15 Savory Quiche Recipes That Shine at Brunch

You might think quiche is hard, but it’s actually simple if you follow a few clear steps. Start with a basic custard of eggs and cream, then add fillings like bacon and Gruyère, spinach and feta, or mushrooms and thyme. Bake in a store-bought or homemade crust until set and golden. Below are 15 tested recipes that cover classic, seasonal, vegetarian, and mini options to suit any brunch.

Classic Lorraine Quiche With Bacon and Gruyère

Classic Lorraine Quiche: a rich, savory tart of smoky bacon and nutty Gruyère wrapped in a buttery crust.

Ingredients:

• 1 9-inch (23 cm) pie crust, store-bought or homemade, chilled
• 6 ounces (170 g) bacon, diced
• 1 small onion, finely chopped (optional)
• 1 1/2 cups (150 g) grated Gruyère cheese
• 4 large eggs
• 1 1/2 cups (360 ml) heavy cream (or half-and-half for a lighter version)
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1 tablespoon Dijon mustard (optional, for brushing crust)
• Fresh chives or parsley, chopped, for garnish (optional)

How to Make:

1. Preheat the oven to 375°F (190°C).
2. Roll out the chilled pie crust into a 9-inch tart pan or pie dish; trim and crimp the edges. Prick the bottom lightly with a fork.
3. (Optional) Brush the crust with Dijon mustard for extra flavor.
4. Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 12–15 minutes until the edges just start to set.
5. Remove weights and parchment; return crust to the oven for 5 more minutes until lightly golden. Let cool slightly.
6. Cook the diced bacon in a skillet over medium heat until crisp. Drain on paper towels. If using onion, sauté it in the bacon fat until soft and translucent, then combine with the bacon.
7. Scatter half the grated Gruyère evenly in the baked crust, then sprinkle the cooked bacon (and onion) on top.
8. In a bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until smooth.
9. Pour the egg mixture over the bacon and cheese in the crust. Sprinkle the remaining Gruyère on top.
10. Bake on the middle rack for 30–35 minutes, until the filling is set at the edges and slightly wobbly in the center; the top should be lightly golden.
11. Let the quiche rest for 10–15 minutes to finish setting. Garnish with chopped chives or parsley if desired.
12. Slice and serve warm or at room temperature.

Enjoy a slice of this classic Lorraine — perfect for brunch, lunch, or any cozy meal!

Spinach, Feta, and Sun-Dried Tomato Quiche

A bright, savory quiche that pairs tangy feta, earthy spinach, and sweet sun-dried tomatoes for a colorful brunch showstopper.

Ingredients:

• 1 9-inch pie crust (store-bought or homemade), chilled
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 5 ounces fresh spinach (about 4 cups packed) or 1 package (10 oz) frozen spinach, thawed and well-drained
• 1/3 cup sun-dried tomatoes, thinly sliced (oil-packed, drained, or rehydrated)
• 4 large eggs
• 1 cup half-and-half or whole milk
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano or basil (optional)
• Pinch of red pepper flakes (optional)
• 1 tablespoon grated Parmesan (optional, for sprinkling)

How to Make:

1. Preheat the oven to 375°F (190°C). Place the chilled pie crust into a 9-inch pie dish and crimp the edges. Trim any excess.
2. If using frozen spinach, squeeze out as much water as you can. If using fresh, roughly chop it.
3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 4–5 minutes.
4. Add the garlic and cook 30 seconds until fragrant.
5. Add the spinach and cook until wilted and any excess moisture evaporates, about 2–3 minutes. Remove from heat and let cool slightly.
6. Stir in the sliced sun-dried tomatoes and season the spinach mixture with a pinch of salt and pepper.
7. In a bowl, whisk together the eggs, half-and-half (or milk), remaining salt, pepper, and dried oregano or basil if using.
8. Sprinkle half of the feta evenly over the pie crust. Spread the spinach and tomato mixture on top of the feta.
9. Pour the egg mixture over the filling, pressing down gently so everything is evenly distributed.
10. Sprinkle the remaining feta and Parmesan (if using) over the top and add a light pinch of red pepper flakes if you like a little heat.
11. Bake in the preheated oven for 35–40 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out clean.
12. Let the quiche rest for 10–15 minutes before slicing to help it set.

Serve warm or at room temperature — enjoy a savory slice that’s perfect for brunch, lunch, or a light dinner!

