This is the best basic quiche recipe — creamy, dreamy, and easy to customize by swapping mix-ins.
If you love quiche, this recipe is one you’ll return to again and again. The real secret is the custard: a rich, silky egg-and-cream base that sets softly and carries whatever mix-ins you choose. Below I share the backstory of how I discovered this technique, ideas for variations, and a reliable recipe that yields a custardy quiche every time.
I recently visited Napa Valley with the California Ripe Olives team and learned a lot about olives — including that fresh olives are too bitter to eat straight from the tree and that a multi-day curing process removes that bitterness and creates those familiar black or green olives we enjoy. We cooked at the Culinary Institute of America in Napa and had a blast learning, tasting, and preparing dishes that showcased olives.
After returning home, I used California Ripe Green Olives in this quiche and loved the result. The olives contributed a subtle salty bite that paired beautifully with caramelized onions, diced ham, and sharp white cheddar. But you can easily adapt this base to other ingredients — the custard is the star, so keep mix-ins moderate to preserve the texture.
The story behind this quiche
I tried an unforgettable quiche at a San Francisco bakery that was almost custard-like in texture, very creamy and silky. Later I learned a chef taught a similar method to a friend, and that technique is what inspired this recipe: use a high cream-to-egg ratio to create a custard that is rich but still sets properly.
The trick: cream-to-egg ratio
Many quiche recipes use a large number of eggs, but the approach here uses more cream per egg — roughly 1/2 cup of heavy cream per egg. That extra cream keeps the custard lush and tender while still allowing it to set when baked. The result is a custard that jiggles slightly in the center when done and becomes perfectly creamy after resting.
Customize your quiche
The custard shines, but the quiche is wonderfully versatile. Use a total of about 1 to 1 1/2 cups of mix-ins so the quiche retains a good structure. For this version I used 1/4 cup each of chopped California Ripe Green Olives, grated sharp white cheddar, diced ham, and caramelized onions. Vegetables with high water content (onions, peppers, mushrooms, spinach) are best cooked beforehand to avoid sogginess and to concentrate flavor.
Favorite mix-in ideas:
- Browned breakfast sausage or crumbled bacon
- Roasted red peppers or fresh diced tomatoes
- Steamed, finely chopped broccoli
- Any variety of cheeses
- Sautéed kale, spinach, or mushrooms
- Diced, cooked potatoes
Below is the tested recipe and method for the custard-forward quiche.
📖 Recipe
The Best Basic Quiche Recipe
Ingredients
- 1 1/2 cup heavy cream
- 3 large eggs
- 1/8 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup California Ripe Green Olives, chopped
- 1/4 cup sharp white cheddar, grated
- 1/4 cup diced ham
- 1/4 cup caramelized onions (see notes)
- 1 prepared pie crust (9-inch)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
- Layer the olives, cheese, ham, and caramelized onions evenly in the prepared pie crust. Pour the egg-and-cream mixture over the fillings.
- Place the pie pan on a baking sheet and bake for about 60 minutes, or until the center is just set. The center should still jiggle slightly like gelatin; a knife inserted in the center should come out with only a bit of moisture.
- Remove from the oven and let cool at least 15 minutes before slicing to allow the custard to finish setting.
Chef’s Notes:
To personalize this quiche, mix and match up to 1 1/2 cups of mix-ins. If using vegetables with high water content, sauté or roast them first to avoid a soggy quiche and to deepen their flavor. For the recipe above, four ingredients at 1/4 cup each total 1 cup of mix-ins, which works well with the custard.
Some recommended additions: browned breakfast sausage, crumbled bacon, roasted red peppers, fresh diced tomatoes, steamed broccoli (finely chopped), any cheese, sautéed kale/spinach/mushrooms, or diced cooked potatoes.
Nutrition Facts
I enjoyed my time in Napa with the California Olive Committee and the chance to cook with olives at the CIA. If you haven’t tried California Ripe Olives, look for cans labeled “Product of the U.S.A.” and enjoy their salty, briny flavor in this quiche or other favorite recipes.
Want more olive recipes?
- Baked Feta with Olives and Tomatoes
- Hawaiian Roll Pizza Sliders
- Easy Beef Enchilada Skillet