Easy Quiche

It’s funny how something as humble as quiche – eggs and cream in a crust, what’s simpler than that, really? – can still feel like such a small luxury. The first scent from the oven is warm and a little toasty, all butter and melting cheese. Then the top puffs just slightly, golden in spots, and you know it’s time. If you’ve ever eaten a perfect bite of quiche while standing barefoot in the kitchen, maybe slightly too hungry, maybe with a good drizzle of hot coffee nearby… then this will bring you right back.

Why You’ll Crave It

• The filling is creamy, rich but not heavy – like a soft custard that cradles each ingredient.
• You can add absolutely anything – roasted veg, bits of bacon, whatever cheese you have – and it still works.
• It’s a true anytime dish: breakfast, lunch, midnight nibble… it fits every moment.
• The crust turns golden and flaky without fuss – store-bought or homemade, your choice.
• Leftovers taste even better the next day. Cold, warm, barely reheated – all delicious.

The first time I made this for friends, we ended up eating it straight from the dish with little forks, standing around the counter, not even plating it. That’s how good it was.

What You’ll Need

• 1 pie crust: ready-rolled if you like, or homemade if you have the time – flaky and buttery is key
• 4 eggs: just regular large eggs, whisked well until a bit frothy
• 200 ml milk: whole milk gives the best texture, gently cold from the fridge
• 200 ml cream: heavy cream or double cream, for that tender richness
• 150 g grated cheese: Gruyère is classic, but cheddar or a mix works beautifully too
• 150 g cooked ham or vegetables: chopped small – roasted mushrooms, spinach, or even leftover veg
• Salt and pepper: season gently but with intention
• Optional herbs: thyme, parsley, or a whisper of chives can brighten everything

Easy How-To

Preheat & Prep Your Oven

Start by setting your oven to 180°C (or 350°F). I always do this first so it’s ready when I am… and the kitchen starts to warm, which is nice.

Settle the Crust

Place your crust into a pie dish or tart tin – gently press it into the corners. Trim any extra edge if it’s hanging too much. No need for perfection here, rustic is lovely.

Whisk the Eggs

Crack all four eggs into a big bowl and give them a good whisk until the yolks and whites meld nicely, pale and a little fluffy.

Stir in Dairy

Pour in the milk and cream. Stir gently but thoroughly – you want the mix smooth, no streaks of cream floating around.

Season Confidently

Add a pinch of salt, a few grinds of pepper. Maybe a little nutmeg if that’s your thing (I love a tiny dash, just enough to wonder what it is).

Add the Cheese and Extras

Fold in your cheese first – it gives that velvety melt throughout. Then your filling – cooked ham, spinach, zucchini, whatever you’re using. Everything should feel evenly mixed but not mushed.

Fill It Up

Gently pour (or ladle, if that’s easier) the mixture into the crust. It’ll look full – that’s good. Just leave a little space at the brim so it doesn’t spill when baking.

Bake to Golden

Slide it onto the center rack and let it bake for 30 – 40 minutes. You’ll know it’s ready when the center doesn’t jiggle wildly, just barely wobbles, and the top looks golden and puffed in spots.

Cool a Little, Then Slice

Let it rest for at least 5 minutes. Warm quiche is unbeatable, but too hot and it’ll fall apart. (Cold quiche has its quiet charms too.)

Good to Know

• If your crust browns too fast, loosely lay a bit of foil over the edges partway through. I forget to do this often, and it’s still always fine.
• Can’t decide between cheeses? Use two. A sharp one for flavor, and a melty one for texture. Try cheddar + mozzarella.
• Your quiche might puff up while baking – that’s good – then settle as it cools. Sometimes it cracks a little too. Still beautiful.

Serving Ideas

• Serve warm with lightly dressed greens and a toasted slice of sourdough, or just on its own with a little mustard on the side.

Top Tricks

• Blind bake your crust for 10 minutes if you’re worried about sogginess. Just prick it with a fork, pop it in, and take it out once it firms up a bit.

Frequently Asked Questions

Can I use different cheeses in my quiche?

Absolutely, and in fact, I encourage it. Different cheeses lend unique textures – try goat cheese for tang, Gruyère for depth, or even a blue cheese if you’re feeling bold.

How can I make a vegetarian quiche?

Swap the meat for cooked vegetables – spinach, mushrooms, zucchini, or roasted peppers are all great. Just be sure they’re fully cooked and drained so they don’t water down your filling.

What’s the best way to store leftovers?

Let it cool completely, then wrap it tightly or pop it in an airtight container. It keeps nicely in the fridge for 2 – 3 days, and reheats well in a low oven. Or eaten cold from the fridge… truly not bad.

Can I freeze quiche?

Yes. I prefer to freeze after baking, then reheat slices in a toaster oven when I need a no-fuss lunch. Just wrap it well – double wrap, ideally, to avoid freezer flavor.

How do I know when it’s done baking?

Gently tap the side of the dish – the center should jiggle just slightly. If it’s still fully liquid, give it 5 more minutes. A knife inserted near the middle should come out mostly clean when it’s ready.