Mushroom, Thyme, and Caramelized Onion Quiche

Earthy mushrooms, sweet caramelized onions, and fragrant thyme come together in a silky, savory quiche that’s perfect for brunch or a cozy dinner.

Ingredients:

• 1 (9-inch) pie crust, store-bought or homemade, chilled
• 2 tablespoons butter
• 1 large yellow onion, thinly sliced
• 8 ounces cremini or button mushrooms, cleaned and sliced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 cup shredded Gruyère or Swiss cheese
• 4 large eggs
• 1 1/4 cups whole milk or half-and-half
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (optional, for sautéing)
• Fresh thyme sprigs for garnish (optional)

How to Make:

1. Preheat the oven to 375°F (190°C). Place the chilled pie crust into a 9-inch tart or pie pan and crimp the edges.
2. Blind-bake the crust: line crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden. Set aside.
3. Melt butter (and olive oil if using) in a skillet over medium heat.
4. Add the sliced onion and cook, stirring occasionally, until soft and deeply golden, about 15–20 minutes. Season lightly with salt.
5. Add the mushrooms and thyme to the skillet and cook until mushrooms release their liquid and that liquid evaporates, about 5–7 minutes. Season with salt and pepper; remove from heat to cool slightly.
6. Sprinkle the shredded Gruyère evenly into the pre-baked crust.
7. Spread the mushroom and caramelized onion mixture over the cheese.
8. In a bowl, whisk together the eggs and milk (or half-and-half) until smooth. Season with a little salt and plenty of pepper.
9. Pour the egg mixture over the fillings in the crust, allowing it to settle evenly.
10. Bake the quiche on the middle rack for 30–35 minutes, until the custard is set but still slightly wobbly in the center and the top is lightly golden.
11. Let the quiche rest for 10–15 minutes before slicing to finish setting.
12. Garnish with fresh thyme sprigs if desired, slice, and serve warm or at room temperature.

Enjoy every savory, creamy bite of this mushroom, thyme, and caramelized onion quiche!

Smoked Salmon and Dill Quiche

A delicate, savory quiche that pairs smoky salmon with bright dill for a brunch-worthy centerpiece.

Ingredients:

• 1 9-inch (23 cm) pie crust, store-bought or homemade, chilled
• 6 ounces (170 g) smoked salmon, torn into bite-size pieces
• 4 large eggs
• 1 cup (240 ml) heavy cream (or half-and-half for a lighter version)
• 1/2 cup (60 g) grated Gruyère or Swiss cheese
• 1 small shallot, finely chopped (or 1/4 small onion), sautéed until soft
• 2 tablespoons fresh dill, chopped (plus extra for garnish)
• 1 tablespoon fresh chives, chopped (optional)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)
• 1 tablespoon butter (for sautéing shallot) or a little oil

How to Make:

1. Preheat your oven to 375°F (190°C).
2. Fit the chilled pie crust into a 9-inch quiche or tart pan; crimp the edges and prick the bottom lightly with a fork.
3. Blind-bake the crust for 10 minutes (use pie weights or dried beans on parchment if you have them), then remove weights and bake 5 more minutes until just set and lightly golden; set aside to cool slightly.
4. In a small skillet, melt butter over medium heat and sauté the chopped shallot until soft and translucent, then let cool a little.
5. In a mixing bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, pepper, and nutmeg until smooth.
6. Stir in the grated cheese, chopped dill, chives (if using), and the sautéed shallot.
7. Scatter the torn smoked salmon evenly over the bottom of the pre-baked crust.
8. Pour the egg and cream mixture over the salmon, tapping the pan gently to remove any air bubbles and help the filling settle.
9. Bake the quiche on the middle rack for 30–35 minutes, or until the center is set but still slightly wobbly (it will firm as it cools) and the top is lightly golden.
10. Let the quiche rest for 10–15 minutes before slicing to allow the filling to set.
11. Garnish with extra fresh dill and a few chive snips, slice, and serve warm or at room temperature.

Enjoy a slice with a crisp salad and a cup of tea — the smoky salmon and fresh dill are a perfect match!

Roasted Red Pepper, Goat Cheese, and Basil Quiche

Bright, tangy, and delightfully creamy—this quiche is a sunshiny bite any time of day.

