Quiche

Classic Quiche Collection

Mushroom

Salmon

Onion

Spinach & Goat

Quiche Lorraine

Classic Quiche Collection

Five timeless French quiches — one buttery crust, endless possibilities

Master the art of quiche with this versatile collection. All recipes use the same foolproof shortcrust pastry and silky custard base. Choose your filling, bake, and serve warm or at room temperature. Perfect for brunch, lunch, or light dinner.

Golden quiche slices with various fillings

Flaky, creamy, and endlessly adaptable — quiche perfection.

Prep Time
20 min

Cook Time
40 min

Total Time
1 hr

Servings
6–8 per quiche

Mushroom Quiche

Ingredients

1 pre-baked 9-inch shortcrust pastry shell
2 tbsp butter
300 g mixed mushrooms (cremini, shiitake, oyster), sliced
1 shallot, finely chopped
2 garlic cloves, minced
3 eggs
200 ml cream
100 ml milk
80 g Gruyère, grated
1 tsp fresh thyme
Salt & pepper

Method

1. Preheat oven to 180°C (350°F).

2. Melt butter; sauté shallot 2 min. Add garlic and mushrooms. Cook until liquid evaporates (~8 min). Season.

3. Whisk eggs, cream, milk, thyme, salt, pepper. Stir in half the Gruyère.

4. Spread mushrooms in pastry. Pour custard over. Top with remaining cheese.

5. Bake 35–40 min until golden and set. Rest 10 min before slicing.

Pro Tip: Sauté mushrooms until dry for best texture. Use a mix of wild mushrooms for deeper flavor.

Salmon & Dill Quiche

Ingredients

1 pre-baked 9-inch shortcrust pastry shell
200 g hot-smoked salmon, flaked
3 spring onions, sliced
3 eggs
200 ml cream
100 ml milk
2 tbsp fresh dill, chopped
80 g Gruyère or cheddar, grated
Lemon zest from ½ lemon
Salt & white pepper

Method

1. Preheat oven to 180°C.

2. Scatter salmon and spring onions in pastry.

3. Whisk eggs, cream, milk, dill, lemon zest, salt, pepper. Stir in half the cheese.

4. Pour over salmon. Top with remaining cheese.

5. Bake 35–40 min. Rest 10 min. Garnish with dill.

Pro Tip: Hot-smoked salmon adds depth; avoid raw. A squeeze of lemon brightens just before serving.

Caramelized Onion Quiche

Ingredients

1 pre-baked 9-inch shortcrust pastry shell
3 large onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
1 tsp sugar
3 eggs
200 ml cream
100 ml milk
80 g Gruyère, grated
1 tsp fresh thyme
Salt & pepper

Method

1. Cook onions in butter + oil over low heat with sugar for 25–30 min until golden. Cool.

2. Preheat oven to 180°C.

3. Spread onions in pastry. Whisk eggs, cream, milk, thyme, salt, pepper. Add half cheese.

4. Pour over onions. Top with remaining cheese.

5. Bake 35–40 min. Rest 15 min — flavors deepen.

Pro Tip: Low and slow caramelization is key. Deglaze pan with a splash of balsamic for extra depth.

Spinach & Goat Cheese Quiche

Ingredients

1 pre-baked 9-inch shortcrust pastry shell
200 g fresh spinach, wilted and squeezed dry
120 g soft goat cheese, crumbled
3 eggs
200 ml cream
100 ml milk
50 g Parmesan, grated
1 garlic clove, minced
Pinch of nutmeg
Salt & pepper

Method

1. Sauté garlic in a little oil. Add spinach to wilt. Cool and squeeze dry.

2. Preheat oven to 180°C.

3. Scatter spinach and goat cheese in pastry.

4. Whisk eggs, cream, milk, nutmeg, salt, pepper. Stir in Parmesan.

5. Pour over filling. Bake 35–40 min. Cool slightly — goat cheese will set.

Pro Tip: Squeeze spinach thoroughly to avoid soggy quiche. Use a mix of goat and feta for tang.

Quiche Lorraine

Ingredients

1 pre-baked 9-inch shortcrust pastry shell
200 g lardons or bacon, diced
1 onion, finely chopped (optional)
3 eggs
200 ml cream
100 ml milk
100 g Gruyère, grated
Pinch of nutmeg
Salt & white pepper

Method

1. Crisp lardons in a pan. Remove; sauté onion in fat until soft (optional).

2. Preheat oven to 180°C.

3. Scatter lardons (and onion) in pastry. Top with half the Gruyère.

4. Whisk eggs, cream, milk, nutmeg, salt, pepper. Pour over filling.

5. Sprinkle remaining cheese. Bake 35–40 min. Rest 10 min.

Pro Tip: Traditional Lorraine has no cheese — but most love Gruyère. Use smoked lardons for authenticity.

Master Shortcrust Pastry (for all quiches)

Makes 1 x 9-inch shell

200 g plain flour
100 g cold butter, cubed
Pinch salt
1 egg yolk + 2–3 tbsp ice water

Method: Rub flour and butter to breadcrumbs. Add yolk and water; form dough. Chill 30 min. Roll out, line tin, prick base. Blind bake at 190°C for 15 min with weights, 5 min without. Cool before filling.