Go Back Email Link

Quiche Custard

This classic quiche custard is rich, silky, and perfectly balanced with just the right touch of nutmeg and white pepper. Made with six eggs and heavy cream, it’s the ideal base for any flavor combination — from bacon and cheddar to spinach and Swiss. Simply whisk your fillings and cheese right into the custard, pour into a pre-baked crust, and bake until golden and just set. Perfect for brunch, meal prep, or an easy make-ahead dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cuisine French

Ingredients
  

Suggested Fillings

  • 1-1/2 cups shredded or crumbled cheese such as Swiss, cheddar, Gruyère, feta, or goat cheese

Vegetable Options

  • 1 cup sautéed leeks or onions
  • 1 cup chopped spinach, squeezed dry
  • 1 cup  sliced mushrooms, cooked until golden
  • 1 cup diced roasted peppers or roasted squash

Protein Options

  • 4-6 slices cooked bacon, crumbled
  • 1/2 cup diced ham or cooked sausage
  • 1 cup shredded cooked chicken or turkey

Instructions
 

  • Preheat the Oven
    Preheat oven to 375°F (190°C). Place a rack in the lower third of the oven.
    Prepare the Crust
    Use either a blind-baked pastry crust or a par-baked shredded-potato crust. The crust should be lightly golden and set before filling.
    Make the Custard
    In a large mixing bowl, whisk the eggs until smooth. Add the heavy cream, salt, white pepper, and nutmeg. Whisk just until combined — avoid incorporating excess air.
    Add Fillings and Cheese
    Stir the fillings and cheese directly into the custard until evenly distributed.
    Fill the Shell
    Pour the mixture into the prepared crust, spreading evenly and leaving a little space at the top to prevent overflow.
    Bake
    Bake 40–50 minutes, until the edges are set and the center has a gentle wobble. An instant-read thermometer inserted in the center should read 165°F (74°C).
    Cool and Serve
    Let the quiche rest for 15–20 minutes before slicing. Serve warm, at room temperature, or chilled.

Notes

  • Avoid overbaking — the custard should be silky, not firm or spongy.
    Vegetables should always be cooked and drained to prevent watery quiche.
    Refrigerate leftovers up to 4 days; reheat gently at 300°F until warmed through.
Keyword quiche
Tried this recipe?Let us know how it was!