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Classic savory quiche with a flaky crust, rich egg and cream filling, and customizable vegetables and meats. Perfect for breakfast, brunch, or a light dinner.

Ingredients

Scale
  • 1 store-bought pie crust or homemade equivalent (for 9-inch pie dish)
  • 4 large eggs
  • 1 cup heavy cream or whole milk
  • 1 cup shredded cheese (Swiss, cheddar, Gruyère, or a blend)
  • 1 cup cooked vegetables (spinach, mushrooms, bell peppers, or preferred veggies)
  • 1/2 cup cooked meat (optional – bacon, ham, or sausage)
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon nutmeg (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Gently press pie crust into a 9-inch pie dish, ensuring no tears.
  2. Cook vegetables and meats (if using) until tender and excess moisture is evaporated to prevent soggy crust.
  3. In a medium bowl, whisk eggs and cream (or milk) together until smooth. Season with salt, pepper, and optional nutmeg.
  4. Layer cooked veggies and meats evenly in the pie crust. Sprinkle shredded cheese on top.
  5. Pour egg mixture evenly over the filling without overflowing the crust.
  6. Bake quiche for 35 to 40 minutes until center is set and top is lightly golden with a slight jiggle when gently shaken.
  7. Let quiche cool for a few minutes before slicing to allow it to set for clean slices. Serve warm or at room temperature.

Notes

Prebake pie crust for about 10 minutes to avoid sogginess (optional but recommended)., Don’t overfill to prevent spillover; leave small border around crust edges., Fresh herbs like parsley, thyme, or chives can enhance flavor., Watch bake time: remove when quiche is just set but still slightly wobbly in center., You can use store-bought or homemade pie crust., Heavy cream can be substituted with whole milk for a lighter version., Vegetarian version is great without meat, loaded with veggies and cheese., Quiche slices freeze well for up to 2 months when wrapped tightly; thaw overnight and reheat gently., Make-ahead option available: assemble and refrigerate unbaked quiche up to 24 hours before baking; add extra baking time if baking from cold., For crustless, grease pan well and bake mixture as usual for a low-carb option.

Nutrition

Find it online: https://cozyovenkitchen.com/quiche-recipe/