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Easy Quiche Recipe

A creamy, golden, and savory quiche packed with Gruyère cheese, bacon or ham, and sautéed onion in a flaky pie crust. Simple to make and perfect for weeknight dinners, brunch, or feeding a crowd.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 9-inch pre-made pie crust (store-bought or homemade)
  • 4 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 cup shredded Gruyère cheese (about 4 oz)
  • ½ cup diced cooked bacon or ham
  • ½ cup diced yellow onion
  • 1 tablespoon butter
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • fresh chives or parsley, for garnish (optional)

Method
 

Preheat and Prep Your Crust
  1. Preheat your oven to 375°F (190°C). Place your pie crust into a 9-inch pie dish and press it gently against the sides.
  2. Prick the bottom a few times with a fork to prevent the crust from puffing up.
  3. Pre-bake the crust for 8 minutes until it is just barely set. You are not looking for color here, just structure.
Sauté the Onion
  1. While the crust pre-bakes, melt the butter in a small skillet over medium heat.
  2. Add the diced onion and cook for about 4–5 minutes, stirring occasionally, until soft and just beginning to turn translucent.
Whisk the Egg Filling
  1. In a large mixing bowl, crack in the eggs and whisk them together with the heavy cream and milk until fully combined and slightly frothy.
  2. Add the salt, pepper, and nutmeg. Whisk until everything is smooth and cohesive.
Build Your Quiche
  1. Scatter the cooked bacon or ham and sautéed onion evenly across the bottom of the pre-baked crust.
  2. Sprinkle the shredded Gruyère over the top in an even layer.
  3. Slowly pour the egg mixture over everything, pouring gently so the fillings stay in place and the liquid settles evenly to the edges.
Bake Until Just Set
  1. Carefully transfer the quiche to the oven and bake for 30–35 minutes, until the edges are puffed and golden and the center jiggles just slightly when you nudge the pan.
  2. Pull it out when a knife inserted 1 inch from the center comes out clean.
  3. Let it rest for 5–10 minutes before slicing so the filling can settle into clean, beautiful wedges.

Notes

Meal-Prep Tip: Sauté your onions and cook your bacon the night before. Store them covered in the fridge so you can simply assemble and bake the next day. Common mistakes to avoid: skipping the pre-bake (leads to soggy crust), overbaking (causes rubbery texture — pull it when the center still jiggles), overfilling the crust (stop pouring when filling is about ¼ inch below the crust rim), and using cold eggs straight from the fridge (room-temperature eggs blend more smoothly). Storage: Store leftover quiche covered in the refrigerator for up to 4 days. To freeze, wrap individual slices tightly in plastic wrap and foil — they keep well for up to 2 months. Reheat slices in a 325°F oven for 10–15 minutes for the best texture. Avoid the microwave as it tends to make the custard rubbery. Substitution Tips: For dairy-free, use full-fat coconut milk in place of heavy cream and milk. For a kid-friendly version, skip the onion and swap bacon for mild shredded cheddar and diced cooked chicken. For a budget-friendly option, blended cottage cheese can replace half the heavy cream.