Total Time
Prep 15 mins
Cook 30 mins

Master recipe for quiche.

Ingredients Nutrition

  • 1 pie crusts or 1 pastry crust, parbaked
  • 2 eggs
  • 2 egg yolks
  • 1 cup whole milk
  • 1 cup heavy cream
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 12 cup cheese


  1. Preheat oven to 375.
  2. Fill parbaked shells and bake until set.
  3. Any filling you wish to use.
  4. Serve warm or at room temperature.


Most Helpful

i was going to rate this a 4 because the instructions are vague...i have never made a quiche before so i didn't know what to look for when the custard is set or what time to start checking on it to see if it was done. BUT the first bite did win me over and this is indeed a silky, creamy custard. i used black forest ham, broccoli, and cheddar cheese which i layered on the bottom of the pie crust and then mixed the custard ingredients together and poured it over the layered filling. i started to check it at 40 minutes and kept testing for doneness every 5 minutes...mine needed 55 minutes. when my custard was golden brown and slightly jiggly but not liquid it was ready. thank you for the recipe.

taylortwo January 27, 2003

Delicious! The texture of this quiche is perfect... a savory custard rather than the usual scrambled eggs in a crust. I made three variations (crab and swiss, roasted red pepper and mushroom with asiago, and bacon and arugala with gruyere) for a baby shower and they all turned out wonderfully. Do not be alarmed at the liquidy consistency, it sets up beautifully while baking and has a silky texture when finished. This will be my default quiche recipe from now on. Thanks again Mean!

Tracy K October 31, 2002

This quiche was soo simple to make, and came out really fluffy. The texture was light, not as dense as other quiches I've tried. I added 1 cup of extra sharp cheddar, about 1/2 cup of chopped ham and chopped green onions. I agree with Taylortwo that the instructions were a bit vague for a novice quiche maker (like me), but I kept checking after 30 minutes, and it took about 40. I did let the quiche rest for 10 minutes before slicing as well. Thanks for a great recipe!

canarygirl February 02, 2003

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