Top 15 Amazing Quiche Recipes Perfect for Any Meal

Quiche brings comfort and elegance to your table with its creamy custard filling and endless flavor possibilities. These versatile egg dishes work perfectly for breakfast, lunch, or dinner.

From classic combinations to creative twists, these quiche recipes offer something special for every taste and occasion you’re planning.

01. Garden Vegetable Quiche

Fresh vegetables shine in this colorful quiche loaded with seasonal produce. The combination of tender vegetables and creamy custard creates the perfect balance of flavors.

Ingredients: 1 pre-made pie crust, 6 large eggs, 1 cup heavy cream, 1 medium onion (diced), 2 cups fresh spinach, 8 oz mushrooms (sliced), ½ cup Parmesan cheese (grated), 2 medium tomatoes (sliced), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Garden Vegetable Quiche

1. Preheat your oven to 375°F and place the pie crust in a 9-inch pie pan, crimping the edges decoratively. Prick the bottom with a fork and pre-bake for 8 minutes until lightly golden.

2. Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent, about 5 minutes, then add sliced mushrooms and cook until golden brown and moisture has evaporated, approximately 8 minutes more.

3. Add fresh spinach to the skillet and cook just until wilted, about 2 minutes. Season the vegetable mixture with salt and pepper, then let cool slightly while you prepare the custard base.

4. Whisk eggs and heavy cream together until smooth and well combined. Spread the cooled vegetable mixture evenly in the pre-baked crust, then pour the egg mixture over top and sprinkle with Parmesan cheese.

5. Arrange tomato slices decoratively on top and bake for 35-40 minutes until the center is set and the top is golden brown. Let cool for 10 minutes before slicing.

02. Spinach Mushroom Crustless Quiche

Skip the crust and enjoy all the creamy goodness of this healthy quiche. Wild mushrooms and Gruyère cheese create an incredibly rich and satisfying dish.

Ingredients: 8 large eggs, 1 cup whole milk, 8 oz wild mushrooms (mixed varieties), 3 cups fresh spinach, 1 cup Gruyère cheese (shredded), 2 tablespoons butter, 1 small shallot (minced), ¼ teaspoon nutmeg, salt and pepper to taste.

How To Make Spinach Mushroom Crustless Quiche

1. Preheat oven to 350°F and generously butter a 9-inch pie pan. Melt butter in a large skillet over medium-high heat and sauté minced shallot until fragrant, about 2 minutes.

2. Add mixed wild mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 10 minutes. The mushrooms should be deeply caramelized for maximum flavor.

3. Stir in fresh spinach and cook just until wilted. Season with salt, pepper, and nutmeg, then remove from heat and let cool slightly.

4. Whisk eggs and milk together until smooth, then fold in the cooled mushroom mixture and half the Gruyère cheese. Pour into the prepared pie pan and top with remaining cheese.

5. Bake for 30-35 minutes until the center is just set and the top is lightly golden. A knife inserted in the center should come out clean when done.

03. Caramelized Onion Mushroom Quiche

Sweet caramelized onions and earthy mushrooms create incredible depth of flavor. This classic combination delivers restaurant-quality results with simple home cooking techniques.

Ingredients: 1 pie crust, 6 large eggs, ¾ cup heavy cream, 2 large red onions (sliced), 12 oz cremini mushrooms (sliced), 1 cup Swiss cheese (shredded), 3 tablespoons butter, 1 tablespoon olive oil, 1 teaspoon fresh thyme, salt and pepper to taste.

How To Make Caramelized Onion Mushroom Quiche

1. Pre-bake your pie crust at 375°F for 10 minutes until lightly golden. Heat butter and olive oil in a large skillet over medium-low heat, then add sliced red onions with a pinch of salt.

2. Cook onions slowly, stirring occasionally, until deeply caramelized and golden brown, about 20-25 minutes. The key is patience – low heat develops the sweetest flavor without burning.

3. Add sliced cremini mushrooms to the caramelized onions and increase heat to medium-high. Cook until mushrooms are golden brown and all moisture has evaporated, approximately 10 minutes more.

4. Season the mixture with fresh thyme, salt, and pepper, then let cool slightly. Whisk eggs and cream together until smooth and well combined.

5. Spread the onion-mushroom mixture in the pre-baked crust, sprinkle with Swiss cheese, then pour egg mixture over top. Bake at 375°F for 30-35 minutes until set and golden.

