The Best Quiche Ever (Plus 3 Classic Variations Everyone Loves)

There’s a reason quiche has stood the test of time. It’s simple, adaptable, and works just as well for a relaxed lunch as it does for entertaining. The real secret to a great quiche isn’t complicated – it’s getting the base right and keeping the filling balanced so it sets perfectly every time.

This version is a classic, reliable recipe you can return to again and again, with three of the most popular variations: Lorraine, veggie, and salmon. Once you master the base, you can make it your own with whatever you have on hand.

The Best Quiche Base Recipe

Ingredients

1 sheet shortcrust pastry (store-bought or homemade)
4 large eggs
1 cup (250ml) thickened cream
½ cup milk
1 cup grated cheese (Gruyère, tasty or cheddar)
Salt & pepper

Method

Preheat oven to 180°C.
Line a tart tin with pastry and trim edges.
Blind bake: cover with baking paper and weights, bake 15 minutes. Remove weights and bake another 5–10 minutes until lightly golden.
Whisk eggs, cream and milk together. Season well.
Add cheese and your chosen filling (see variations below).
Pour into pastry shell.
Bake for 35–40 minutes until just set in the centre.
Rest for 10–15 minutes before slicing.

3 Classic Variations

Quiche Lorraine (The Classic)

Bacon (cooked and chopped)
Caramelised onion
Gruyère cheese

Rich, savoury and the most searched quiche style for a reason.

Vegetarian Garden Quiche

Spinach (wilted and drained)
Mushrooms (sautéed)
Feta or goat cheese

Fresh, lighter, and perfect for lunch or brunch.

Smoked Salmon & Dill Quiche

Smoked salmon
Fresh dill
Red onion (finely sliced)

A slightly more elegant option – great for entertaining.

Tips for the Perfect Quiche Base

1. Blind bake properly
This is non-negotiable. It stops the dreaded soggy bottom.

2. Don’t overfill with wet ingredients
Too much moisture = loose, undercooked centre.

3. Use the right ratio
Egg to cream balance is key. Too many eggs = rubbery. Too much cream = too soft.

4. Let it rest before cutting
It firms up as it cools, giving you clean slices.

5. Keep it simple
Too many fillings can overwhelm the custard—less is more.