Top 10 Delicious Quiche Recipe Ideas for Every Occasion

Welcome to the wonderful world of quiche! Whether you’re hosting a sophisticated brunch, preparing a quick weeknight dinner, or looking for the perfect make-ahead meal, a great quiche recipe is your ticket to culinary success. These versatile French-inspired egg custard pies offer endless possibilities, from the classic bacon-filled Lorraine to creative vegetarian combinations that will delight your taste buds. Join us as we explore ten incredible quiche recipe variations that will transform your kitchen into a French bistro and make every meal feel like a special occasion.

 

Quiche Lorraine

Ingredients:

For the Pastry Crust:

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ? cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the Filling:

• 6 strips of bacon, diced
• 1 cup Swiss or Gruyère cheese, grated
• 3 large eggs
• 1 cup heavy cream
• ¼ cup whole milk
• ¼ teaspoon salt
• ? teaspoon black pepper
• Pinch of nutmeg
• 2 tablespoons fresh chives, chopped (optional)

Instructions:

Prepare the Crust:

1. In a large bowl, whisk together flour and salt.
2. Add cold butter cubes and work them into the flour using your fingertips or a pastry cutter until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together.
4. Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Roll out dough on a floured surface to fit a 9-inch tart pan or pie dish.
6. Press into pan, trim excess, and crimp edges. Refrigerate for 30 minutes.

Pre-bake the Crust:

1. Preheat oven to 375°F (190°C).
2. Line crust with parchment paper and fill with pie weights or dried beans.
3. Bake for 15 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden.

Prepare the Filling:

1. Cook diced bacon in a large skillet over medium heat until crispy, about 6-8 minutes.
2. Remove bacon and drain on paper towels.
3. In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.

Assemble and Bake:

1. Sprinkle the cooked bacon evenly over the pre-baked crust.
2. Add the grated cheese on top of the bacon.
3. Pour the egg mixture over the bacon and cheese.
4. Sprinkle with fresh chives if using.
5. Bake at 375°F (190°C) for 35-40 minutes until center is set and top is golden brown.
6. Let cool for 10 minutes before slicing and serving.

Serving Suggestions:

Serve warm or at room temperature with a simple green salad dressed with vinaigrette. Perfect for brunch, lunch, or a light dinner.

Tips:

• For best results, use room temperature eggs for the custard filling
• Don’t overbake – the center should be just set but still slightly jiggly
• Can be made ahead and reheated gently in a low oven

Spinach Quiche

This delicious Spinach Quiche is a perfect vegetarian dish that combines fresh spinach with creamy cheese and eggs in a buttery pastry crust. It’s ideal for brunch, lunch, or a light dinner.

Ingredients:

For the pastry crust:

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ? cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 10 oz fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 4 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 cup Swiss cheese, grated (or feta cheese, crumbled)
• ½ cup Parmesan cheese, grated
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ? teaspoon nutmeg

Instructions:

1. Prepare the crust: In a large bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Roll and blind bake: Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface and transfer to a 9-inch pie dish. Trim edges and crimp. Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, bake 5 more minutes.
3. Prepare the filling: Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute more. If using fresh spinach, add it gradually, cooking until wilted. If using frozen spinach, ensure it’s well-drained and add to the pan. Season with salt and pepper. Let cool slightly.
4. Make custard: In a large bowl, whisk together eggs, heavy cream, and milk. Add salt, pepper, and nutmeg. Stir in the cooled spinach mixture and both cheeses.
5. Assemble and bake: Pour the filling into the pre-baked crust. Reduce oven temperature to 350°F (175°C) and bake for 35-40 minutes, until center is set and top is lightly golden. A knife inserted in center should come out clean.
6. Cool and serve: Let quiche cool for 10-15 minutes before slicing. Serve warm or at room temperature. Can be refrigerated and reheated gently.

Tips:

• Make sure to squeeze out excess water from frozen spinach to prevent a soggy quiche
• You can prepare the crust and filling separately a day ahead
• This quiche freezes well for up to 3 months
• Serve with a fresh green salad for a complete meal

Cheese Quiche

Ingredients:

For the Pie Crust:

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ? cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the Filling:

• 6 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 cup shredded cheddar cheese
• ½ cup shredded Swiss cheese
• ½ cup shredded Gruyère cheese
• ¼ teaspoon salt
• ? teaspoon black pepper
• ? teaspoon nutmeg
• 2 tablespoons fresh chives, chopped (optional)

Instructions:

Prepare the Crust:

1. In a large bowl, whisk together flour and salt.
2. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until dough comes together.
4. Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat oven to 375°F (190°C).
6. Roll out dough on a floured surface and transfer to a 9-inch pie dish. Trim edges and crimp as desired.
7. Line crust with parchment paper and fill with pie weights or dried beans.
8. Blind bake for 15 minutes, then remove weights and parchment. Bake for another 5 minutes until lightly golden.

