Classic Quiche Recipe

Quiche is just the superior breakfast.

Bring the comforts of the season to your breakfast table with this Classic Quiche Recipe. It is rich and luscious with the caramelized onion and tomato along with the gruyere cheese. The holidays are about comfort and nourishing foods. I am firm believer they can go hand in hand.

Brit’s Table – Quiche Recipe

Welcome to the quiche recipe. the final for my Thanksgiving Series of 2024 and I am so happy to close it out with this. This recipe is an all year round kinda thing but I truly believe a good breakfast is the start of a great Thanksgiving. So, start it with this amazing quiche.

After this recipe we are moving on to a bread series AH. I am over the moon excited for this. With all that to stay let’s move on to my links and where you can find me (more below).

I am now an Amazon affiliate so want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!

The first stop is always IG. IG is my stomping grounds, I am there most often to talk on my stories and respond to DMs and comments. So, if you ever want to get in touch with me, my DMs are a great place to go!

Pinterest is the best place to save these recipes. You can put them in a folder and keep it all organized!

The final spot, where big things are happening… YouTube. I am starting long form content on there and will be doing tutorials on cooking. Super excited about this and would love to see you over there.

My first Quiche

I remember the day I made my first quiche. My boyfriend (now husband) was living in New York and I was in California, we had decided to move in together, with me going to New York. In the excitement and anticipation of living together, I began to think…

I wanted to cook for him. However, I had zero idea how to cook. He had told me once how he loved bacon, leek quiches. So, I went on Pinterest and thought ‘how hard could it be’. Pulling all the ingredients together, I made a bacon, leek quiche with chopped parsley and cheddar cheese. Saying I was proud is an understatement. I sent him a photo. Then had my mom and brother taste test it with me.

They liked it! It was a solid B-, C+. This is this first recipe that started my love for cooking journey. Over the years I have perfected my quiche recipe with this super simple recipe. You can literally do any mix-ins you want. You don’t have to stick to tomato and onion. Even though I think it is rather good.

Where did ‘quiche’ come from??

I thought this would be interesting to point out and talk about. The word ‘Quiche’ actually came from the German word, ‘kuchen’ which means cake.
It was later adopted by the French and that is savory quiche we know today! I thought that was super interesting!

What you may need:

• Ceramic pie try – I would get the one I linked, the one I used for this recipe is now my favorite and it doesn’t come out as pretty. I am just not a fan of these type of pan. Ceramic all the way.
  
• Mixing bowls – These are similar to the ones I have. – Here you go!
  
• Whisk – A normal whisk is fine, you don’t need anything crazy.
  
• Cheese grater – I always recommend grating your own cheese because pre-grated cheese has a bunch of added crap in it that is bad for your health, gut and life. Cheese Grater.
  
• Quality olive oil – For caramelizing your onions and tomatoes or whatever vegetables you go with. This is the one I use and swear by. True cold pressed, Greek, Extra Virgin Olive Oil. Kosterina.
  
• Pie Crust Shield – I don’t have one, but this is the one I would get if I wanted one. I just use foil.

The recipe

Ingredients:

• Butter Pie Crust – Recipe here. Or a store bought, but I always recommend making your own.
• 4 Large Eggs – Pasture raised if you can.
• 1/2 Cup of Heavy cream
• 1/2 Cup of Whole milk
• 1 Cup of Gruyere cheese – Grated.
• 1/4 Tsp Salt
• Fresh Ground Pepper

The Mix in:

• 6 Tbsp Extra Virgin Olive Oil
• 8-10 Cherry Tomatoes
• 1 Medium Yellow onion

Method:

1. First if you bought a frozen store bought crust you are going to need to take it out of the freeze to defrost. Give yourself an hour or two. Or take it out of the freezer the night before and put it in the fridge. It will be ready to be use in the morning. Or make your own Butter Pie Crust.
2. Pre-heat the oven to 350F/177C.
3. Now you will wash your cherry tomatoes and peel your onion.
4. Cut the onion in half and then thinly slice the onion in long slices. Chop your cherry tomatoes, I like to slice it twice. once down the middle and each half sliced again.

5. Add your olive oil to a pan and then add your sliced onions. Cook the onions down on low, medium heat for about 3 minute until they start to get soft of soft.
6. Add the sliced cherry tomatoes. Stir and sauté slowly until they are caramelized.

7. While the onions and tomatoes are going, you can start grating your cheese.

8. When the onions and tomatoes are ready they will look soft and caramelized. [As pictured above]. Remove them from the heat.

9. Now we are going to fit our crust to our pie tray and cut the excess dough off. [Always save excess dough].
10. Then you will get some parchment paper and place in over the crust in the pie dish. Add about 2 cups of uncooked beans on top of the parchment paper.
11. Pre-cook your dough for 5-10 minutes. You want the bottom to not puff up when you bake the quiche. That’s why I do this.
12. Remove the crust from the oven and move on to the rest of the quiche.

13. Add your 4 large eggs to a mixing bowl, followed by the heavy cream and whole milk.

14. Then add the salt and pepper to the bowl and mix super well.
15. Add 1/2 of your grated cheese to the bowl and mix again.

16. Take the pre-cooked pie crust and add 1/2 of your cheese to the bottom.
17. Now you are going to add your caramelized vegetables on top of the cheese.

18. Now you are going to pour your egg mixture over the vegetables and give them a little stir with a fork. Add a bit more cheese on top.
19. Then if you have a pie dish with more crust surface area, you are going to want to do a crust shield, so the crust doesn’t burn. I just use foil.
20. Bake your quiche for 45-55 minutes depending on your oven! Don’t over bake.
21. Remove from the oven and allow it 15 minutes of cooling time before you serve!

22. You are done!!! YAY! Enjoy this quiche recipe all holiday long.

Saving and Storing?

Remember quiche is amazing for making ahead and re-heating! I myself will be making this quiche the day before thanksgiving and then just re-heating it day of.

How to re-heat:

Pre-heat the oven to 350F/177C. Bake your quiche for 15-20 minutes, until the inner temperature is 165F.

Hope this is helpful!

Questions/Comments

I hope this classic quiche recipe served you and that you love it!!
Let me know what mix-ins you used or if you just stayed with the onion and tomato.

I want to say that I love hearing from each and every one of you. So, please feel free to comment below if you have a question, or if you just want to say hi!

Don’t forget to share your creations on Instagram and tag me so I can see your delicious quiches!

Thank you so much for being here! I appreciate you all and your support!

Other recipes to try!

Mom’s Apple Pie Recipe

Potatoes au Gratin (Dauphinois) – French Scallop Potatoes

Creamy Roasted Pumpkin Soup – One of my favorite creamy soups! Healthy and delicious.
Whole Baked Chicken – Making a whole chicken is a lot more simple then it seems!
Butter Pie Crust – You just must. It is so simple and way cleaner.