10 Easy Quiche Recipes for Brunch (October 2026)

Easy quiche recipes for brunch all start the same way: a store-bought crust, a bowl of eggs and cream, and whatever is in the fridge. These ten are written for home cooks who want a dish that looks like you planned it, while actually taking about an hour start to finish.

Every recipe below has exact measurements, a doneness cue you can see rather than guess at, and a swap if a guest is dairy-free or vegetarian. Most of them bake in one 9-inch pie dish, and the mini version frees you up for a crowd. Add these to your list alongside our best side dishes for quiche and the brunch takes care of itself.

Easy Quiche Recipes for Brunch at a Glance

Here is the short version so you can pick before you shop. Times include prep and bake.

Recipe	Time	Difficulty	Best for
Classic Ham and Cheese Quiche	1 hr	Easy	The first quiche anyone should make
Spinach and Feta Quiche	55 min	Easy	Vegetarian guests and picky eaters
Mushroom and Gruyère Quiche	1 hr 5 min	Medium	Rainy weekends and grown-up tables
Bacon, Cheddar, and Herb Quiche	50 min	Easy	Big breakfast crowds
Roasted Vegetable and Goat Cheese Quiche	1 hr 25 min	Medium	Colorful, seasonal brunches
Crustless Quiche with Broccoli and Cheddar	52 min	Easy	Fewer dishes, gluten-free plates
Smoked Salmon and Dill Quiche	55 min	Easy	Weekend and holiday brunches
Tomato, Basil, and Mozzarella Quiche	1 hr 2 min	Medium	Summer brunches from the garden
Caramelized Onion and Mushroom Quiche	1 hr 25 min	Medium	Make-ahead vegetarian dinners
Mini Breakfast Quiche Cups	33 min	Easy	Meal prep and party trays

How to Choose Easy Quiche Recipes for Brunch

Start with the clock. If guests arrive in under an hour, go with the crustless broccoli quiche or the mini quiche cups, which bake fast and forgive a late start.

Next, think about the crust. Seven of these use a store-bought 9-inch deep-dish pie crust from the freezer aisle, which is honestly the reason most of them are easy. One is crustless. The mini cups use a refrigerated muffin pan instead. If your guests avoid gluten, a gluten-free crust works across the whole list and needs the same blind-baking step.

Count heads last. A 9-inch quiche cuts into eight generous brunch slices. For twelve people, bake two, or make the mini cups and double the batch. Pair the dish itself with something light, like the fruit salads in our Mother’s Day brunch ideas.

1. Classic Ham and Cheese Quiche

This is the quiche I make when someone asks me what to bring. It is forgiving, it slices cleanly, and the combination of cheddar and Gruyère gives you both sharpness and a mellow melt.

Yield: 8 slices · Prep: 20 min · Cook: 40 min · Total: 1 hr · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch deep-dish pie crust, thawed
• 6 large eggs
• 1 cup half-and-half (240 ml)
• 1/2 cup whole milk (120 ml)
• 1 cup sharp cheddar, grated (113 g)
• 1/2 cup Gruyère, grated (56 g)
• 3/4 cup diced ham (about 4 oz / 113 g)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Instructions

1. Heat the oven to 375°F (190°C).
2. Press the thawed crust into its dish and prick the bottom all over with a fork.
3. Bake the crust for 8 minutes, until the edges look set and pale gold. Pull it out and let it cool while you mix.
4. Whisk the eggs, half-and-half, milk, pepper, and salt in a large bowl until completely smooth and a few bubbles rise to the top.
5. Scatter the ham, cheddar, and Gruyère over the warm crust.
6. Pour the custard in slowly, letting it settle around the cheese instead of through it.
7. Bake for 35 to 40 minutes, until the edges puff and the center barely jiggles when you nudge the dish.
8. Cool for 15 minutes before cutting, so the custard firms up enough to slice.

Tip: The knife test beats the clock. Slide a thin knife in near the center; if it comes out clean, the quiche is done. A faint wobble in the middle is exactly what you want, and it sets while the pie cools.

Swap it: Turkey ham works, or use 1 cup of cooked sausage meat for a bolder flavor. For a gluten-free plate, use a gluten-free crust and follow the same blind-bake.

