Crazy Easy Quiche Recipe (Freestyle) (2024)

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This easy quiche recipe makes little, handheld quiche that are perfect for a breakfast on the go. Quick puff pastry shortcut included!

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While I love a classic quiche, I’m not always in the mood to whip out my stand mixer and make a pie crust from scratch. That’s why I’ve created this crazy easy recipe for personal-sized quiche. It’s perfect for meal prepping weekday breakfasts or for a lazy Sunday brunch with the family. What’s better? You can pull out a ton of different toppings from the fridge and let everyone customize their own.

Quick Heads Up: You will need puff pastry for this recipe. Snag some from the freezer aisle at the grocery store, or make it homemade using our simple recipe for puff pastry dough.

What is a Freestyle Quiche?

Unlike traditional quiche, freestyle quiche is made by tucking scrambled eggs and other tasty toppings in a puff pastry envelope. Below, find a quick rundown of the flavor, texture, and time it takes to make this recipe.

Flavor: The flavor of this quiche is super savory. The scrambled eggs are topped with strips of salty ham and a sprinkling of bacon bits, followed by a handful of mozzarella cheese and green onions.
Texture: The texture of this freestyle quiche is much like a pastry pocket or hand pie.
Time: From start to finish, these freestyle quiches take just 30 minutes to make.

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Quiche vs. Frittata: What’s the Difference?

Although both egg bakes, quiches and frittatas have one stark difference – crust. While traditional quiches feature eggs and toppings baked into pie crust, frittata are more like cake-sized omelettes or crustless quiche. That said, both are served by the slice and can be easily tweaked with different toppings and ingredients.

Easy Quiche Video

Making this Easy Quiche Recipe

Making this easy quiche recipe requires just under 10 ingredients. Below, find a quick-hitter rundown of the recipe before you dive in.

Scramble the Eggs: In a medium bowl, whisk the eggs and heavy cream together. Pour the egg mixture into a skillet and scramble it until fully cooked.
Assemble the Freestyle Quiche: Roll out the puff pastry and cut it into even-sized squares. Top each square with scrambled eggs, followed by ham strips, bacon bits, cheese, and green onions. Brush the edge of the quiche with egg wash using a pastry brush and fold the sides over to form an envelope shape. Lastly, brush the tops with more whisked eggs.
Bake the Freestyle Quiche: Assemble the freestyle quiche on a baking sheet and bake at 400°F for about 15 minutes or until they turn golden brown. Serve warm and enjoy!

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3 Tips for this Easy Quiche Recipe

Here you’ll find 3 tips to help you nail this easy quiche recipe.

Pull the puff pastry out only when you’re ready to use it. You’ll want to work with the quiche cold so that the butter doesn’t melt. This will ensure that the quiche fluff up nicely in the oven.
Slice the puff pastry into equal pieces. To promote even baking, slice the puff pasty into similar-sized squares.
Use an egg wash to seal the quiche. To prevent the quiche from falling apart or opening in the oven, seal the edges together with egg wash.

Different Toppings for this Easy Quiche Recipe

To personalize your freestyle quiche, go ahead and experiment with different cheeses, veggies, meats, etc. Below, find some winning ingredients to mix and match and inspire you.

Cheeses: Swiss cheese, cheddar cheese, gruyere cheese, and goat cheese
Meats: Breakfast sausage, prosciutto, pancetta, crab, or smoked salmon
Veggies: Asparagus, tomatoes, broccoli, red onion, and spinach
Herbs: Parsley, basil, and dill

Top Storage Tips Freestyle Quiche

Whether you have a couple of leftover freestyle quiche to store or would like to freeze some for quick breakfasts, find all the top storage tips you need here.

Refrigerator: To keep quiches on hand for up to 5 days, store them in an airtight container in the fridge. This will keep them from turning stale.
Freezer (Raw or Baked): To freeze raw or baked quiche for up to 3 months, assemble the quiche on a baking sheet lined with parchment paper. Next, pop the entire baking sheet into the freezer uncovered. Once completely frozen, transfer the quiche to a freezer-safe plastic bag.

Reheating Tip: If you have an air fryer, it reheats these quiche beautifully. Need a recco? I love the COSORI. If you don’t have an air fryer, reheat the quiche in a conventional oven or toaster oven.

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FAQ

Do I have to prebake the crust for quiche?

You do not have to prebake the puff pastry crust for the quiche. All you have to do is assemble them and pop them in the oven.

What is the secret to a good quiche?

