Breakfast & Brunch
This 10-egg quiche recipe delivers the perfect balance of golden crust and velvety, runny yolks—every bite is a revelation. 🌟 The secret lies in precise egg-to-dairy ratios and a high-heat bake that transforms ordinary ingredients into a brunch centerpiece.
I’ve perfected this recipe over years of testing, ensuring the filling stays rich and the crust stays crisp without becoming soggy.
What sets this apart is the foolproof technique for achieving that signature runny yolk while keeping the edges perfectly set. A homemade crust (or store-bought for convenience) provides the ideal foundation, while a blend of sharp cheddar, Gruyère, and cream ensures depth of flavor.
Vegetables like spinach or mushrooms add texture, but the star is always the eggs—whisked to perfection for a silky, custard-like finish.
The result is a quiche that’s restaurant-quality at home, with a crisp, golden crust and a filling so rich it could be mistaken for a decadent dessert.
The high egg count guarantees a luscious, creamy texture, while the right baking temperature ensures the center stays just shy of fully set—because nobody wants to miss out on that luxurious yolk.
Serve it warm with a crisp green salad or toasted baguette for the ultimate brunch experience. This recipe scales beautifully for gatherings, and the variations are endless—spinach-artichoke, bacon, or even a savory sweet potato twist. Let’s get baking!
Ingredients for 10 egg quiche
Ten eggs, rich cheeses, and a crisp crust—this vegetarian masterpiece delivers restaurant-quality quiche at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 10 whole | Room temperature for even cooking |
| Heavy Whipping Cream 🥛 | 1 ½ cups | Full-fat for rich texture |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 6+ months |
| Gruyère Cheese 🧀 | 1 cup | Freshly grated, nutty flavor |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 1 ½ cups | Plus 1 tsp salt for crust |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Fresh Spinach 🌿 | 5 oz | Chopped, blanched briefly |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For crust and filling |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crust and brushing |
| Cornstarch 🌾 | 1 tbsp | For egg mixture stability |
The eggs are non-negotiable—use large, fresh eggs from a trusted source like Whole Foods or your local farm market. The difference in quality shows in the final texture. For the cheeses, Gruyère from Cowgirl Creamery or sharp cheddar from Tillamook elevates the flavor profile. Pre-shredded cheese contains anti-caking agents that ruin texture, so grate your own. The crust relies on cold butter for flakiness—don't skip chilling the dough between rollouts. For the spinach, organic baby spinach from the grocery store's refrigerated section works best, but frozen spinach (thawed and drained) is a solid backup.
No Gruyère? Swiss cheese offers a similar melt and mild sweetness, though the flavor will differ slightly. Running short on heavy cream? Full-fat coconut cream works in a pinch, though it adds a subtle coconut note. The crust can be made with store-bought pie crust if short on time, but homemade delivers superior texture. For the onions, yellow or red both work—just ensure they're fresh with crisp edges. The garlic should be freshly minced (not jarred) for maximum aroma. If you prefer a different vegetable, sautéed mushrooms or roasted sweet potatoes make excellent substitutions while maintaining the dish's vegetarian integrity.
Store the crust dough wrapped in plastic for up to 3 days in the fridge or 2 months frozen. The filling components keep separately for 2 days before assembly. Once baked, quiche reheats beautifully—350°F for 10-15 minutes restores that golden crust without overcooking the eggs. For gatherings, this recipe scales perfectly—double the crust and filling for a 9-inch quiche that serves 8. Leftovers? Portion into individual servings and freeze for up to 3 months—just bake straight from frozen with an extra 10 minutes.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of dish where the hardest part is deciding whether to use the cast-iron skillet or pie dish. Whisk eggs, cream, and cheeses together—no straining, no fancy techniques—just pour, bake, and let the Gruyère melt into that golden crust.
- Cheese Pull Magic: That sharp cheddar and Gruyère combo? It’s the kind of flavor that makes you pause mid-bite. The cheddar adds a tangy punch while the Gruyère gives it that luxurious, gooey pull—like a hug for your taste buds.
