This simple, home made quiche is our go-to indulgence for breakfast or brunch. We mix milk and heavy cream with eggs, which creates probably the most creamy custard filling. Packed filled with savory ham, broccoli, and cheddar cheese, this quiche is each mild and delicate, but surprisingly filling!
For extra taste combos and inspiration, our base Quiche Recipe.
Why Our Recipe
- Excellent for brunch or hosted occasions like bridal and child showers.
- An ideal mix of eggs, milk, and heavy cream creates a easy, custardy filling.
- Use a store-bought crust or make from home made. It’s par-baked both method so no soggy crusts right here!

What’s particular a few quiche? Loads, really! The quiche is a French tart with pastry crust and a savory, custard filling. What makes this breakfast meals so scrumptious is the fragile steadiness of textures. When cooked appropriately, you get a agency and flaky, golden brown crust, which holds the creamy, custard filling. Paired with totally different cheeses, greens, and sometimes seafood or pork, like this recipe, it truly is a culinary expertise.
Ingredient Notes


- Pie Crust: Use store-bought for comfort or go home made with our fool-proof pie crust. Both method, ensure to par-bake (partially bake) it so it stays crisp and doesn’t get soggy.
- Eggs: Giant eggs work finest so you may get the proper ratios.
- Milk & Heavy Cream: The combo of milk and cream makes the filling further wealthy and custardy. If you need a barely lighter choice, you need to use all milk, nevertheless it gained’t be as creamy.
- Salt & Black Pepper: Just a bit seasoning to reinforce all of the flavors. Be happy so as to add a pinch of different spices if you happen to like!
- Shredded Cheese: Gentle or sharp cheddar cheese pairs completely with the ham and broccoli.
- Ham: Leftover ham is ideal for this recipe or you should buy diced or chopped ham in packages, normally close to the bacon.
- Broccoli: Contemporary broccoli offers a greater, agency texture however frozen broccoli florets work too.
Avoiding Soggy Crusts
The most important wrongdoer of a soggy crust is extra moisture out of your components. Greens are at all times your first suspect as they have a tendency to launch loads of water as they prepare dinner. Be sure you take away as a lot extra moisture as you’ll be able to earlier than including them to your quiche.
Pre-baking your pie crust with out the quiche filling is a key step—don’t skip it! We use the “par-baking” methodology, the place you partially bake the crust by itself first after which bake once more with the filling. This ensures a agency and golden crust that withstands the moisture from the filling whereas within the oven the second time round.
Frittata vs Quiche
At first look, the primary distinction between a quiche and a frittata is the crust—quiche has one, and frittata doesn’t. However the actual distinction comes right down to the ratios of eggs and dairy. Quiche has a wealthy, custardy texture that’s virtually soufflé-like.
A frittata, alternatively, is extra egg-heavy with much less dairy Some recipes add a splash of milk or cream, however the focus is on the eggs, making it denser—extra like an omelet. Frittatas are additionally cooked otherwise, beginning on the stovetop and ending within the oven.


Make-Forward Possibility
Bake the quiche absolutely, permit it to chill to room temperature, after which cowl it tightly. Retailer it within the fridge for as much as 3 days. Reheat in a 350°F oven for 15–20 minutes or till warmed by way of.
Storage and Reheating Directions
Storage & Reheating Directions
Refrigerate leftovers in a pie plate coated nicely with plastic wrap, or switch slices to an hermetic container. Refrigerate for 3 to 4 days.
Freeze after baking by permitting to chill utterly then wrap tightly in plastic, then foil, and freeze as much as 3 months. Thaw in a single day within the fridge and reheat at 350°F till heat.
Reheat a single serving at a time within the microwave and warmth for 30-second increments till warmed, about 90 seconds in whole.
Extra brunch favorites…
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