Ingredients:

• 1 9-inch pie crust (store-bought or homemade), chilled
• 2 medium roasted red peppers, peeled, seeded, and sliced (about 1 cup)
• 4 oz goat cheese, crumbled
• 3 large eggs
• 1 cup half-and-half or whole milk
• 1/4 cup grated Parmesan (optional, for extra savory depth)
• 1/4 cup fresh basil leaves, thinly sliced (plus extra for garnish)
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of red pepper flakes (optional)

How to Make:

1. Preheat the oven to 375°F (190°C).
2. Roll or press the chilled pie crust into a 9-inch quiche or pie pan; trim and crimp edges. Prick the bottom a few times with a fork.
3. Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 10 minutes, then remove weights and parchment and bake 5 more minutes until the crust is just set. Set aside.
4. Meanwhile, heat the olive oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes. Let cool slightly.
5. In a mixing bowl, whisk together the eggs, half-and-half (or milk), salt, pepper, and red pepper flakes if using.
6. Scatter the sautéed onion evenly over the par-baked crust. Arrange the roasted red pepper slices on top.
7. Sprinkle the crumbled goat cheese, grated Parmesan (if using), and sliced basil evenly over the peppers.
8. Pour the egg mixture slowly into the crust, filling to just below the edge.
9. Bake the quiche for 30–35 minutes, until the center is set and the top is lightly golden. A knife inserted in the center should come out mostly clean.
10. Let the quiche cool for 10–15 minutes to set. Garnish with extra fresh basil, slice, and serve warm or at room temperature.

Enjoy a slice of bright, creamy goodness—perfect for brunch, lunch, or a cozy dinner!

Broccoli, Cheddar, and Cheesy Crust Quiche

Bright, cheesy, and comforting — this broccoli, cheddar, and cheesy crust quiche is a savory brunch winner.

Ingredients:

• 1 9-inch pie crust (store-bought or homemade)
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, grated (for crust and filling)
• 1 small head broccoli (about 2 cups florets), cut into bite-size pieces
• 4 large eggs
• 1 1/4 cups half-and-half or whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dry mustard powder (optional)
• 1 tablespoon butter or oil (for sautéing)
• 1 small onion or 2 green onions, finely chopped
• 1/2 teaspoon garlic powder or 1 small garlic clove, minced
• 2 tablespoons melted butter (to mix with Parmesan for cheesy crust edge)
• Optional: pinch of red pepper flakes or freshly chopped chives for garnish

How to Make:

1. Preheat the oven to 375°F (190°C).
2. Par-bake the pie crust for 8 minutes on a baking sheet, then remove and set aside.
3. While crust bakes, steam or blanch broccoli florets 2–3 minutes until bright green and slightly tender; drain and set aside.
4. Heat 1 tablespoon butter or oil in a skillet over medium heat. Sauté chopped onion until soft, about 3–4 minutes. Add garlic and cook 30 seconds.
5. In a bowl, whisk together eggs, half-and-half (or milk), salt, pepper, and dry mustard if using.
6. Stir grated cheddar and 1/4 cup Parmesan into the egg mixture.
7. Fold the cooked onions and broccoli into the egg-cheese mixture.
8. Brush the par-baked crust edge with melted butter, then sprinkle the remaining Parmesan around the rim to create a cheesy crust edge.
9. Pour the broccoli-cheese-egg filling into the prepared crust, spreading evenly.
10. Bake at 375°F (190°C) for 30–35 minutes, or until the center is set and the top is lightly golden.
11. Let the quiche rest 10 minutes before slicing to finish setting.
12. Sprinkle with chives or red pepper flakes if desired and serve warm or at room temperature.

Enjoy a gooey, savory slice — perfect for brunch, lunch, or anytime you want cheesy comfort.

Asparagus and Leek Spring Quiche

Bright, springtime flavors wrapped in a flaky crust — asparagus and leeks make this quiche fresh and elegant.

