This easy, homemade quiche is our go-to indulgence for breakfast or brunch. We combine milk and heavy cream with eggs, which creates the most creamy custard filling. Packed full of savory ham, broccoli, and cheddar cheese, this quiche is both light and delicate, yet surprisingly filling!

For more flavor combinations and inspiration, our base Quiche Recipe.

What’s special about a quiche? A lot, actually! The quiche is a French tart with pastry crust and a savory, custard filling. What makes this breakfast food so delicious is the delicate balance of textures. When cooked correctly, you get a firm and flaky, golden brown crust, which holds the creamy, custard filling. Paired with different cheeses, vegetables, and often seafood or pork, like this recipe, it really is a culinary experience.

Ingredient Notes

• Pie Crust: Use store-bought for convenience or go homemade with our fool-proof pie crust. Either way, make sure to par-bake (partially bake) it so it stays crisp and doesn’t get soggy.
• Eggs: Large eggs work best so you can get the right ratios.
• Milk & Heavy Cream: The combo of milk and cream makes the filling extra rich and custardy. If you want a slightly lighter option, you can use all milk, but it won’t be as creamy.
• Salt & Black Pepper: Just a little seasoning to enhance all the flavors. Feel free to add a pinch of other spices if you like!
• Shredded Cheese: Mild or sharp cheddar cheese pairs perfectly with the ham and broccoli.
• Ham: Leftover ham is perfect for this recipe or you can buy diced or chopped ham in packages, usually near the bacon.
• Broccoli: Fresh broccoli gives a better, firm texture but frozen broccoli florets work too.

Avoiding Soggy Crusts

The biggest culprit of a soggy crust is excess moisture from your ingredients. Vegetables are always your first suspect as they tend to release a lot of water as they cook. Be sure to remove as much excess moisture as you can before adding them to your quiche.

Pre-baking your pie crust without the quiche filling is a key step—don’t skip it! We use the “par-baking” method, where you partially bake the crust by itself first and then bake again with the filling. This ensures a firm and golden crust that withstands the moisture from the filling while in the oven the second time around.

Frittata vs Quiche

At first glance, the main difference between a quiche and a frittata is the crust—quiche has one, and frittata doesn’t. But the real distinction comes down to the ratios of eggs and dairy. Quiche has a rich, custardy texture that’s almost soufflé-like.

A frittata, on the other hand, is more egg-heavy with less dairy Some recipes add a splash of milk or cream, but the focus is on the eggs, making it denser—more like an omelet. Frittatas are also cooked differently, starting on the stovetop and finishing in the oven.

Make-Ahead Option

Bake the quiche fully, allow it to cool to room temperature, and then cover it tightly. Store it in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes or until warmed through.