If you’re looking for a comforting, impressive dish that feels fancy but is super easy to whip up, you’re in the right place. This Cheese and Egg Quiche Recipe is hands down one of my go-tos when I want something that works for breakfast, brunch, lunch, or even dinner. It’s rich, creamy, and endlessly customizable — I can’t wait to share why this recipe has become such a staple in my kitchen and exactly how to make it shine in yours.

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Why This Recipe Works

Perfectly Flaky Crust: Using a buttery, flaky pie crust adds that irresistible texture contrast to the creamy filling.
Balanced Custard: The combination of whole milk and heavy cream keeps the quiche silky without being too heavy or eggy.
Endless Customization: From classic cheddar to tangy feta and any mix-ins you love, this recipe lets your creativity run wild.
Make-Ahead Friendly: You can prep the crust and even blind bake it ahead of time, making busy day cooking a breeze.

Cheese and Egg Quiche, easy quiche recipe, brunch breakfast dish, savory egg tart, customizable quiche - A round pie with a thick golden brown crust holds a creamy egg mixture filled with green leafy vegetables and small cubes of pink ham, topped with melted white cheese and lightly browned spots. One slice is being lifted out with a silver spatula held by a woman's hand on the right, while another woman's hand holds the pie dish handle on the left. The pie sits on a white marbled surface with a green cloth partially visible at the top left and a small white bowl of light yellow sauce at the top right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When I choose ingredients for this Cheese and Egg Quiche Recipe, I look for quality and simplicity — the flavors really shine through when you use fresh eggs and good cheese. Here’s a quick rundown of what you’ll need and why each is so important.

Cheese and Egg Quiche, easy quiche recipe, brunch breakfast dish, savory egg tart, customizable quiche - Flat lay of one unbaked flaky pie crust in a simple white ceramic 9-inch pie dish, four whole brown eggs with clean shells, a small white bowl of whole milk, a small white bowl of heavy cream, a small white bowl of fine sea salt, a small white bowl of ground black pepper, a small white bowl with crumbled feta cheese, a small pile of cooked cubed ham, a small pile of sautéed chopped spinach glistening with a slight drizzle of olive oil, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie Crust: I prefer a flaky all-butter crust because it gives a rich, tender base that holds up well to the custard filling.
Eggs: The heart of any quiche, fresh large eggs create the custardy texture that holds everything together.
Whole Milk & Heavy Cream: Combining these keeps the filling creamy and smooth without being too dense or watery.
Salt and Pepper: Simple seasoning is key; I usually add just a pinch to let the add-ins and cheese shine.
Cheese: This is my favorite part — whether I use tangy feta, sharp cheddar, or nutty gruyere, the cheese adds flavor and that melty goodness we all crave.
Add-Ins: Think sautéed spinach, caramelized onions, cooked bacon, or even seafood — just make sure they’re cooked and drained to avoid soggy quiche.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how forgiving and versatile this Cheese and Egg Quiche Recipe is. Over time, I’ve played around with numerous variations and it’s so satisfying to make this your own — whether you want a vegetarian option, a meaty twist, or something seasonal.

Vegetarian Variation: Adding roasted veggies like mushrooms, bell peppers, or zucchini works beautifully — I always sauté them first to reduce moisture.
Bacon & Cheese Boost: I cook and crumble bacon then mix it with sharp white cheddar and scallions for extra flavor — it’s a weekend favorite in my house.
Crab & Gruyere: One indulgent night, I tossed in fresh jumbo lump crab and gruyere with a dash of Old Bay seasoning — it was restaurant-worthy at home.
Cheese Swap: Don’t stress about using the exact cheese; experiments with goat cheese or Swiss can add lovely new dimensions.

Step-by-Step: How I Make Cheese and Egg Quiche Recipe

Step 1: Prep Your Pie Crust Like a Pro

First things first, I always make my pie dough ahead — ideally the night before — so it has plenty of time to chill. This makes rolling it out way easier and prevents shrinkage during baking. When you roll it out on a lightly floured surface to about 12 inches, gently transfer it to a 9-inch pie dish and press it in smoothly. Rather than trimming, I fold the excess dough over the edge and gently crimp or flute it with my fingers. This cozy crust edge bakes up crisp and pretty. Pop it back in the fridge for at least 30 minutes — and this chill time also firms up the butter, giving you flaky layers.

Step 2: Blind Bake for the Best Crust

This is a step you don’t want to skip because it stops the crust from getting soggy once you add the wet filling. I line the chilled crust with parchment and fill it with pie weights or dried beans — even rice works in a pinch. Bake it at 375°F for about 15-16 minutes until you see the edges just turning golden. Remove the parchment and weights, prick the bottom with a fork (this helps steam escape), then pop it back in for another 7-8 minutes until the base starts to brown lightly. Your crust is now ready to welcome the filling.

Step 3: Whisk Together the Creamy Custard

The filling is where the magic happens. I whisk 4 large eggs with 1/2 cup each of whole milk and heavy cream, plus a pinch of salt and pepper, until everything is smooth and velvety — about a minute with a handheld mixer or vigorous whisking. This custard base is what makes the quiche luxuriously creamy. At this point, stir in your cheese and any pre-cooked add-ins, being careful not to overload the mix (2 cups max), otherwise the quiche won’t set well.