Ingredients:

• 1 single 9-inch pie crust (store-bought or homemade), chilled
• 1 bunch asparagus (about 1/2–3/4 lb), woody ends trimmed and cut into 1-inch pieces
• 2 medium leeks (white and light green parts only), cleaned and thinly sliced
• 1 tablespoon olive oil or butter
• 4 large eggs
• 1 cup heavy cream or half-and-half
• 1/2 cup whole milk
• 1 cup grated Gruyère or Swiss cheese (or a mix)
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh chives or parsley for garnish (optional)

How to Make:

1. Preheat your oven to 375°F (190°C). Place the chilled pie crust in a 9-inch tart or pie pan and crimp the edges. Chill in the fridge while you prep.
2. Blanch the asparagus in boiling salted water for 1–2 minutes until bright green and just tender, then drain and rinse under cold water. Pat dry.
3. In a skillet over medium heat, warm the olive oil or butter and sauté the sliced leeks until soft and slightly caramelized, about 5–7 minutes. Season lightly with salt and pepper. Let cool slightly.
4. In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
5. Scatter the sautéed leeks evenly across the chilled crust, then distribute the asparagus pieces on top. Sprinkle the grated cheese over the vegetables.
6. Pour the egg and cream mixture slowly into the crust, filling to just below the rim.
7. Bake on the middle rack for 35–45 minutes until the filling is set and the top is lightly golden (a knife inserted in the center should come out mostly clean).
8. Let the quiche rest for 10–15 minutes before slicing so it finishes setting.
9. Sprinkle with chopped chives or parsley, slice, and serve warm or at room temperature.

Enjoy a slice of spring — perfect for brunch, lunch, or a light dinner!

Ham, Swiss, and Scallion Quiche

A flaky, savory quiche loaded with salty ham, nutty Swiss, and bright scallions — perfect for brunch or a light dinner.

Ingredients:

• 1 9-inch pie crust (store-bought or homemade), chilled
• 1 cup diced cooked ham
• 1 cup shredded Swiss cheese
• 3 scallions (green onions), thinly sliced (white and green parts)
• 4 large eggs
• 1 1/2 cups half-and-half (or 1 cup milk + 1/2 cup heavy cream)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Dijon mustard (optional)
• Pinch of ground nutmeg (optional)
• 1 tablespoon butter, softened (for greasing crust edge, optional)

How to Make:

1. Preheat oven to 375°F (190°C).
2. Fit the chilled pie crust into a 9-inch pie dish and crimp the edges. Chill while you prepare filling.
3. Scatter the diced ham, shredded Swiss, and sliced scallions evenly in the crust.
4. In a bowl, whisk together the eggs, half-and-half, salt, pepper, Dijon (if using), and nutmeg until smooth.
5. Pour the egg mixture slowly over the fillings in the crust, leaving a little space at the top.
6. Brush the crust edge with a bit of softened butter if you like a golden rim.
7. Place the quiche on a baking sheet and bake for 35–45 minutes, until the center is set and the top is lightly golden (a knife inserted near center should come out clean).
8. Let the quiche rest on a wire rack for 10–15 minutes before slicing to finish setting.
9. Slice and serve warm or at room temperature.

Enjoy a savory slice — this quiche is great with a simple salad or fresh fruit on the side!

Mediterranean Olive, Artichoke, and Ricotta Quiche

Bright, briny, and creamy — a Mediterranean twist on classic quiche that’s perfect for brunch or a light dinner.

Ingredients:

• 1 9-inch (23 cm) pie crust, store-bought or homemade, chilled
• 1 cup ricotta cheese
• 3 large eggs
• 1/2 cup heavy cream (or whole milk for a lighter version)
• 1/2 cup shredded mozzarella or fontina cheese
• 1/3 cup pitted Kalamata olives, halved
• 1/2 cup marinated artichoke hearts, drained and roughly chopped
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• Zest of 1 lemon
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley leaves for garnish

How to Make:

1. Preheat oven to 375°F (190°C).
2. Roll or fit the chilled pie crust into a 9-inch tart or pie pan and crimp the edges.
3. Blind-bake the crust for 10 minutes: line with parchment and fill with pie weights or dried beans, then remove weights and bake 3 more minutes. Let cool slightly.
4. Meanwhile, heat olive oil in a small pan over medium heat and sauté the red onion until softened, about 4 minutes; add garlic and cook 30 seconds. Remove from heat.
5. In a bowl, whisk together ricotta, eggs, and cream until smooth.
6. Stir in shredded cheese, oregano, lemon zest, salt, pepper, and red pepper flakes if using.
7. Fold in the sautéed onion, chopped artichoke hearts, and Kalamata olives.
8. Pour the filling into the partially baked crust and smooth the top.
9. Bake for 30–35 minutes, until the center is set and lightly golden on top.
10. Let cool 10–15 minutes, then garnish with fresh basil or parsley, slice, and serve.

