Easy Basic Quiche Recipe – Buttery, Creamy & Versatile

A quiche is one of those dishes that feels both elegant and effortless. It's the kind of meal you can serve for a fancy brunch or a simple weeknight dinner, and it always impresses. This basic recipe gives you a foolproof custard and a tender, flaky crust that comes together with minimal fuss.

The beauty of a basic quiche is its versatility. Once you master this simple ratio of eggs to dairy, you can add whatever you have on hand—cheese, vegetables, ham, or herbs. It's a wonderful way to use up leftovers and create a meal that feels fresh and satisfying.

In this guide, I'll walk you through each step, from making the pastry to achieving that perfect silky custard. I'll also share tips to avoid common pitfalls like a soggy bottom or a rubbery texture. Let's get started.

About the Ingredients

1 1/4 cups (160g) all-purpose flour

Use regular all-purpose flour for a tender crust. For a whole wheat version, substitute half the flour with whole wheat pastry flour.

1/2 teaspoon salt

Fine sea salt or table salt works best. If using salted butter, reduce the added salt to 1/4 teaspoon.

1/2 cup (1 stick, 113g) unsalted butter, cold and cubed

Cold butter is key for a flaky crust. If you only have salted butter, omit the salt in the crust.

3-4 tablespoons ice water

Ice water helps keep the butter cold. You may not need all of it—add just until the dough comes together.

4 large eggs

Use large eggs for the custard. For a richer quiche, you can substitute two of the eggs with two extra yolks.

1 1/2 cups (360ml) heavy cream or half-and-half

Heavy cream gives a richer custard, while half-and-half is lighter. You can also use whole milk for a lower-fat option.

1/2 teaspoon salt

Season the custard generously. If using salty fillings like ham or feta, reduce to 1/4 teaspoon.

1/4 teaspoon black pepper

Freshly ground black pepper adds a nice kick. White pepper works too if you prefer a milder flavor.

1/4 teaspoon ground nutmeg

Nutmeg is a classic quiche spice that enhances the custard. Feel free to omit if you don't have it.

1 cup (100g) shredded cheese (Gruyère, cheddar, or Swiss)

Gruyère is traditional, but any good melting cheese works. For a sharper flavor, use aged cheddar.

1/2 cup (75g) cooked fillings of your choice (e.g., sautéed mushrooms, spinach, ham, or caramelized onions)

Make sure fillings are cooked and drained well to avoid a watery quiche. You can mix and match.

Tips & Tricks

Blind-bake the crust

This prevents a soggy bottom. Line the pastry with parchment and fill with pie weights or dried beans, then bake at 400°F (200°C) for 15 minutes, remove weights, and bake for another 5-7 minutes until lightly golden.

Don't overmix the filling

Whisk the eggs and cream just until combined. Overmixing can incorporate too much air, causing the quiche to puff and crack.

Bake low and slow

A gentle oven temperature (325°F/165°C) ensures the custard sets evenly without curdling. The quiche is done when the center is just set but still slightly jiggly.

Let it rest

Allow the quiche to cool for at least 10-15 minutes before slicing. This helps the custard firm up and makes cutting cleaner.

Step-by-Step Instructions

1. Make the crust

In a medium bowl, whisk together the flour and salt. Cut the cold butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle in the ice water, one tablespoon at a time, and stir with a fork until the dough just comes together. Turn the dough out onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.

2. Roll and shape

On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle, about 1/8 inch thick. Carefully transfer the dough to a 9-inch (23cm) tart pan or pie dish, gently pressing it into the corners. Trim the excess dough, leaving a 1-inch overhang, then fold it under to create a thick edge. Crimp the edges as desired. Place the crust in the freezer for 15 minutes while you preheat the oven.

3. Blind-bake the crust

Preheat your oven to 400°F (200°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Continue baking for 5-7 minutes, or until the bottom looks dry and lightly golden. Set aside to cool slightly while you prepare the filling. Lower the oven temperature to 325°F (165°C).

