12 Delicious Quiche Recipes for Brunch and Beyond
Make your best quiche ever with recipes from Julia Child, Jean-Georges Vongerichten, Thomas Keller, and more pros.
Food & Wine / Photo by Greg Dupree / Prop Styling by Christina Daley / Food Styling Julian Hensarling
Quiche is always a terrific idea. We're hard-pressed to think of another dish that is at once so endlessly versatile, elegant, and sumptuous. With its flaky, buttery crust (or not, when it comes to crustless quiche) and silky egg custard, quiche is infinitely customizable — and it can be eaten at any temperature, at any time of day. A French classic, the first quiche to make its way onto the American culinary radar was Quiche Lorraine back in the 1950s, characterized by its inclusion of bacon and Swiss cheese. Whether you like your quiche tall and loaded with veggies, like Thomas Keller's Over-the-Top Mushroom Quiche, or sheet-pan sprawling and ready for a crowd, these quiche recipes are sure to please.
Brie Quiche
Cedric Angeles
A layer of Brie makes this chive-speckled quiche especially decadent. It’s a simple and delicious dish for brunch or lunch with friends. This recipe comes from Catherine Pascal, co-proprietor of Domaine du Cellier aux Moines in Burgundy.
Quiche Lorraine
Matt Taylor-Gross / Food Styling Debbie Wee
The secret to the super-silky texture of Julia Child's classic French quiche is simple: It's the heavy cream whisked into the eggs for the filling. A flaky tart dough gives it a buttery flavor base that marries with the tender bacon and egg custard.
Bacon, Cheddar, and Onion Quiche
Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell
"To make a proper tarte flambée, you need a wood-burning oven with a stone floor," explains chef Jean-Georges Vongerichten of the thin-crusted Alsatian pizza topped with bacon, onions, and fromage blanc. Here, he folds those same basic ingredients (replacing the fromage blanc with cheddar) into a light custard and bakes it in a buttery pastry crust.
Over-the-Top Mushroom Quiche
Food & Wine / Photo by Greg Dupree / Prop Styling by Christina Daley / Food Styling Julian Hensarling
This high-rising, mushroom-packed quiche is anything but ordinary. And that’s exactly the way chef Thomas Keller intended it. “I love quiche, but it has to be several inches high and made right,” he says. Keller’s over-the-top deep-dish version, which is adapted from a recipe in his Bouchon cookbook, just might be the perfect example and is well worth the time it takes to prepare.
Spinach and Goat Cheese Quiche
Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell
Earthy spinach and tangy goat cheese team up for this classic vegetarian brunch dish — you'll need an entire pound of fresh spinach to make it.
Sausage and Red Onion Sheet Pan Quiche
At Convivial in Washington, D.C., Cedric Maupillier's foot-long quiche takes this breakfast classic to the next level. Our version, prepared in a rimmed baking sheet, makes plenty for the whole family.
Apple-Ham Quiche
Thin apple and ham slices are rolled together and set in a tender, herby custard sprinkled with sharp white cheddar. For a quicker weeknight dinner, use a frozen, 9-inch, deep-dish pie shell, blind-baked according to the package instructions.
Roasted Brussels Sprout and Gruyère Quiche
Among chef Billy Allin's favorite cold-weather recipes is this quiche, packed with cheese and quartered brussels sprouts.
Crustless Spinach Quiche
This crustless quiche is similar to a frittata. You can bake it in advance and reheat it right before guests arrive. For variations, try substituting other chopped leafy greens for the spinach and swapping another good melting cheese like cheddar or Monterey Jack for the mozzarella.
Mini Crustless Quiche Bites with Mushrooms, Quinoa, and Cheddar
© Phoebe Lapine
These mini crustless quiches are a perfect make-ahead breakfast that takes an hour to prepare. They're bulked up with cooked quinoa and layered with sautéed cremini mushrooms for a balanced bite when you're on the go.
Bacon and Leek Quiche
With its crisp, buttery crust and rich egg custard studded with smoky bacon, leeks, and savory Gruyère, this classic quiche recipe is one to make again and again.
Mushroom and Ham Quiche
The food processor makes quick work of putting this quiche's crust together — be sure to chill it for an hour to allow the water to fully hydrate the dough. A bright, fruity wine, such as a light Beaujolais, is a lively contrast to the nuttiness of the Gruyère.
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