21 Quiche Recipes for a Café-Style Brunch at Home
Having people over for brunch can be stressful—but quiche recipes are the little secret of hosts who want to actually enjoy hanging out with their guests instead of fussing over elaborate food prep first thing in the morning. Baking a buttery crust the night before means that all you need to do is fill your quiche and pop it in the oven, turn on some music, and get the coffee maker running. Below, you’ll find a wide range of flavor options; quiche recipes can highlight seasonal produce or make the most of kitchen staples like frozen artichoke hearts or the bacon languishing in your freezer. Grab a pie dish and a pack of large eggs, and scroll down for a few of our favorite variations.
Photo by Chelsea Kyle, Food Styling by Ali Nardi1/21Fresh Corn Quiche
The more quiche recipes you try, the more you’ll realize how flexible they are. Fresh corn is great in this simple recipe, but you can also use thawed frozen corn. Half and half makes the quiche filling extra-rich, and a store-bought frozen pie crust is totally fine here.
Photo by Amy Neunsinger2/21Asparagus and Fontina Quiche
This quiche looks pretty with ribbons of asparagus, but if you're in a rush, you can also just chop the vegetables into one-inch lengths.
Photo by Chelsea Kyle, food styling by Anna Stockwell3/21Asparagus and Two-Cheese Quiche With Hash-Brown Crust
A crispy potato crust is better than a pastry crust. There, we said it. (This one is also gluten-free, so you don’t have to worry about any celiac friends who might feel left out of a brunch pastry bonanza.)
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Frances Boswell5/21Deep Dish Quiche With Garnishes
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty, saucy, creamy and fresh toppings. Avocado and prosciutto are especially nice, but cured salmon is a brunch favorite for a reason.
Photo by Romulo Yanes6/21Crustless Quiche
Getting rid of the crust for this take on a classic quiche Lorraine is a win-win: the prep time and cook time are both shortened, and you’re left with the very best part of the dish to enjoy. Serve with a simple arugula salad on the side.
Con Poulos8/21Crustless Mini Quiches
Baking little quiches in a muffin tin means no need for crust, and you get easy portable snacks—or breakfast on the go. Fill some with broccoli and some with asparagus for a little variation.
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Gerri K Williams9/21Cabbage Quiche With Apple-Radish Salad
Photo by Alex Lau, Styling by Chris Morocco10/21Simple Quiche With Sweet Potato Crust
If you find butter-laced pie dough intimidating, this recipe is your new brunch BFF. Instead of pastry, you’ll use cooked sweet potatoes flattened into the springform pan instead.
12/21Spinach, Red Pepper, and Feta Quiche
Give your brunch a little tangy flavor by crumbling feta into the egg mixture for this fresh spinach quiche. You don’t have to worry about prepping chopped spinach here—whole spinach leaves are sautéed and arranged on the feta-topped crust after the blind bake, then covered with the eggs whisked with heavy cream or whole milk.
Alex Lau13/21Quiche Lorraine
You’ll need a deep-dish pie pan for this classic Gruyère and bacon quiche. Bake it a day ahead for no-fuss hosting, especially if you’ve invited a crowd over for Easter or Mother’s Day brunch. To reheat, just cover lightly with foil, preheat oven to 325° and warm for 15 to 20 minutes.
Photo by Claire Cottrell18/21Broccoli and Cheese Quiche
This Swiss chard and broccoli quiche gets lovely richness from extra egg yolks, plus heavy cream, sharp cheddar, and feta. It makes a great room-temperature lunch if you have any leftovers, and it feels so much fancier than a vegetable frittata.
Photo by Romulo Yanes19/21Zucchini, Bacon, and Gruyère Quiche
You really can’t go wrong with the combination of bacon and shredded cheese suspended in a luscious egg custard. And you might just be overwhelmed with a surplus of end-of-season zucchini, which means you really need to grab a pie plate and make this now.
