34 Quiche Recipes for Every Meal of the Day

Oh, how we love a quiche, even if we forget about them from time to time. And who knows why — they are so satisfying, a great way to use up eggs and an obvious choice for brunch but for dinner as well. (Plus, the leftovers are perhaps the most delightful thing you can find in a lunchbox.) Here, you’ll find the gamut when it comes to fillings, and there’s also a good mix of homemade crusts, alternative crusts, no crusts and even some surprise crusts. But don’t feel boxed in; feel free to mix and match. Put your homemade crust on one that lists a store-bought and vice versa. Because the best thing about quiche is that you can make it as much or as little of a project as you wish.

We start off our quiche tour with a very straightforward idea: turkey salad in a quiche. Brightened with tons of fresh dill and given decadence with a homemade, buttery crust, the flavors of roast turkey and Cheddar come together beautifully. Scallions enhance that salad-y feel.

Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.

Whether or not you’re old enough to remember the humorous book of the early ‘80s called Real Men Don’t Eat Quiche, this quiche feels as if a lumberjack had heard the title and said, “Hold my beer.” There’s so much to love here regardless of the identity of the eater, from the buttery puff pastry crust to, oh, let’s not beat around the bush—it’s all about that bacon-lattice topping. But best of all is you use store-bought puff and get it in the oven with little more labor than “weaving” that lattice, so it also makes an easy breakfast that all the people in your life will crave.

Cherry tomatoes and crab pair together so well, perhaps because they both have that sweet-but-savory quality. Here, you sprinkle chives, crab and cherry tomato in the base of the crust, then cover with the egg custard to bake. Though the crab makes it special, the time to put it together is minimal, so think of it as an easy weeknight dinner or a pick for brunch when you have more complicated things to attend to.

This is the sort of brunch you could imagine Paulie Walnuts preparing in his velour weekend tracksuit. Meaty and spicy with sopressata and chopped green olives, this quiche looks cool and tastes unlike any other. Definitely pair with a good, strong cup of espresso.

There are only a few things more exciting than Gouda—but aged Gouda is one of them, and smoked Gouda is another. Here, the latter lends its smokiness and supreme creaminess to a quiche packed with spinach and shredded chicken. It’s truly a complete meal served in a crust.

This quiche gets some subtle Southwest flavors, and comes together quickly with the help of a rotisserie chicken (and even more quickly if you use a premade crust or blind-bake your crust ahead of time). The filling is hearty and rich, and the pepper jack cheese melds nicely with fresh dill. We love it with a side salad with ranch dressing—preferably Southwestern ranch if you can find it!

Valerie Bertinelli named this quiche after herself, and it is very much in keeping with her style. It’s full of fresh herbs and veggies (California), but she leaves the exact types of veggies very much up to the home cook (she won’t judge). The result is easygoing and, with that combination of Gruyere, Parmesan and Cheddar, sure to be delicious.

Here, we get a breakneck-speed assembly, thanks to the crust shortcut: pop-tube crescent rolls. No pre-baking is necessary, just press them into a pie pan, then pour everything else in right on top. You can get this ready while you’re bleary-eyed from bed, pre-coffee, and let it perfume the kitchen while you percolate your brew.

Here’s a dish you can serve at brunch on Throwback Thursday! The “magic” comes from the fact that a basic quiche egg custard is stirred into pancake mix but transforms in the oven into something that can be sliced and served like a quiche. It’s a hybrid between a quiche and a Southern sausage ball, and we’re here for it.

We know that if it’s possible to make a food cute, Molly Yeh will find a way. But these dainty quiches aren’t just adorable, they’re packed with flavor and color. Peas add pretty hits of green and sweet bursts, while bacon and egg is salty and satisfying, fortified with Gruyere.

As in an excellent chowder, crab and bacon come together here to play off each other’s qualities: sweet and salty, tender and crisp, briny and meaty. Fontina plays a supporting role here, creamy and mild enough to recede into the background. A little fresh parsley brightens everything up.

This is so much more than just a quiche. Inspired by perhaps the most iconic quiche of all time, quiche Lorraine, from the French region Alsace-Lorraine, it also has two twists: One, that it is made in a bread bowl instead of a traditional crust, and two, between the bread bowl and the quiche is an oozy surprise of molten raclette cheese. It might not be traditional to pull apart quiche with your hands, but this one will be an interactive appetizer to remember.

All the headliners from French onion soup here unite in an irresistible quiche. The oat crust is an unexpected touch that adds a bit of lovely texture to the mix. Don’t cut short that onion caramelization time; as with the soup, you want them to get deeply brown to gain all that sweetness and for a mouthful to melt away on contact.

Alert! We’ve got a fancy one here. Artichoke and shallot unite with creamy-salty hits of feta to tie them together. There’s a simplicity to the combo that will really bring out the flavor of the artichokes.

We see broccoli-Cheddar in numerous places—soups, casseroles, baked potatoes—because they have such an affinity for one another. And just as in all cases, a crispy sprinkling of bacon on top makes it that much better, that’s true for this quiche, too (which happens to use turkey bacon, but you can use what you have). Here, the bacon starts out on a baking sheet to ensure that it crisps up, and then is transferred to the top of the quiche.