4. Prepare the filling

In a large mixing bowl, whisk the eggs, heavy cream, salt, pepper, and nutmeg until well combined but not frothy. You want a smooth, homogeneous mixture.

5. Add the fillings

Scatter the shredded cheese and your chosen cooked fillings evenly over the bottom of the pre-baked crust. Pour the egg mixture over the top, filling to just below the rim. The fillings may float up, which is fine.

6. Bake the quiche

Carefully transfer the quiche to the preheated oven at 325°F (165°C). Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly when gently shaken. The internal temperature should reach 160°F (71°C). The top should be lightly golden and the custard puffed up.

7. Cool and serve

Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes. This allows the custard to set fully. Slice and serve warm, at room temperature, or chilled.

Delicious Variations

Classic Lorraine

Add 1/2 cup cooked, crumbled bacon and a pinch of cayenne along with the cheese.

Spinach and Feta

Sauté 1 cup fresh spinach with a clove of garlic until wilted, then squeeze dry. Use crumbled feta instead of shredded cheese.

Mediterranean Veggie

Use roasted red peppers, artichoke hearts, and olives for a briny twist.

How to Store Basic Quiche Recipe

Frequently Asked Questions

I hope this basic quiche recipe becomes a staple in your kitchen. It's a canvas for your creativity—share your favorite filling combinations in the comments below! And if you loved this recipe, don't forget to subscribe for more simple, delicious ideas.

Basic Quiche Recipe

This basic quiche recipe features a buttery crust and creamy custard, perfect for any meal and endlessly customizable with your favorite fillings.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 1/4 cups (160g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick, 113g) unsalted butter, cold and cubed
• 3-4 tablespoons ice water
• 4 large eggs
• 1 1/2 cups (360ml) heavy cream or half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup (100g) shredded cheese (Gruyère, cheddar, or Swiss)
• 1/2 cup (75g) cooked fillings of your choice (e.g., sautéed mushrooms, spinach, ham, or caramelized onions)

📋 Instructions

1. 1Make the crust — In a medium bowl, whisk together the flour and salt. Cut the cold butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle in the ice water, one tablespoon at a time, and stir with a fork until the dough just comes together. Turn the dough out onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. 2Roll and shape — On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle, about 1/8 inch thick. Carefully transfer the dough to a 9-inch (23cm) tart pan or pie dish, gently pressing it into the corners. Trim the excess dough, leaving a 1-inch overhang, then fold it under to create a thick edge. Crimp the edges as desired. Place the crust in the freezer for 15 minutes while you preheat the oven.
3. 3Blind-bake the crust — Preheat your oven to 400°F (200°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Continue baking for 5-7 minutes, or until the bottom looks dry and lightly golden. Set aside to cool slightly while you prepare the filling. Lower the oven temperature to 325°F (165°C).
4. 4Prepare the filling — In a large mixing bowl, whisk the eggs, heavy cream, salt, pepper, and nutmeg until well combined but not frothy. You want a smooth, homogeneous mixture.
5. 5Add the fillings — Scatter the shredded cheese and your chosen cooked fillings evenly over the bottom of the pre-baked crust. Pour the egg mixture over the top, filling to just below the rim. The fillings may float up, which is fine.
6. 6Bake the quiche — Carefully transfer the quiche to the preheated oven at 325°F (165°C). Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly when gently shaken. The internal temperature should reach 160°F (71°C). The top should be lightly golden and the custard puffed up.
7. 7Cool and serve — Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes. This allows the custard to set fully. Slice and serve warm, at room temperature, or chilled.

👨‍🍳 Chef's Note: For a perfectly silky custard, strain the egg mixture through a fine-mesh sieve before pouring into the crust. This removes any air bubbles and ensures a velvety texture.

Servings: 6

Cuisine: French

Course: Breakfast & Brunch

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Kenji Tanaka
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.