04. Mediterranean Spinach Feta Quiche

Fresh dill and tangy feta cheese bring Mediterranean flavors to this crustless quiche. Every bite delivers bright, savory flavors that transport you to the Greek islands.

Ingredients: 8 large eggs, ½ cup whole milk, 4 cups fresh spinach, 6 oz feta cheese (crumbled), 2 tablespoons fresh dill (chopped), 1 medium onion (diced), 2 tablespoons olive oil, 2 cloves garlic (minced), salt and pepper to taste.

How To Make Mediterranean Spinach Feta Quiche

1. Preheat oven to 350°F and grease a 9-inch pie pan with olive oil. Heat remaining olive oil in a large skillet over medium heat and sauté diced onion until softened, about 5 minutes.

2. Add minced garlic and cook for another minute until fragrant. Add fresh spinach in batches, stirring until each addition wilts before adding more.

3. Once all spinach is wilted and excess moisture has evaporated, remove from heat and stir in fresh chopped dill. Let the mixture cool completely to prevent the eggs from scrambling.

4. Whisk eggs and milk together until smooth, then fold in the cooled spinach mixture and crumbled feta cheese. Season with salt and pepper, keeping in mind that feta is naturally salty.

5. Pour the mixture into the prepared pie pan and bake for 25-30 minutes until the center is set and the top is lightly golden. Cool for 5 minutes before serving.

05. Spring Ham Asparagus Quiche

Tender asparagus and savory ham celebrate spring flavors perfectly. This crustless quiche showcases seasonal ingredients with rich Emmenthal cheese adding sophisticated depth.

Ingredients: 7 large eggs, ¾ cup heavy cream, 1 lb fresh asparagus (trimmed), 8 oz cooked ham (diced), 1 cup Emmenthal cheese (shredded), 1 small leek (white part only, sliced), 2 tablespoons butter, 1 tablespoon fresh chives (chopped), salt and pepper to taste.

How To Make Spring Ham Asparagus Quiche

1. Preheat oven to 375°F and butter a 9-inch pie pan generously. Cut asparagus into 1-inch pieces, keeping tips separate from stems since they cook at different rates.

2. Melt butter in a large skillet over medium heat and sauté sliced leek until tender, about 4 minutes. Add asparagus stems first and cook for 3 minutes, then add tips and cook 2 minutes more.

3. Add diced ham to the skillet and cook just until heated through, about 2 minutes. The asparagus should be bright green and tender-crisp, not overcooked since it will continue cooking in the oven.

4. Whisk eggs and heavy cream together until smooth, then season with salt, pepper, and fresh chives. Fold in the cooled asparagus-ham mixture and half the Emmenthal cheese.

5. Pour into the prepared pan, top with remaining cheese, and bake for 28-32 minutes until the center is just set. The top should be golden brown and a knife inserted in center comes out clean.

06. Apple Bacon Butternut Squash Quiche

Sweet butternut squash and crisp apples balance perfectly with smoky bacon. This autumn-inspired quiche brings together seasonal flavors in one comforting dish.

Ingredients: 1 pie crust, 6 large eggs, ½ cup half-and-half, 2 cups butternut squash (cubed), 1 large Honeycrisp apple (diced), 6 strips bacon, 1 cup Gruyère cheese (shredded), 1 small onion (diced), 1 teaspoon fresh sage (chopped), salt and pepper to taste.

How To Make Apple Bacon Butternut Squash Quiche

1. Pre-bake pie crust at 375°F for 8 minutes. Cook bacon in a large skillet until crispy, then transfer to paper towels and crumble when cool. Reserve 2 tablespoons of bacon fat.

2. Heat reserved bacon fat over medium heat and add cubed butternut squash. Cook for 8-10 minutes, stirring occasionally, until squash is tender and lightly caramelized on the edges.

3. Add diced onion to the skillet and cook for 3 minutes until softened. Add diced apple and fresh sage, cooking for another 2-3 minutes until apple is just tender but still holds its shape.

4. Remove from heat and stir in crumbled bacon. Let the mixture cool slightly while you whisk eggs and half-and-half together until smooth and well combined.

5. Spread the squash mixture in the pre-baked crust, sprinkle with Gruyère cheese, then pour egg mixture over top. Bake for 35-40 minutes until center is set and top is golden brown.