- Weeknight or Brunch Hero: Honestly, I make this for lazy Sundays and 6 p.m. dinners. Slice it into wedges for a quick brunch, or serve it as-is for a hearty weeknight meal. The rich, creamy filling keeps everyone happy, no matter the occasion.
- Leftovers That Don’t Suck: Between us, most quiches turn rubbery after day two. Not this one. The high egg-to-cream ratio keeps it moist, and I’ve reheated slices for days—still creamy, still delicious. Plus, it’s a budget win: 10 eggs stretch farther than you’d think.
Step-by-step instructions for perfect 10-Egg quiche
Here's the method for a quiche with a flaky crust and custard so rich it delivers runny yolks every time.
👨🍳 Step 1: Prepare the Classic Pâte Brisée Dough
Cut the 0.75 cup unsalted butter into small cubes and place in the freezer for 10 minutes to firm up slightly. In a food processor, pulse the 1.5 cups all-purpose flour and 1.5 tsp diamond crystal kosher salt until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces.
With the processor running, gradually add the 0.5 cup ice water through the feed tube until the dough just comes together. It should hold when pressed but still feel slightly crumbly—this ensures a tender, flaky crust. Transfer the dough to a lightly floured surface and divide it into two equal discs. Wrap each in plastic wrap and chill for at least 1 hour (or up to 2 days). The longer it rests, the easier it will be to roll out.
🥘 Step 2: Build the Savory Filling
Preheat your oven to 375°F. In a large skillet over medium heat, add 2 tbsp extra-virgin olive oil and sauté the 1 whole yellow onion and 4 cloves garlic cloves until softened and translucent—about 5 minutes. Add the 5 oz fresh spinach and cook until just wilted, about 2 minutes. Transfer the vegetable mixture to a bowl and let it cool completely.
In a separate bowl, whisk together the 10 whole large eggs, 1.5 cups heavy whipping cream, 1 tbsp cornstarch, 1.5 cups sharp cheddar cheese, and 1 cup gruyère cheese until fully combined. Season generously with 0.5 tsp freshly ground black pepper. The mixture should be thick but pourable—this ensures a rich, creamy custard without being too heavy.
🍳 Step 3: Assemble and Blind-Bake the Crust
Roll out one of the chilled dough discs into a 12-inch circle on a floured surface. Gently transfer it to a 9-inch pie dish, pressing it into the corners to create an even base. Trim any excess dough, leaving a ½-inch overhang. Roll out the remaining dough and cut into strips for the lattice topping.
Line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F for 15 minutes. Remove the weights and bake for another 5 minutes until the crust is lightly golden. This blind-baking step prevents a soggy bottom and ensures the crust holds its shape during baking.
🥘 Step 4: Layer and Bake to Golden Perfection
Arrange the vegetable mixture evenly over the pre-baked crust. Pour the egg mixture over the vegetables, using a spatula to spread it evenly. Arrange the lattice strips over the top, brushing them lightly with a bit of the heavy whipping cream to help them adhere and add a golden finish.
Bake at 350°F for 45-50 minutes, until the custard is set but the center still jiggles slightly when the dish is gently shaken. The edges should be deep golden brown, and the lattice should be crisp. Here's the trick: If the top browns too quickly, tent the quiche with foil after 30 minutes to prevent over-browning while the center finishes cooking.
⏰ Step 5: Rest and Serve with Runny Yolks
Remove the quiche from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the custard to set slightly and redistribute its juices, ensuring each slice delivers that luxurious runny yolk. Serve warm, with a simple arugula salad or crusty bread to soak up every last bit of the rich, cheesy custard.
Pro Tips For Making 10 Egg Quiche
- Preheat the Dish: DESCRIPTION:
- Whisk Eggs Like You Mean It: DESCRIPTION:
- Salt the Cheese: DESCRIPTION:
- Cover It Early: DESCRIPTION:
Flavor customization for this 10 egg quiche
Classic Spinach Cheddar
This is my go-to variation—creamy, cheesy, and packed with fresh spinach. I always use 5 oz baby spinach (blanched for 30 seconds to remove bitterness) and 1.5 cups sharp cheddar for that tangy bite.