Record-scratch moment. Though we tend to be partial to traditional homemade pie crust for quiche, the crust on this deep-dish masterpiece sure makes us question that devotion. This mile-high quiche certainly eats like a hearty meal, and can even be made by a cook who’s all thumbs. Start with frozen hash browns, which are pushed into place and baked a bit without the custard, so you’re sure to get nice browning and crispness. Then pour in that hammy egg and bake to perfection.

These adorable, flavor-packed quiches are lacking crusts, which also means they qualify as oh-so-trendy egg bites. Spinach, turkey bacon, shallot and mushroom make each bite interesting, even if you can finish one of these in two bites. They make amazing snacks but also would feature beautifully on a brunch buffet.

This quiche might be an excuse to eat lots of cured meats, but despite that, it finesses the flavors quite well. Bacon, salami, ham and Italian sausage mean that no one will accuse the quiche of not filling them up, while some fresh parsley keeps the flavors from going too heavy. Monterey Jack cheese melts beautifully and is mild enough to let the meats be the star of the show.

Bring on the crusty bread! This brings the best of sausages and peppers to a quiche—but those are no ordinary bell peppers in there. The vinegariness of pickled cherry peppers brings a bright bite, and the mozzarella is at its gooey best.

Don’t sleep on the unexpected pairing of broccoli and Brie! The broccoli mellows out and cuts the richness and tang of the Brie, which holds its shape in a pleasant way. You’ll find that the cheese rinds get that toasty quality from baking, much like with a baked Brie.

Who would have thought it, but your slow-cooker can turn out excellent crustless quiche! This one is stuffed with ham and fontina, and is guaranteed to be cooked to perfection due to the low and even heat of the slow cooker. The quiche gains a spinach topping after “baking” for the best textural contrast.

Though this quiche is crustless, it’s tasty enough that you won’t feel like it’s missing something. Inspired by the flavors of caprese salad, a combination of mozzarella, tomato and basil named for the Italian island of Capri, it brings the best of those elements together in a quiche that will be welcome at breakfast, brunch, lunch or dinner.

When you’re dreaming of deli for breakfast, this quiche comes to the rescue. No, it’s in no way kosher, but it puts that star of the deli, pastrami, to excellent use. Though it’s a good way to use up leftover pastrami, it’s also tasty enough to warrant buying pastrami for this express purpose.

A slice of this is hearty and breakfast-y, with sage sausage, cherry tomatoes and Cheddar. But Trish Yearwood buries the lede with this one. Observe her recommendation, in the Cook’s Note, for adding tortellini. That’s an addition we can get behind.

Though it’s called cowgirl quiche, this pie is inspired by one cowgirl in particular, and that would be Ree Drummond. It contains one of her favorite ingredients—pesto—and combines it with other variations on quiche, like prosciutto for the salty pork and Swiss for the cheese. It’s likely to be a hit no matter what kind of ranch you live on.

This recipe has great ideas for dividing labor when you’re cooking with kids, and uses the shortcut of frozen hash browns for a crispy, potato-driven crust. Cherry tomatoes, mozzarella and fresh basil and chives result in a quiche with broad appeal but even an unexpected sophistication. Your kids will be proud to call it their recipe, and they might even eat it, too!

Canned green chiles are a great shortcut to flavor. Here, mixed with scallions and pepper jack cheese, they bake up into a toasted-topped quiche that will satisfy your craving for Tex-Mex. A puckery side salad complements the meal.

We can imagine that Ree was thinking about her family when she came up with this quiche, which celebrates bacon, egg and Cheddar. And yes, it is a deep-dish, which means that a slice will certainly stick to your ribs. We love the way the fried onions bring some savory contrast to all those cowboy flavors.

Quiche Lorraine, but make it Alton: This gets a double-egg treatment with a crust made from homemade crepes. The Cheddar is nowhere near traditional for Lorraine, but we find that Alton has good reasons for his choices, and the Cheddar in this quiche is no exception.

Creamy and earthy goat cheese is a beautiful foil for the mineral tang of bitter winter greens in this quiche. Using store-bought puff pastry for the crust makes it super-simple and gives the quiche a really quick baking time, just 20 minutes. That buttery, flaky edge makes an amazing contrast to the filling.

A plate as perfect as this one has the power to transport you to a sidewalk café in Paris, even if you’ve never been there. Just scatter the ham and cheese right in the pie crust, then pour over the custard, which is heavy on the chives. A super bright side salad with mushrooms is all you need between bites.

For all intents and purposes, this is a quiche that thinks it’s enchiladas, and it’s not entirely wrong. It has the soul of enchiladas, with a crust made from corn tortillas, and the poblanos, cheese and sauce that you associate with enchiladas, but also the egg custard that brings it into the quiche realm. Crunchy matchsticks of jicama, dressed with lime juice and cilantro, make for a refreshing side.