07. Low-Carb Quiche Lorraine with Zucchini Crust

Shredded zucchini creates a surprisingly sturdy crust for this healthier take. Classic Lorraine flavors shine with Jarlsberg cheese, bacon, and scallions in perfect harmony.

Ingredients: 3 large zucchini (shredded), 6 large eggs, ½ cup heavy cream, 8 strips bacon, 1 cup Jarlsberg cheese (shredded), 4 scallions (sliced), 2 tablespoons all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper.

How To Make Low-Carb Quiche Lorraine with Zucchini Crust

1. Preheat oven to 400°F and grease a 9-inch pie pan. Shred zucchini using a box grater, then toss with salt and let drain in a colander for 15 minutes to remove excess moisture.

2. Cook bacon until crispy, then crumble and set aside. Squeeze shredded zucchini in a clean kitchen towel to remove as much liquid as possible – this step is crucial for a firm crust.

3. Mix squeezed zucchini with flour and 1 beaten egg until well combined. Press this mixture firmly into the bottom and up the sides of the prepared pie pan, creating an even crust.

4. Bake the zucchini crust for 15 minutes until lightly golden and set. Meanwhile, whisk remaining eggs with heavy cream, then stir in crumbled bacon, cheese, and sliced scallions.

5. Pour the egg mixture into the pre-baked zucchini crust and bake for 25-30 minutes until the center is set and the top is golden brown. Cool for 10 minutes before slicing.

08. Mini Spinach Mushroom Quiches

Individual mini quiches make perfect brunch portions or grab-and-go breakfasts. Earthy mushrooms and spinach pair beautifully with creamy Gruyère cheese in these portable treats.

Ingredients: 8 large eggs, ½ cup whole milk, 8 oz mixed mushrooms (diced), 2 cups baby spinach, 1 cup Gruyère cheese (shredded), 2 tablespoons butter, 1 shallot (minced), cooking spray, salt and pepper to taste.

How To Make Mini Spinach Mushroom Quiches

1. Preheat oven to 350°F and spray a 12-cup muffin tin generously with cooking spray. Melt butter in a large skillet over medium-high heat and sauté minced shallot until fragrant.

2. Add diced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 8 minutes. Stir in baby spinach and cook just until wilted.

3. Season the mushroom-spinach mixture with salt and pepper, then remove from heat and let cool completely. This prevents the eggs from scrambling when you mix everything together.

4. Whisk eggs and milk together until smooth, then fold in the cooled vegetable mixture and three-quarters of the Gruyère cheese. Divide the mixture evenly among the prepared muffin cups.

5. Top each mini quiche with remaining cheese and bake for 18-20 minutes until the centers are set and tops are lightly golden. Cool in the pan for 5 minutes before removing.

09. Individual Tomato Parmesan Mini Quiches

These personal-sized quiches feature sweet tomatoes and sharp Parmesan cheese. Perfect for meal prep, they freeze beautifully for quick weekday breakfasts whenever you need them.

Ingredients: 10 large eggs, ⅓ cup heavy cream, 1 cup cherry tomatoes (halved), ¾ cup Parmesan cheese (grated), ¼ cup fresh basil (chopped), 2 tablespoons olive oil, 1 clove garlic (minced), cooking spray, salt and pepper to taste.

How To Make Individual Tomato Parmesan Mini Quiches

1. Preheat oven to 375°F and spray a 12-cup muffin tin with cooking spray. Heat olive oil in a skillet over medium heat and add halved cherry tomatoes cut-side down.

2. Cook tomatoes for 3-4 minutes until they start to caramelize and release their juices. Add minced garlic and cook for another minute until fragrant, then remove from heat.

3. Whisk eggs and heavy cream together until smooth and well combined. Stir in grated Parmesan cheese, fresh basil, salt, and pepper to create a flavorful custard base.

4. Divide the tomato mixture evenly among the muffin cups, then pour the egg mixture over top, filling each cup about three-quarters full to prevent overflow during baking.

5. Bake for 15-18 minutes until the centers are set and the tops are lightly golden. Let cool in the pan for 3 minutes before carefully removing each mini quiche.

10. Cheesy Crustless Zucchini Quiche

Fresh zucchini and leeks create a light, flavorful base for this crustless quiche. Feta and fontina cheeses add incredible richness and depth to every single bite.

