Easy Kosher Quiche Recipe

Quiche is a savory egg custard baked in a flaky pie crust shell, but crustless options are available. Milk, cream, and eggs form the base of quiche filling, while add-ins include meats, seafood, cheese, spices, and vegetables. Quiche Lorraine is a favorite recipe that includes bacon and cheese. I’ll show you how to make the perfect quiche and personalize it with your favorite ingredients.

Quiche is essentially an egg pie

but that doesn’t quite do it justice. A perfect quiche has a creamy and soft texture, with added contrast from ham, bacon, or sautéed veggies. Each bite is rich yet light and delicate. The main ingredient is milk/cream, not just eggs. As a professional home baker, I’m here to teach you how to make the perfect quiche.

After defining quiche and its texture, it’s time to make the perfect quiche. As a home baker, I’m thrilled about this recipe. Let’s get started!

  1. For a better flavor and texture, make your own pie crust. My go-to recipe is simple and can be frozen ahead of time. As a professional home baker, my tip is always to keep pie dough in the freezer for convenience.
  2. To achieve the best tasting quiche, combine whole milk with heavy cream (whipping cream) . This combination results in a creamy texture without being too thick. If necessary, half-and-half can also be used. Using only heavy cream creates an excessively thick filling. While whole milk is good, using a combination of heavy cream and milk is even better.
  3. For a quiche, use 4 eggs for every 1 cup of milk. Some recipes add extra egg yolks, but it’s not needed in my recipe. The ingredient ratio works well on its own.
  4. When using salty add-ins like cheese or ham, I forgo adding salt to the filling of my quiche. But for a plain quiche, I suggest using both salt and pepper for optimal flavor. As a professional home baker, this is my tried and true method.

For the best results, pre-cook most quiche add-ins before mixing into the egg filling. Be sure to pat them dry though, as excess moisture will result in a soupy quiche. Fresh spinach, kale, bell pepper, and tomatoes are great choices, but sautéing them beforehand is also an option.

Here are some of my personal favorite quiche add-ins:

Feta Cheese
Sauteed Mushrooms

When adding cheese to your dish, use only 1/2 to 1 cup. For vegetables and fish, stick to up to 2 cups. Remember, fresh spinach can be packed down so you can add more of it.

  1. Make your pie dough ahead of time and store it in the fridge or freezer until you’re ready to bake. Remember that pie crust needs to chill for at least 2 hours before you can roll it out.
  2. Roll out the dough, then put it into your 9-inch pie dish. Make the edges look pretty by crimping or fluting them.
  3. Before baking a pie, chill the crust for 30 minutes to prevent shrinking. Don’t forget that pie dough needs to be cold for best results.
  4. When you bake pie dough, the fat will melt and cause it to shrink. To keep its shape, use pie weights. First, line the dough with parchment paper. Then, pour in the weights or dry beans. You’ll need two packs of pie weights.
  5. Bake it until the edges are lightly browned, which takes about 15 minutes.
  6. Take out the pie weights from the crust. Use a fork to prick the crust.
  7. Put the crust in the oven for 8 more minutes.
  8. Add the quiche filling into the crust. Bake the quiche until it’s ready.

When baking pies, the edges of the crust tend to brown faster

To prevent this, a pie crust shield is really helpful. I always suggest using one with any and every pie recipe.

Let’s bake some quiches!


6 Large Eggs
1/4 Whipping Cream (Heavy Cream Or
9 inch Frozen Pie Crust
2 tablespoons caramelized onions or Green Onions
2 Cubes of B’gan Garlic 
1/2 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper 
1 Cup Chopped Fresh Spinach  Or Frozen Spinach
1/2 Cheddar Cheese, Swiss Cheese, Mozzarella Cheese Or Your Favorite Cheese 
1/2 Liebers Diced Tomato
1/4 Cuo Kosher Pastures Feta Crumble 


  1. First, preheat your oven to 400 degrees. Place your pie crust in a 9″ pan and prick it with a fork. Blind bake it for 10 minutes (check the notes for instructions). If you skip the blind baking step, your crust might shrink slightly off the sides.
  2. As the crust bakes, beat eggs and cream/milk in a big bowl. Add the remaining ingredients and stir.
  3. Take the crust out of the oven after cooking it for 10 minutes. Reduce the heat to 350 degrees F, and pour in the egg mixture.
  4. Bake the pie for 40-50 minutes until the middle is set and not jiggly. If the edges of the crust are getting too brown, cover them up.
  5. Take it off the heat and let it cool down a bit. Then, slice it up and serve it.

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Preparation TimeCooking TimeCaloriesServes
20 Minutes45 Minutes2606 People
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