Quiche Recipes Easy: Weeknight Pies Anyone Can Master Fast

Weeknight quiches with 20-minute prep, big flavor, and everyday ingredients—ideal for brunch, meal prep, or surprise guests.

You don’t need chef credentials to pull off a silky, bakery-level quiche. You need a smart formula, a hot oven, and a fridge raid that actually works. The best part? It’s a one-pan flex that feeds brunch crowds, weeknight dinners, and meal prep without breaking a sweat. Skip the stress, keep the glory. Your oven is about to make you look suspiciously talented.

What Makes This Special

Quiche looks fancy, but the method is refreshingly simple. We use a reliable egg-to-dairy ratio and a quick pre-bake on the crust so every slice stands tall and creamy—not soggy. The fillings are totally flexible, so you can use up that bag of spinach, the last of the cheddar, or yesterday’s roast veg without a single complaint from the table.

It’s also strategically fast: a few minutes of stove time to tame watery veggies, a whisked custard, and the oven does the rest. You’ll get a golden top, a tender center, and that “how did they do that?” vibe. FYI: this base recipe is your template—swap cheeses, add herbs, go crustless, or scale it to a sheet pan. Your kitchen, your rules.

Shopping List – Ingredients

• 1 refrigerated 9-inch pie crust (or homemade; see notes for crustless option)
• 6 large eggs
• 1 cup whole milk (or 3/4 cup milk + 1/4 cup cream for extra richness)
• 1 cup shredded cheese (Gruyère, sharp cheddar, Swiss, or a mix)
• 1–1 1/2 cups total fillings, any combo below (pre-cooked if needed):
  • Cooked bacon or ham, chopped (1/2–3/4 cup)
  • Sautéed mushrooms (1 cup, well cooked)
  • Baby spinach, wilted and squeezed dry (1 cup, chopped)
  • Scallions or shallots, thinly sliced (1/4–1/2 cup)
  • Roasted peppers, zucchini, broccoli, or asparagus (1 cup, chopped)
  • Sun-dried tomatoes (1/3 cup, chopped)
• 1 tablespoon butter or olive oil (for sautéing fillings)
• 1 teaspoon Dijon mustard (secret flavor boost)
• 1/2 teaspoon kosher salt (plus more to taste for fillings)
• 1/4 teaspoon black pepper
• Pinch of ground nutmeg (classic touch; optional but recommended)
• 1–2 tablespoons fresh herbs (chives, parsley, dill, or thyme)
• Optional heat: 1/8 teaspoon red pepper flakes

Yield: 1 standard 9-inch quiche (6–8 slices). Total time: about 55–65 minutes (includes prep and bake). Oven: 375°F/190°C.

Instructions

1. Heat the oven. Set to 375°F/190°C. Place a rack in the lower-middle position for even browning.
2. Par-bake the crust. Fit the pie crust into a 9-inch pie plate. Dock the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake 8–10 minutes, remove weights and parchment, then bake another 3–5 minutes until just starting to turn blonde. Let cool slightly. For crustless, grease the pie plate and sprinkle 1/4 cup cheese directly on the bottom to create a no-stick base.
3. Prep your fillings. Cook bacon or ham until lightly crisp; drain. Sauté mushrooms and watery veggies in 1 tablespoon butter/oil until their moisture cooks off. Wilt spinach and squeeze very dry. Season fillings with a pinch of salt and pepper. Cool slightly so they don’t steam the custard.
4. Make the custard. In a bowl, whisk 6 eggs, 1 cup milk, 1 teaspoon Dijon, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch nutmeg until smooth. Stir in herbs if using.
5. Assemble. Scatter 1 cup cheese evenly over the crust. Distribute the prepared fillings in an even layer. Pour the custard over everything. Avoid overfilling the rim; stop about 1/4 inch from the top.
6. Bake. Bake at 375°F/190°C for 35–40 minutes, until the edges are set and the center has a slight wobble (not sloshy). An instant-read thermometer should read about 165–175°F/74–79°C in the center.
7. Rest. Cool on a rack for 15–20 minutes before slicing. This helps the custard finish setting and gives clean slices. Yes, patience pays.
8. Serve. Slice into 6–8 wedges. Add a simple green salad or fruit to win brunch without breaking a sweat.

Preservation Guide

• Fridge: Cool completely, cover tightly, and refrigerate for up to 4 days. Store slices in airtight containers to keep odors out.
• Freezer (whole or slices): Chill fully, then wrap in plastic and foil (or vacuum seal). Freeze up to 2–3 months. Label like a pro.
• Reheat (best): 300°F/150°C, covered loosely with foil. Whole quiche: 20–25 minutes. Slices: 10–12 minutes.
• Microwave (acceptable): 50% power in 30–45 second bursts; rest 1 minute. Place on a paper towel to prevent soggy bottoms. Not perfect, but it works.
• No-soggy insurance: Reheat from thawed (not frozen) for better texture, and keep foil slightly vented.

Nutritional Perks

Quiche is sneaky-good nutrition. Eggs bring high-quality protein, choline for brain function, and B vitamins. Dairy adds calcium and vitamin D, while veggie add-ins deliver fiber, potassium, and antioxidants. You decide how rich or light to make it.

