The Best Ever Quiche Recipe You’ll Make Again and Again
There are few things in life more satisfying than pulling a perfectly golden quiche out of the oven. With its buttery, flaky crust and a rich, creamy filling packed with cheese, bacon, and a silky egg custard, this quiche is the kind of recipe that earns a permanent spot in your weekly rotation. Whether you’re serving it for brunch, a light lunch, or even dinner, it never fails to impress.
Looking at that gorgeous slice — the beautifully bronzed top, the luscious creamy interior flecked with bits of bacon, and that perfect golden crust — it’s easy to see why people call this the best quiche they’ve ever had. Let’s get into it.
Ingredients
- 1 pre-made or homemade shortcrust pastry shell (9-inch/23cm tart tin)
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded Gruyère cheese (or a mix of Gruyère and cheddar)
- 150g (about 5 oz) bacon lardons or thick-cut bacon, chopped
- 1/2 cup cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- Fresh parsley or chives, finely chopped, for garnish
For the Shortcrust Pastry (if making from scratch)
- 1 and 3/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 3 to 4 tablespoons ice-cold water
Method
- If making your own pastry, combine the flour and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the ice-cold water one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 190°C (375°F). Roll out the pastry on a lightly floured surface and carefully line a 9-inch tart tin. Press it into the edges, trim any excess, and prick the base all over with a fork.
- Line the pastry shell with baking paper and fill with baking weights or dried beans. Blind bake for 15 minutes, then remove the weights and bake for a further 5 minutes until the base is lightly golden. Set aside to cool slightly.
- While the pastry bakes, cook the bacon in a skillet over medium heat until golden and slightly crispy. Remove and drain on a paper towel.
- In a large bowl, whisk together the eggs, heavy cream, and milk until smooth and well combined. Season with salt, pepper, and nutmeg.
- Dot the softened cream cheese across the base of the pre-baked pastry shell, then scatter the cooked bacon evenly over the top.
- Pour the egg and cream mixture over the bacon and cream cheese. Sprinkle the shredded Gruyère generously over the top.
- Reduce the oven temperature to 180°C (350°F). Bake the quiche for 30 to 35 minutes, or until the filling is just set with a very slight wobble in the centre and the top is beautifully golden and bronzed.
- Remove from the oven and allow to rest for at least 10 minutes before slicing. Garnish with freshly chopped parsley or chives and serve warm or at room temperature.
Tips for the Perfect Quiche
Always blind bake your pastry shell before adding the filling. This prevents the dreaded soggy bottom and ensures a crisp, structured crust that holds up to the creamy filling beautifully.
The secret to a silky, custardy filling is not over-baking. Pull the quiche from the oven while there is still a gentle wobble in the very centre — it will firm up perfectly as it rests and cools slightly.
Adding a dollop of cream cheese to the filling might seem unusual, but it takes the creaminess and richness to an entirely new level. It melts into the custard as it bakes, giving you that incredibly luscious, indulgent texture you see in every slice.
Serving Suggestions
This quiche pairs wonderfully with a simple green salad dressed with a light vinaigrette, making it a complete and satisfying meal any time of day. It also stores well in the refrigerator for up to three days and reheats beautifully in the oven at a low temperature. Leftovers, if there are any, are just as good the next day.