Ingredients: 7 large eggs, ½ cup whole milk, 3 medium zucchini (sliced), 2 large leeks (white parts only, sliced), 4 oz feta cheese (crumbled), ½ cup fontina cheese (shredded), 3 tablespoons olive oil, 2 tablespoons fresh dill (chopped), salt and pepper to taste.

How To Make Cheesy Crustless Zucchini Quiche

1. Preheat oven to 350°F and grease a 9-inch pie pan with olive oil. Slice zucchini into ¼-inch rounds and lay on paper towels, sprinkling with salt to draw out excess moisture.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Clean and slice leeks thoroughly, then sauté until tender and lightly golden, about 6 minutes.

3. Pat zucchini slices dry and add to the skillet with leeks. Cook for 4-5 minutes until zucchini is tender but still holds its shape, then stir in fresh dill and season with pepper.

4. Whisk eggs and milk together until smooth, then fold in the cooled vegetable mixture, crumbled feta, and half the fontina cheese. The mixture should be well combined but not overmixed.

5. Pour into the prepared pie pan, top with remaining fontina, and bake for 30-35 minutes until the center is set and the top is golden brown and slightly puffed.

11. Make-Ahead Broccoli Cheddar Quiche

Evaporated milk creates an incredibly creamy texture in this classic combination. Perfect for meal prep, this quiche reheats beautifully for easy breakfast solutions all week long.

Ingredients: 1 pie crust, 6 large eggs, 1 can evaporated milk (12 oz), 3 cups broccoli florets, 1½ cups sharp cheddar cheese (shredded), 1 small onion (diced), 2 tablespoons butter, ¼ teaspoon nutmeg, salt and pepper to taste.

How To Make Make-Ahead Broccoli Cheddar Quiche

1. Pre-bake pie crust at 375°F for 8 minutes until lightly golden. Steam broccoli florets until barely tender, about 4 minutes – they should still have a slight bite since they’ll continue cooking in the oven.

2. Melt butter in a skillet over medium heat and sauté diced onion until translucent and softened, approximately 5 minutes. The onion should be sweet and tender but not browned.

3. Drain steamed broccoli thoroughly and chop into bite-sized pieces. Combine with sautéed onion and let cool completely to prevent the eggs from scrambling when mixed.

4. Whisk eggs and evaporated milk together until smooth, then season with salt, pepper, and nutmeg. Fold in the cooled broccoli mixture and 1 cup of the cheddar cheese.

5. Pour into the pre-baked crust, top with remaining cheese, and bake for 35-40 minutes until the center is set and the top is golden. Cool completely before refrigerating for make-ahead meals.

12. Simple Crustless Broccoli Cheddar Quiche

All the flavors you love without the fussy crust preparation. This streamlined version delivers the same creamy, cheesy satisfaction with half the work and effort required.

Ingredients: 8 large eggs, ¾ cup whole milk, 4 cups fresh broccoli florets, 1¼ cups sharp cheddar cheese (shredded), 2 tablespoons butter, 1 medium onion (diced), 2 cloves garlic (minced), ¼ teaspoon paprika, salt and pepper to taste.

How To Make Simple Crustless Broccoli Cheddar Quiche

1. Preheat oven to 350°F and generously butter a 9-inch pie pan. Cut broccoli into uniform bite-sized florets and steam until tender-crisp, about 5 minutes total cooking time.

2. Melt butter in a large skillet over medium heat and sauté diced onion until softened, about 4 minutes. Add minced garlic and cook for another minute until fragrant throughout.

3. Add steamed broccoli to the skillet and toss gently with the onion mixture. Season with salt, pepper, and paprika, then remove from heat and let cool slightly.

4. Whisk eggs and milk together until smooth and well combined. Fold in the broccoli mixture and 1 cup of the cheddar cheese, mixing just until evenly distributed.

5. Pour the mixture into the prepared pie pan and sprinkle with remaining cheese. Bake for 25-30 minutes until the center is set and the top is golden brown and slightly puffed.

13. Sweet Potato Crust Mini Quiches

Shredded sweet potato creates a naturally gluten-free crust that’s both nutritious and delicious. These grab-and-go breakfast portions are perfect for busy mornings or weekend meal prep sessions.

Ingredients: 2 large sweet potatoes (shredded), 8 large eggs, ⅓ cup whole milk, 1 cup baby spinach, ½ cup goat cheese (crumbled), ¼ cup sun-dried tomatoes (chopped), 2 tablespoons olive oil, 1 teaspoon dried herbs, cooking spray, salt and pepper to taste.

