-inch overhang, then tuck this excess under itself to create a thicker edge. Crimp the edges using your fingers or a fork for a decorative finish. Place the prepared crust in the freezer for 20 minutes—this crucial step prevents shrinking during baking.

Blind bake the crust –

Preheat your oven to 425°F while the crust chills. Remove the crust from the freezer and line it completely with parchment paper, then fill with pie weights or dried beans to prevent the bottom from puffing up. Bake for 10-12 minutes until the edges begin to look dry. Carefully remove the weights and parchment, then prick the bottom and sides with a fork about 10-12 times to allow steam to escape. Return to the oven for 6-8 more minutes until the crust is lightly golden and appears dry throughout. This two-stage blind baking ensures your crust will be fully cooked and crisp, even after adding the wet filling. Allow the crust to cool slightly while reducing the oven temperature to 350°F.

Create the custard base –

In a large bowl, whisk together 6 large eggs, 1 cup heavy cream, and 1 cup whole milk until smooth and well-combined. Season with 1 teaspoon salt and ¼ teaspoon freshly ground black pepper. The mixture should be a pale yellow color with a smooth, pourable consistency. This ratio of eggs to dairy creates the perfect balance—enough eggs to set properly, but enough dairy to keep the texture silky rather than rubbery.

Add the fillings –

To the egg mixture, add ¾ cup diced ham (patted very dry), ¾ cup shredded Gruyère cheese, and ¼ cup thinly sliced green onions. Stir gently to distribute the ingredients evenly throughout the custard. By reserving some of the ham and cheese for topping, you'll create beautiful caramelization on the surface of your quiche. Pour this mixture into the partially baked crust, being careful not to overfill. Place the filled pie plate on a rimmed baking sheet to catch any potential overflow and make transferring to the oven easier.

Bake to golden perfection –

Bake the quiche at 350°F for 30 minutes, until it begins to set around the edges but still has some jiggle in the center. At this point, sprinkle the remaining ¼ cup each of ham and cheese over the top, which will create a beautiful golden crust as it finishes baking. Return to the oven for another 20-25 minutes. The quiche is done when it's slightly puffed across the entire surface and doesn't jiggle in the center when gently shaken. A knife inserted about 1 inch from the center should come out clean.

Rest before serving –

Allow the quiche to rest for a full 30 minutes before slicing. This crucial step allows the custard to fully set and makes for clean, beautiful slices that hold their shape. Garnish with additional sliced green onions if desired. The quiche can be served warm, at room temperature, or even cold, making it perfect for any occasion.

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Make-Ahead Magic

This quiche truly shines as a make-ahead option for busy hosts. I often prepare it the evening before a brunch gathering, let it cool completely, then cover and refrigerate overnight. The next morning, I simply reheat it covered with foil in a 325°F oven for about 15-20 minutes until warmed through. The flavors actually develop beautifully overnight, making it even more delicious.

For longer-term meal prep, I slice the cooled quiche into individual portions and freeze them separately wrapped. This creates perfect grab-and-go breakfast options that can be reheated in just minutes. For the best texture when reheating from frozen, I thaw slices overnight in the refrigerator, then warm them in a 350°F oven for about 10 minutes or in an air fryer at 300°F for 5-7 minutes.

Creative Variations

The beauty of this foundational recipe lies in its adaptability. When my garden is overflowing with summer vegetables, I love making a roasted tomato, basil, and fresh mozzarella version. During fall, I often create a butternut squash, sage, and caramelized onion combination that's perfect for cooler weather.

For vegetarian guests, I substitute the ham with sautéed mushrooms that have been cooked until all moisture evaporates. This creates a similarly meaty texture and umami flavor without the meat. My pescatarian friends appreciate a smoked salmon, dill, and cream cheese variation that mimics the flavors of a bagel breakfast.

My grandmother always emphasized that patience makes perfect quiche. "Rushing any step," she'd say, "from properly chilling the dough to letting it rest before cutting, results in disappointing texture." Her advice has proven invaluable, and now my quiches are regularly requested for family gatherings.

I've been perfecting this quiche recipe for over a decade, and what I appreciate most is how it transforms simple ingredients into something truly special. The contrast between the crisp, buttery crust and the silky, flavorful filling creates a dish that feels indulgent yet approachable. Whether served at room temperature for a picnic, warm for a dinner party, or enjoyed as a make-ahead breakfast, this versatile quiche never fails to impress.

Frequently Asked Questions

→ Can I make quiche ahead of time?

Yes, you can make quiche up to 3 days ahead. Cool completely, cover with plastic wrap and refrigerate. Reheat in a 325°F oven for 15 minutes or until warmed through.

→ Can I freeze quiche?

Absolutely! Bake and cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

→ What can I substitute for Gruyere cheese?

Swiss cheese is the closest substitute. Cheddar, Gouda, or Emmental also work well, though they'll give a slightly different flavor profile.

→ Can I make this vegetarian?

Yes! Skip the ham and add sautéed vegetables like spinach, mushrooms, or bell peppers. Just make sure to cook out excess moisture first.

→ Why did my quiche turn out watery?

Common causes are underbaking, not blind baking the crust, or using fillings with too much moisture. Make sure to pat ingredients dry and bake until the center is completely set.