The Most Popular Quiche Flavors: What Works, Why It Works, and How To Make Them

Quiche is simple at heart. It is a seasoned custard baked until just set in a pastry shell, with a few flavorful add-ins to carry the dish. The base never changes much, which is part of the appeal for home cooks. Once you understand the ratio and the bake, you can swap fillings with confidence. That means breakfast, brunch, or a light dinner comes together with what you already have in the fridge. Your payoff is a golden, tender quiche that slices cleanly and eats well hot, warm, or room temperature.

A good quiche starts with balance. Eggs give structure. Dairy softens the texture and brings richness. Cheese adds savor and helps the filling set. Vegetables and meats should be dry enough that they do not leak moisture into the custard. The crust must be sturdy and crisp. Blind baking the crust is the surest way to avoid soggy bottoms. If you prefer to skip pastry, a crustless version still works when you add a little extra cheese for structure and let the custard rest a few minutes before cutting.

The flavors below are popular because they hit familiar notes without becoming heavy. Quiche Lorraine is salty, smoky, and creamy. Ham and cheese is straightforward comfort food. Spinach and cheese gives you a hearty vegetarian option with bright flavor. Mushroom quiche leans savory and earthy. Each one uses the same basic custard: four large eggs plus one and a half cups of dairy for a standard 9 inch pie. You can use whole milk, half and half, or a mix of milk and cream. Higher fat dairy gives a softer, silkier set.

Small technique details matter. Cook and cool meats before adding them. Squeeze moisture from greens. Brown mushrooms until they give up their water and start to take on color. Shred cheese yourself so it melts well. Season lightly and taste your add-ins before they go into the custard. Salt in bacon or ham, plus salt in cheese, adds up fast, so it is better to start modest and adjust on the next batch.

What follows are four complete recipes sized for a 9 inch pie. Each one includes equipment, timing, ingredients in US and Metric, clear steps, and estimated nutrition per slice. Use them as written or treat them as guides. The method stays steady from flavor to flavor, which makes quiche one of the most forgiving bakes you will put on your table.

Before You Start: Crust and Custard Notes

Blind bake the crust

Chill a rolled 9 inch pie crust in the pan, lined with parchment and filled with pie weights or dry beans. Bake at 375°F, 190°C for 15 minutes. Remove weights and parchment. Bake 5 to 8 minutes more until the bottom looks dry and just barely golden. Cool while you mix the filling. This step keeps the crust crisp.

Base custard ratio

For a 9 inch quiche: 4 large eggs (about 200 g) + 1½ cups dairy (360 ml). Whole milk works. Half and half gives a richer set. Heavy cream yields the softest custard. Season with ½ teaspoon fine salt to start, plus black pepper and a pinch of nutmeg if you like.

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Quiche Lorraine

Equipment

9 inch pie plate, sheet pan, parchment and pie weights, medium skillet, mixing bowl, whisk, measuring cups and spoons.

Time

Prep 25 minutes
Bake 35 to 40 minutes
Total 60 to 65 minutes

Servings

8 slices

Ingredients

• 1 blind baked 9 inch pie crust
• 6 ounces bacon, chopped small (170 g)
• 1 cup shredded Gruyere or Swiss cheese (4 ounces, 113 g)
• 4 large eggs (about 200 g)
• 1½ cups half and half or a mix of milk and cream (360 ml)
• ½ teaspoon fine salt, or to taste
• ¼ teaspoon black pepper
• Pinch nutmeg, optional

Instructions

1. Heat the oven to 350°F, 175°C. Set the blind baked crust on a sheet pan.
2. Cook the bacon in a medium skillet over medium heat until crisp. Drain on paper towels. Cool 5 minutes.
3. Whisk eggs, dairy, salt, pepper, and nutmeg in a bowl until smooth but not foamy.
4. Scatter bacon and cheese evenly over the crust. Pour in the custard. Tap the pan gently to release air bubbles.
5. Bake 35 to 40 minutes until the center jiggles slightly but a knife near the center comes out mostly clean. The top should be lightly golden.
6. Cool 15 minutes before slicing. The custard finishes setting as it rests.

Nutrition (per slice, estimate)

Calories 390; Protein 14 g; Carbs 18 g; Fat 29 g; Saturated Fat 14 g; Fiber 0 g; Sodium 520 mg.

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Ham and Cheddar Quiche

Equipment

9 inch pie plate, sheet pan, skillet, mixing bowl, whisk.

Time

Prep 20 minutes
Bake 35 to 40 minutes
Total 55 to 60 minutes

Servings

8 slices

Ingredients

• 1 blind baked 9 inch pie crust
• 1¼ cups diced cooked ham, small cubes (about 7 ounces, 200 g)
• 1½ cups shredded sharp cheddar cheese (6 ounces, 170 g)
• 4 large eggs (about 200 g)
• 1½ cups whole milk or half and half (360 ml)
• ½ teaspoon fine salt, to taste
• ¼ teaspoon black pepper
• 2 tablespoons thinly sliced green onions, optional

Instructions

1. Heat the oven to 350°F, 175°C. Place the crust on a sheet pan.
2. If the ham looks wet, warm it in a dry skillet over medium heat for 2 to 3 minutes to drive off moisture. Cool briefly.
3. Whisk eggs, dairy, salt, and pepper until smooth.
4. Spread ham, green onions, and cheddar in the crust. Pour in the custard.
5. Bake 35 to 40 minutes until set with a slight jiggle in the center. If the top is browning fast near the end, tent loosely with foil.
6. Rest 10 to 15 minutes before slicing.

Nutrition (per slice, estimate)

Calories 400; Protein 20 g; Carbs 18 g; Fat 28 g; Saturated Fat 13 g; Fiber 0 g; Sodium 650 mg.

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Spinach and Cheese Quiche

Equipment

9 inch pie plate, sheet pan, large skillet, colander, mixing bowl, whisk.

Time

Prep 25 minutes
Bake 35 to 40 minutes
Total 60 to 65 minutes

Servings

8 slices

Ingredients

• 1 blind baked 9 inch pie crust
• 10 ounces frozen chopped spinach, thawed and squeezed very dry (284 g)
  or 6 packed cups fresh spinach wilted in a skillet and squeezed dry (about 180 g after wilting)
• 1¼ cups shredded cheese, mix of Swiss and mozzarella or crumbled feta and shredded mozzarella (5 ounces, 140 g)
• 4 large eggs (about 200 g)
• 1½ cups whole milk or half and half (360 ml)
• ½ teaspoon fine salt, to taste
• ¼ teaspoon black pepper
• 1 small garlic clove, minced, optional
• Pinch nutmeg, optional

Instructions

1. Heat the oven to 350°F, 175°C. Set the crust on a sheet pan.
2. For frozen spinach, thaw and squeeze by the handful until no more liquid drips. For fresh spinach, wilt in a large skillet over medium heat with a teaspoon of oil, cool, then squeeze dry. Chop if needed.
3. Whisk eggs, dairy, salt, pepper, garlic, and nutmeg until smooth.
4. Spread the spinach evenly in the crust. Sprinkle over the cheese. Pour in the custard.
5. Bake 35 to 40 minutes until the center is just set. Let rest 10 to 15 minutes before serving.

Nutrition (per slice, estimate)

Calories 330; Protein 14 g; Carbs 18 g; Fat 23 g; Saturated Fat 11 g; Fiber 2 g; Sodium 470 mg.

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Mushroom and Gruyere Quiche

Equipment

9 inch pie plate, sheet pan, large skillet, mixing bowl, whisk.

Time

Prep 30 minutes
Bake 35 to 40 minutes
Total 65 to 70 minutes

Servings

8 slices

Ingredients

• 1 blind baked 9 inch pie crust
• 12 ounces mushrooms, sliced, such as cremini or button (340 g)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
• 1 cup shredded Gruyere or Swiss cheese (4 ounces, 113 g)
• 4 large eggs (about 200 g)
• 1½ cups half and half or whole milk (360 ml)
• ½ teaspoon fine salt, to taste
• ¼ teaspoon black pepper

Instructions

1. Heat the oven to 350°F, 175°C. Place the crust on a sheet pan.
2. Heat oil and butter in a large skillet over medium-high heat. Add mushrooms in an even layer. Cook without stirring for 3 minutes, then stir and continue cooking until the liquid cooks off and the mushrooms are browned, 6 to 8 minutes more. Stir in thyme, ¼ teaspoon salt, and a few grinds of pepper. Cool 5 minutes.
3. Whisk eggs, dairy, remaining salt, and pepper until smooth.
4. Spread mushrooms and cheese in the crust. Pour in the custard.
5. Bake 35 to 40 minutes until puffed around the edges and slightly wobbly in the center. Rest 15 minutes before slicing.

