This Easy 5 Star Homemade Quiche in 90 Minutes has been a family favorite for years – cold fall days, holidays or lazy summer brunch days. Although this recipe calls for ham, leeks and Gouda cheese suspended in a delicious egg custard, there are so many other delicious options. In this post, we’ll explore the origins of quiche, filling ideas, and baking tips for success. I’ll also show you how to substitute your favorite ingredients for endless possibilities.
Quiche strikes a perfect balance between flavors, with its savory filling ingredients like bacon, cheese, and vegetables combining with a simple custard to create a savory, slightly salty, and satisfying meal that appeals to a wide range of palates. Beyond its taste, quiche is visually appealing, with its golden top and colorful fillings making it an attractive centerpiece at brunches, potlucks, and special occasions.
I love the convenience of quiche. It can be prepared in advance and refrigerated or frozen for later use. It’s a great option for busy schedules or large gatherings, as it allows you to save time on the day of serving.
Quiche can also be made healthier by using reduced-fat dairy products, lean proteins, and an abundance of vegetables. This adaptability allows people to enjoy a healthier version of this classic dish.
Gather your ingredients and let’s explore what makes this homemade quiche recipe such an appealing and enduring dish.
Jump to RecipeThe origins of quiche
I love quiche for its versatility. It adapts effortlessly to suit a multitude of tastes and occasions. And with a rich and creamy custard filling at its heart, it’s the perfect canvas for culinary creativity. Whether you’re drawn to a classic Quiche Lorraine or eager to experiment with vegetarian or seafood variations, quiche welcomes your imagination. Kinda like its history.
Like a lot of people, I suppose I made the assumption that quiche was a French dish, and in many ways it is. However, after a deeper dive into the origins of quiche, According to Quiche – The Ultimate Brunch Food, a History, by Dennis Koehane, the esteemed brunch dish originated in 12th century Germany, in the medieval region of Lotharingia, which once spanned over parts of Germany and what is now known as Lorraine, France.
Although the term “quiche” itself is derived from the German word “kuchen,” meaning cake, the dish has long been credited as a staple of French cuisine. Quiche Lorraine – an iconic French dish, is a simple, yet heavenly creation that features a filling of eggs, cream, and lardons (smoked bacon), all nestled in a delicate pastry crust. As its name implies, it is most closely associated with the Northeastern region of Lorraine, France. Over the centuries, quiche recipes have evolved to incorporate a variety of ingredients, from fresh vegetables like spinach and mushrooms to cheeses, fresh herbs, and even seafood. This adaptability is one of the reasons quiche remains a widely loved culinary classic today.
Baking tips for flawless quiche every time
The foundational ingredients of a perfectly executed quiche are fairly simple. A good quiche boasts a thin, flaky crust that is cooked through on the bottom. No soggy bottoms, please. It also contains a simple custard consisting of egg, a mixture of milk and cream, sometimes cheese and assorted herbs, vegetables, and meat fillings for added depth of flavor.
For this recipe, I am using a prepackaged 9-inch pie crust that you can find at your local grocery. However, if you have a favorite pie crust recipe, feel free to use that instead.
Classic quiche filling ideas
I recently prepared a couple different quiche for a breakfast event with friends. This homemade quiche recipe with ham, leeks and smoked Gouda was one of the varieties served. For my vegetarian friends, I included a broccoli and cheddar cheese option as well. I substituted 1 1/2 cups of cooked, cooled and chopped broccoli for the ham and leeks and kept the ratio of shredded cheddar at 2 cups. As long as you keep the ratios of the egg mixture, fillings and cheese the same, you’ll be able to successfully swap out fillings to your heart’s content.
If you’re looking for a little inspiration, here are five delicious quiche filling ideas to get you started:
- Spinach and Feta Quiche:
- Sautéed spinach for a vibrant green color and earthy flavor.
- Tangy crumbled feta cheese for a delightful contrast.
- A touch of nutmeg to enhance the spinach’s earthiness.
- Mushroom and Gruyère Quiche:
- Sliced and sautéed mushrooms for an umami-rich filling.
- Creamy Gruyère cheese for a nutty and slightly sweet note.
- Fresh thyme leaves to complement the mushrooms’ earthy flavors.
- Broccoli and Cheddar Quiche:
- Blanched and chopped broccoli florets for a burst of green.
- Sharp cheddar cheese for a classic and comforting taste.
- A pinch of Dijon mustard to add depth to the flavor profile (instead of hot sauce).
- Tomato and Basil Quiche:
- Sliced sun dried tomatoes for a juicy and slightly acidic element.
- Fresh basil leaves for a burst of aromatic freshness.
- A drizzle of balsamic reduction for a touch of sweetness.
- Ham and Swiss Quiche:
- Diced ham for a savory and salty punch.
- Swiss cheese for its creamy, nutty flavor.
- A sprinkle of chopped green onions for a mild oniony kick.
These quiche filling ideas provide a variety of tastes and textures, allowing you to create variations that cater to different preferences and occasions. Enjoy experimenting with these combinations in your homemade quiche recipes!