Prepare the Filling:

1. In a large bowl, whisk together eggs, heavy cream, and milk until well combined.
2. Add salt, pepper, and nutmeg, whisking to incorporate.
3. Stir in the mixed cheeses and chives if using.

Assemble and Bake:

1. Pour the egg and cheese mixture into the pre-baked crust.
2. Bake for 35-40 minutes, or until the center is set and the top is lightly golden.
3. Let cool for 10 minutes before slicing.
4. Serve warm or at room temperature.

Serving Tips:

This versatile cheese quiche can be served for breakfast, brunch, lunch, or a light dinner. Pair with a fresh green salad or roasted vegetables. The quiche can be made ahead and reheated, making it perfect for meal prep or entertaining.

Mushroom Quiche

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup cold butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 1 lb mixed mushrooms (button, cremini, shiitake), sliced
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup gruyere cheese, grated
• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste
• Pinch of nutmeg

Instructions:

1. Prepare the crust: In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Wrap and refrigerate for 30 minutes.
2. Preheat oven: Set oven to 375°F (190°C).
3. Roll out dough: On a floured surface, roll dough to fit a 9-inch pie pan. Press into pan, trim edges, and crimp. Prick bottom with fork.
4. Pre-bake crust: Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, bake 5 minutes more.
5. Sauté mushrooms: In a large skillet, melt butter over medium-high heat. Add onions and cook until softened, about 3 minutes. Add mushrooms and cook until liquid evaporates, about 8-10 minutes. Add garlic, thyme, salt, and pepper. Cook 2 minutes more. Remove from heat and stir in parsley.
6. Prepare custard: In a bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg until well combined.
7. Assemble quiche: Spread mushroom mixture in pre-baked crust. Sprinkle with cheese. Pour custard mixture over filling.
8. Bake: Place in oven and bake for 35-40 minutes, until center is just set and top is golden brown.
9. Cool and serve: Let cool for 10 minutes before slicing. Serve warm or at room temperature.

This earthy and savory quiche is perfect for brunch, lunch, or light dinner. The combination of sautéed mushrooms with fresh herbs creates a deliciously satisfying vegetarian meal that mushroom lovers will adore.

Broccoli and Cheese Quiche

This wholesome Broccoli and Cheese Quiche combines tender broccoli florets with melted cheese in a rich custard filling. Perfect for family meals, this nutritious and kid-friendly recipe will become a household favorite.

Ingredients:

For the Crust:

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ? cup cold butter, cubed
• 3-4 tablespoons ice water

For the Filling:

• 2 cups fresh broccoli florets, chopped
• 1½ cups shredded cheese (cheddar, Gruyere, or Swiss)
• 4 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg
• 2 tablespoons fresh chives, chopped (optional)

Instructions:

Step 1: Prepare the Crust

1. In a large bowl, whisk together flour and salt.
2. Cut in cold butter using a pastry cutter or forks until mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until dough comes together.
4. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.

Step 2: Pre-bake the Crust

1. Preheat oven to 375°F (190°C).
2. Roll out dough and place in a 9-inch pie dish.
3. Line with parchment paper and fill with pie weights.
4. Bake for 15 minutes, remove weights and paper, bake 5 more minutes.

Step 3: Prepare the Filling

1. Steam broccoli florets for 3-4 minutes until bright green and tender-crisp. Drain well.
2. In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg.
3. Spread steamed broccoli evenly in the pre-baked crust.
4. Sprinkle cheese over broccoli.
5. Pour egg mixture over cheese and broccoli.

Step 4: Bake the Quiche

1. Reduce oven temperature to 350°F (175°C).
2. Bake for 35-40 minutes until center is set and top is golden brown.
3. Let cool for 10 minutes before serving.
4. Garnish with fresh chives if desired.

Serving Suggestions:

Serve warm or at room temperature with a fresh green salad. This quiche is perfect for breakfast, brunch, lunch, or dinner. It can be stored in the refrigerator for up to 3 days and reheated gently.

Tips:

• Make sure to drain broccoli well to prevent a soggy quiche
• For extra flavor, sauté the broccoli with garlic before adding to the quiche
• You can substitute frozen broccoli – just thaw and drain thoroughly
• Experiment with different cheese combinations for variety

Ham and Cheese Quiche

This delicious Ham and Cheese Quiche is a protein-rich meal perfect for any time of day. Follow these detailed steps to create this hearty dish.