The secret to good quiche is putting heavy cream into the eggs. It brings so much texture and makes for a custard-like consistency.

Can I use milk instead of heavy cream for freestyle quiche?

While swapping the heavy cream for milk is acceptable, it’s not recommended. The heavy cream really elevates the eggs and makes for such a great texture. If you must use milk, use a full-fat whole milk.

How do I make my freestyle quiche less spongy?

Quiche turns spongy when you overbake the eggs. To prevent this, pull the freestyle quiche out once the puff pastry turns golden brown.

How do you keep freestyle quiche from getting soggy on the bottom?

The key to keeping your freestyle quiche from getting soggy is to scramble the eggs before you bake. This will prevent the liquid from the eggs turning the puff pastry soft.

More Tasty Breakfasts with Eggs

Easy Breakfast Burrito Recipe – Egg, ham, and mushroom burritos
Frittata – An easy and healthy breakfast with kale, baby tomatoes and goat cheese
Broccoli Quiche – The perfect egg & veggie addition to your breakfast table
Easy Bacon Egg Bites + Video (Starbucks Copycat) – Low-carb egg bites
Instant Pot Egg Bites (Video + Tutorial) – Healthy egg bites in the pressure cooker
Easy Breakfast Quiche – Classic quiche in a pie dish

Recipe

Crazy Easy Quiche Recipe (Freestyle)

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Servings

8 Servings

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

6 eggs
1/2 cup heavy cream
1 tbsp oil for cooking
1/2 cup bacon cooked bacon bits
1/2 cup ham chopped
1/2 cup mozzarella cheese grated
3 green onions chopped
1 sheet puff pastry dough
1 eggs for brushing the tops

US Units – Metric

Instructions

In a bowl, whisk the eggs and heavy cream together. In a skillet preheated with oil, scramble the eggs until fully cooked. Remove the eggs and set them aside.
Roll out the puff pastry dough, making it a bit thinner. Cut the dough into equal-sized squares, about 4×4 inches. Top each dough piece with a spoonful of cooked eggs.
Slice ham into thin strips.
Top the eggs with bacon crisps, ham, cheese, and green onions.
Brush the edges with whisked egg and fold over the sides, creating an envelop shape. Place the mini quiches on a baking sheet lined with parchment paper, making sure to leave enough space between each. Brush the tops with whisked egg.
Bake the quiche at 400°F for about 15 minutes or until they turn golden brown. Serve warm and enjoy!

Nutrition Facts

Crazy Easy Quiche Recipe (Freestyle)

Amount Per Serving

Calories 395 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 11g55%

Trans Fat 0.04g

Polyunsaturated Fat 4g

Monounsaturated Fat 14g

Cholesterol 181mg60%

Sodium 381mg16%

Potassium 158mg5%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 1g1%

Protein 13g26%

Vitamin A 525IU11%

Vitamin C 1mg1%

Calcium 74mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Crazy Easy Quiche Recipe (Freestyle) (2024)

FAQs

What is the formula for quiche? ›

Ratios: The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup. Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture.

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Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

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Why does my quiche have a soggy bottom? ›

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

What is the milk to egg ratio for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

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What is the best cheese to use for quiche? ›

You can use any shredded cheese you like; one winning combination is havarti, colby, and Parmesan. Quiche is an excellent choice for any meal, including a busy weeknight dinner. It can even be prepared in advance and refrigerated or frozen, then quickly reheated.

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What is a substitute for heavy cream in a quiche recipe? ›

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

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Can I use 2% milk instead of heavy cream for quiche? ›

For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

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Why is my quiche not fluffy? ›

The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

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Should I Prebake pie crust for quiche? ›

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

Why does my quiche sink when I take it out of the oven? ›

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

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How do you keep bacon from sinking in a quiche? ›

Another tip is to run a chopstick around the quiche so the solid ingredients in the filling don't all sink to the bottom. "For us the aim is to get the outside golden and the inside just set like scrambled eggs," he says.

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Should vegetables be cooked before putting in quiche? ›

Cook the Veggies First

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

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Can you Rebake a quiche that is undercooked? ›

Can you rebake undercooked quiche? It is okay to rebake undercooked quiche.

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What is quiche filling made of? ›

While crust is baking prepare the quiche filling so you can pour into a warm crust. In a mixing bowl whisk eggs with a fork until blended. Add heavy cream, ham, cheese, green onions, parsley and season with salt and pepper to taste. Stir mixture until blended.