Recipes Breakfast & Brunch Egg Dishes Quiche 13 Delicious Quiche Recipes for Brunch and Beyond Make your best quiche ever with recipes from Julia Child, Jean-Georges Vongerichten, Thomas Keller, and more pros. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on December 2, 2024 Close Photo: Food & Wine / Photo by Greg Dupree / Prop Styling by Christina Daley / Food Styling Julian Hensarling Quiche is always a terrific idea. We're hard-pressed to think of another dish that is at once so endlessly versatile, elegant, and sumptuous. With its flaky, buttery crust (or not, when it comes to crustless quiche) and silky egg custard, quiche is infinitely customizable — and it can be eaten at any temperature, at any time of day. A French classic, the first quiche to make its way onto the American culinary radar was Quiche Lorraine back in the 1950s, characterized by its inclusion of bacon and Swiss cheese. Whether you like your quiche tall and loaded with veggies, like Thomas Keller's Over-the-Top Mushroom Quiche, or sheet-pan sprawling and ready for a crowd, these quiche recipes are sure to please. 01 of 13 Brie Quiche Cedric Angeles A layer of Brie makes this chive-speckled quiche especially decadent. It’s a simple and delicious dish for brunch or lunch with friends. This recipe comes from Catherine Pascal, co-proprietor of Domaine du Cellier aux Moines in Burgundy. Get the Recipe 02 of 13 Quiche Lorraine Matt Taylor-Gross / Food Styling Debbie Wee The secret to the super-silky texture of Julia Child's classic French quiche is simple: It's the heavy cream whisked into the eggs for the filling. A flaky tart dough gives it a buttery flavor base that marries with the tender bacon and egg custard. Get the Recipe 03 of 13 Bacon, Cheddar, and Onion Quiche Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell "To make a proper tarte flambée, you need a wood-burning oven with a stone floor," explains chef Jean-Georges Vongerichten of the thin-crusted Alsatian pizza topped with bacon, onions, and fromage blanc. Here, he folds those same basic ingredients (replacing the fromage blanc with cheddar) into a light custard and bakes it in a buttery pastry crust. Get the Recipe 04 of 13 Over-the-Top Mushroom Quiche Food & Wine / Photo by Greg Dupree / Prop Styling by Christina Daley / Food Styling Julian Hensarling This high-rising, mushroom-packed quiche is anything but ordinary. And that’s exactly the way chef Thomas Keller intended it. “I love quiche, but it has to be several inches high and made right,” he says. Keller’s over-the-top deep-dish version, which is adapted from a recipe in his Bouchon cookbook, just might be the perfect example and is well worth the time it takes to prepare. Get the Recipe 05 of 13 Spinach and Goat Cheese Quiche Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell Earthy spinach and tangy goat cheese team up for this classic vegetarian brunch dish — you'll need an entire pound of fresh spinach to make it. Get the Recipe 06 of 13 Sausage and Red Onion Sheet Pan Quiche Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee At Convivial in Washington, D.C., Cedric Maupillier's foot-long quiche takes this breakfast classic to the next level. Our version, prepared in a rimmed baking sheet, makes plenty for the whole family. Get the Recipe 07 of 13 Mushroom and Ham Quiche Food & Wine/ Photo by Victor Protasio / Food Styling by Margaret Dickey/ Prop Styling by Lydia Pursell The food processor makes quick work of putting this quiche's crust together — be sure to chill it for an hour to allow the water to fully hydrate the dough. A bright, fruity wine, such as a light Beaujolais, is a lively contrast to the nuttiness of the Gruyère. Get the Recipe 08 of 13 Potato and Bacon Quiche Food & Wine / Photio by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali Crispy smashed potatoes serve as the crust for this irresistible take on the brunch classic, filled with eggs, bacon, arugula, and Fontina cheese. Get the Recipe 09 of 13 Roasted Brussels Sprout and Gruyère Quiche © Con Poulos Among chef Billy Allin's favorite cold-weather recipes is this quiche, packed with cheese and quartered brussels sprouts. Get the Recipe 10 of 13 Apple-Ham Quiche Victor Protasio Thin apple and ham slices are rolled together and set in a tender, herby custard sprinkled with sharp white cheddar. For a quicker weeknight dinner, use a frozen, 9-inch, deep-dish pie shell, blind-baked according to the package instructions. Get the Recipe 11 of 13 Crustless Spinach Quiche © Phoebe Lapine This crustless quiche is similar to a frittata. You can bake it in advance and reheat it right before guests arrive. For variations, try substituting other chopped leafy greens for the spinach and swapping another good melting cheese like cheddar or Monterey Jack for the mozzarella. Get the Recipe 12 of 13 Mini Crustless Quiche Bites with Mushrooms, Quinoa, and Cheddar © Phoebe Lapine These mini crustless quiches are a perfect make-ahead breakfast that takes an hour to prepare. They're bulked up with cooked quinoa and layered with sautéed cremini mushrooms for a balanced bite when you're on the go. Get the Recipe 13 of 13 Bacon and Leek Quiche © Quentin Bacon With its crisp, buttery crust and rich egg custard studded with smoky bacon, leeks, and savory Gruyère, this classic quiche recipe is one to make again and again. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit