Best Quiche Recipe
This is the best quiche recipe. Literally. It’s one of the dishes I make that is always a crowd-pleaser and one of the most requested foods I make. I feel that it’s the best quiche recipe because it can be something “new” just by adding a few ingredients (or swapping out some for a different flavor). It’s easy and requires very little monitoring until closer to the end of baking.
So this best quiche recipe originated as a Quiche Loraine recipe I got from my French exchange student’s sister 20+ years ago. I’ve lost her exact recipe years ago, and have resorted to store-bought dough, but the core of the best quiche recipe in reality is hers.
Compared to many quiche recipes around the net (like this one), I think what makes this one come out so perfect is the ratio of cheese to egg to cream.
Finished size: 9″ pie
Prep time: 15 minutes
Cook time: 40-60 minutes
Ingredients for Best Quiche Recipe
- (1) frozen pie crust
- 8 oz of your favorite cheese (shredded) – I prefer to use white melty cheeses like mozzarella or an Italian cheese blend. Swiss is also a good choice or my personal favorite: Gruyere!
- (7) extra large eggs
- OPTIONAL: (4 – 6) slices of plain, boiled ham. I like to use the ham from the deli and have them slice thinner than sandwich slices, but not shredded. Alternatively, you can use 2 – 4 slices of super thin-sliced prosciutto or 4 slices of cooked bacon
- Garlic powder (light sprinkle; do not use fresh minced or chopped since it won’t spread through the mixture well – you’ll thank me later)
- A sprinkle of dry basil (or 3 – 4 leafs of fresh basil chopped into ribbons)
- 2 oz heavy cream
- Salt (to taste)
- Pepper (fresh ground; to taste)
- Paprika (light sprinkle)
- Nutmeg (light sprinkle)
Directions for Making this Best Quiche Recipe
- Bring pie crust to room temp per instructions on the box. Place in 9″ pie pan (I like to use glass ones)
- Pre-heat oven to 350°F
- Prep the quiche:
- Whisk together the (7) extra large eggs and 2 oz. heavy cream
- Sprinkle in the salt, pepper and garlic powder. Set aside.
- OPTIONAL: if you’re adding a meat in, chop up to small pieces. Create a layer on the bottom of the crust.
- Shred 8 oz cheese (if not already shredded). Add your cheese to the pie crust (on top of the meat if you used any)
- If you’re using fresh basil, add now just like the ham – sprinkle evenly with your fingers (if not, you’ll use the dry stuff right before it goes in the oven
- Whisk your egg/cream mixture again, then pour over the center of the quiche.
- Using a spoon or fork, carefully press the cheese down so it all gets wet with the egg mixture. Take care not to puncture the crust while you do this.
- Sprinkle lightly with paprika, dry basil (if you’re using the dried kind) and nutmeg. Just enough of each to add a touch of color ’cause a little dry spice goes a long way!
- Bake for about 25-30 minutes until the top starts to brown.
- Tent with aluminum foil and continue baking for another 15-20 minutes.
- Increase the temperature to 400°F, remove the foil and bake another 10-15 minutes until it’s set and the edges of the crust are golden.
Slice and serve hot. This is one of my family’s most requested recipes in any form and it’s always a crowd-pleaser. I hope it will become one of your family favorites, too!
Tried it? I welcome your ideas, creative ad-ins and suggestions below.