Quiche is always a welcome guest at a spring brunch or an elegant holiday gathering. Learn the basics of making the perfect quiche, then check out our favorite quiche recipe, along with variations featuring delicious crusts and fillings.
Quiche is a savory pie that originated in northeastern France in the Alsace-Lorraine region. The most famous version is quiche Lorraine, made with a custard filling of eggs, cream, cheese, bacon, and seasonings. Other popular versions of quiche include ingredients such as onions, mushrooms, ham, and crab, and particular favorites include spinach quiche and breakfast quiche. Some imaginative recipe developers have created ethnic variations on the pie with Italian, Mexican, and Mediterranean variations.
Quiche is served most commonly as a brunch entree because it retains heat well and holds up nicely on a buffet table. Bite-size quiches are popular for entertaining and can even be made ahead of time. Many people enjoy quiche as a light dinner entree or a lunch, especially when served with a side salad.
The key to great quiche is a flaky crust and a creamy custard filling that holds a cut edge. The secret to getting a creamy custard is to find the perfect ratio of milk to eggs -- too much milk, and the custard won't set properly; too little, and it turns tough as it bakes.
With quiche, you always have options. You can prepare a crust from scratch (see Pastry for Single-Crust Pie) or use a refrigerated unbaked piecrust.
While the pastry shell is baking, prepare the filling.
Quiche Lorraine Variations
Try more of our quiche recipes, including mini party quiches and our hearty hash brown quiche.
What's the secret to delicious quiche? Pre-baking or blind baking the crust so it stays crisp. Here's how. Arrange pastry dough in a pie plate. Then, take a disposable foil pie tin and snip the pan around the edge in a few places so you can fold it and the edge will stand up straight. Fill the foil pan with a cup or so of dried beans. Place on top of the pastry and bake the crust in a hot oven. The beans will weigh down the pan so the crust underneath doesn't bubble up. After baking, carefully lift out the foil pan with the beans and continue baking the crust until golden. You can reuse the pan and the beans to pre-bake other crusts, but don't cook the beans to eat. Add the quiche filling to the hot-baked crust and continue baking until the filling is set.