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
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