Storage: Covered in the refrigerator it keeps 3 to 4 days. Freeze individual slices in a bag for up to two months. Reheat at 350°F (175°C) under foil for 15 minutes.

This is the recipe to make when you want a safe first attempt. Pair it with a bowl of fruit and something from our bacon and egg brunch recipes.

2. Spinach and Feta Quiche

Spinach and feta is the one I make for a table with mixed dietary needs, since it is vegetarian and it lands well with people who are not eager about eggs with meat in them. The feta gives enough salt that the recipe needs almost none added.

Yield: 8 slices · Prep: 15 min · Cook: 40 min · Total: 55 min · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch deep-dish pie crust
• 5 large eggs
• 1 1/2 cups half-and-half (180 ml)
• 1 cup feta, crumbled (150 g)
• 2 cups baby spinach, chopped (56 g)
• 1/2 small onion, diced (about 60 g)
• 1 teaspoon olive oil
• 1/2 teaspoon dried oregano
• Black pepper, to taste

Instructions

1. Heat the oven to 375°F (190°C).
2. Prick the crust base with a fork and blind-bake for 8 minutes.
3. While it bakes, wilt the spinach in a dry skillet over medium heat for 60 to 90 seconds, then squeeze out every drop of water in a clean towel.
4. Soften the onion in olive oil for 3 minutes, then stir in the oregano for 30 seconds.
5. Whisk the eggs and half-and-half until frothy.
6. Layer the spinach, onion, and half the feta in the crust, then pour over the custard and scatter the rest of the feta on top.
7. Bake 35 to 40 minutes, until puffed at the edges and just set in the center.
8. Rest 12 minutes before slicing.

Tip: Squeezing the spinach is the whole recipe. Water released in the pan is what turns a quiche into a puddle, and I have ruined enough of them to say this without hesitating.

Swap it: Kale works if you massage it first to soften it, and chopped artichoke hearts replace the onion nicely. For a dairy-free version, use unsweetened plant milk and a dairy-free feta-style cheese. Main allergens here are milk and egg.

Storage: Refrigerate covered for up to 4 days. Freeze slices without the feta topping if you like, since it softens on thawing. Reheat covered at 350°F (175°C) for 12 to 15 minutes.

3. Mushroom and Gruyère Quiche

Mushrooms are the filling most likely to sabotage a quiche, because they release water as they cook. Cook them hard, cook them first, and this one turns out rich and woodsy every time.

Yield: 8 slices · Prep: 20 min · Cook: 45 min · Total: 1 hr 5 min · Difficulty: Medium

Ingredients

• 1 store-bought 9-inch deep-dish pie crust
• 6 large eggs
• 1 cup heavy cream (240 ml)
• 1 1/2 cups Gruyère, grated (170 g)
• 12 oz cremini or shiitake mushrooms, sliced (340 g)
• 2 scallions, sliced
• 1 tablespoon butter (14 g)
• 1 teaspoon thyme leaves
• 1/2 teaspoon salt

Instructions

1. Heat the oven to 375°F (190°C) and blind-bake the crust for 8 minutes.
2. Melt the butter in a wide skillet over medium-high heat. Add the mushrooms in one layer and leave them alone for 3 minutes before stirring.
3. Keep cooking until the pan looks dry and the mushroom edges are deep brown, 8 to 10 minutes total.
4. Add the scallions and thyme, season with salt, and transfer the mushrooms to a plate to cool slightly.
5. Whisk the eggs, heavy cream, and salt until smooth.
6. Scatter the mushrooms and 1 cup of the Gruyère into the crust, pour in the custard, and top with the remaining cheese.
7. Bake 40 to 45 minutes, until the center is set and no longer trembles when you shake the dish lightly.
8. Cool 15 minutes, then cut with a serrated knife sawing straight down rather than pulling toward you.

Tip: A wide skillet and patience give you browning instead of steaming. Crowded mushrooms release their own water and never get color, and the crust ends up damp underneath.

Swap it: Add 1/2 cup of caramelized onion to the mushrooms, or use smoked mozzarella in place of some of the Gruyère for a deeper flavor.