Per slice (1 of 8), approximate: 280–330 calories, 16–22g fat, 14–18g protein, 6–10g carbs, 0.5–2g fiber, 450–650mg sodium. Numbers vary with crust type, cheese choice, and fillings (bacon vs. veg makes a difference, obviously).

Want it lighter? Use extra veggies, low-moisture part-skim cheese, and go crustless. Want it richer? Add a splash of cream and go with Gruyère. Pick your adventure.

Don’t Make These Errors

• Skipping the par-bake. Raw crust plus wet custard equals sad, soggy bottom. Five extra minutes now saves your brunch later.
• Using watery fillings. Mushrooms, spinach, zucchini—cook them down and squeeze dry. Otherwise, the custard thins out and won’t set right.
• Overfilling the shell. Custard expands. Leave a 1/4-inch headspace to avoid overflow and scorched oven drama.
• Baking too hot or too long. High heat curdles the custard. Stick to 375°F/190°C and pull when there’s a slight jiggle.
• Low-fat milk only. You’ll get a watery, bland result. Use whole milk minimum—or add a splash of cream for luxe texture.
• Slicing immediately. It needs a brief rest to set. IMO, 15–20 minutes is the sweet spot.
• Underseasoning. Salt your fillings and your custard. Cheese helps, but it can’t carry the whole team.

Mix It Up

Use the same custard base and swap the fillings. Here are flavor combos that slap (in the best way):

• Lorraine: Bacon, caramelized onion, Swiss or Gruyère, chives.
• Florentine: Spinach, feta, scallions, a hint of nutmeg.
• Mushroom-Thyme: Sautéed creminis, thyme, Gruyère, black pepper.
• Caprese: Cherry tomatoes (seeded and roasted), mozzarella, basil, a drizzle of pesto after baking.
• Southwestern: Roasted poblano, corn, pepper jack, cilantro, and a pinch of cumin.
• Broccoli Cheddar: Blanched broccoli florets, sharp cheddar, green onions.
• Smoked Salmon-Dill: Flaked hot-smoked salmon, red onion, dill, cream cheese dollops.
• Caramelized Onion & Goat Cheese: Slow-cooked onions, goat cheese crumbles, parsley.
• Pepperoni Pizza: Mini pepperoni, mozzarella, oregano, roasted red peppers.
• Zucchini-Pesto: Seared zucchini, Parmesan, spoonfuls of pesto, pine nuts.

Crustless path: Grease the dish, add a thin cheese layer first, and bake 5 minutes less. Mini quiches: Use a muffin tin, fill 2/3 full, and bake 18–22 minutes. FYI: minis vanish faster than you think—make more.

FAQ

What’s the best egg-to-dairy ratio for a silky quiche?

A reliable starting point is 1 egg per 1/4 cup dairy. For a classic, softer custard in a 9-inch quiche, that’s 6 eggs + 1 1/2 cups dairy. For a slice that stands taller and firmer, use 6 eggs + 1 cup dairy (as in this recipe). More dairy equals softer set; less dairy equals firmer slice.

Can I make it crustless?

Absolutely. Grease the pie plate, sprinkle a little cheese on the bottom, then add fillings and custard. Bake 5 minutes less than a crusted quiche. It’s lower-carb and still tastes like a win.

How do I prevent a soggy bottom?

Par-bake the crust, cook and cool watery veggies, and don’t drown the quiche with too much dairy. Starting on a lower rack helps brown the base. If you’re extra cautious, brush the warm par-baked crust with a thin swipe of egg white to create a seal.

What dairy works best?

Whole milk gives a clean custard. A milk-cream combo adds richness. Half-and-half works too. Avoid fat-free milk; it weakens the set. Non-dairy options like unsweetened soy or oat milk can work—use a bit less and add one more egg for structure.

How long does quiche last in the fridge?

Properly covered, it keeps for up to 4 days. For best texture, reheat slices at 300°F/150°C for 10–12 minutes. After that, quality drops—still edible, just less impressive.

Can I bake it ahead for a party or brunch?

Yes. Bake completely, cool, wrap, and refrigerate. Reheat covered at 300°F/150°C for 20–25 minutes until warmed through. Or bake the day before, chill, and serve room temp with a crisp salad. So easy, guests will think you hired help.

What pan should I use if I don’t own a pie plate?

A 9-inch tart pan with a removable bottom works great (watch for leaks). A 9-inch cake pan or a 10-inch cast-iron skillet also does the job. For crowds, use a quarter-sheet pan and double the recipe for a slab quiche; bake until just set.

Why did my quiche curdle or look scrambled?

It was likely baked too hot or too long. Gentle, even heat is critical. Pull it when the center has a slight wobble and the edges are set. Overbaking squeezes out moisture and gives that grainy texture—no thanks.

Do I have to use cheese?

No, but cheese adds structure and flavor. If skipping, keep the fillings savory and well seasoned, and consider an extra egg for stability. A dairy-free “cheese” can also help the set if you’re avoiding dairy.

Can I add raw vegetables?

Not recommended. Most veggies release water as they cook, which waters down the custard. Lightly sauté, roast, or blanch, then cool and pat dry. Your future slices will thank you.

Wrapping Up

This is the kind of recipe that turns a busy night into an easy win. One base, endless riffs, and a texture that stays luscious without fuss. Stock a crust, keep eggs and cheese on hand, and you’re always one whisk away from dinner (or brunch) that impresses. Simple formula, big payoff—chef hat optional, compliments guaranteed.