Ingredients:

For the Crust:

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ? cup cold butter, cubed
• 3-4 tablespoons ice water

For the Filling:

• 1 cup diced cooked ham
• 1 cup shredded cheese (Gruyère, Swiss, or Cheddar)
• 4 large eggs
• 1½ cups heavy cream or half-and-half
• ¼ teaspoon salt
• ? teaspoon black pepper
• ? teaspoon nutmeg (optional)
• 2 tablespoons fresh chives, chopped (optional)

Instructions:

1. Prepare the Crust: In a large bowl, combine flour and salt. Cut in cold butter using a pastry cutter or two knives until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Roll and Shape: Preheat oven to 375°F (190°C). Roll out dough on a floured surface to fit a 9-inch pie pan. Transfer to pan, trim edges, and crimp. Prick bottom with a fork.
3. Pre-bake Crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden.
4. Prepare Filling: In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg. Set aside.
5. Assemble Quiche: Sprinkle diced ham evenly over the pre-baked crust. Add shredded cheese on top. Pour the egg mixture over the ham and cheese, ensuring even distribution.
6. Bake: Reduce oven temperature to 350°F (175°C). Bake for 35-40 minutes, until center is set and top is golden brown. A knife inserted in center should come out clean.
7. Cool and Serve: Let cool for 10 minutes before slicing. Garnish with fresh chives if desired. Serve warm or at room temperature.

Serving Suggestions: Perfect for breakfast, brunch, lunch, or light dinner. Serve with a fresh green salad and crusty bread for a complete meal.

Storage: Refrigerate leftovers for up to 3 days. Reheat individual slices in the microwave or oven.

Seafood Quiche

Ingredients:

For the Crust:

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ? cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the Filling:

• 8 oz mixed seafood (4 oz crab meat, 2 oz smoked salmon, 2 oz cooked shrimp)
• 4 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 cup Gruyère cheese, grated
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• ¼ teaspoon white pepper
• ½ teaspoon salt
• 2 tablespoons butter
• 1 small shallot, finely minced

Instructions:

1. Prepare the crust: In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Wrap and refrigerate for 30 minutes.
2. Roll and blind bake: Preheat oven to 375°F (190°C). Roll out dough and place in a 9-inch tart pan. Line with parchment paper and pie weights. Bake for 15 minutes, remove weights and bake 5 more minutes until lightly golden.
3. Prepare seafood: In a skillet, melt butter and sauté minced shallot until fragrant. Add seafood and cook briefly, just to warm through. Remove from heat and let cool slightly.
4. Make custard: In a large bowl, whisk eggs, cream, milk, salt, white pepper, and lemon zest until well combined.
5. Assemble quiche: Spread the seafood mixture evenly in the pre-baked crust. Sprinkle with Gruyère cheese, chives, and dill. Pour the custard mixture over the top.
6. Bake: Reduce oven temperature to 350°F (175°C). Bake for 35-40 minutes until center is just set and top is golden brown.
7. Cool and serve: Let cool for 10 minutes before slicing. Serve warm or at room temperature with a light green salad.

Prep Time: 45 minutes | Cook Time: 55 minutes | Serves: 6-8

Bacon and Cheese Quiche

This rich and indulgent Bacon and Cheese Quiche is perfect for weekend breakfast or brunch gatherings. The combination of crispy bacon, melted cheese, and creamy egg custard creates a crowd-pleasing dish that everyone will love.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup cold butter, cubed
• 3-4 tablespoons ice water

For the Filling:

• 8 slices bacon, cooked and crumbled
• 1 1/2 cups shredded cheese (cheddar or Swiss)
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons fresh chives, chopped (optional)

Instructions:

1. Prepare the crust: In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Wrap in plastic and refrigerate for 1 hour.
2. Preheat oven: Set oven to 375°F (190°C).
3. Roll and shape: Roll out dough on a floured surface. Transfer to a 9-inch pie dish. Trim edges and crimp. Prick bottom with a fork.
4. Pre-bake crust: Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, bake 5 more minutes.
5. Cook bacon: While crust bakes, cook bacon until crispy. Drain on paper towels and crumble into pieces.
6. Prepare custard: In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
7. Assemble quiche: Sprinkle crumbled bacon and cheese evenly over the pre-baked crust. Pour the egg mixture over the top.
8. Bake: Place in oven and bake for 35-40 minutes, until center is set and top is lightly golden.
9. Cool and serve: Let cool for 10 minutes before slicing. Garnish with fresh chives if desired. Serve warm.

