The Ultimate Egg Pie Recipe (Quiche)

Rich, fluffy, and endlessly adaptable — the ultimate egg pie.

Not to be dramatic, y’all, but this is the best egg pie base recipe — I make a lot of egg pie and I’ve been perfecting this recipe for YEARS!! This recipe is my go-to, my blank canvas, and my Sunday savior. Whether you’ve got leftover veggies, some bacon from brunch, or a random hunk of cheese that needs a home, this quiche will make it taste like it was meant to be there.

The best part? You don’t need anything fancy — just a few eggs, cream, milk, and whatever fillings your heart (or fridge) desires. The secret to a perfect quiche is knowing when to stop baking. You want a soft, buttery, custard-like texture — not dry, not rubbery. Trust your gut!

Basic Quiche Recipe (Makes 1 Pie)

Ingredients

• 1 pie crust (store-bought is totally fine!)
  Tip: I like to roll mine out for a little extra overhang so I can crimp the edges nicely.

• 8 medium eggs

• 1 cup whole milk

• 1 cup heavy cream

• 2 cups filling of your choice (see below for ideas)

• Salt, to taste

• 1 egg + splash of milk (for egg wash)

My favorite filling combo:
Bacon, chorizo, and cheddar cheese sautéed with garlic and red onion. It’s rich, salty, and full of flavor — total breakfast or dinner perfection.

How to Make It

1. Preheat & Prep
   Preheat your oven to 350°F. Roll out your pie crust and fit it into your pie dish. Crimp or fold the edges as desired. Brush lightly with egg wash and set aside.

2. Prepare the Filling
   Sauté any meats or veggies you’re using. If you’re going for bacon or chorizo, cook until lightly crisped and drain off any excess grease.

3. Whisk the Custard
   In a large bowl, whisk together eggs, milk, cream, and a good pinch of salt until smooth and frothy.

4. Assemble the Quiche
   Layer your fillings in the bottom of the crust. Pour the egg mixture over top, filling almost to the edge.

5. Bake
   Place the quiche on a baking sheet and bake for 40 minutes, or until the center is just set. It should jiggle slightly when you move it — that’s your sign it’s perfect.

6. Cool & Serve
   Let cool for 10–15 minutes before slicing. Serve warm, at room temperature, or even cold the next day (it’s just as good).