This easy Quiche recipe is packed with fresh sauteed spinach, sun-dried tomatoes, ham, and gruyère cheese for an amazing brunch. Flaky pie crust is the delicious caravan for the tender eggs!
My mom has been an excellent baker ever since I could remember. When I was growing up, she made delicious quiche recipes every year for Easter brunch and often during the holiday season too.
This savory egg custard pie is like nothing else in this world! Rich tender egg filling is surrounded by a flaky crust with various flavorful goodies like your choice of cheese, meats, and fresh vegetables.
This simple recipe for quiche can easily be used as a blank canvas for all sorts of quiche recipes. Simply swap out the sauteed spinach, sun-dried tomatoes, and ham with 1.5 to 2 cups of your favorite additions!
Just be sure that any ingredients you add are cooled down to room temperature to avoid cooking the eggs.
Easy to customize and fun to share with friends and family, I know you’ll love this perfect quiche!
The most challenging part (in my opinion) is preparing the pie crust. Seasoned bakers might find this portion of the recipe to be an absolute breeze.
If this is your first time making quiche, watch the recipe video in the recipe card below, as it provides a useful visual aid. You can also use store-bought pie crust to save time, but I always recommend homemade when possible.
Let’s discuss the simple ingredients for quiche!
Quiche Ingredients:
Prepared Pie Dough: Pick your favorite homemade pie crust recipe. You can make my gluten-free pie crust or a traditional pie crust using regular flour. Use store-bought crust to save time and energy.
Large Eggs: One of the main ingredients in quiche is chicken eggs. While quiche is an egg pie of sorts, we need fewer eggs than you’d think.
The reason for this is heavy cream and milk get baked in with the eggs to provide a tender texture. In addition, we also need cheese and various additions for flavor, which means much of the volume comes from other ingredients.
Whole Milk and Heavy Cream: The combination of heavy cream and whole milk brings tender texture for the absolute best quiche.
Egg casserole recipes that don’t contain milk or cream often have a harder, drier texture. I’m fine with that in breakfast casseroles or frittata recipes, but quiche is designed to have a specific delicate texture, hence the dairy.
Shredded Cheese: Pick your favorite kind of cheese! I like using gruyere or gouda cheese, but cheddar cheese works great too.
Spinach: Sauté up a few cups of spinach to get about 1 cup of sauteed spinach. Spinach adds some freshness and texture to the quiche. If you aren’t into it, skip it!
Sun-Dried Tomatoes: Vibrant and tangy, sun-dried tomatoes add a blast of flavor to everything they touch.
I love adding them to quiches because they bring bursts of flavor joy. You can replace them with fresh cherry tomatoes or omit them altogether.
Ham: Love breakfast meat in your quiche? Ham seems to be a family favorite, especially around Easter. Simply chop some up into small cubes and add it to the quiche.
Sea Salt and Black Pepper: Add salt and pepper to your personal taste.
Recipe Customizations:
- Replace the ham, spinach, and sun-dried tomatoes with 2 cups of your favorite add-ins. If adding fresh vegetables, I recommend lightly sautéing or roasting them first so that the veggies aren’t overly crunchy in the quiche and blend in with the soft texture.
- Use breakfast sausage or bacon instead of ham. As an alternative, you can skip the meat for a vegetarian quiche recipe.
- Add in green onions, fresh garlic, or caramelized onions for more flavor.
How to Make Quiche:
If your pie dough has been sitting in the refrigerator, take your chilled pie dough out of the refrigerator 15 to 20 minutes prior to starting the recipe to bring it to room temperature.
Preheat the oven to 375 degrees Fahrenheit.
Roll out the pie crust dough using a rolling pin on a lightly floured surface.
Lay the rolled out dough over a 9-inch pie pan then press the bottom of the crust into the pan so that it sits flush with the pie plate.
Crimp the edges of the crust if there is enough pie dough. If there is excess dough, trim it off and save it for another baking project.