Always precook vegetables when making quiche
The custard in a quiche is what gives it that luxurious, creamy texture that we adore. However, vegetables have a sneaky habit of holding onto their moisture. If you were to add them raw directly into your quiche, as they bake, they would release their water into the custard. The water can dilute the custard, leading to a less-than-ideal texture—more watery than creamy. When it comes to your fillings, one of my top baking tips for flawless quiche is to always, always, always precook your vegetables.
Precooking the vegetables accomplishes two key goals. First, it allows you to remove excess moisture from the veggies before they join the custard party. Second, it enhances the flavors and textures of the vegetables, adding depth to your quiche. To achieve the perfect vegetable quiche, follow these simple steps:
- Select and chop your vegetables according to your recipe. Popular choices include bell peppers, spinach, mushrooms, and zucchini.
- Sauté the vegetables in a bit of olive oil or butter over medium heat until they become tender and any excess moisture evaporates. This step typically takes about 5-7 minutes.
- Season your vegetables with your favorite herbs and spices to enhance their flavor. Garlic, thyme, and rosemary are excellent choices.
- Let them cool slightly before adding them to your quiche filling.
By following these steps and precooking your vegetables, you’ll ensure that your quiche remains the creamy, custardy delight it’s meant to be, with each bite bursting with flavor and free from unwanted excess moisture.
Start with a hot base for your crust
A well-made quiche often features a flaky, buttery pastry crust that adds a delightful contrast to the creamy filling. The crispiness of the crust complements the smoothness of the filling, creating a harmonious texture.
If you are a fan of the Great British Baking Show, you can’t help but feel a deep pang of anxious energy for the bakers during a pie challenge. There are few words that can instill such profound feelings of dread as hearing that your pie has a “soggy bottom”. In all fairness, an under baked pie crust is just a raw dough nightmare.
Whether you’re preparing sweet or savory pies, a soggy bottom is a legitimate concern. Similar to my recipe for Sour Cream Dutch Apple Pie with Easy Rye Crust, we tackle the soggy bottom problem in this homemade quiche recipe by using a 2-step baking method.
In this recipe, we do this by first preheating the oven to 425 degrees F. with a baking pan in the oven while it’s heating. Before adding the egg mixture, the quiche crust (with its ham, leek and cheese ingredients already added) is placed directly on the hot pan. The egg custard is poured over the top of the filling components. This added boost of heat helps to jump start the baking of the pie shell.
The temperature is immediately reduced to 350 degrees F. The quiche will continue to bake at this temperature for approximately 45 – 50 minutes. Because the bottom of the crust always remains in contact with the hot surface of the pan, it received that extra boost of heat needed to bake properly.
Easy 5 Star Homemade Quiche in 90 Minutes – perfect for every occasion
Whether it’s a casual brunch with friends, an elegant dinner soirée, or a quick weekday meal, this homemade quiche recipe rises to the occasion. Serve it hot or at room temperature—the choice is yours.
Quiche is a timeless dish that speaks to our love for flavor, texture, and the joy of shared meals. I hope you’ll give this recipe for Easy 5 Star Homemade Quiche in 90 Minutes a try, be inspired to experiment with your own favorite fillings, and above all, savor every slice.
Easy 5 Star Homemade Quiche in 90 Minutes
Course: MainCuisine: EuropeanDifficulty: Easy8
servings15
minutes50
minutesHam, leeks and Gouda cheese suspended in a delicious egg custard.
Ingredients
8 large eggs, room temperature
1 cup Half and Half
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. hot sauce (optional)
4 ounces diced ham
1 cup leeks, cleaned, drained and sliced 1/4 inch.
2 cups shredded Gouda cheese
2 tsp. butter or vegetable oil, divided
1 9-inch prepared pie crust
Directions
- Place a baking sheet in the oven and preheat to 425 degrees F.
- In a small skillet, over medium heat, cook the ham in 1 tsp. of butter or vegetable oil until it starts to brown around the edges – approximately 5-7 minutes. Remove the ham from the pan and set aside to cool.
- In the same skillet, over medium heat, cook the leeks in the remaining tsp. of butter or oil. Stir until they are lightly browned and soften. Remove from pan and set aside to cool.
- Shred the Gouda cheese and set aside.
- In a mixing bowl, whisk the eggs. Add the Half and Half, salt, pepper and hot sauce. Whisk until thoroughly combined. Set aside.
- Turning back to the crust, add the ham to the bottom of the prepared pie shell, followed by the leeks and the cheese.
- Place the partially filled pie crust directly on the hot baking sheet inside the oven. Pour the egg mixture over the toppings and gently reposition the pan so that it is in the center of the oven. The pie crust will be very full so be careful not to spill.
- Immediately reduce the temperature of the oven to 350 degrees F. Bake for 45 -50 minutes until the quiche is lightly golden on top and begins to puff. The quiche will continue to cook from the residual heat, so a little bit of wobble is OK as long as it’s not wet in the center.
- Remove the quiche from the oven and allow it to cool for 15 minutes before slicing and serving.
Notes
- Can I prep my ingredients in advance? Absolutely! Prep your shells and fillings the night before so all you have to do is whip up the custard before baking. You can also prep the custard the night before and keep it in an airtight container separate from your crust and fillings. For best results on baking day, bring both your crust and fillings and the custard to room temperature before baking.
