This quiche is perfect for breakfast or brunch! The filling is smooth and creamy with slices of roasted red pepper, red onions, garlic and grated Gouda cheese.
What's not to like in this easy quiche recipe?
If I'm honest, I would say absolutely nothing! It's exactly how I like my quiche to be, creamy, rich and custard-like. Ever since sampling a slice of quiche from Bouchon Bakery, I've had a whole new appreciation for how a quiche recipe should taste. There should be no rubbery texture and each bite should melt in your mouth.
Quiche is a very versatile thing to make. The fillings can vary from your favorite vegetables to bacon and onion like the classic Quiche Lorraine. For my quiche, I roasted a red pepper, peeled and sliced it and added a decent amount of Gouda cheese. Gouda is a great melting cheese and still packs some flavor. You could even try this with smoked Gouda.
FAQ's about making this easy quiche recipe
Can I use a store bought pie crust? You definitely can, it'll save you a lot of time and your quiche will look amazing. Just make sure to blind bake the crust before adding the filling.
How do I know when my quiche is done cooking? If you're familiar with baking cheesecake, it''s a similar style. The quiche should be lightly golden on the surface and still wobble a bit when you move the pan. If the surface still seems to "slosh" around then the center is still wet. Quiche will firm up as it cools and is better after resting in the fridge overnight.
How do I make the filling rich and smooth? The answer is in the liquid that will be mixed with the eggs. Whole milk is usually the dominant liquid but I like to substitute it for some heavy cream for a more indulgent taste. The unwritten rule seems to be a half cup of milk for every egg used. This recipe has three eggs, so I used 1 cup of heavy cream and a half cup of whole milk.
What's the best cheese to use for my quiche? There are many types to choose from like Feta, Mozzarella, goat cheese, Swiss or Gruyere. I always prefer buying whole pieces and not pre-shredded cheese for better flavor and a better melt.
If I add my fillings raw, will they cook with the eggs? No, it's better to cook all of the fillings before adding to the pre-baked crust.
Do you eat quiche hot or cold? You can do either although at least at room temperature. If you do need to warm it up, place it in a 425 degree oven for 4-5 minutes just to warm it. Too much time and the filling can melt and begin to fall apart. I don't recommend microwaving quiche. Five minutes in the air fryer at 400 degrees also works well.
How do I store my quiche? Store it in the fridge covered with a plastic wrap.
How to serve your quiche
- With a simple side salad
- I like to add smoked salmon, capers and fresh dill on top.
- A dollop of sour cream and caviar.
- Breakfast potatoes
- A sprinkle of Parmesan and some roasted vegetables.