The Best Ever Quiche Recipe That Disappears in Minutes
There are recipes you make once and forget, and then there are recipes that become legendary in your household. This quiche is firmly in the second category. With a gloriously golden, bubbling top, a silky-smooth custard filling packed with smoky bacon and melted cheese, and a buttery shortcrust pastry shell that holds it all together — this is the kind of dish that leaves people speechless at the table and reaching for a second slice before the first is even finished.
Whether you are serving it warm for a weekend brunch, bringing it along to a potluck, or slicing it cold straight from the fridge at midnight (no judgment here), this quiche delivers every single time. The secret is in the ratio of cream to eggs, plus a generous hand with the cheese and a good, slow bake that gives you that perfectly set, wobbly-in-the-best-way filling.
Ingredients
- 1 pre-made or homemade shortcrust pastry shell (23 cm / 9 inch pie dish)
- 6 large eggs
- 300 ml heavy cream (double cream)
- 150 ml whole milk
- 200 g streaky bacon or lardons, chopped and cooked until crispy
- 150 g gruyère cheese, grated (or a mix of gruyère and sharp cheddar)
- 1 small onion, finely diced and softened in butter
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- A generous handful of fresh chives, finely chopped (for topping)
Method
- Preheat your oven to 190°C (375°F / Gas Mark 5). Line your pie dish with the shortcrust pastry, pressing it gently into the edges. Trim any excess. Prick the base all over with a fork, line with baking paper and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until the base looks dry and lightly golden. Set aside to cool slightly.
- While the pastry is blind baking, fry the chopped bacon in a dry pan over medium-high heat until it is beautifully crispy and golden. Remove and drain on kitchen paper. In the same pan, soften the diced onion in a little butter over low heat for about 8 minutes until translucent and sweet. Set both aside.
- In a large mixing bowl or jug, whisk together the eggs, heavy cream, and whole milk until completely combined and smooth. Season well with salt, pepper, and the freshly grated nutmeg. Add the Dijon mustard and whisk again to incorporate.
- Brush the inside base of your blind-baked pastry shell with a thin layer of Dijon mustard — this creates a moisture barrier and adds a lovely depth of flavour. Scatter the softened onion evenly across the base, followed by most of the crispy bacon and two-thirds of the grated cheese.
- Carefully pour the egg and cream custard mixture over the fillings, filling right up to the edge of the pastry. Scatter the remaining cheese and bacon over the top so they sit proud of the custard and will brown beautifully in the oven.
- Reduce the oven temperature to 170°C (340°F / Gas Mark 3). Place the quiche carefully on the middle rack and bake for 35 to 40 minutes, or until the top is deep golden brown and the filling has just a slight wobble in the very centre — it will continue to set as it rests.
- Remove from the oven and allow the quiche to rest for at least 10 to 15 minutes before slicing. This resting time is crucial for clean, beautiful slices. Scatter generously with fresh chives just before serving.
Tips for the Perfect Quiche Every Time
Always blind bake your pastry shell. Skipping this step is the number one reason quiches end up with a soggy bottom, and nobody wants that. The few extra minutes are absolutely worth it.
Use full-fat cream and whole milk for the custard. Low-fat alternatives will give you a thinner, less luxurious texture. The richness of the cream is what creates that signature silky, melt-in-your-mouth filling.
Do not overbake. The quiche should still have a gentle wobble in the centre when you pull it from the oven. Overbaking leads to a rubbery, dry filling. Trust the wobble — it sets up perfectly as it cools.
This quiche tastes just as incredible at room temperature as it does warm, making it ideal for entertaining. It also keeps well in the refrigerator for up to three days and reheats beautifully in a low oven for 10 minutes.
