This one is silky custard, flaky crust, deeply savory, and totally customizable.
🥧 The Best Ever Classic Quiche (Foolproof + Luxe)
Why this slaps
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Perfect custard ratio (no rubbery eggs)
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Rich but not heavy
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Holds its shape, still melts in your mouth
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Works with any filling you love
Ingredients (9-inch quiche)
Crust
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1 homemade or store-bought pie crust (deep dish preferred)
Custard Base
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5 large eggs
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1¼ cups heavy cream
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¾ cup whole milk
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1 tsp kosher salt
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½ tsp freshly ground black pepper
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Pinch of nutmeg (don’t skip—this is the secret)
Classic Filling (gold standard)
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1 cup shredded Gruyère (or Swiss / sharp white cheddar)
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¾ cup cooked bacon or pancetta, chopped
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½ cup caramelized onions (or sautéed leeks)
Instructions
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Blind bake the crust (non-negotiable)
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Heat oven to 375°F / 190°C
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Line crust with parchment, fill with pie weights or dry beans
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Bake 15 min, remove weights, bake 5 more min
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Lower oven to 350°F / 175°C
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Layer the filling
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Sprinkle cheese evenly over crust
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Add bacon + onions on top
(Cheese first = no soggy bottom)
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Make the custard
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Whisk eggs, cream, milk, salt, pepper, nutmeg until just combined
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Don’t overwhisk—bubbles = weird texture
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Bake
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Pour custard slowly into crust
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Bake 40–45 minutes
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Center should be just set with a slight jiggle
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Rest
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Let sit 15 minutes before slicing
(It finishes setting + flavor blooms)
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Pro Tips for “Best Ever” Status
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Use heavy cream — this is not the time to be virtuous
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Grate your own cheese (pre-shredded doesn’t melt as well)
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If browning too fast, tent loosely with foil
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Quiche tastes better warm, not piping hot
Elite Variations (same custard)
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Mushroom + Thyme + Gruyère
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Spinach + Feta + Dill
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Smoked Salmon + Goat Cheese + Chives
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Ham + Cheddar + Dijon (½ tsp in custard)
If you want:
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brunch-crowd version
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vegetarian showstopper
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extra-tall French bistro style
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or a crustless glow-up
tell me your vibe and I’ll tune it perfectly 🥚✨