This creamy, savory quiche recipe is easy to make ahead and perfect for family dinners or weekend brunches. Inspired by the classic Quiche Lorraine, it combines eggs, cheese, and ham (or bacon) in a rich and flaky crust — deliciously comforting and always reliable!
Why We Love This Classic Quiche Recipe
There’s something timeless about a classic quiche — simple ingredients, endless variations, and a comforting aroma that feels like home. This family-friendly version, inspired by the traditional Quiche Lorraine, delivers a perfect balance of creamy custard, melty cheese, and savory ham or bacon nestled in a flaky golden crust.
Whether you’re serving it for a lazy Sunday brunch, a weekday dinner, or packing leftovers for lunch, this recipe fits beautifully into real family life. It’s adaptable (swap fillings to use what you have), easy to make ahead, and friendly for even the pickiest eaters. Plus, the silky custard base is your blank canvas — think spinach and mushrooms, roasted vegetables, or a sprinkle of herbs for freshness.
This quiche is proof that simple ingredients can create something elegant, cozy, and absolutely delicious.
Why Custard Ratios Make All the Difference:
The magic ratio is roughly two parts dairy to five eggs—this gives you that silky, just-set texture that cuts cleanly but still feels creamy in your mouth. When families tell me their quiche turned out watery or tough, it’s almost always because this ratio was off. You’ll know you’ve nailed it when the center barely jiggles and a knife inserted comes out mostly clean with just a tiny bit of custard clinging to it.
How to Master Custard Ratios at Home:
Start by whisking your eggs really well, then gradually add your dairy while continuing to whisk—this prevents the eggs from scrambling if your cream is too warm. For this recipe, five large eggs to one cup total dairy works perfectly, and using half heavy cream, half milk gives you richness without being too heavy for kids. The custard should coat the back of a spoon when you dip it in, and you should see no streaks of unincorporated egg white.
Tips for Success:
- Blind bake the crust: This step keeps the bottom from getting soggy — especially important if you’re adding moisture-rich fillings like mushrooms or spinach.
- Perfect texture: Stick to a 2:1 dairy-to-egg ratio by volume (about 5 eggs per cup of cream/milk) for a tender, creamy custard that holds together.
- Let it rest: Cooling allows the custard to set, so your slices come out picture-perfect.
- Make ahead: Bake, cool, and refrigerate up to 3 days in advance. Reheat gently in a 300°F oven until warmed through.
Substitutions & Variations:
- Vegetarian: Omit meat and add sautéed mushrooms, spinach, caramelized onions, or roasted red peppers.
- Cheese swaps: Swiss, Monterey Jack, feta, or fontina all work beautifully.
- Dairy-free: Use a plant-based cream and milk substitute with a prepared dairy-free crust.
- Mini quiches: Make individual servings in a muffin tin for brunch buffets or meal prep.
- Flavor boosters: Add fresh herbs like basil, rosemary, thyme or parsley
More Delicious Egg Dishes To Try:
Classic Family Quiche Recipe
This creamy, savory quiche recipe is easy to make and perfect for dinners or weekend brunches— deliciously comforting and always reliable!
Servings: 6
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Prepare the crust: Roll out chilled pie dough to a 13-inch circle. Fit into a 9-inch pie plate; trim and crimp the edges. Put in the freezer to chill while preheating the oven to 425 degrees.
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Blind bake: Line crust with parchment paper, fill with pie weights or dry beans, and bake for 10-12 minutes or until the edges are dry. Remove the weights, prick base with a fork, and bake 6-8 minutes more until lightly golden. Cool slightly and reduce oven temperature to 350 degrees.
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Make the custard: In a large bowl, whisk together the eggs, milk, salt, pepper and thyme (if using). Fold in 3/4 cup of the cheese, ham or bacon, and green onions.
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Assemble: Pour filling into prebaked crust, sprinkle remaining cheese on top, and place on a rimmed baking sheet.
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Bake: Bake 30 minutes, then check the center. Continue baking 20-25 minutes until set and a knife inserted in the middle comes out clean.
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Cool and serve: Let cool 20-30 minutes before slicing for neat edges and to ensure a set interior.
- Blind baking the crust is important to avoid a soggy bottom, especially when using wetter fillings like spinach or mushrooms.
- Aim for a roughly 2:1 liquid-to-egg ratio by volume for a creamy but set custard; 5 eggs to 1 cup total dairy is a good target.
- Allow the quiche to rest 20–30 minutes before slicing to ensure neat wedges and a set interior.
- Make ahead by baking, cooling completely, and refrigerating for up to 3 days, then rewarm gently in a low oven.
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