Quiche is a versatile and satisfying dish that works beautifully for breakfast, brunch, lunch, or dinner. This 12-egg quiche recipe yields a hearty, flavorful pie with a creamy custard filling and a crispy crust, making it perfect for feeding a crowd or meal prepping for the week. Its balance of eggs, dairy, and fillings ensures a tender texture and rich taste that everyone will enjoy.
Ingredients
- 12 large eggs
- 1 1/2 cups (360 ml) whole milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup shredded cheese (cheddar, Gruyère, Swiss, or a blend)
- 1 cup cooked and crumbled bacon or diced ham (optional)
- 1 cup chopped vegetables (spinach, bell peppers, mushrooms, or zucchini)
- 1 prepared 9-inch pie crust (homemade or store-bought)
- 2 tablespoons chopped fresh herbs (parsley, chives, or thyme, optional)
Instructions
- Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom with a fork a few times to prevent bubbling. Pre-bake for 8-10 minutes if using a homemade crust to ensure it stays crisp.
- Prepare your fillings: cook any raw vegetables until tender, and cook bacon or ham if using. Drain excess fat and set aside.
- In a large mixing bowl, whisk together the eggs, milk or cream, salt, pepper, and nutmeg until well combined. Add the chopped herbs if using.
- Spread the shredded cheese evenly over the bottom of the pre-baked crust. Layer the cooked vegetables and meats on top of the cheese.
- Pour the egg mixture over the fillings, ensuring it is evenly distributed. Gently tap the pie dish on the counter to settle the ingredients and remove air bubbles.
- Place the quiche on the middle rack of the oven and bake for 35-40 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. The top should be lightly golden.
- Remove from the oven and let it rest for 10 minutes before slicing. This helps the custard set fully and makes serving easier.
Tips
- For a crisp crust, pre-bake the pie crust before adding fillings, especially if using a homemade crust. If using a store-bought crust, follow package instructions.
- Feel free to substitute dairy: heavy cream makes a richer quiche, while milk results in a lighter version. You can also use a plant-based milk for dairy-free options.
- To customize fillings, try adding sautéed onions, roasted vegetables, or different cheeses. Just keep the total volume balanced to prevent overflow.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for about 30-45 seconds or until warmed through.
Serving Suggestions
Serve your quiche warm or at room temperature alongside a fresh green salad, toasted bread, or fruit for a complete meal. It also pairs well with a light vinaigrette or a dollop of sour cream for added flavor.
Variations
Customize your quiche with different fillings: try smoked salmon and dill for a seafood twist, or use roasted sweet potatoes and feta for a vegetarian option. You can also experiment with different cheeses, herbs, and spices to suit your taste preferences.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice and microwave for 30-45 seconds or until heated through. For best results, reheat in short intervals to prevent drying out. You can also rewarm the entire quiche in a 350°F (175°C) oven for about 15 minutes, covered with foil to retain moisture.
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can prepare the quiche a day in advance. Bake it, let it cool completely, then cover and refrigerate. Reheat slices in the microwave or oven before serving. Keep in mind that the texture may be slightly softer after refrigeration.
What if I don’t have a pie crust?
You can make a crustless quiche by simply pouring the egg mixture into a greased baking dish and baking for about 40-45 minutes. Alternatively, use a prepared biscuit or puff pastry crust for a different texture.
Can I freeze leftover quiche?
Yes, quiche freezes well. Wrap slices tightly in plastic wrap and then foil, or store in an airtight container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) for 15-20 minutes or microwave until heated through.
How do I prevent my quiche from being too watery?
Drain excess moisture from vegetables before adding them to the filling. Precook watery vegetables like mushrooms or zucchini to release moisture. Using a slightly thicker custard (more eggs relative to dairy) can also help achieve a firmer texture.
Can I use different cheeses?
Absolutely! Cheddar, Gruyère, Swiss, feta, or mozzarella all work well. Combining cheeses can add complexity to the flavor. Just ensure the cheese is shredded or crumbled evenly for consistent melting and flavor distribution.
This 12-egg quiche recipe is a reliable, flexible dish suited to various tastes and occasions. Its straightforward steps and adaptable fillings make it a staple for any home cook looking to serve a delicious, satisfying meal.
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