Build Your Own Quiche
Create a brunch masterpiece with this customizable "Build Your Own Quiche" recipe, perfect for feeding a crowd or meal prepping for the week! Featuring a buttery pie crust as the base, this versatile quiche allows you to mix and match your favorite fillings, from sharp cheddar and sautéed mushrooms to smoky bacon and fresh herbs. The silky-smooth custard, made with a blend of eggs, cream, and milk, ensures a rich and creamy texture in every bite. Easy to personalize with seasonal vegetables, proteins, and cheeses, this foolproof recipe is ready in just an hour and can be served warm, at room temperature, or chilled. It’s a go-to recipe for breakfast, brunch, or a light dinner, especially when paired with a crisp side salad. Whether dressed up for special occasions or enjoyed as a weekday staple, this homemade quiche guarantees endless flavor combinations!
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Recipe Information
Ingredients
- 1 piece store-bought pie crust (or homemade pie dough)
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup grated cheese of choice (e.g., cheddar, Gruyere, or feta)
- 1 cup cooked vegetables of choice (e.g., spinach, mushrooms, or bell peppers)
- 0.75 cup cooked protein of choice (e.g., diced ham, bacon, or cooked chicken)
- 0.25 cup optional fresh herbs (e.g., parsley, thyme, or chives)
Instructions
Preheat the oven to 375°F (190°C).
Carefully press the pie crust into a 9-inch pie dish. Trim and crimp the edges as needed, then prick the base with a fork to prevent bubbling.
Blind bake the crust by lining it with parchment paper and filling it with pie weights (or dried beans). Bake for 10 minutes, then remove the weights and bake for another 5 minutes. Set aside.
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until well combined.
Sprinkle an even layer of your grated cheese over the bottom of the baked pie crust.
Add the cooked vegetables, protein, and fresh herbs (if using) evenly across the cheese layer in the crust.
Pour the egg mixture slowly over the fillings, ensuring it spreads evenly without overflowing the crust.
Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden brown.
Remove from the oven and let the quiche cool for 5-10 minutes before slicing and serving.
Serve warm, at room temperature, or chilled. Pair with a fresh side salad for a complete meal.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1278 mg | 426% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 17.9 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 1334 mg | 103% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2016 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
