Quiche recipes

Summer squash quiche with sauteed onions and Swiss cheese in a buttermilk custard seasoned with oregano. A versatile vegetarian main that works as an appetizer or entree.

This Curried Crab Quiche combines the sweet, delicate taste of crab meat with the warm, aromatic notes of curry powder and nutty Swiss cheese, all nestled in a buttery pie crust. The creamy egg custard ties the flavors together, creating a sophisticated yet approachable dish ideal for brunch, lunch, or a light dinner. The recipe is straightforward, with marinating the crab meat enhancing its flavor, and the quiche bakes to a golden, set perfection.

A clever gluten-free twist on quiche with a crispy rice and cheddar crust, filled with shrimp, sauteed peppers, onions, and eggs. Topped with buttery breadcrumbs and baked until golden and set.

Chicken and spinach quiche with melty Swiss cheese, basil-spiked custard, and a flaky pre-baked crust. A make-ahead brunch favorite that uses leftover chicken and pantry staples.

Savory quiche with a crunchy wheat cracker crust, tender simmered apples, and a smooth cheddar-cottage cheese filling. Nutmeg dusted top bakes until a knife comes out clean.

Mexican quiche baked in tostada shells with Swiss cheese, crumbled bacon, green chiles, and a light cream custard. Individual-sized quiches ready in 30 minutes.

Spinach-turkey quiche with three cheeses (cheddar, cottage, ricotta), mushrooms, and chopped turkey in a pie shell. A protein-packed, dump-and-bake quiche.

Fluted quiche cups use homemade crepes as the crust, filled with sausage, cheddar cheese, eggs, and mayonnaise. Individual quiches that freeze beautifully for make-ahead brunch.

Crustless garden quiche with mushrooms, onion, shredded carrots, and light processed cheese in a cholesterol-free egg and skim milk custard. No pie crust needed for this lighter take.

Swiss crabmeat quiche layered with sweet crab, minced onion and a four-egg half-and-half custard. Brunch-table classic with a kick of red pepper flakes.

Crustless-style quiche with a crispy grated potato shell filled with ham, broccoli, and melted cheese in a creamy egg custard. Gluten-free friendly and packed with flavor.

Classic French quiche Lorraine with a buttery pate brisee crust, bacon and Swiss cheese baked in a scalded-cream custard seasoned with nutmeg and chives. The original quiche, no spinach or tomatoes in sight.

Simple veggie quiche with grated zucchini, carrots, and Swiss cheese in a rich egg custard. Only seven ingredients for an easy crustless-optional brunch.

My good friend Amy made this for me when I went to visit her in Connecticut. I was in love, and no other quiche could compare.

Crustless-style mushroom quiche with a sauteed mushroom and bread crumb crust, filled with cottage cheese, Monterey Jack, eggs, and scallions. Light and gluten-friendly.

Golden onion quiche built on a full pound of slow-caramelized onions and sharp Gruyere, suspended in a heavy-cream custard. French bistro flavor, deeply savory, and worth every minute of stirring.