Step 4: Bake Gently to a Golden Glory

Pour the filling into your partially baked crust and reduce the oven temperature to 350°F. Bake for 45-55 minutes, checking around the 45-minute mark. The quiche should be just set in the middle but still slightly wobbly — if you overbake, it can turn rubbery, so keep an eye on it. To prevent the edges of your crust from getting too dark, a pie crust shield or foil tent comes in handy. Once done, let it rest for about 15 minutes; this makes slicing easier and the flavors meld beautifully. You can serve it warm or at room temperature — both are winners.

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Pro Tips for Making Cheese and Egg Quiche Recipe

Chill, Chill, Chill: Don’t skip chilling the crust—it prevents shrinking and keeps your quiche edges crisp and flakey every time.
Don’t Overfill: Keep add-ins to about 2 cups to ensure the quiche sets properly—too much filling can make it soggy or dense.
Add-Ins Should Be Dry: Always pat your veggies or meats dry before mixing them in to avoid watering down that custard.
Use a Pie Shield: Protect your crust edges with foil or a shield to avoid over-browning, especially if you like your quiche golden but not burnt.

How to Serve Cheese and Egg Quiche Recipe

Cheese and Egg Quiche, easy quiche recipe, brunch breakfast dish, savory egg tart, customizable quiche - The image shows three quiches on a white marbled surface. The top right quiche has a golden yellow smooth filling with a slightly browned top and a thick golden crust; one slice is missing and placed on a small white plate beside it. The middle left quiche has a creamy yellow filling with small green herbs and bits of browned bacon sprinkled on top, with a thick golden crust. The bottom right quiche has a mixed filling of creamy yellow with green leafy vegetables and pink ham chunks scattered inside, topped with melted cheese and a golden crust. Nearby, a white square dish with chopped green herbs and an olive green cloth napkin are visible. A woman's hand holding a silver serving spatula is resting on the surface near the top right quiche. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep garnishes simple to highlight that cheesy, eggy goodness. A sprinkle of fresh chopped herbs like chives, parsley, or dill really brightens the flavors. Sometimes I drizzle a bit of hollandaise sauce over the top if we’re celebrating — it’s indulgent and tasty. And of course, a few cracks of freshly ground black pepper never hurt anyone.

Side Dishes

I love serving this quiche alongside a crisp green salad dressed with lemon vinaigrette to cut through its richness. Roasted potatoes or a simple fruit salad also make lovely companions, making your meal balanced and fresh. When it’s brunch, some crusty bread and fresh tomatoes round it out perfectly.

Creative Ways to Present

For holiday brunches, I’ve baked mini versions in muffin tins — they’re adorable and perfect for sharing. Another fun idea I tried was layering colorful veggies in stripes beneath the custard for a beautiful, rainbow effect that wowed my guests. Presentation can be such a crowd-pleaser, so don’t be afraid to get creative!

Make Ahead and Storage

Storing Leftovers

Quiche leftovers are some of the best leftovers, right? I usually cool it completely, then cover it tightly with plastic wrap or foil and store it in the fridge for up to 4 days. It’s perfect for quick lunches or an easy dinner when you’re short on time.

Freezing

If I’m prepping in advance, I’ll bake the quiche fully, let it cool, then wrap it well in foil and freeze it for up to 3 months. When thawed in the fridge, it reheats nicely in the oven without losing the custard’s creaminess.

Reheating

To reheat, I avoid microwaving whenever possible — instead, I heat the quiche in a 350°F oven for 15-20 minutes until warmed through and the crust shines again. This keeps it from getting rubbery and preserves that delightful texture.

FAQs

Can I use a store-bought pie crust for this Cheese and Egg Quiche Recipe?

Absolutely! Store-bought pie crusts can be a huge time saver and still yield great results. Just make sure it’s fully thawed before rolling out, and follow the blind baking steps carefully to avoid a soggy bottom. I recommend an all-butter crust if you can find it for the best flavor and flakiness.
What cheeses work best in this Cheese and Egg Quiche Recipe?

I love using classics like cheddar, gruyere, and Swiss for their meltiness and flavor. Tangier cheeses like feta or goat cheese add a lovely tang. Feel free to mix and match based on what you like or have on hand — just keep it to about 1 cup total to keep the filling balanced.
Can I make this quiche gluten-free?

Yes! Use a store-bought or homemade gluten-free pie crust. Just be sure to blind bake it as usual so it holds up well with the custard filling. The rest of the recipe naturally contains no gluten.
How do I know when the quiche is done baking?

The quiche is done when the filling is mostly set but still slightly jiggly in the center — it will firm up as it cools. Avoid baking it until totally firm to keep it tender and creamy.

Final Thoughts

This Cheese and Egg Quiche Recipe feels like so much more than a simple bake — it’s a little slice of comfort wrapped in buttery crust that’s perfect any time of day. Whether you’re gathering friends, meal prepping, or just craving something homey, I promise you’ll find yourself coming back to this recipe again and again. Give it a try and let me know how you customize it — I’d love to hear your twist!