This is the Ultimate Quiche Recipe. It is from the deepest, darkest archives of Our Best Bites. It was published within the first month or so of when we started in March of 2008, way back when we were The Daily Bite (!!!) and has kind of gotten buried over the years.
I love this recipe for a lot of reasons, but a big one is that it makes two pies, so you can either feed a crowd, make one for your family and take the other pie to someone else, or you can freeze it and heat it up when it’s convenient for you. Another great thing is that it definitely tastes better the next day, so if you’re having a breakfast or brunch, you can make it the night before and then easily heat it up the next day and no one will ever know that you weren’t up slaving away at 5:00 in the morning.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Unbaked pie crusts – You’ll need two of these. You can either by them pre-made or follow this Light and Flaky Pie Crust recipe.
- Bacon
- Baby spinach – Fresh spinach is used here. You could use frozen in a pinch, but be sure to thaw it thoroughly and really squeeze the moisture out of it.
- Sour cream – Full fat or light.
- Minced onion
- Diced fresh mushrooms
- Diced ham
- Sharp cheddar cheese – Colby jack is also good, freshly grated.
- Parmesan – Shredded.
- Eggs
- Half and half – Fat content here is what stabilizes the custard and gives it a nice smooth finished texture. Technically anything from skim milk to heavy cream will work, but you can expect a more eggy (sometimes even rubbery) finish with skim milk. Heavy cream will produce a very rich, silky quiche. I find that half and half provides just the right balance of richness and body without being too heavy. If you’re planning on re-heating, it’s best to use at least half and half, as the fat content helps the quiche hold its form.
- Fresh parsley
How to Make the Ultimate Quiche
- You’ll start off by cooking some bacon (my favorite way is in the oven, but you can do it on the stove top if you prefer). Drain, crumble, and set aside.
- Use those bacon drippings to sauté some spinach, onions, mushrooms, and parsley. Stir in some ham and the crumbled bacon.
- Add the sour cream to the mixture and season with salt and pepper, then divide it between the two pie crusts. Sprinkle with Parmesan and cheddar cheese.
- Whisk up the eggs and half and half, pour over the pies, then bake until puffed and golden brown. For best results, place the pie plates on a baking sheet to catch any spilled egg!
Storing and Other Tips
- Refrigerate: Cool quiche completely then wrap tightly in plastic wrap or foil. Store in the refrigerator and enjoy within 3-4 days for best results.
- Reheat: If reheating, cover pie with foil and bake at 325°F for about 20-30 minutes, checking frequently to make sure it’s not getting too brown. You could also pop it in the microwave, but individual slices do better in the microwave than an entire pie. Microwave in 20-30 second bursts, until heated through.
- Freeze: Wrap whole quiche or individual slices in plastic wrap and then foil. Freeze for up to 2-3 months. To reheat, thaw overnight in the fridge and then reheat as outlined above.
Frequently Asked Questions
Yes! Quiche stores and reheats surprisingly well from the fridge or the freezer. It’s a great make-ahead meal!
Absolutely. Ramekins, standard or jumbo muffin tins, or Mini tart pans would all work well. You can cut pie dough to size or skip the crust all together, just be sure to grease your baking containers well. Keep the oven temp the same, but you’ll want to keep a close eye on timing. Depending on the size of your quiches, they may need to bake anywhere from 18-35 minutes. They are done when the tops are puffed and golden and the center is set.
Sure. I do recommend baking all quiches on the same oven rack if possible to ensure even cooking.
The Ultimate Quiche
Ingredients
- ½ pound bacon
- 10 ounce package baby spinach
- 1 cup sour cream light is fine
- Kosher salt and pepper to taste
- 2 unbaked pie crusts or store-bought
- 1 onion minced
- ½ pound diced mushrooms
- 2 cup diced ham
- 16 ounces shredded Colby Jack or sharp cheddar cheese
- 4 ounces shredded Parmesan cheese
- 8 eggs
- 1 cup half and half
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 375℉. Cook the bacon. Reserve drippings, drain on a paper towel, chop or crumble, and set aside.
- Sauté spinach in bacon drippings. Add onions and cook until softened, then add mushrooms and parsley. Remove from heat and stir in the ham and bacon. Add the sour cream to the mixture and season with salt and pepper. Divide into each pie crust. Sprinkle the cheeses over the pies.
- Mix eggs and half and half. Pour over pies. Place pies in oven (on a baking sheet if they'll fit–it will keep any overflowing eggs from stinking up your oven). Bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.
Notes
- Refrigerate: Cool quiche completely then wrap tightly in plastic wrap or foil. Store in the refrigerator and enjoy within 3-4 days for best results.
- Reheat: If reheating, cover pie with foil and bake at 325°F for about 20-30 minutes, checking frequently to make sure it’s not getting too brown. You could also pop it in the microwave, but individual slices do better in the microwave than an entire pie. Microwave in 20-30 second bursts, until heated through.
- Freeze: Wrap whole quiche or individual slices in plastic wrap and then foil. Freeze for up to 2-3 months. To reheat, thaw overnight in the fridge and then reheat as outlined above.
Questions & Reviews
This recipe is SO GOOD! I would highly recommend using deep dish pie plates to avoid egg overflow, though. The first time I made these in regular pie dishes they overflowed everywhere and my oven stank for weeks! 🙂
I made these quiche for a bridal shower this weekend and the taste was great – but the crusts were completely mushy. It kind of ruined them in my eyes. I tested the doneness with a knife and the eggs were cooked through. I actually made four of them – so on the second batch I cooked them longer – even after they tested “done” but crust was the same. Unfortunately, I had to serve them. Why did this happen? My mom said I probably should have prebaked the pie shells (I used pre-made, frozen shells) but the recipe did not indicate to do this. Any ideas why this happened? How can it be avoided if I make them again?
On another note: the recipe also said 16oz of cheddar and there was no way for that to fit into the pie shell – and I used deep-dish shells (pre-made frozen)
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Was the crust frozen when you filled it? That’s my guess. I’ve never had good luck with frozen pie shells—refrigerated pie crust dough is my go-to.
How long does the quiche take to thaw in the frig?
I would plan on 24 hours in the fridge.
Do you have any tips on freezing this one and then reheating?
Wrap it tightly in plastic wrap and then thaw it in the fridge. Reheat individual slices in the microwave or covered in the oven at 325 for 30 minutes or until heated through. 🙂
Oh man. I need to make this. I LOVE me some good quiche. Thank you for bringing this beauty to light.
Made this recipe yesterday and served it today for company. SO DELICIOUS! What a lovely mixture of flavors and a beautiful presentation too.
Is this recipe for deep dish pie plates or regular?
Regular, but a deep dish plate wouldn’t hurt.