Storage: Keeps 3 to 4 days refrigerated, covered. Mushrooms keep releasing moisture, so store the quiche in a pie carrier if you have one. Reheat at 350°F (175°C) covered for 15 minutes.

4. Bacon, Cheddar, and Herb Quiche

For a table that runs on coffee and noise, this is the one. Bacon renders itself while the quiche bakes, and the herbs keep it from tasting like a pure breakfast sandwich in pie form.

Yield: 8 slices · Prep: 15 min · Cook: 35 min · Total: 50 min · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch deep-dish pie crust
• 6 large eggs
• 1 1/2 cups half-and-half (180 ml)
• 1 cup sharp cheddar, grated (113 g)
• 8 slices thick-cut bacon, cooked and crumbled (225 g)
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh chives
• 1/2 teaspoon black pepper

Instructions

1. Heat the oven to 375°F (190°C).
2. Blind-bake the crust for 8 minutes, then set it aside.
3. Scrape the cooked bacon into a paper-towel-lined bowl to drain off the grease, about 2 minutes.
4. Whisk the eggs, half-and-half, and black pepper in a bowl until the mixture is uniformly pale and no streaks of white remain.
5. Spread 1/2 cup of the cheddar over the crust, then the bacon, then the parsley and chives.
6. Pour in the custard and scatter the last 1/2 cup of cheddar on top.
7. Bake 35 minutes, until the top is golden in patches and the center is set.
8. Rest 10 minutes and cut into wedges.

Tip: Drain the bacon properly and pat the cheese dry before it goes in. Grease plus a watery layer of fat is the fastest route to a soggy crust, which is the complaint that shows up most often about quiche in general.

Swap it: Turkey bacon, or 1 cup of chopped cooked breakfast sausage. Cook the sausage in the bacon grease and skip the butter entirely. It keeps well refrigerated and reheats better than most baked dishes, which makes it a good potluck candidate.

Storage: Covered in the fridge for 3 to 4 days. Freeze in wedges on a tray first, then bag them, up to 2 months. Reheat at 350°F (175°C) under foil for 12 minutes.

5. Roasted Vegetable and Goat Cheese Quiche

Roasting first is the extra half hour that makes this one different. Raw peppers and zucchini give up their water in the oven, so the filling stays creamy and the vegetables taste caramelized instead of steamed.

Yield: 8 slices · Prep: 25 min · Cook: 1 hr · Total: 1 hr 25 min · Difficulty: Medium

Ingredients

• 1 store-bought 9-inch deep-dish pie crust
• 1 red bell pepper, cut into 1-inch strips
• 1 medium zucchini, cut into half-moons
• 1 red onion, cut into thick wedges
• 2 tablespoons olive oil
• 5 large eggs
• 1 cup half-and-half (120 ml)
• 1/2 cup shredded mozzarella (56 g)
• 1/2 cup goat cheese, crumbled (75 g)
• 1 tablespoon chopped fresh basil

Instructions

1. Heat the oven to 425°F (220°C).
2. Toss the pepper, zucchini, and onion with 1 tablespoon of the oil and a pinch of salt. Spread on a sheet pan and roast 25 to 30 minutes, until the edges char slightly.
3. Lower the oven to 375°F (190°C) and blind-bake the crust for 8 minutes.
4. Whisk the eggs, half-and-half, and a pinch of salt.
5. Layer the roasted vegetables and mozzarella into the crust, pour over the custard, and dot the goat cheese over the top.
6. Bake 35 to 40 minutes, until the edges are puffed and the center is set.
7. Scatter the basil over the quiche while it cools for 15 minutes.

Tip: Do not salt the vegetables until after they have roasted for at least 15 minutes. Salt pulls water out of the cut sides, and you end up roasting a puddle at the bottom of the pan.

Swap it: Any combination of bell pepper, zucchini, asparagus, and red onion works, and mushrooms fit in too. Goat cheese can be swapped for feta for a saltier edge. Contains milk and egg.

Storage: Best within 3 days, refrigerated and covered. The roasted vegetables soften overnight, so if you are serving it the next day, hold the basil back and add it fresh. Reheat at 350°F (175°C) for 15 minutes.

