Quiche with Homemade Crust

Looking for an easy and light main dish for brunch, lunch, or dinner? This simple homemade quiche is perfect for warm sunny days and pairs beautifully with salad, roasted potatoes, or fresh fruit. It’s also a great way to use up extra vegetables, cheese, and breakfast meat you already have on hand.

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Quiche is something I grew up eating, and the first bite of this cheesy bacon quiche always brings me back to slow summer lunches outside on the patio. I made several variations for my first baby shower (including one with a gluten-free crust!), so it also brings back memories of that special season.

This recipe is for a simple cheese and bacon quiche with an easy homemade crust, but you can easily change it up. I’ve included lots of ideas for mix-ins and substitutions using what you have on hand. Quiche is one of my favorite ways to turn leftover vegetables and protein into a light but satisfying meal.

This easy quiche takes about 30 minutes to prepare and works well for breakfast, brunch, lunch, or dinner during a busy week. It tastes great warm, at room temperature, or cold straight from the fridge, so it’s perfect for relaxed brunches or meal prep. It reheats beautifully, uses simple ingredients, and feels special without much effort.

Why you’ll love this simple quiche recipe

• Budget-friendly ingredients
• Perfect make-ahead dish for brunch, lunch, or dinner
• Great for meal prep — just reheat and eat
• Simple base recipe that’s easy to customize
• Delicious warm or cold

Ingredients for cheese and bacon quiche

For this basic quiche recipe, you’ll need a few simple ingredients:

For the homemade crust

• All-purpose flour
• Salted butter
• Water
• Salt

For the quiche filling base

• Eggs
• Heavy cream or whole milk
• Salt and pepper

For the add-ins

• Grated cheese — I like extra sharp white cheddar or Gruyère
• Cooked bacon

Ingredients notes

• You can use a store-bought roll-out pie crust if you don’t have time to make one from scratch.
• Heavy cream creates a richer, creamier filling, but whole milk works well for a lighter everyday quiche.

Tools you’ll need

You’ll need a few basic kitchen tools for this quiche:

• Large mixing bowl
• Measuring cups and spoons
• Pastry cutter — optional
• Rolling pin
• Dry beans or pie weights
• Parchment paper
• 10-inch pie dish — I absolutely love this ruffled ceramic pie dish because it’s both beautiful and practical for everyday baking.
• Baking sheet —  to go under the quiche. This makes it easier to remove the quiche from the oven and catches any overflow.

How to make a quiche with homemade crust

This classic bacon and cheese quiche has a flaky homemade crust and creamy egg filling that’s simple enough for everyday meals but special enough for spring or summer gatherings.

Make the from-scratch pastry

In a large mixing bowl, combine flour and salt. Add cubed butter. Use a pastry cutter, a fork, or your hands to work the fat into the flour until all the butter is incorporated and there are no clumps larger than a pea.

Pour in the ice-cold water and gently fold it in with a fork until the dry mixture begins to stick together. If you need more water, add it in 1 tablespoon increments. 

Gently press the dough together and set aside. If you need to — or have time to — stop here, wrap the pastry in plastic wrap and refrigerate for up to 2 days.

Roll out the crust

Keep your pie dish nearby. Generously dust a clean work surface and your rolling pin with flour. Place your pastry on the counter and dust the surface with flour. Roll your pastry into a circle, working from the middle to roll it to about 1/8” thick.

Roll the pastry onto the rolling pin to transfer it to the pie dish, then unroll the rolling pin to let the crust sink into the dish. Gently press the crust against the sides of the dish, cutting any excess along the top. You can pinch the crust along the edge if using a pie dish with a flat edge.

Lightly prick the bottom of the crust with a fork. For best results, chill the crust for at least 30 minutes. You can also pop it in the freezer for 15 minutes if you’re in a rush. Meanwhile, preheat your oven to 400°F.

Blind bake the crust

Next, blind bake the crust. Place the pie dish on a baking sheet, line the crust with parchment paper, and fill it with dry beans or pie weights to prevent the crust from puffing up while baking. Bake in the oven for 15-20 minutes, until the bottom is no longer wet.

Make the quiche filling

While the crust bakes, whisk together the eggs, cream or milk, salt, and pepper in a large mixing bowl or liquid measuring cup. Add the grated cheese and chopped bacon and stir. Set aside.

Assemble and bake the quiche

Remove the baked crust from the oven and let cool for 5 minutes. Turn your oven down to 350°F. Carefully remove the parchment paper and pie weights. Give the filling one final stir, and pour it into the crust.

Carefully return the quiche to the oven and bake for 45-50 minutes, or until set.

Easy quiche variations

My family prefers a simple cheese and bacon quiche, but I often add a vegetable like spinach or mushrooms to switch it up. Here are other quiche add-in ideas:

• Cheeses: Almost any low-moisture or aged variety works. I’ve tried smoked Gouda, Swiss, goat cheese, and feta.
• Protein: Try diced ham, prosciutto, or cooked breakfast sausage. Just make sure to drain off any excess grease before adding it to the filling.
• Vegetables: I love asparagus, kale, spinach, Swiss chard, and broccoli. Diced bell pepper, sliced mushrooms, or caramelized onions also make great additions. Be sure to sauté or roast vegetables beforehand so they don’t release excess moisture into the quiche.
• Herbs and aromatics: Liven up your quiche with fresh chives or parsley, thyme or rosemary, finely chopped shallots, or sliced green onions.

What to serve it with

I love serving quiche with a seasonal salad, sautéed vegetables, roasted potatoes, or crispy home fries for a savory meal. Fresh fruit, yogurt, or warm croissants also make lovely brunch sides.

Quiche storage and reheating tips

Store leftover quiche tightly covered in the refrigerator for up to 3 days. Individual slices can be enjoyed cold straight from the fridge or reheated in the microwave. To reheat a whole quiche, warm it in a 350°F oven for 15–20 minutes, or until heated through. Cover loosely with foil if the top is browning too quickly.

Quiche also freezes well. Allow it to cool completely, then wrap tightly and freeze for up to 2 months. To reheat from frozen, remove any plastic wrap and cover the quiche loosely with foil. Bake at 350°F for 35–45 minutes, or until the center reaches 165°F.

Frequently Asked Questions

Can I make quiche ahead of time?

Yes! Quiche is one of my favorite make-ahead meals. You can bake it fully the day before and reheat it before serving, or enjoy it cold, straight from the refrigerator.

Can I freeze quiche?

Absolutely. Allow the baked quiche to cool completely, then wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. I’d recommend baking the quiche in a disposable pie dish for that.

How do you keep quiche from being soggy?

Blind-baking the crust first helps prevent a soggy bottom. It’s also important to cook vegetables beforehand so they don’t release excess moisture while baking.

Can I use store-bought crust for quiche? 

Yes. A store-bought pie crust works perfectly if you want to save time. You can still blind bake it before filling for the best texture.

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