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
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