6. Crustless Quiche with Broccoli and Cheddar

No crust means no blind-baking, no soggy bottom, and one less thing to wash. A greased 9-inch pie plate or a 10-inch oven-safe skillet both work, and this fills a round hole in a brunch spread where half the table eats gluten-free.

Yield: 6 slices · Prep: 12 min · Cook: 40 min · Total: 52 min · Difficulty: Easy

Ingredients

• 1 tablespoon butter (14 g), plus more for the dish
• 2 cups broccoli florets, cut small (180 g)
• 6 large eggs
• 1 1/2 cups whole milk (360 ml)
• 1 cup sharp cheddar, grated (113 g)
• 1/2 cup Gruyère, grated (56 g)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the oven to 350°F (175°C). Butter a 9-inch pie plate or 10-inch oven-safe skillet and set it aside.
2. Steam the broccoli for 4 minutes, then drain and pat it dry.
3. Whisk the eggs, milk, salt, and pepper in a bowl until well combined and slightly foamy.
4. Scatter the broccoli, cheddar, and Gruyère in the buttered dish.
5. Pour in the custard and stir once gently to distribute the broccoli. Stirring too hard moves the cheese to the bottom.
6. Bake 38 to 42 minutes, until a knife inserted in the center comes out clean.
7. Let it stand for 10 minutes; it firms up as it cools and slices much better.

Tip: This one wants a lower oven than a crust quiche. At 350°F (175°C) the custard sets gently and stays creamy instead of turning rubbery and browning on top.

Swap it: Frozen broccoli works, and so does a bag of frozen broccoli and cheese blend, which is the shortcut most home cooks reach for. For a dairy-free version, use unsweetened almond milk and a plant-based cheddar shred; the texture softens slightly. Naturally gluten-free as written.

Storage: Refrigerate covered for 3 to 4 days, and it reheats without drying out as fast as a baked version. Freeze in wedges for up to 2 months. Reheat covered at 350°F (175°C) for 12 minutes until the center reaches 165°F (74°C).

7. Smoked Salmon and Dill Quiche

Fish quiche has a bad reputation for a wet filling, and it is usually the salmon’s fault. Fold the cubes through the custard gently and lay the rest on top, and you get clean slices with a piece of salmon in every bite.

Yield: 8 slices · Prep: 15 min · Cook: 40 min · Total: 55 min · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch deep-dish pie crust
• 6 large eggs
• 1 cup half-and-half (120 ml)
• 1/2 cup sour cream (60 g)
• 1 cup Gruyère, grated (113 g)
• 6 oz smoked salmon, cut into 1/2-inch cubes (170 g)
• 3 tablespoons fresh dill, chopped
• 2 tablespoons red onion, minced
• 1 teaspoon lemon zest

Instructions

1. Heat the oven to 375°F (190°C) and blind-bake the crust for 8 minutes.
2. Pat the salmon cubes dry with paper towels.
3. Whisk the eggs, half-and-half, sour cream, lemon zest, and a pinch of pepper until smooth.
4. Spread 1/2 cup of the Gruyère and the onion into the crust.
5. Fold in the salmon and 2 tablespoons of the dill with a spatula, using just a few strokes.
6. Pour the custard over the top, then arrange the remaining salmon pieces in a single layer so every slice gets some.
7. Scatter the last 1/2 cup of cheese and the rest of the dill over the surface.
8. Bake 38 to 42 minutes, until the edges are set and the center still has a faint wobble.
9. Rest 15 minutes before cutting, and serve at room temperature rather than straight from the oven.

Tip: Food safety matters here, since fish is involved. Bake until the custard sets and the center reaches 165°F (74°C). Refrigerate leftovers within two hours, and when reheating, bring that center temperature back to 165°F (74°C) before serving.

Swap it: Smoked trout or cooked shrimp both work. Capers are a good stand-in for part of the onion if you want a briny edge. Contains milk and egg; use a gluten-free crust for a gluten-free version.

Storage: Eat within 2 days, refrigerated and covered. Freezing is not recommended, since the custard goes spongy and the salmon texture softens too much. Reheat covered at 350°F (175°C) for 10 to 12 minutes.

