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This easy quiche recipe has a simple filling that’s irresistible! Bake up the cheesy savory custard in a flaky pastry shell.

Easy quiche recipe
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Here’s a great recipe that works for breakfast, brunch, dinner and everything in between: this easy quiche recipe! This savory pie is quite the stunner, with a rich, cheesy custard filling and a flaky pastry crust. Quiche can be a bit of a project, but it’s absolutely worth the time and effort. Plus, leftovers stay well for days (or you can freeze it). Here, you can even use purchased pie crust to make it even quicker and simpler!

How to make easy quiche (overview)

Quiche, a French tart filled with custard and savory fillings, is a classic brunch recipe. But this savory pie also works well as a light lunch or dinner served with a green salad! It takes about 2 hours to make a homemade quiche, since you’ll need to shape the dough, blind bake it, then add the filling and bake. You can use this homemade quiche crust made in advance, or a store-bought refrigerated pie crust as a shortcut. Here’s a breakdown of the process for this easy quiche:

Make the quiche crust (or use purchased)20 minutes, active plus 1 hour chill time
(make in advance for this recipe)
Shape and chill the dough10 minutes active
30 minutes, inactive
Blind bake the dough + make the filling30 minutes, active
Bake the quiche40 to 50 minutes, inactive
Easy quiche recipe

Make or buy the quiche crust in advance

The best way to make an easy quiche? Make the homemade quiche crust in advance, or use purchased pie dough! In fact, to keep this relatively “easy” we recommend making the quiche crust the day before. This way, you don’t have to worry about making the dough and chilling it for 1 hour the day you want to make the quiche. There are a few pros and cons to homemade vs store-bought:

  • Homemade crust holds its shape better and tastes better. This quiche crust tastes so buttery and flaky! It can also hold a crimped crust better than store-bought dough (at least with the purchased brands we’ve tested!).
  • Purchased pie dough is easier, but can lose its shape in the oven. It’s not quite as delicious as homemade, but it comes close. We’ve had some issues with refrigerated pie dough holding its shape, so we recommend using the shape where you press the fork tines into the crust (like in this breakfast quiche).

Why blind bake the crust?

Another key to an easy quiche? Blind baking the crust! It might seem like an unnecessary step, but it’s worth because it avoids a soggy bottom to your quiche. Blind baking is baking a pastry crust without the filling first. This is essential with quiche because the filling is so liquid, but it’s not required with fruit pies which have a chunkier filling. Here’s how to blind bake a crust:

  • Prick holes with a fork all over the crust. This is called docking, and it helps keep the crust from puffing up while it bakes without filling. Dock gently so you don’t create holes in the dough; this is even more important with purchased pie dough.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 18 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights and bake again. Remove the weights and bake 18 to 20 more minutes until the crust is golden. Then the crust is ready to fill.
Easy quiche recipe

Filling for this easy quiche

This easy quiche recipe is simple to put together, and has less filling items than most of our quiche recipes. This keeps it quick to put together, and you only have to saute one ingredient. Even better, you can prep the filling while the crust blind bakes, so it can be completed in parallel. Here’s the basic formula for the quiche filling:

  • Custard: 5 large eggs, ¾ cup milk, ½ cup heavy cream, ½ teaspoon each dried mustard, oregano and garlic powder, and ¾ teaspoon salt
  • Vegetables:  ¼ cup minced white onion, 2 green onions
  • Cheese: ¾ cup shredded mild cheddar cheese, ½ cup feta cheese

Other easy quiche fillings

Want to add other fillings to this easy quiche? You can! You can add up to 2 cups additional filling ingredients if you remove 1 egg from the recipe. Here are a few tips and ideas:

  • Sauté 3 cups spinach and add it to the mix.
  • Add ⅓ cup chopped sundried tomatoes.
  • Add ½ cup diced red peppers.
  • Add 1 cup chopped ham and remove 1 egg from the recipe.
  • Add 1 cup chopped canned artichokes and remove 1 egg from the recipe.
  • Change the cheese: use Parmesan instead of feta or smoked mozzarella or gouda instead of cheddar.
  • Add up to 2 cups chopped sauteed vegetables and remove 1 egg from the recipe.
Easy quiche recipe

Make it a meal

Wondering how to make quiche into a meal? Go to What to Serve with Quiche for easy side dish ideas! To pair with this easy quiche, we’d recommend frisee salad or lemony broiled asparagus.

More quiche recipes

Want a different flavor of quiche? We’ve tried all sorts of filling ideas and love them all! Here are a few filling ideas you might enjoy:

This quiche recipe is…


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Easy quiche recipe

Easy Quiche Recipe

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4.5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 1 quiche; 8 slices 1x


This easy quiche recipe has a simple filling that’s irresistible! Bake up the cheesy savory custard in a flaky pastry shell.


  • 1 Homemade Quiche Crust (made through Step 4 in advance) or 1 refrigerated pie dough
  • 1 tablespoon butter
  • ¼ cup white onion, finely minced
  • 5 large eggs
  • ¾ cup milk
  • ½ cup heavy cream
  • ½ teaspoon dried mustard
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper
  • ¾ cup shredded mild cheddar cheese
  • ¼ cup feta cheese crumbles, plus more for garnish
  • 2 green onions, thinly sliced


  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this breakfast quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Refrigerate the crust: Refrigerate the crust in the pan for 30 minutes (this prevents shrinkage during the blind bake).
  3. Preheat the oven: Preheat the oven to 400°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
  4. Blind bake the crust at 400°F: Crumple a piece of parchment paper, then open it and place on top of the crust. Fill the parchment paper with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 18 minutes at 400°F.
  5. Reduce the oven temperature and blind bake at 350°F: Immediately reduce the oven temperature to 350°F. Remove the pie from the oven and carefully remove the parchment and weights, then place the pie back in the oven. Bake an additional 18 to 22 minutes until the bottom is lightly browned. Remove from the oven and add the filling once it is ready.
  6. Prepare the filling (while the crust blind bakes): Meanwhile in a medium skillet, heat the butter over medium heat. Add the onion and sauté for 5 minutes, until tender and translucent. Set aside.
  7. Make the filling: In a medium bowl, whisk the eggs, milk, cream, dried mustard, dried oregano, garlic powder, kosher salt, and several grinds black pepper. Place the cheddar and feta cheese in the bottom of the crust, followed by the sliced green onions and white onion (reserve a bit of green onion for the top). Pour the egg mixture over the top until it fills the crust; there will be a small amount extra that you can discard (don’t overfill it!). Sprinkle the top with another handful of feta cheese and the reserved green onions on top.
  8. Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.


*To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. A Lee says:

    I made this, but added crumbled bacon and subbed cheddar. Was delicious!

  2. Sonja Overhiser says:

    Let us know if you have any questions!