Description
Quiche is one of those timeless recipes that never goes out of style. It’s elegant enough for brunch gatherings yet simple enough for a weekday breakfast. This best quiche recipe combines a flaky crust, creamy egg filling, smoky bacon, and a blend of three cheeses for a rich and satisfying dish. The beauty of quiche is its versatility—you can customize it with your favorite meats, vegetables, or cheeses to fit any occasion. Quick to prepare and always delicious, this recipe is one you’ll make again and again.
Ingredients
- 1 pie crust, softened as directed on the box
- 1 cup milk
- 4 eggs, slightly beaten
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 slices bacon, cooked and crumbled
- ½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese
- ⅓ cup parmesan cheese, grated
Instructions
- Preheat the oven to 350°F.
- Place the pie crust in a shallow 9-inch glass pie plate. Double-fold the edges of the crust and crimp.
- Add the cooked and crumbled bacon to the bottom of the pie crust.
- Sprinkle cheddar, mozzarella, and parmesan cheeses evenly over the bacon.
- In a medium bowl, whisk together the milk, slightly beaten eggs, salt, and pepper.
- Pour the egg mixture evenly over the bacon and cheese in the crust.
- Bake for 45-50 minutes, or until a knife inserted in the center comes out clean.
- Allow the quiche to rest for 5-10 minutes before slicing and serving.
Notes
-
- Serving: Serve quiche warm straight out of the oven for the best taste and texture. Pair with a fresh side salad, fruit, or roasted potatoes for a complete meal. It also tastes great at room temperature, making it perfect for brunch buffets or gatherings.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual slices in the oven at 350°F for 10–12 minutes to maintain a crisp crust. The microwave can be used for a quicker option but may soften the crust.
- Freezing: Wrap the whole quiche or individual slices tightly in foil or plastic wrap. Place in a freezer-safe bag and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.