Hands Down, The Best Ever Quiche Recipe!

Savor a slice of indulgence with this irresistible quiche. The tender, crisp crust holds a rich, custard base enhanced by cream, milk, and perfectly spiced eggs. Nutty Gruyere and smooth Swiss cheeses blend with savory ham, sweet onions and fresh spinach, creating a balanced medley of flavors that captivates palate.

I have experimented with many quiche recipes over the years, and this one truly stands out. Using a 9-inch unbaked pie crust with 6 room temp eggs mixed with 1 cup heavy cream and 1/2 cup whole milk gives a rich and smooth base that’s packed with protein and calcium.

The nutritional benefits of eggs and dairy really add to the appeal. I like to season my mixture with a pinch of salt, 1/4 teaspoon black pepper, and a bit of nutmeg to boost the flavor naturally.

Then i fold in 1 cup shredded Gruyere and 1/2 cup shredded Swiss cheese along with 1/2 cup diced ham, a small finely chopped onion, and a cup of fresh spinach that adds vitamins and fiber. This recipe is great for a quick breakfast or a make ahead meal for a busy night, living up to its reputation as the best ever quiche recipe ever made.

Why I Like this Recipe

I really love this quiche recipe for a bunch of reasons. First, the blend of Gruyere and Swiss cheese gives it this rich, cheesy flavor that makes every bite feel decadent and homely. Second, the way the ham and onion are cooked adds a nice smoky and savory note that compliments the egg mixture perfectly. Third, I dig how the spinach not only adds a fresh burst of color but also a healthy crunch that balances out the richness of the cream and eggs. Lastly, I appreciate that it’s super versatile – I can swap out ham for bacon or even add in extra veggies if im in the mood for a twist.

Ingredients

• Eggs – they add lots of protein and help the custard set into a smooth texture.
• Heavy cream – gives a rich, creamy feel that makes every bite melt in your mouth.
• Gruyere and Swiss cheese – pack tons of flavor and add a nutty, tangy note.
• Diced ham – gives a salty, savory bite that breaks the bland taste.
• Fresh spinach – adds vitamins, fiber, and a light crunchy texture to the dish.
• Unbaked pie crust – creates a crisp buttery base that holds the savory filling well.
• Milk and nutmeg – milk lightens the cream, while nutmeg adds an aromatic, warm spice note.

Ingredient Quantities

• 1 9-inch unbaked pie crust
• 6 large eggs (room temp is best)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A pinch of nutmeg
• 1 cup shredded Gruyere cheese
• 1/2 cup shredded Swiss cheese
• 1/2 cup diced ham (or bacon if you prefer)
• 1 small onion, finely chopped
• 1 cup fresh spinach, roughly chopped

How to Make this

1. Preheat your oven to 375°F and set your 9-inch pie dish in place with the unbaked crust.

2. Heat a skillet over medium heat and lightly sauté the diced ham (or bacon if you prefer) and finely chopped onion until the onions are soft and the meat is starting to brown lightly, then take them off the heat.

3. In a large bowl, whisk together the 6 eggs, 1 cup heavy cream, and 1/2 cup whole milk until well mixed.

4. Add in 1/2 teaspoon of salt, 1/4 teaspoon black pepper, and a pinch of nutmeg then stir until the spices are evenly distributed.

5. Mix in the shredded cheeses – 1 cup Gruyere and 1/2 cup Swiss – making sure they’re nicely incorporated.

6. Fold in the cooked ham and onions along with the roughly chopped fresh spinach.

7. Pour the filling into the pie crust, spreading it out so it covers evenly.

8. Place the quiche in the oven and bake for around 35-40 minutes or until the center is mostly set and the top starts to get a golden hue.

9. Remove the quiche from the oven and let it cool for about 10 minutes. This resting time helps it firm up more.

10. Slice and serve warm Enjoy your delicious quiche!

Equipment Needed

1. Oven
2. 9-inch pie dish
3. Skillet or frying pan
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Cutting board
8. Knife
9. Spatula
10. Oven mitts

These are the basic tools u need for makin this quiche.

FAQ

Hands Down, The Best Ever Quiche Recipe! Substitutions and Variations

• For the 9-inch unbaked pie crust, you could try using a store bought puff pastry sheet if you wanna mix it up a bit.
• If you dont have heavy cream, half-and-half works too. It might be a bit less rich, but it’ll still be yummy.
• Instead of Gruyere cheese, you can use Emmental or Jarlsberg. Both give a similar nutty flavor without too much fuss.
• If you’re not into ham, bacon is a solid choice, or even cooked turkey sausage if you want to keep things different.

Pro Tips

1. Make sure your eggs and dairy are at room temperature before you start mixing. It helps everything blend together smoother and gives your quiche a creamier texture.
2. When sautéeing the onions and ham, don’t rush it – cook them until the onions are really soft and the meat gets that light brown color. It really boosts the flavor of the filling.
3. Keep an eye on the quiche while it bakes. If the center starts to set too fast, it might end up overcooked so check a few minutes early to get the perfect soft, custardy center.
4. Let the quiche rest for about 10 minutes after it comes out of the oven so it firm up a bit. This also makes it easier to slice without it falling apart.