8. Tomato, Basil, and Mozzarella Quiche

This one belongs to late summer, when tomatoes are good enough that you barely need to cook them. Slice them thick, salt them early, and drain them, and the filling stays bright instead of turning into tomato soup.

Yield: 8 slices · Prep: 20 min · Cook: 42 min · Total: 1 hr 2 min · Difficulty: Medium

Ingredients

• 1 store-bought 9-inch deep-dish pie crust
• 3 medium tomatoes, about 12 oz (340 g), sliced 1/4 inch thick
• 1/2 teaspoon salt, divided
• 5 large eggs
• 1 cup half-and-half (120 ml)
• 1/2 cup shredded mozzarella (56 g)
• 1/3 cup finely grated Parmesan (35 g)
• 10 to 12 fresh basil leaves
• 1 tablespoon olive oil

Instructions

1. Layer the tomato slices on a paper towel, sprinkle with 1/4 teaspoon of the salt, and leave for 20 minutes. Blot them dry.
2. Heat the oven to 375°F (190°C) and blind-bake the crust for 8 minutes.
3. Whisk the eggs, half-and-half, and the remaining salt until smooth.
4. Scatter the mozzarella and Parmesan into the crust, then arrange the dried tomato slices on top.
5. Pour the custard around the tomatoes rather than over them, so the cheese layer stays on the bottom where it can melt without pushing the custard up.
6. Bake 40 to 42 minutes, until the edges are set and lightly golden.
7. Tuck the basil leaves into the surface while the quiche bakes, so they wilt without scorching.
8. Cool 15 minutes, drizzle with olive oil, and slice.

Tip: The salting step is not optional. Tomatoes carry a surprising amount of water, and adding them raw to a custard is how you get a quiche that leaks onto the serving plate.

Swap it: Roasted cherry tomatoes work year-round, and drained marinated artichokes are a good stand-in when tomatoes are out of season. Fresh mozzarella is too wet for this; shred a low-moisture block instead. Contains milk and egg.

Storage: Refrigerate covered for up to 3 days. The crust softens as it sits, so refresh it in a hot oven rather than the microwave. Reheat at 350°F (175°C) uncovered for 10 minutes, which dries the crust back out.

9. Caramelized Onion and Mushroom Quiche

Slow onions take time, but almost all of it is hands-off: 30 minutes over low heat while you do something else. It is the sweetest quiche in the list and the one that converts the most skeptics.

Yield: 8 slices · Prep: 15 min · Cook: 1 hr 10 min · Total: 1 hr 25 min · Difficulty: Medium

Ingredients

• 1 store-bought 9-inch deep-dish pie crust
• 2 large onions, thinly sliced (about 340 g)
• 8 oz cremini mushrooms, sliced (225 g)
• 2 tablespoons butter (28 g)
• 1 tablespoon olive oil
• 5 large eggs
• 1 cup half-and-half (120 ml)
• 1 cup Gruyère and Emmental, shredded and mixed (140 g)
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt

Instructions

1. Melt the butter with the olive oil in a wide skillet over medium-low heat.
2. Add the onions with a pinch of salt and cook for 30 to 35 minutes, stirring every few minutes, until they collapse and turn deep golden.
3. Raise the heat to medium-high, add the mushrooms, and cook 7 to 8 minutes until their moisture cooks off and they brown.
4. Stir in the thyme for 30 seconds, then scrape everything onto a plate.
5. Heat the oven to 375°F (190°C) and blind-bake the crust for 8 minutes.
6. Whisk the eggs, half-and-half, and salt until just combined.
7. Spread the cheese in the crust, pile the onion and mushroom mixture on top, and pour the custard over it.
8. Bake 40 to 45 minutes, until puffed at the edges and set through the middle.
9. Rest 15 minutes before slicing.

Tip: Do not rush the onions with higher heat. Crowded onions steam in their own liquid and turn limp and pale, and thirty low-and-slow minutes is what builds the flavor this recipe is really about.

Swap it: Add 1/2 cup of goat cheese crumbled over the top for a tangier finish, or use Swiss for a nuttier edge. Fully vegetarian as written; contains milk and egg. This is the best candidate for an overnight make-ahead, since the flavor is better on day two.

