This quiche combines fresh parsley with a rich, creamy egg custard and melty cheese in a buttery, flaky crust. It is a simple, versatile dish that works for breakfast, brunch, lunch, or a light dinner, and it is easy to customize with whatever cheese or herbs you have on hand. The parsley adds a bright, peppery note that cuts through the richness of the eggs and cream, making every bite balanced and satisfying.
Ingredients
- 1 (9-inch / 23-cm) unbaked pie crust (homemade or store-bought)
- 4 large eggs
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
- 1 1/2 cups (170 g) shredded cheese (Gruyère, Swiss, or sharp cheddar)
- 1 cup (60 g) fresh parsley leaves, finely chopped (about 1 large bunch)
Instructions
- Preheat the oven to 375°F (190°C). If using a store-bought pie crust, let it sit at room temperature for 15 minutes if it is refrigerated, or thaw if frozen.
- Press the pie crust into a 9-inch (23-cm) pie dish or tart pan. Crimp the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes, until the crust is lightly golden. Set aside to cool slightly. (This blind-baking step prevents a soggy bottom.)
- In a large bowl, whisk the eggs, milk, heavy cream, salt, pepper, and nutmeg (if using) until fully combined and frothy.
- Stir in the shredded cheese and chopped parsley until evenly distributed.
- Pour the egg mixture into the pre-baked crust. The crust may be slightly warm – that is fine.
- Bake at 375°F (190°C) for 35–40 minutes, until the center is set but still slightly jiggly. The internal temperature should read 160°F (71°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for egg dishes.
- Let the quiche cool on a wire rack for at least 15 minutes before slicing. This allows the custard to set fully and makes for cleaner slices.
- Serve warm, at room temperature, or chilled.
Tips
- Blind-bake the crust: Do not skip blind-baking – it keeps the bottom crust from becoming soggy. If you are short on time, you can prick the crust with a fork and bake for 10 minutes, but the weights give a better result.
- Do not overbake: The quiche is done when the edges are set and the center has a slight jiggle. Overbaking makes the custard rubbery and can cause cracks.
- Cheese choices: Gruyère is classic, but Swiss, cheddar, or even feta work well. If using a salty cheese like feta, reduce the added salt to 1/4 teaspoon.
- Fresh parsley: Use flat-leaf (Italian) parsley for better flavor. Curly parsley is milder but still fine. Dry parsley is not a good substitute here – the fresh herb is key.
Serving Suggestions
This quiche is wonderful on its own, but it also pairs well with a simple green salad dressed with vinaigrette, roasted tomatoes, or a bowl of fresh fruit. For brunch, serve it alongside crispy bacon or smoked salmon. It also makes a great packed lunch – just slice and go.
Variations
- Add protein: Stir in 1/2 cup (75 g) of cooked, crumbled bacon or diced ham along with the cheese.
- Swap the herbs: Replace half the parsley with fresh chives, dill, or basil for a different flavor profile.
- Make it crustless: Grease the pie dish well and pour the filling directly in; bake for 25–30 minutes at 375°F (190°C) until set. This makes a lower-carb version.
- Add vegetables: Sautéed mushrooms, spinach, or leeks (drained well) can be added to the filling – just make sure they are not watery, or the custard will weep.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking, covered, for up to 4 days. To freeze, wrap individual slices tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, until heated through (165°F / 74°C for leftovers, per USDA FSIS). You can also microwave individual slices for 1–2 minutes, though the crust will be less crisp.
Frequently Asked Questions
Can I use a store-bought pie crust? Yes, a refrigerated or frozen pie crust works perfectly. Just follow the package directions for blind-baking, or use the timing in this recipe.
Why is my quiche watery? Watery quiche usually comes from vegetables that were not drained properly or from not baking long enough. If you add vegetables, sauté them first and pat them dry. Also, make sure the custard is fully set – the center should not be liquid when you remove it from the oven.
Can I make this quiche ahead of time? Absolutely. You can bake it a day ahead, let it cool completely, and refrigerate. Serve it cold, at room temperature, or reheat gently. It is also fine to assemble the unbaked quiche (without baking) and refrigerate for up to 24 hours – just add 5–10 minutes to the baking time.
Can I use only milk instead of cream? Yes, you can use all milk (2% or whole) for a lighter custard, but it will be less rich and may be slightly less creamy. For a similar texture, use 1 1/2 cups (360 ml) milk and 1/2 cup (120 ml) cream.
How do I know when the quiche is done? The safest way is to use an instant-read thermometer – it should read 160°F (71°C) in the center. You can also gently shake the pan: if the center wobbles like gelatin, it is done. If it sloshes like liquid, it needs more time.
Can I freeze a whole baked quiche? Yes, cool it completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven until hot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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