Nutrition (per slice, estimate)

Calories 350; Protein 14 g; Carbs 19 g; Fat 25 g; Saturated Fat 12 g; Fiber 1 g; Sodium 480 mg.

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Working Clean and Dry: Moisture Control Tips

• Cool cooked meats before adding them to the crust so steam does not loosen the custard.
• Squeeze greens until nearly dry. A clean kitchen towel works well.
• Brown mushrooms so they give up their water in the pan, not in your pie.
• Keep cheese amounts reasonable. Extra cheese is tasty, but too much can cause greasy pockets and a soft center.

Bake Timing, Doneness, and Resting

Quiche should be set at the edges and slightly jiggly in the center when you take it out. Overbaking can turn the custard rubbery. The carryover heat will finish the set during the rest. A cool down of at least 10 minutes helps the custard stabilize so slices cut clean.

Make Ahead, Storing, and Reheating

Cool leftovers, cover, and refrigerate up to 4 days. Reheat slices on a sheet pan at 300°F, 150°C for 12 to 15 minutes until warmed through. Whole quiches reheat at the same temperature for 25 to 35 minutes. You can freeze baked quiche. Wrap tightly, freeze up to 2 months, and reheat from frozen at 300°F, 150°C until the center is hot.

Variations You Can Trust

• Broccoli and cheddar: Blanch small florets, pat dry, and use 1½ cups florets plus 1 cup cheddar.
• Asparagus and ham: Trim and cut asparagus into 1 inch pieces. Blanch or sauté until crisp tender. Use 1 cup asparagus and ¾ cup ham.
• Puff pastry quiche: Swap the pie crust for a sheet of thawed puff pastry. Dock with a fork and blind bake as directed.
• Crustless quiche: Spray the pie plate and skip the crust. Add an extra ¼ cup shredded cheese for structure and bake 5 minutes less.

Ingredient Substitutions and Sizing

• Dairy: Whole milk works for all recipes. For a richer set, use half and half. For the softest custard, use heavy cream for half the dairy.
• Cheese: Gruyere, Swiss, cheddar, fontina, jack, and mozzarella melt well. Feta and goat cheese do not melt the same way but add bright, salty flavor.
• Smaller pans: For an 8 inch pie plate, reduce add-ins by about 15 percent and check doneness 5 minutes early.
• Mini quiche: Line a standard 12 cup muffin tin with rounds of pie dough. Blind bake 8 minutes. Fill with custard and add-ins. Bake 15 to 18 minutes.

Troubleshooting

• Soggy crust: Blind bake longer, or cool the crust and brush the bottom with a thin layer of beaten egg white. Bake 3 minutes to set before filling.
• Watery center: Vegetables were not dry enough or the quiche was underbaked. Bake until the center has a gentle wobble, not a wave.
• Greasy top: Too much cheese or extra fatty add-ins. Reduce cheese by ¼ cup next time.
• Cracks: The oven was too hot or the quiche was overbaked. Lower the temperature to 325°F, 165°C and extend bake time slightly.

Scaling Nutrition At Home

The estimates given are for one eighth of a 9 inch quiche. If you change dairy or cheese amounts, expect calories and fat to shift. Adding more vegetables increases fiber but can add moisture, so keep them well drained.

Serving Ideas

Serve warm with a simple green salad dressed with lemon and olive oil, or pair with roasted potatoes for a fuller meal. Quiche holds well on a buffet and packs neatly for lunches. It eats best within an hour of baking, but it stays friendly for days, which is one more reason it never goes out of style.