How To Make Sweet Potato Crust Mini Quiches

1. Preheat oven to 400°F and spray a 12-cup muffin tin with cooking spray. Peel and shred sweet potatoes using a box grater, then toss with olive oil, salt, and pepper.

2. Press sweet potato mixture firmly into the bottom and up the sides of each muffin cup, creating mini crusts. Bake for 12 minutes until the edges are lightly golden and set.

3. Meanwhile, heat a skillet over medium heat and wilt baby spinach until just collapsed, about 2 minutes. Squeeze out excess moisture and chop roughly, then let cool completely.

4. Whisk eggs and milk together until smooth, then fold in the cooled spinach, crumbled goat cheese, chopped sun-dried tomatoes, and dried herbs. Season with salt and pepper to taste.

5. Divide the egg mixture evenly among the pre-baked sweet potato crusts and bake for 15-18 minutes until the centers are set and lightly golden on top. Cool for 5 minutes before removing.

14. Sun-Dried Tomato Fresh Mozzarella Quiche

Concentrated sun-dried tomatoes provide intense flavor that perfectly balances creamy fresh mozzarella. This elegant quiche brings Italian-inspired flavors to your brunch table with sophisticated results.

Ingredients: 1 pie crust, 6 large eggs, ½ cup heavy cream, 8 oz fresh mozzarella (cubed), ½ cup oil-packed sun-dried tomatoes (drained and chopped), 2 tablespoons fresh basil (chopped), 1 small red onion (thinly sliced), 2 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste.

How To Make Sun-Dried Tomato Fresh Mozzarella Quiche

1. Pre-bake pie crust at 375°F for 10 minutes until lightly golden. Heat olive oil in a skillet over medium heat and sauté thinly sliced red onion until softened and slightly caramelized, about 8 minutes.

2. Add minced garlic to the onions and cook for 1 minute until fragrant. Stir in chopped sun-dried tomatoes and cook for another 2 minutes to warm through and blend flavors.

3. Remove from heat and let the mixture cool slightly. Pat fresh mozzarella cubes dry with paper towels to prevent excess moisture from making the quiche watery during baking.

4. Whisk eggs and heavy cream together until smooth, then season with salt, pepper, and fresh basil. Fold in the cooled onion-tomato mixture and cubed mozzarella cheese gently.

5. Pour the mixture into the pre-baked crust and bake for 30-35 minutes until the center is just set and the top is golden brown. The mozzarella should be melted and bubbly throughout.

15. Classic French Quiche Lorraine

The timeless French original featuring crispy bacon and rich custard in a buttery crust. This authentic recipe delivers the classic flavors that made quiche Lorraine a beloved dish worldwide.

Ingredients: 1 pie crust, 6 large eggs, 1 cup heavy cream, 8 strips thick-cut bacon, 1 cup Gruyère cheese (shredded), 2 tablespoons fresh chives (chopped), ¼ teaspoon white pepper, ⅛ teaspoon nutmeg, salt to taste.

How To Make Classic French Quiche Lorraine

1. Pre-bake pie crust at 375°F for 10 minutes until lightly golden around the edges. Cook bacon in a large skillet until crispy, then drain on paper towels and crumble into bite-sized pieces.

2. Whisk eggs and heavy cream together until completely smooth and well combined. Season with white pepper, nutmeg, and a pinch of salt, keeping in mind that bacon adds saltiness to the dish.

3. Sprinkle crumbled bacon evenly across the bottom of the pre-baked crust, then top with shredded Gruyère cheese. The cheese will help bind the bacon and prevent it from floating.

4. Pour the egg mixture slowly over the bacon and cheese, allowing it to settle evenly. Sprinkle fresh chives on top for a classic French presentation and added flavor.

5. Bake for 35-40 minutes until the center is just set and the top is golden brown. A knife inserted in the center should come out clean when the quiche is perfectly done.

Final Thoughts

These quiche recipes prove that this versatile dish works beautifully for any meal of the day. From classic combinations to creative seasonal ingredients, there’s a perfect option for every taste preference.

Whether you choose crustless versions for lighter meals or traditional pastry-based quiches, these recipes will become your go-to favorites for entertaining and everyday cooking adventures.