Rating: 3.1 stars
984 Ratings
  • 5 star values: 131
  • 4 star values: 171
  • 3 star values: 403
  • 2 star values: 227
  • 1 star values: 52

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

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  • Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Cook's Notes

To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

Reviews (13)

984 Ratings
  • 5 star values: 131
  • 4 star values: 171
  • 3 star values: 403
  • 2 star values: 227
  • 1 star values: 52
Rating: 3 stars
09/27/2018
Like many quiche recipes, this is too egg=y tasting to me. The best recipe I've found uses 3 eggs and 3 egg yolks rather than 6 eggs.
Rating: 5 stars
08/14/2018
I have made this recipe dozens of times. Exactly as written. I make 6-8 of them and freeze them for our commercial fishing crew - two of these quiches feed 7 hungry guys and they all give it 5 stars! For the crust I make my Italian grandmother’s recipe- so good!
Rating: 5 stars
03/30/2018
Great recipe! I used turkey bacon instead of regular bacon and Jarlsberg cheese because it was a bit cheaper than Gruyere. I think next time, I will add fewer onions. If you use a pre-made pie crust, this is a pretty quick meal!
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Rating: 5 stars
01/12/2017
This was delicious. It was my first time making quiche, I used store bought pastry, and used ham instead of bacon. It was divine!
Rating: 5 stars
11/27/2016
I love this recipe! I made it as written the first time, but have made assorted variations too. Like sausage instead of bacon or different types of cheese. As long as you follow the basic proportions, it's perfect every time! The only thing that would make it better would be if someone else made it for me and served it in bed with coffee.
Rating: Unrated
08/22/2016
Perfect! There is only ONE heir to the Julia Child legacy, and it is Martha Stewart. The reason being is that BOTH share(d) the same focus - and that, being To EDUCATE. I cook for an elite group of whiners, all of whom said it was the best quiche & crust they'd ever had. Thank you, Ms. Stewart.
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Rating: 5 stars
04/19/2015
Weird, I came back to review this recipe, [which I copied to my PC] and somehow or other it changed one ingredient from onions to 2 pkgs of scallions?????? SPOOKY! However, I'm glad it did since I did use the scallions & think they offer a nicer/milder onion flavor. I did use a store bought crust [usually do pate brisee] but this made for a quicker prep. Also changed the cheese from Gruyere to Baby Swiss. DELECTABLE! Ate some for breakfast the next day! MMMMMM!
Rating: Unrated
04/06/2015
My first quiche. You just can't go wrong with a Martha Stewart recipe! This tastes so delicious and was such a huge hit at the Easter brunch I attended. I copied another commenter by substituting Swiss for Gruyere because Gruyere was so much more expensive. It didn't make a difference: this tasted FABULOUS.
Rating: Unrated
01/05/2015
Came out perfect as described. You can play around with the ingredients if you don't have some of the specific ones, but there is no need to because this recipe comes out great with the amounts and types of things listed.
Rating: Unrated
12/16/2014
I'm never 1 to stick to a simple recipe & while this was my 1st quiche in over 20 years, *as egg absorbs flavors all too well*, I'd used less onion (6 cippoline-baby, Italian onions) Fontina cheese, diced Pancetta in place of bacon, a tiny pinch of garlic powder, white pepper, celery salt & crushed celery flakes, Italian seasonings & after baking for 15 minutes; gently laid 3 slices of Proscuitto & sprinkled grated Parmesan & Romano cheese on top. It's not only pretty but delicious too. Yay!
Rating: Unrated
10/05/2014
This quiche was my first ever homemade quiche. It was exquisite. I used veggie bacon (Morning Star brand) instead of regular bacon (vegetarian) and I only used half a cup onions. Other than that, I stuck with the recipe through and through. It is delicious. The onion gives it a great earthy flavor and the cheese is the perfect balance of flavor for this kind of quiche, so so so so so so good. I highly recommend as a beginner quiche master!
Rating: 4 stars
12/16/2013
This recipe turned out well for my first quiche. I substituted the cheese for pepperjack and added a teaspoon of cayenne pepper. I also had too much filling, which I put in a large ramekin/soufflé dish. The little soufflé dish turned out just as well without the crust, which gave me the idea for individual quiche.
Rating: 4 stars
02/17/2012
This is a wonderful quiche. There has enough cheese and bacon to make a meal out of it. It was easy to make and was quick. The recipe called for Gruyere cheese but I substituted Swiss cheese to save some money. I will definitely make this again.