Enjoy warm or at room temperature — a sunny Mediterranean bite in every slice!

Zucchini, Parmesan, and Herb Quiche

Zucchini, Parmesan, and Herb Quiche — light, savory, and perfect for brunch or an easy weeknight meal.

Ingredients:

• 1 9-inch pie crust (store-bought or homemade), chilled
• 2 medium zucchini, thinly sliced (about 3 cups)
• 1 small onion, thinly sliced
• 2 tablespoons olive oil
• 3 large eggs
• 1 cup half-and-half or whole milk
• 3/4 cup grated Parmesan cheese
• 1/2 cup shredded Gruyère or mild cheddar (optional for extra richness)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)
• 1 tablespoon butter, for sautéing (optional)

How to Make:

1. Preheat the oven to 375°F (190°C).
2. Roll or fit the chilled pie crust into a 9-inch tart or pie pan and crimp the edges; set aside.
3. Heat olive oil (and butter if using) in a skillet over medium heat.
4. Add the sliced onion and sauté 3–4 minutes until softened and translucent.
5. Add the zucchini slices, a pinch of salt, and sauté 5–6 minutes until they release moisture and become tender but not mushy; remove from heat and let cool slightly.
6. In a bowl, whisk together the eggs, half-and-half (or milk), Parmesan, optional Gruyère, parsley, basil, thyme, salt, pepper, and nutmeg until smooth.
7. Scatter the sautéed zucchini and onions evenly over the pie crust.
8. Pour the egg and cheese mixture over the vegetables, pressing down gently so it fills gaps.
9. Bake on the middle rack for 35–40 minutes, until the filling is set and the top is lightly golden (a knife inserted in the center should come out clean).
10. Let the quiche rest 10–15 minutes before slicing to make serving neater.

Serve warm or at room temperature — enjoy a slice with a crisp salad and a cup of coffee for a lovely meal.

Sweet Potato, Kale, and Mozzarella Quiche

Sweet Potato, Kale, and Mozzarella Quiche — a cozy, savory pie that’s bright, cheesy, and perfect for brunch or dinner.

Ingredients:

• 1 9-inch pie crust (store-bought or homemade), chilled
• 1 medium sweet potato (about 10–12 oz), peeled and diced small
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups chopped kale (stems removed)
• 1 cup shredded mozzarella cheese
• 4 large eggs
• 1 cup half-and-half (or milk for a lighter quiche)
• 1/4 teaspoon nutmeg (optional)
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• Pinch of red pepper flakes (optional, for a little heat)

How to Make:

1. Preheat the oven to 375°F (190°C).
2. Par-bake the pie crust: fit crust into a 9-inch tart or pie pan, prick the bottom with a fork, line with parchment and fill with pie weights or dried beans. Bake 10 minutes, remove weights and parchment, then bake 5 more minutes until just set. Set aside.
3. Toss diced sweet potato with 1 tablespoon olive oil, a pinch of salt and pepper. Roast on a baking sheet at 375°F for 15–20 minutes until tender and lightly browned. Let cool slightly.
4. Meanwhile, sauté onion in a skillet over medium heat until soft, about 4 minutes. Add garlic and cook 30 seconds.
5. Add chopped kale to the skillet with a splash of water if needed; cook until wilted and any excess moisture evaporates, 3–4 minutes. Season with salt, pepper, thyme, and red pepper flakes if using. Remove from heat.
6. In a bowl, whisk together eggs, half-and-half, nutmeg (if using), and a pinch of salt and pepper until smooth.
7. Scatter roasted sweet potato evenly over the par-baked crust. Top with the sautéed kale and the shredded mozzarella.
8. Pour the egg mixture gently over the fillings so it settles evenly.
9. Bake the quiche at 375°F for 30–35 minutes, until the center is set and the top is lightly golden. If the crust browns too quickly, tent with foil.
10. Let the quiche rest 10 minutes before slicing to finish setting.

Enjoy warm or at room temperature — a slice of comfort with a cheesy, wholesome twist!

Chorizo, Pepper Jack, and Cilantro Quiche

Spicy, cheesy quiche with smoky chorizo and bright cilantro — great for brunch or any time you want bold flavor.

