Go Back
A savory Best Christmas Quiche with a golden-brown crust, filled with festive ingredients.

Best Christmas Quiche

This festive quiche is perfect for Christmas morning or a holiday brunch, featuring a savory egg custard filled with your choice of protein, vegetables, and rich cheese, all nestled in a flaky pie crust.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 350 kcal

Equipment

  • Oven
  • Pie plate (9-inch)
  • Parchment paper
  • Pie weights or dried beans
  • Large skillet
  • Medium bowl
  • Baking sheet

Ingredients
  

Crust

  • 1 pre-made pie crust

Fillings

  • 1 tablespoon olive oil or butter
  • 1 cup cooked ham, crumbled bacon, or cooked sausage (or sautéed mushrooms for vegetarian)
  • 0.5 cup chopped onion or shallots
  • 0.5 cup chopped bell pepper (red or green)
  • 0.5 cup fresh spinach or kale, roughly chopped

Custard

  • 4 large eggs
  • 1.5 cups half-and-half or heavy cream (or whole milk for lighter)
  • 1 cup shredded Gruyère, cheddar, or Swiss cheese
  • 0.25 teaspoon salt
  • 0.125 teaspoon black pepper
  • nutmeg Pinch of

Garnish

  • fresh herbs optional

Instructions
 

Prep the Crust

  • Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie plate, crimp edges, and lightly prick the bottom with a fork.
  • Blind bake the crust for 10-12 minutes until lightly golden; remove weights and let cool slightly.

Sauté the Fillings

  • Heat oil or butter in a skillet over medium heat, then cook onion and bell pepper for 5-7 minutes until softened.
  • Add your chosen protein and cook for 2-3 minutes; then stir in spinach or kale and cook until wilted (1-2 minutes).
  • Remove from heat and spread the mixture evenly over the bottom of the pre-baked pie crust.

Prepare the Custard

  • In a medium bowl, whisk together eggs, half-and-half (or cream), salt, pepper, and nutmeg until well combined.

Assemble the Quiche

  • Sprinkle half of the shredded cheese over the filling in the pie crust, then carefully pour the egg custard mixture over the cheese and fillings.
  • Top with the remaining shredded cheese.

Bake

  • Place the pie plate on a baking sheet and bake for 35-45 minutes, or until the center is set and the top is golden brown.
  • If crust edges brown too quickly, cover them with foil or a pie shield.

Cool and Serve

  • Let the quiche cool on a wire rack for at least 10-15 minutes before slicing and serving to allow the custard to set.

Notes

For a richer quiche, use heavy cream. For a lighter option, substitute whole milk. You can also experiment with different cheeses like cheddar or Swiss. Ensure the quiche cools sufficiently before slicing to prevent it from falling apart.