Serves 6-8. This quiche can be made ahead and reheated, making it perfect for entertaining!

Mixed Vegetable Quiche

This colorful and nutritious Mixed Vegetable Quiche is perfect for using up seasonal vegetables and creating a satisfying meal that’s both healthy and delicious.

Ingredients:

For the crust:

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ? cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 6 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 medium bell pepper (red or yellow), diced
• 1 medium zucchini, sliced into rounds
• 2 medium tomatoes, sliced
• 1 medium onion, thinly sliced
• 1 cup shredded cheese (Gruyère or cheddar)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried herbs (thyme or oregano)
• Salt and black pepper to taste
• Fresh herbs for garnish

Instructions:

1. Prepare the crust: In a large bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Wrap in plastic and refrigerate for 30 minutes.
2. Preheat oven to 375°F (190°C).
3. Roll out the dough on a floured surface and press into a 9-inch pie dish. Trim edges and crimp decoratively. Line with parchment paper and fill with pie weights. Blind bake for 12 minutes.
4. Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (about 5 minutes). Add bell peppers and cook for 3-4 minutes. Add garlic and cook for another minute. Season with salt, pepper, and herbs. Set aside to cool.
5. Prepare the custard: In a large bowl, whisk together eggs, cream, and milk. Season with salt and pepper.
6. Assemble the quiche: Remove pie weights and parchment from crust. Spread the sautéed vegetables evenly in the crust. Arrange zucchini slices and tomato slices on top. Sprinkle with cheese.
7. Add the custard: Carefully pour the egg mixture over the vegetables, ensuring it reaches all corners.
8. Bake: Place in preheated oven and bake for 35-40 minutes, until the center is set and the top is golden brown. A knife inserted in center should come out clean.
9. Cool and serve: Let cool for 10 minutes before slicing. Garnish with fresh herbs and serve warm or at room temperature.

Serving suggestions: Serve with a fresh green salad and crusty bread for a complete meal. This quiche is also excellent for brunch or as a light dinner.

Storage: Refrigerate leftovers for up to 3 days. Can be reheated in the oven at 350°F for 10-15 minutes.

Asparagus Quiche

This elegant Asparagus Quiche is perfect for spring brunch gatherings. The tender asparagus spears paired with creamy cheese and fresh herbs create a delightful seasonal dish.

Ingredients:

For the Pastry:

• 1¼ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 1 large egg yolk
• 2-3 tablespoons ice water
• ½ teaspoon salt

For the Filling:

• 1 lb fresh asparagus, trimmed
• 4 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 cup grated Gruyère cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• Pinch of nutmeg

Instructions:

1. Prepare the pastry: In a large bowl, combine flour and salt. Add cold butter cubes and rub into flour until mixture resembles breadcrumbs. Add egg yolk and gradually add ice water until dough comes together. Wrap in plastic and refrigerate for 30 minutes.
2. Preheat oven to 375°F (190°C). Roll out pastry and line a 9-inch tart pan. Prick base with fork and line with parchment paper and baking beans. Blind bake for 15 minutes.
3. Prepare asparagus: Blanch asparagus spears in boiling salted water for 2-3 minutes until bright green and tender-crisp. Drain and pat dry. Cut into 2-inch pieces, keeping some tips whole for decoration.
4. Make custard: In a bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg. Stir in most of the Gruyère and Parmesan, reserving some for topping.
5. Assemble quiche: Remove beans and parchment from pastry case. Arrange asparagus pieces in the pastry case, then pour over the custard mixture. Top with remaining cheese and arrange asparagus tips decoratively on top.
6. Bake: Reduce oven to 350°F (175°C) and bake for 35-40 minutes until golden brown and set in center. Let cool for 10 minutes before serving.
7. Serve: Sprinkle with fresh chives and thyme. Serve warm or at room temperature. Perfect with a light salad and crisp white wine.

Tips: Choose asparagus spears of uniform thickness for even cooking. This quiche can be made ahead and reheated gently in the oven.

With these ten fantastic quiche recipe options in your culinary repertoire, you’ll never run out of delicious meal ideas. From the timeless elegance of Quiche Lorraine to the fresh creativity of seasonal vegetable combinations, each quiche recipe offers its own unique charm and flavor profile. Whether you’re a beginner cook or an experienced chef, these versatile recipes provide the perfect canvas for your creativity. So roll up your sleeves, preheat that oven, and let these inspiring quiche recipe ideas guide you to countless memorable meals that your family and friends will absolutely love!