Ingredients:

• 1 9-inch pie crust (store-bought or homemade), chilled
• 8 oz Mexican chorizo (casings removed) or crumbled cooked chorizo
• 1 cup shredded Pepper Jack cheese
• 1/2 cup shredded Monterey Jack or cheddar (optional, for extra creaminess)
• 4 large eggs
• 1 1/2 cups half-and-half (or 1 cup whole milk + 1/2 cup heavy cream)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin (optional)
• 1 small yellow onion, finely chopped
• 1 small red bell pepper, finely diced (or 1 jalapeño, seeded and diced for more heat)
• 2 tablespoons chopped fresh cilantro, plus extra for garnish
• 1 tablespoon olive oil or vegetable oil

How to Make:

1. Preheat the oven to 375°F (190°C). Place the chilled pie crust in a 9-inch pie pan and flute the edges. Prick the bottom lightly with a fork.
2. Blind-bake the crust for 8 minutes: line the crust with parchment and fill with pie weights or dried beans, then bake. Remove weights and parchment and bake 3 more minutes until set. Let cool slightly.
3. Heat the oil in a skillet over medium heat. Add the chopped onion and red pepper (or jalapeño) and sauté 3–4 minutes until softened.
4. Add the chorizo to the pan, breaking it up with a spoon, and cook 5–6 minutes until fully browned and most fat is rendered. Drain excess fat on a paper towel-lined plate.
5. Scatter the cooked chorizo, onion, and pepper evenly in the partially baked crust. Sprinkle the shredded Pepper Jack and optional Monterey Jack over the meat.
6. In a medium bowl, whisk together the eggs, half-and-half, salt, pepper, cumin (if using), and chopped cilantro until smooth.
7. Pour the egg mixture slowly into the crust over the fillings, leaving a small gap at the top to prevent overflow.
8. Bake the quiche at 375°F (190°C) for 30–35 minutes, or until the center is set and a knife inserted near the center comes out clean.
9. Let the quiche rest on a wire rack for 10–15 minutes to firm up before slicing.
10. Garnish with extra chopped cilantro and serve warm or at room temperature.

Enjoy a slice full of spicy, cheesy goodness — perfect with a crisp salad or a cold cerveza!

Caramelized Pear, Blue Cheese, and Walnut Quiche

Caramelized Pear, Blue Cheese, and Walnut Quiche — sweet, tangy, and satisfyingly nutty in every bite.

Ingredients:

• 1 9-inch pie crust (store-bought or homemade), chilled
• 2 large ripe pears (Bosc or Bartlett), peeled, cored, and thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp brown sugar
• 1 tsp lemon juice
• 3 large eggs
• 1 cup heavy cream (or half-and-half for a lighter filling)
• 3/4 cup crumbled blue cheese
• 1/2 cup toasted walnuts, chopped
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1/4 tsp nutmeg (optional)
• 1 tbsp honey (optional, for drizzling)

How to Make:

1. Preheat the oven to 375°F (190°C).
2. Roll or fit the chilled pie crust into a 9-inch tart or pie pan and crimp the edges; prick the bottom lightly with a fork.
3. Line the crust with parchment and pie weights or dried beans; blind-bake for 12 minutes, then remove weights and bake 5 more minutes until just set. Let cool slightly.
4. In a skillet over medium heat, melt the butter, add brown sugar and lemon juice, then add the pear slices.
5. Cook the pears 6–8 minutes, stirring occasionally, until softened and caramelized; set aside to cool slightly.
6. In a bowl, whisk the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
7. Sprinkle half the blue cheese and half the toasted walnuts evenly over the bottom of the pre-baked crust.
8. Arrange the caramelized pear slices over the cheese and nuts.
9. Pour the egg and cream mixture gently over the pears, then top with the remaining blue cheese and walnuts.
10. Bake the quiche 30–35 minutes, or until the center is set and the top is lightly golden.
11. Let the quiche rest 10–15 minutes before slicing to finish setting.
12. Drizzle with honey if you like a touch more sweetness, slice, and serve warm or at room temperature.

Finish with a warm slice and a crisp salad for a delightful meal — enjoy!

Vegan Tofu and Vegetable Crustless Quiche

Silky, savory vegan tofu quiche packed with colorful veggies — crustless, easy, and totally satisfying.