Prick the dough several times with a fork to prevent it from bowing up. If you have pie weights or dry beans, place them on a sheet of parchment paper over the pie crust.
Bake for 20 to 25 minutes in the preheated oven, or until the pie crust is golden brown. This crucial step ensures the crust is the right consistency. No soggy bottom here!
There is no need to allow the pie crust to cool, as it can be used while it is still warm. While the pie crust bakes, you can prepare your quiche filling.
Lower the oven temperature to 350 degrees Fahrenheit.
Mix the eggs, whole milk, heavy cream, salt and pepper together in a large bowl until well combined.
Mix in 1 cup of the shredded cheese, the sauteed spinach, sun-dried tomatoes, and chopped ham into the egg mixture. Remember, you can always customize the recipe by using your choice of add-ins here.
Pour the quiche filling mixture into the prepared pie crust. Sprinkle the top with the remaining grated cheese.
If you have a pie crust shield, use it to cover the edges of the pie crust. Otherwise, cover the edges of the pie crust with aluminum foil to prevent them from browning up too much.
Bake quiche on top of a rimmed baking sheet on the center rack of the preheated oven for 45-55 minutes, or until the center has just set up.
Allow the quiche to cool for at least 15 minutes before slicing and serving.
Serve quiche with a little side salad and enjoy!
Storage Tips:
Wrap the whole pie dish with plastic wrap and store in the refrigerator for up to 5 days. I like to slice the remaining pie into individual slices and store them in an airtight container.
Reheat leftover quiche in the oven, toaster oven, or air fryer to preserve the crispiness of the pie crust.
And that’s it! A delicious brunch recipe the whole family will love. If you’re looking for more breakfast recipes, also try out these reader favorites.
Enjoy this basic quiche recipe the next time you’re getting together with friends or family for breakfast or brunch. Trust me, the time and effort is worth the final result!
More Breakfast and Brunch Recipes:
- Vegan Blueberry Scones
- Sausage and Egg Cottage Cheese Breakfast Casserole
- Sweet Potato Sausage and Kale Breakfast Casserole
- Pesto Chicken Omelette
- Banana Breakfast Cake
Enjoy this rich and decadent ham and spinach quiche!
Quiche Recipe
Equipment
Ingredients
- 1 unbaked pie crust about 1 pound of pie dough*
- 5 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- ¾ tsp sea salt
- ¼ tsp black pepper
- 1 ½ cups shredded cheese I use gruyere cheese, but any kind of melting cheese works
- 1 cup sauteed spinach**
- ½ cup sun-dried tomatoes**
- ½ cup cubed ham optional**
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Roll out the pie crust dough and press it into a 9-inch pie pan. Crimp the edges if there is enough pie dough.
- Prick the dough several times with a fork to prevent it from bowing up. If you have pie weights or dry beans, place them on a sheet of parchment paper over the pie crust. Bake for 20 to 25 minutes in the preheated oven, or until the pie crust is golden brown. There is no need to allow the pie crust to cool, as it can be used while it is still warm.
- Lower the oven temperature to 350 degrees Fahrenheit.
- Mix the eggs, whole milk, heavy cream, salt and pepper together in a large mixing bowl until well combined. Mix in 1 cup of the shredded cheese, the sauteed spinach, sun-dried tomatoes, and chopped ham into the egg mixture.
- Pour the egg mixture into the prepared pie crust. Sprinkle the top with the remaining grated cheese.
- If you have a pie crust shield, use it to cover the edges of the pie crust. Otherwise, cover the edges of the pie crust with aluminum foil to prevent them from browning up too much.
- Bake quiche on the center rack of the preheated oven for 45-55 minutes, or until the center has just set up.
- Allow the quiche to cool for at least 15 minutes before slicing and serving.
- Serve quiche with a little side salad and enjoy!
Video
Notes
Nutrition
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The perfect quiche recipe! I love how easy it is to customize, too!