The Easiest Quiche – the only quiche recipe you will ever need!

A nice quiche is something to appreciate. Can I tell you that every brunch I have ever hosted, people always compliment me serving a nice egg dish alongside all the normal brunch sweets… it’s a simple, savory break that pleases the masses!

I have been using this recipe for years. YEARS. I didn’t think to share it before, but now there are so many people responsible for a heck of a lot more home cooking (and also trying to pass a lot more time), so it felt like the appropriate time to finally share. This quiche is dense, flavorful, and filling, and I just love it!

I would consider this recipe almost completely fool-proof. All there is to it: a pie crust, a cup of heavy cream, and 6 eggs. Sure you need some fillings and of course seasonings, but with those three main things you can make a killer quiche and it will be so easy. The fun thing here is that you can mix in whatever you want to this standard recipe… personally I love adding a veggie like asparagus or broccoli, meat such as ham or breakfast sausage, and of course, lots of cheese! The possibilities are however endless, so just follow my basic instructions and you will make it to an awesome end-result!

Basic Quiche Recipe:


-1 pie dish
-large bowl for mixing
-tinfoil for pie shield/weights
-pie weights for crust (simply use dry beans if you don’y have weights)
(in case you aren’t sure what I am even talking about with ‘pie weights’ and ‘pie shields’, below are links to the kind I use, affiliate)

Mrs. Anderson’s Baking Ceramic Pie Crust Weights, Natural Ceramic Stoneware

Mrs. Anderson’s Baking Pie Crust Protector Shield, Fits 9.5-Inch and 10-Inch Pie Plates


Standard Ingredients:

-1 pre-made pie crust dough. Either use the fairy godmother Martha Stewart’s crust recipe, or just buy a pre-made one at the store (raw, not cooked!).
-6 eggs
-1 cup heavy whipping cream
-1 tsp salt
-1/2 tsp ground pepper
-1/2 tsp garlic powder

Favorite Mix-Ins:

-1/2 cup shredded cheese (Monterey Jack is a winner)
-1/2 cup cooked meat, such as bacon, breakfast sausage, or ham
-1/2 cup cooked vegetables, such as broccoli, asparagus, or 1/4 cup cooked onions
*Note, if you are using veggies, make sure you not only wash, but DRY them before adding. Extra water can make the quiche runny


Preheat your oven to 375 degrees Fahrenheit.

Roll out your pie crust dough into a 12-inch circle. Lay gently into your pie dish, forming to its shape. Make small cuts in the bottom of your crust, allowing places for air to escape and prevent bubbling.

Cover your dough with a sheet of aluminum foil and pour your weights or beans on top of it. Here is an example of a pie weight – it simply prevents your dough from rising and keeps it flat on your pie pan. These are a minimal financial investment, and for someone who cooks a lot like me, a total necessity!

Bake for 12-15 minutes until the crust starts to shrink and appear to be baking without looking dry. You do not want it to brown yet. Remove the pie crust from the oven, and take off the foil and weights. If you do not have a pie shield, save your foil to protect your crust for the remainder of the quiche’s baking time.

In your large bowl, whisk together your 6 eggs, 1 cup heavy whipping cream, and seasonings. Now, take all your prepared mix-ins, and allot them evenly over the bottom of your pie crust (with the cheese I usually mix half in, then use the remaining half as a topping). Pour the milk and egg mixture over top.

Put your pie shield on (or use your foil to create one), and pop your quiche into the oven for 35-45 minutes. You want your quiche to rise and look solid, with no runny/wet areas. If you jiggle it you want it to look mostly firm, and it will have a nice golden-brown top. If the middle appears to be too wet or not set, then it is not done.

Once your quiche is set, remove it from the oven, and allow it to cool for 10 minutes before serving. I think this dish is fantastic served either all at once at a brunch, or it can just as easily be pre-made as something to feed my family for breakfast for the week! If you want to level up, pair it with these homemade hash-browns.

Some of my favorite quiche filling combos:

“Quiche Lorraine” style – broccoli, diced ham, cheddar cheese
Easter Quiche – bottom layer of baby asparagus, Monterrey jack cheese, prosciutto
Meat Lovers – diced bacon, sausage, ham with cheddar cheese
Leftover Quiche – one random pre-cooked meat, one type of cheese, one cooked vegetable from leftovers in your fridge… it turns out good I promise! haha

Okay, so how did your easy quiche turn out? I make this around Christmas when we are entertaining visitors, I make this for Easter brunch, for baby and bridal showers… heck even when I need to come up with a meal for my family and all I have for groceries is milk and eggs! I hope this can turn into a nice simple staple for your household too – enjoy your easy quiche!

Best easy quiche recipe 2

X.O. – Abbey Co.

Abbey Co. Seattle is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. I am not sponsored by any of these products, but am bringing you info on how to purchase them because I LOVE THEM!!!

Also – linking a similar mug to mine, because, cute! (affiliate)


All Mama Wants is a Silent Night 15 ounce Ceramic Coffee Mug Tea Cup by Moonlight Printing

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