Quiche
Published Aug 05, 2026
My base quiche recipe is easy! It works with any cheese, veggies, or meat you have; just mix the eggs, pour in a pie crust, and serve warm or at room temp.
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I’ve always thought of quiche as the ultimate fridge clean-out recipe; it’s like the “everything but the kitchen sink” of brunch recipes. If I’ve got leftover cheese, I toss it in. When I see a stray mushroom or just a handful of spinach left in the back of the fridge, I add it to my quiche as well. It all works, and somehow, the quiche always turns out delicious. Plus, I can serve it warm or at room temperature, make it ahead, or slice it up for grab-and-go breakfasts during the week.
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RECIPE TESTING NOTES
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this quiche recipe.
Blind baking the crust was the lesson I had to learn the hard way. The first quiche I made, I poured the egg mixture straight into a raw shell, and the bottom came out pale and soggy no matter how long I baked it. Par-baking the crust first with pie weights, then a few more minutes to let it turn golden, gave me a crust that actually stayed crisp under all that filling. It’s an extra step, but it’s the one I’d never skip now.
The bake time itself took some watching. When I left it in until the center looked totally firm, it came out rubbery and a little weepy. Pulling it while the middle is still slightly jiggly is the trick, because it keeps setting from the residual heat as it cools and stays custardy instead of overcooked. The Greek yogurt in the base helped with that creamy texture too. Seriously soo good.
Quiche Ingredients
- Pie shell: I use a 9-inch pre-made pie crust to keep this recipe simple. You can use a refrigerated pie crust or a frozen pie shell, but make sure to thaw it first. You can also make your own homemade pie crust. If you do, follow my instructions for how to crimp pie crust for a nice presentation!
- Egg mixture: Eggs, whole milk, Greek yogurt, salt, and black pepper create the filling. Let the eggs sit at room temperature for a few minutes so they blend into the filling base more easily. I like using Greek yogurt because it makes the filling a little creamier without needing heavy cream. Full-fat plain Greek yogurt works best, but 2% also works. In addition to salt and pepper, you could also try adding paprika, cumin, turmeric, curry powder, coriander, or red pepper flakes.
- Shredded cheese: Any melting cheese works here! My favorites are cheddar, gruyère, and fontina. I usually shred it from a block because it melts more smoothly than pre-shredded cheese. You can always sprinkle more cheese on top of the quiche before baking, too!
- Cooked quiche fillings: Make sure any vegetables or meats are fully cooked before adding them to the egg mixture. Try sliced mushrooms, wilted spinach (sauté the spinach, then press out the extra moisture), diced bell peppers, roasted cauliflower, roasted sweet potatoes, or roasted butternut squash. If the vegetables release a lot of moisture, let them cool slightly and drain off any excess liquid first. Or, try adding ½ cup cooked crumbled chicken or turkey sausage.
- Fresh herbs: I like to use tender herbs like parsley, basil, cilantro, or mint, depending on the flavor profile of your filling. Substitute 2 teaspoons of dried herbs if that’s all you have.
How to Make Quiche
These photos show each step of making this quiche so you can follow along visually. For the complete ingredient list and full instructions, scroll down to the recipe card, or jump straight to the → Quiche Recipe
1. Blind bake the crust
Place the pie crust on a sheet pan, line it with parchment paper, and fill it with pie weights. If you don’t have pie weights, you can use about 1 cup of dried beans or uncooked rice. Bake until the edges begin to set, then carefully remove the parchment and weights.
2. Finish baking the crust
Return the crust to the oven until the bottom looks lightly golden. This extra bake helps keep the crust crisp after you add the filling.
3. Whisk the egg mixture
In a large bowl, whisk together the eggs, milk, Greek yogurt, salt, and black pepper until the mixture is completely smooth.
4. Make the Quiche filling
Fold in the cheese, cooked fillings, and herbs until everything is evenly combined.
5. Fill the crust
Pour the mixture into the warm parbaked crust and spread the fillings out evenly if needed.
6. Bake the quiche until set
Bake until the crust is golden brown and the center is just slightly jiggly. Let the quiche cool for several minutes before slicing so it has time to set.
Full Quiche Recipe
Quiche Recipe
Ingredients
- 1 (9-inch) pre-made pie shell , or pie crust
- Pie weights about a cup of dry beans works well
- 6 eggs
- ¾ cup whole milk
- ¼ cup whole milk Greek yogurt
- ½ teaspoons salt
- ½ teaspoon black pepper
- 1 cup shredded cheese of choice
- 1 cup cooked fillings
- 2 tablespoons chopped tender herb of choice
Instructions
- Preheat the oven to 375˚F. Set the prepared pie crust on a sheet pan, then line the inside with parchment paper. Add pie weights (dried beans or rice), then place in the oven to bake for 12 minutes. Remove the crust from the oven and carefully remove the weights. Return to the oven for an additional 10 minutes, or until golden brown.
- In a large bowl, whisk together eggs, milk, Greek yogurt, salt, and pepper until well combined. Fold in the cheese, cooked filling, and herbs of choice.
- Lower the heat to 350˚F. Pour the filling into the parbaked crust and bake until the crust on the edge is brown and the center is slightly jiggly, 35–40 minutes.
- Serve warm or at room temperature.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Prick the bottom and sides of the crust with a fork. This helps steam escape while it bakes, so the bottom doesn’t puff up or bubble.
- Lower the heat after blind baking. You want quiche to bake at a lower temperature so the eggs don’t curdle and the filling gets a nice silky texture.
- Chill the quiche fully before cutting. To get perfectly cut slices without them crumbling, I recommend cooling the quiche completely at room temperature, then chilling it in the fridge before slicing.
Troubleshooting
This usually happens if the vegetables weren’t cooked first or still had excess moisture. Let cooked vegetables cool slightly and drain off any liquid before mixing them into the eggs.
Overbaking causes the eggs to tighten and become rubbery. Remove the quiche when the center still has a slight jiggle—it will continue setting as it cools.
Blind baking the crust first is the biggest step for preventing a soggy bottom. It also helps to avoid adding wet fillings straight to the crust.
A little settling is completely normal. Large cracks or excessive sinking usually mean it baked too long or cooled too quickly.
Comments
This sounds amazing! I have a bag of frozen mushrooms, some leftover roasted broccoli, and some raw spinach in the fridge. I’ll think I’ll throw it all in the skillet to get rid of any moisture and toss it all in with some medium cheddar and Rosemary! 🙂
Sounds so good! This is such a versatile recipe, you can have lots of fun with the fillings. Yours sound delicious. You’ll have to let me know how it turns out!