Ingredients:

• 14 oz (400 g) firm tofu, well-drained
• 1/4 cup nutritional yeast
• 2 tbsp chickpea flour (or cornstarch)
• 2 tbsp olive oil
• 1/2 cup unsweetened plant milk (soy or oat recommended)
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp turmeric (for color)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp ground black pepper
• 1 small yellow onion, finely chopped
• 1 red bell pepper, diced
• 1 cup baby spinach, roughly chopped
• 1 cup mushrooms, sliced
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped (optional)
• Pinch of paprika or smoked paprika for garnish

How to Make:

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or small casserole.
2. Press tofu between paper towels or a clean cloth for a few minutes to remove excess water.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion until translucent, about 4 minutes.
4. Add bell pepper and mushrooms to the skillet and cook 4–5 minutes until softened. Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
5. Crumble the drained tofu into a blender or food processor.
6. Add nutritional yeast, chickpea flour, plant milk, Dijon, garlic powder, onion powder, turmeric, salt, pepper, lemon juice, and remaining 1 tbsp olive oil. Blend until smooth and creamy.
7. Fold the sautéed vegetables and chopped parsley into the tofu mixture with a spatula until evenly combined.
8. Pour mixture into the prepared pie dish and smooth the top. Sprinkle paprika over the surface for color.
9. Bake in the preheated oven for 35–40 minutes, or until the edges are firm and the center is set (a slight jiggle is okay).
10. Let the quiche cool for 10 minutes before slicing to help it firm up and make serving easier.

Enjoy warm or at room temperature — this vegan tofu quiche is perfect for brunch, a light dinner, or meal-prep throughout the week!

Mini Quiche Trio: Lorraine, Spinach-Feta, and Mushroom

A delightful trio of bite-sized quiches — smoky Lorraine, tangy spinach‑feta, and earthy mushroom — perfect for brunch, parties, or a savory snack.

Ingredients:

• 18 mini pastry shells (store-bought or homemade tartlet shells)
• 4 large eggs
• 1 cup whole milk (or half-and-half for richer filling)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional, for spinach-feta)
• 1 tablespoon olive oil or butter (for sautéing)

For Quiche Lorraine (makes about 6 mini quiches):

• 3 ounces bacon, diced and cooked until crisp
• 1/4 cup shredded Gruyère or Swiss cheese
• 1 tablespoon finely chopped onion or shallot (optional)

For Spinach-Feta (makes about 6 mini quiches):

• 3/4 cup fresh spinach, roughly chopped (or 1/3 cup frozen, thawed and squeezed dry)
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh parsley or dill (optional)

For Mushroom (makes about 6 mini quiches):

• 3/4 cup mushrooms, finely chopped (cremini or button)
• 2 tablespoons shallot or onion, finely chopped
• 2 tablespoons grated Parmesan or mozzarella (optional)

How to Make:

1. Preheat oven to 375°F (190°C). Place mini pastry shells on a baking sheet.
2. In a bowl, whisk together eggs, milk, salt, and pepper until smooth. Divide the egg mixture roughly into three equal portions in separate bowls.
3. Prepare fillings: cook bacon until crisp and drain; sauté mushrooms and shallots in 1 tablespoon oil until golden and any moisture evaporates; wilt chopped spinach quickly in a dry skillet or microwave and squeeze out excess liquid.
4. Stir Gruyère and cooked bacon (and onion if using) into one portion of the egg mixture for Lorraine.
5. Stir crumbled feta, chopped spinach, herbs (and a pinch of nutmeg if using) into the second portion for Spinach‑Feta.
6. Stir sautéed mushrooms, shallot, and Parmesan into the third portion for Mushroom.
7. Spoon filling into pastry shells, filling each about 3/4 full. Aim for about 6 Lorraine, 6 Spinach‑Feta, and 6 Mushroom.
8. Bake for 18–22 minutes, or until fillings are set and tops are lightly golden. Rotate the baking sheet halfway through for even cooking.
9. Let the mini quiches cool for 5 minutes before removing from the tray or serving to let the custard finish setting.
10. Serve warm or at room temperature — perfect for nibbling, sharing, and impressing guests!

Enjoy these adorable, savory bites — a trio to satisfy every taste bud!

Conclusion

You’ll leave the table with a simple plan: pick a quiche, prep the fillings, and bake until set. Each slice will be a small compass, pointing you to different tastes — smoky, bright, earthy. Serve warm or room temperature, cut into wedges, and pair with salad or fruit. Save extras in the fridge, reheat gently. With these recipes, you’ll always have a reliable, flavorful centerpiece for brunch that’s easy to repeat.