Once you learn the basics, the possibilities are endless — and that’s exactly what this Basic Quiche Recipe delivers. With a simple, foolproof egg-to-cream ratio, you can create dozens of different quiches by swapping in your favorite fillings. Whether you prefer a classic cheese quiche, veggie-packed, or loaded with meats, this foundational recipe keeps the custard creamy and perfectly set every time. Use full-fat cream for extra richness, half-and-half for balance, milk for a lighter version, or even non-dairy milk for dietary needs.
Serves 6
(1) 9 1/2 inch/ 24 centimeter pie crust partially blind baked (or use our pate brisee recipe)
3 eggs
1 ½ cups/375ml whipping cream or half and half or milk
½ teaspoon of salt
1/4 teaspoon ground black pepper
Pinch of nutmeg
Preheat the oven at 375F/190C/Gas 5
Beat the eggs, cream and seasoning in a mixing bowl until blended. Check seasonings. Pour into blind baked shell. Set in upper third of preheated oven and bake for 25 to 30 minutes, or until the custard has puffed and browned.
If using cheese
1/2-1 cup/60-120g grated cheese (your choice)
Place in blind baked shell then pour in the egg mixture and bake.
We used cheddar and added 4 scallions/green onions cut up.
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