We love a good quiche! They can be made ahead and frozen for another day, brought to a potluck or brunch, and made with pretty much anything on hand in your fridge – Shelf Cooking triple whammy! Here are some of our best homemade quiche variations plus some tips for storing and serving.

We're going to start off with a basic quiche recipe, followed by a handful of different filling options to suit your taste and whatever you have on hand!

Basic Quiche Recipe:


  • 1 pie crust (store-bought or homemade)
  • 1 cup milk
  • 1 cup heavy cream
  • 4 large eggs
  • Salt and pepper to taste
  • 1 cup shredded cheese (such as Gruyere, cheddar, or Swiss)
  • Optional fillings (e.g., cooked bacon, ham, spinach, mushrooms, onions, peppers, etc.)


  1. Preheat your oven to 375°F (190°C).
  2. If using a store-bought pie crust, place it in a pie dish and crimp the edges. If making a homemade crust, prepare and roll out the dough, then transfer it to a pie dish and crimp the edges.
  3. In a mixing bowl, whisk together the milk, heavy cream, eggs, salt, and pepper until well combined.
  4. Sprinkle half of the shredded cheese evenly over the bottom of the pie crust.
  5. Add your desired fillings on top of the cheese layer. Make sure the fillings are evenly distributed.
  6. Pour the egg mixture over the fillings in the pie crust.
  7. Sprinkle the remaining shredded cheese on top of the egg mixture.
  8. Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
  9. Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.

Pie Crust Recipe

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 2-4 tablespoons ice water
  1. In a large mixing bowl, combine the flour and salt.
  2. Add the cold butter cubes to the flour mixture.
  3. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  4. Gradually add ice water, 1 tablespoon at a time, while mixing with a fork or your hands. Mix just until the dough comes together and forms a ball. Be careful not to overwork the dough.
  5. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days) before using.
  6. When ready to use, remove the dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly.

Quiche Variations

Quiche Lorraine

The classic Quiche Lorraine features a savory custard of eggs and cream, filled with crispy bacon (or lardons) and cheese, usually Swiss or Gruyère. For a twist, try adding sautéed onions or shallots to the mix for added depth of flavor.

Spinach and Feta Quiche

This variation is perfect for those who love a good spinach pie. Mix cooked, drained spinach with crumbled feta cheese, and add it to your egg mixture. For a Mediterranean touch, include some sautéed onions, dill, and a pinch of nutmeg.

Tomato, Basil, and Mozzarella Quiche

Capture the essence of a summer garden with this quiche that combines ripe tomatoes, fresh basil, and mozzarella cheese. It’s like a Margherita pizza in quiche form. For the best flavor, choose heirloom tomatoes when they're in season.

Salad with tomato, italian ricotta cheese and basil, top view

Mushroom and Gruyère Quiche

Mushrooms sautéed with garlic and thyme, combined with creamy Gruyère cheese, make for a rich and earthy quiche. Use a mix of mushrooms like button, cremini, and shiitake for varied textures and flavors.

Salmon and Dill Quiche

For a quiche that leans towards the luxurious, mix flakes of cooked salmon with fresh dill into your custard. Add some capers or thinly sliced red onions for a bit of zing. This version is especially good when served with a dollop of crème fraîche on top.

Ham and Cheddar Quiche

A simple but comforting variation, ham and cheddar quiche is a hit with kids and adults alike. Dice cooked ham and mix it with shredded sharp cheddar cheese for a hearty filling. Adding a little mustard to the egg mixture can give it an extra layer of flavor.

Butternut Squash and Goat Cheese Quiche

For a quiche that’s perfect in fall, roast butternut squash until caramelized and tender. Combine with crumbled goat cheese and sage for a filling that’s sweet, tangy, and aromatic. This quiche is especially delicious with a whole wheat or spelt crust.

Delicious seasonal pastries – honey pumpkin, leek, gorgonzola cheese quiche on a light background, top view

Roasted Vegetable Quiche

A great way to clean out your vegetable drawer, this quiche can include any combination of vegetables. Think bell peppers, zucchini, eggplant, and cherry tomatoes, all roasted to bring out their sweetness, then mixed into the custard.

Crab and Asparagus Quiche

Elevate your brunch with this sophisticated quiche featuring lump crab meat and tender asparagus spears. A little lemon zest and tarragon can brighten the flavors, making it a refreshing and elegant choice.

Sweet Potato and Kale Quiche

For a hearty, nutritious option, use thinly sliced sweet potatoes as a crust alternative. Fill it with sautéed kale, onions, and a mix of your favorite cheeses for a colorful and delicious meal.


Storing Quiche:

  • Allow the quiche to cool completely at room temperature before storing.
  • Store leftover quiche in an airtight container or wrap it tightly with plastic wrap.
  • Refrigerate quiche for up to 3-4 days.

Freezing Quiche:

  • If you want to freeze quiche, it's best to freeze it before baking.
  • Prepare the quiche as usual but do not bake it.
  • Wrap the unbaked quiche tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
  • Label the package with the date and contents.
  • Frozen unbaked quiche can be stored for up to 1-2 months.

Reheating Quiche:

  • To reheat a refrigerated quiche, preheat your oven to 350°F (175°C).
  • Place the quiche on a baking sheet and cover it loosely with foil to prevent the crust from getting too brown.
  • Heat the quiche in the oven for about 15-20 minutes, or until it's warmed through.
  • For frozen unbaked quiche, let it thaw in the refrigerator overnight before baking according to the original recipe instructions.

Serving Quiche:

  • Let the reheated quiche rest for a few minutes before slicing and serving.
  • Quiche can be served as a main dish for brunch or dinner, or cut into smaller portions for appetizers or snacks.
  • Garnish with fresh herbs, a dollop of sour cream, or a sprinkle of grated cheese for added flavor.

When experimenting with quiche variations, remember that almost any combination of vegetables, meats, cheeses, and herbs can work, allowing you to tailor the dish to your tastes or to what you have on hand. Enjoy exploring the possibilities!

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