Storage: Keeps 4 days refrigerated, covered, and honestly improves on the second day. Freeze in wedges for up to 2 months. Reheat at 350°F (175°C) covered for 15 minutes.

10. Mini Breakfast Quiche Cups

These are the practical one. They bake in 18 minutes, they travel, they freeze well, and they are the version to make when brunch is really a weekday meal prep that occasionally becomes a party.

Yield: 12 cups · Prep: 15 min · Cook: 18 min · Total: 33 min · Difficulty: Easy

Ingredients

• 1 1/2 cups chopped cooked bacon or turkey bacon (about 8 slices)
• 1 cup diced bell pepper (140 g)
• 1 cup shredded cheddar (113 g)
• 1 cup shredded Monterey Jack (113 g)
• 8 large eggs
• 1/2 cup whole milk (120 ml)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the oven to 350°F (175°C) and grease a 12-cup muffin tin generously.
2. Cook the bacon if you have not already, then dice it. Dice the pepper with a couple of minutes left in the pan to soften it.
3. Divide the bacon, pepper, and both cheeses between the 12 cups, filling each about a third of the way.
4. Whisk the eggs, milk, salt, and pepper in a bowl until thoroughly combined.
5. Pour the egg mixture into each cup, filling almost to the top. Cups overflow if you leave more than a quarter inch of space.
6. Bake 18 to 20 minutes, until the tops are puffed, golden, and no longer liquid in the center.
7. Cool 5 minutes in the tin, then run a knife around the edges and lift the cups out.

Tip: A small spray of cooking spray in each cup is the difference between a clean release and a broken one. The cups are fragile for the first minute out of the oven, so give them the full five.

Swap it: Leave out the bacon and add 1 cup of chopped spinach and 1/2 cup of diced onion for a vegetarian version. Half a cup of chopped cooked sausage is a good meat substitute. For a gluten-free option, use a gluten-free sausage and check that your cheese has no added wheat starch. Contains milk and egg.

Storage: Refrigerate in a single layer or an airtight container for 4 days. Freeze on a tray until solid, then move to a bag for up to 2 months. Thaw in the refrigerator overnight rather than on the counter. To reheat, microwave 40 seconds per cup, or bake at 350°F (175°C) for 10 minutes and check that the centers reach 165°F (74°C).

For a bigger brunch table, I often double this batch and serve them alongside one of the full-size quiches above, which also lines up nicely with our Easter brunch recipes.

Tips for Making These

• Blind-bake the crust every time. Eight to 10 minutes in a 375°F (190°C) oven dries the base out. This is the single step that prevents a soggy bottom.
• Drain wet vegetables properly. Spinach goes in a towel and gets squeezed. Tomatoes get salted and blotted. Mushrooms get cooked until the pan is dry. There is no shortcut around this.
• Whisk the custard until no streaks remain and a few bubbles rise to the surface. Bubbles mean air, and air means a lighter, more tender set.
• Check doneness by eye, not by timer. The edges should be puffed and set while the center still trembles slightly. A knife inserted near the middle should come out clean.
• Cool before you slice. Fifteen minutes of rest lets the custard firm up, and your slices stay intact instead of slumping onto the plate.
• Tent with foil if your oven runs hot. If the crust edges darken before the center sets, lay foil over the top and lower the heat by 25°F (15°C) for the rest of the bake.
• Warm it up low and covered. 350°F (175°C) with foil for 12 to 15 minutes keeps the custard creamy. The microwave makes it spongy and rubbery, so save it for the mini cups.

Frequently Asked Questions

Easy Quiche Recipes for Brunch: Which One Should You Make First?

Start with the classic ham and cheese quiche. It has the shortest ingredient list, the most forgiving texture, and the broadest appeal, which makes it a safe bet when you do not yet know what your table likes. It also freezes well, so any leftovers become next-day breakfast without extra work.

Once that one is in your rotation, move to the caramelized onion and mushroom quiche or the mini breakfast quiche cups, since those two are the ones people ask about afterwards. Between them, these easy quiche recipes for brunch cover everything from a quick solo morning to a table of twelve.