overhead photo of quiche

Photography by Kristen Olson of Quincy Street Kitchen. Food styling by Sara Bartus 

Basic Quiche

If using a frozen pie crust, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.

Serves 6-8

1/2 to 1 cup shredded cheese
1 pie crust (9-inch), baked
1/2 to 1 cup filling (see below)
6 eggs
1 cup milk
1/2 tsp. dried thyme leaves or other herbs

Make fillings from your favorite foods or leftovers. Use a combination of cheese, meat, seafood or poultry and vegetables. Some classic filling combinations are cheddar cheese and ham or sautéed onion, bacon and Swiss cheese. Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.


  1. Heat oven to 375°F. Spread cheese evenly in bottom of pie crust. Top with filling in an even layer. 
  2. Beat eggs, milk, salt and thyme in a medium bowl until blended. Carefully pour over filling in pie crust.
  3. Bake in center of oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near the center comes out clean, 30-40 minutes. 
  4. Let stand 5 minutes and cut into wedges.

image with quiche filling options