For extra richness, add ¼ cup crumbled feta on top before baking. The Gruyère adds nutty depth, but Swiss cheese works in a pinch if you're short on time. 🌿
Mushroom Truffle Luxe
Swap the spinach for 8 oz cremini mushrooms sautéed until golden with 2 tbsp olive oil and 1 tsp thyme. Stir in 1 tbsp truffle oil (or ½ tsp truffle salt) for that gourmet touch.
I like to add ½ cup caramelized onions for sweetness. For the egg mixture, reduce the cream to 1 cup and replace with ½ cup whole milk to balance the richness. 🍄
Sweet Potato Hash
Roast 1.5 cups diced sweet potato with 1 tbsp olive oil, ½ tsp smoked paprika, and ½ tsp cinnamon at 400°F for 25 minutes until tender. Mix into the egg filling along with 1 cup cooked kale (chopped) and ½ cup goat cheese for tang.
The sweetness of the potatoes pairs beautifully with the sharp cheddar. For extra crunch, top with toasted pecans before baking. 🍠
Bacon & Gruyère Twist
Crisp 6 oz bacon until crispy, then crumble it into the egg mixture along with 1 cup cooked bacon fat (yes, really!). Add ½ cup cooked lentils for texture and 1 tsp Dijon mustard to the egg filling for brightness.
The bacon fat keeps the custard ultra-rich, while the lentils add a meaty texture without overpowering. 🥓
Herb & Goat Cheese
For a lighter option, replace the cheddar with 1.5 cups goat cheese (soft, not crumbled) and stir in 2 tbsp chopped chives, 1 tbsp tarragon, and 1 tsp lemon zest to the egg mixture.
Add ½ cup diced zucchini (sautéed) for moisture. The acidity of the goat cheese cuts through the richness, making this perfect for warm weather. 🌿
Smoky Chipotle Kick
Infuse the filling with heat by adding 1 tbsp adobo sauce (from canned chipotles) and ½ tsp smoked paprika to the egg mixture. Top with ¼ cup cotija cheese and 2 tbsp chopped cilantro before baking.
The smoky, spicy notes balance beautifully with the creamy custard. Serve with sour cream and hot sauce on the side. 🌶️
Nutrition facts
Frequently asked questions
Why does this recipe use 10 eggs for a quiche?
Ten eggs create a luxurious, ultra-creamy custard that's rich enough to deliver that signature runny yolk while keeping the texture velvety. The high egg-to-dairy ratio (10 eggs + 1.5 cups cream) ensures the filling stays decadent without becoming watery. This is perfect for feeding 6-8 people with generous servings.
Can I make this quiche without a homemade crust?
Use a high-quality store-bought pie crust (like Pillsbury or Whole Foods brand) for convenience. Blind-bake it for 15 minutes at 375°F with pie weights to prevent sogginess. For extra flakiness, brush the pre-baked crust with 1 tbsp melted butter before adding the filling.
How do I get the perfect runny yolk without overcooking?
The secret is baking at 350°F for 45-50 minutes until the edges are golden but the center still jiggles slightly when shaken. Let it rest for 10-15 minutes after baking—this helps the custard set just enough to hold its shape while keeping the yolk liquid. Avoid opening the oven door early to prevent temperature drops.
What's the best way to reheat leftover quiche?
Slice the quiche into portions and reheat at 350°F for 10-15 minutes until warmed through. For a crispy crust, broil for 1-2 minutes at the end. Never microwave—it turns the custard rubbery. To freeze leftovers, wrap individual slices tightly in plastic wrap and store for up to 3 months.
Can I make this quiche gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill) and use ½ cup gluten-free oats mixed with the flour for better texture. For the crust, add 1 tbsp xanthan gum to help bind the dough. The filling remains unchanged, but the crust may be slightly denser. Always use a gluten-free pie dish to avoid cross-contamination.