Quiche is your comfort food on a cold, rainy day. Quiche is nutritious, powered by eggs and other healthy ingredients. Quiche is also versatile, your go-to meal when you're all out of ideas during the week.

So how do you make the perfect quiche every time? It starts with the base. Line your pastry case with shortcrust pastry, a baking sheet and baking beads (or rice). Blind bake your pastry for 10 minutes, mixing eggs, cream and cheese in a separate bowl. After 10 minutes, add your favourite toppings and the egg mix. Bake for another 20 minutes and serve. Piece of quiche!

We've created 4 super easy quiche recipes for you to try at home. Say bye-bye to burnt, soggy crusts and hello to fluffy filling when you follow these foolproof steps.

Skip Ahead

• Essential Quiche Tips
• How to Make Quiche
• Nutritional Information
• Quiche vs. Quiche Lorraine
• FAQs About Quiche
• Our Favourite Quiche Recipes

Want to Make the Quintessential Quiche? Here’s What You Need to Know

There are many tips, tricks and advice out there on how to make the quintessential quiche. But do all of these methods work? Let’s separate fact from fiction so you can perfect your quiche-making skills.

You Can Use Full-Fat Milk or Cream

These 4 recipes use cream, but if you prefer milk go right ahead. Or if you’re all out of cream and can’t be bothered with doing a grocery run, milk will do just fine.

But Heavy Cream Is Slightly Better Milk

Pure cream gives a quiche a rich fluffiness to balance out the flakiness of the crust. Full-fat milk may net similar results (you could even do half-cream, half-milk), but we wouldn’t recommend low-fat milk.

Don’t Overwork Your Pastry Base

In this situation, the more love you give the more tough love you get back. As you continue to touch and knead the pastry, it turns from a flaky wonder into one tough cookie. If you want to avoid this, store-bought shortcrust works just as well! And if you’re concerned about a pastry/pan sticky situation, sprinkle a bit of flour on your pastry case before baking.

For simplicity, our recipes will use shortcrust pastry sheets.

Eggs-pert Tip!

Worried about over-browning? Or maybe your oven doesn’t bake evenly on both sides? Get a pie crust shield. These nifty tools will ensure your crust gets that golden brown finish without any of the burnt bits. Tin foil wrapped around the crust also works well too.

How to Keep the Bottom Crust of a Quiche From Getting Soggy

There is nothing worse than a soggy, undercooked crust. To keep this from happening to your quiche, follow the easy tips below.

For pre-cooked fillings, pat them dry before mixing them into the egg filling. Removing this excess oil and moisture will greatly reduce the chances of sogginess. It’s okay for fillings to still be warm, just without the moisture. To further reduce the chance of a soggy crust, use cream in your filling.

Use Baking Beads if You Have Them

When pie dough bakes, its fat starts to melt. This reaction causes the crust to shrink. If this continues, you’ll end up eating pizza instead of quiche for lunch (hmm…pizza-quiche should we try that next?). Fill your crust with baking beads (a.k.a. pie weights). This will prevent your crust from losing shape as it bakes.

No baking beads? No problem. Uncooked rice or even dry beans will work just as fine. And remember, do this before you add your filling. This brings us to the most important tip of all… 

A Partial-Blind Bake Is the BEST Way to Bake Your Quiche Crust

If you don’t follow any other tips in this guide, follow this! You absolutely need to pre-bake your crust for your quiche to come out perfectly every time. 

Every pie recipe is different. A peach galette calls for the crust and filling to be baked at the same time. Banana cream pie requires a separately baked crust. Quiche needs a little bit of both! 

Making a quiche with raw crust is a recipe for complete sogginess. So you must partially blind-bake your pastry first, adding the filling only after the crust has started to cook.

Or are they the same? Not necessarily. The Quiche Lorraine is the authentically French version of the quiche. The Lorraine always contains eggs, heavy cream, bacon and Swiss cheese. Change, add or remove any of these ingredients and it’s considered a quiche, not Quiche Lorraine.

Eggs-pert Tip!

Quiches can last for up to 2 months in the freezer, making them the perfect ready-to-go meal on nights when you can’t be bothered with cooking. After baking, tightly wrap the tray with either aluminium foil, freezer paper or a freezer bag.