Of all the different quiches we’ve tried, this one is our favorite! Just two ingredients for the base filling, then add whatever cheese/meat/veggies you want!
We used to make this quiche all the time in our mom’s bakery to supply a local coffee shop. It was easily one of the most popular items on the menu! It’s now our go to recipe for brunch!
Why We Love This Recipe
- Can you say versatile? Keep it simple with just cheese and bacon for the picky eaters, or take it up a notch with sauteed veggies and sausage. “Meat Lovers” quiche(ham, bacon, and sausage) was also a frequently requested flavor at the coffee shop!
- This recipe is delicious whether it’s hot from the oven, warmed up the next day, or even chilled!
- This is a great recipe to make ahead of time. Either bake and keep in the fridge for a few days, or mix together the filling and keep that in the fridge until you’re ready to bake!
Twin Tips:
- par bake the crust! Baking the crust halfway before adding the filling keeps it from getting too soggy
- Let the quiche filling come to room temperature before baking. This will help everything bake more evenly!
- If the top is browning but it’s not done baking, lay a piece of foil (sprayed with cooking oil to keep it from sticking) on top to keep it from getting too brown
- Whisk together the eggs before adding the cream and toppings. The eggs can get lost in the cream and it’s tough to tell if everything is mixed well. We once discovered a whole baked egg yolk in one of our quiches 😅
- Keep your add-ins as dry as possible. Adding chopped ham? Pat it dry. Crumbled sausage? Make sure to drain the grease. Frozen chopped spinach? Squeeze all the water out. Any extra liquid can make a difference in your quiche
Ingredients for the Quiche Filling
- 4 large eggs
- 1 cup of cream
- 1 cup shredded cheese (cheddar works great!)
- 1 cup filling(s) (sausage + caramelized onions)
- 1 pie crust (store-bought or homemade)
Directions
1. Par-Bake Your Crust
Par baking helps avoid the dreaded soggy bottom. If you’ve got pie weights—great! But if not, no worries—just use uncooked beans over parchment paper to weigh it down. Bake for fifteen minutes.
Shortcut Tip: A pre-made crust from the store totally works. We love from-scratch food, but we also love shortcuts when they make sense!
2. Make Your Filling
In a mixing bowl, whisk together:
- The eggs
- Cream
- Cheese
- Cooked sausage
- Caramelized onions
Give it a good mix until everything’s combined.
3. Bake Your Quiche
- Pour the filling into your pre-baked crust.
- Bake at 350°F for around 30 minutes.
- After 15 minutes, rotate the pan to prevent uneven browning.
- If the top is getting too dark, just tent it with foil toward the end of baking.
Use the “wobble test”: A done quiche should be set with just a gentle jiggle in the center, but no visible liquid.
4. Cool Before Slicing
This step is hard, we know. But trust us:
Let your quiche rest at least 10–15 minutes after baking. This helps it firm up so every slice is picture-perfect.
Not a sausage lover? Try one of these combos:
- Ham + Swiss
- Bacon + Spinach + Gouda
- Veggie + Feta
- Meat Lovers
The possibilities really are endless.
Happy quiching,
Katie + Beth | Twins at the Table
