Basic Quiche Recipe

This is a blank-canvas quiche that works with whatever you have in the fridge. The custard base is just five ingredients whisked together: eggs, sharp cheddar, mayonnaise, milk, and flour. From there, you add whatever vegetables and proteins sound good.

Mayonnaise in the custard is the quiet trick here. It adds richness and a silky texture that extra eggs or cream would normally provide, but with less fuss. The flour keeps everything from being too loose, giving the custard enough body to slice cleanly after baking.

Whisk with a wire whip until smooth. Lumps of flour or unmixed mayonnaise show up as odd pockets in the finished quiche. Pour into a store-bought pie crust and bake until the top is golden and the center is set but still has a slight jiggle.

Let it cool for at least 10 minutes before slicing. Cutting too soon means the custard hasn’t firmed and you get a soupy slice.

Chef Tips

• Pre-cook all vegetables and meats before adding to the custard. Raw vegetables release water during baking and make the bottom soggy.
• Don’t overload the filling. The custard needs room to set. Fill the crust about three-quarters full.
• Swiss cheese or a Swiss-cheddar blend works just as well if you prefer a milder, nuttier flavor.
• Blind bake the pie crust for 10 minutes before filling for a crispier bottom. This prevents the dreaded soggy crust.

Variations

• Broccoli cheddar quiche: Add chopped steamed broccoli and extra sharp cheddar for a classic combination.
• Quiche Lorraine: Use Swiss cheese, add crispy bacon bits and sautéed onions to the custard base.