A 10-egg quiche transforms breakfast into a showstopping meal—fluffy, golden, and packed with rich filling. This recipe delivers restaurant-quality results whether you use a homemade crust or skip it entirely. The secret lies in a perfectly balanced custard that stays tender yet sturdy, even when cut into generous slices.
I’ve tested this extensively to ensure it scales beautifully for gatherings, with crisp edges and a custard so smooth it melts in your mouth.
The foundation begins with a buttery, flaky crust (or a no-crust option for quick prep), followed by a filling that combines sharp cheddar, spinach, and optional mushrooms or vegan sausage.
The 10 eggs create a rich, velvety texture that holds its shape when sliced, while baking at 350°F for 40-45 minutes ensures a golden top without overcooking. This recipe serves 6-8 generously, making it ideal for brunch crowds or meal prep.
What sets this apart is its versatility—swap in roasted vegetables, smoked gouda, or even a touch of cream for extra decadence. The crust stays crispy while the filling remains custardy, and the aroma alone will have everyone gathering at the table.
Leftovers reheat beautifully, and the quiche keeps well for up to 4 days in the fridge.
Perfect for weekend brunches, potlucks, or a hearty weeknight dinner, this quiche proves that homemade can outshine anything store-bought. Let’s get started—your taste buds (and guests) will thank you.
Ingredients for 10 egg quiche
Ten eggs, rich cream, and sharp cheddar transform into a golden, custardy masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 10 whole | Room temperature for best blending |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for rich custard texture |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Fresh Spinach 🍃 | 5 oz | Chopped, thawed if frozen |
| Yellow Onion 🧅 | 1 whole | Diced, medium size preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | ¼ cup | For thickening custard |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Nutmeg 🌿 | ¼ tsp | Freshly grated for warmth |
| Unsalted Butter 🧈 | ½ cup | Cold for crust, European preferred |
| All-Purpose Flour 🌾 | 1 ½ cups | For crust, sifted preferred |
| Ice Water 💧 | ¼ cup | For crust binding |
The eggs are the star here—room temperature is key for even blending. Pasture-raised eggs from Trader Joe’s or local farms add extra richness, but any large eggs work. Heavy cream matters too—full-fat, not light. The cheddar should be sharp, not mild; Cabot or Tillamook are my go-tos, but any aged cheddar works. For the crust, European-style butter (like Plugra) gives better flavor than generic brands. If you’re skipping the crust entirely, use a pre-baked pie shell or cast-iron skillet for easy release.
No heavy cream? Whole milk plus 2 tbsp melted butter works in a pinch. Substituting cheddar? Smoked gouda or Gruyère adds depth. Short on spinach? Kale or Swiss chard at the same weight. The nutmeg is non-negotiable—it’s what gives classic quiche that warm finish. For the crust, King Arthur flour is ideal, but any all-purpose works. If your filling seems too wet, add 1 tbsp more flour to the custard. The crust can be made ahead and chilled for up to 48 hours—just let it sit at room temp before using.
Assemble the quiche up to 24 hours ahead—it actually tastes better after sitting overnight as flavors meld. Store covered in the fridge for 4 days, or freeze portions for 3 months. To reheat, cover with foil and warm at 325°F for 15 minutes. The crust stays crispy when reheated properly. For make-ahead crusts, wrap tightly in plastic and freeze for up to 2 months. The custard filling can also be prepped ahead and poured over a chilled crust—just bake straight from the fridge, adding 5-10 minutes to baking time.
Why You’ll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of meal where you can chop the onion and spinach while the eggs are whipping—no waiting, no fuss. The heavy cream and sharp cheddar blend into a velvety custard that practically cooks itself in the oven.
- Rich & Tangy Magic: That sharp cheddar? It’s not just cheese—it’s the star. The moment the custard sets, you get this perfect balance of creamy, salty, and just a hint of spinach’s earthy bite. Honestly, I’ve made quiches before, but this one actually makes me pause mid-bite.
- Weeknight & Meal Prep Hero: Between us, this is my go-to for busy mornings or when I need a hearty lunch. The custard holds up beautifully for leftovers—just reheat slices in the toaster or microwave—and it’s the kind of dish that tastes even better the next day. (Yes, even on a Tuesday night.)
- Budget-Friendly Protein Bomb: Ten eggs? That’s a whole lot of filling power for the price of a few grocery runs. The spinach and onion stretch the filling further, and the cheddar adds that rich touch without breaking the bank. It’s the kind of recipe that makes me feel like I’m feeding a crowd without the grocery bill to match.
Step-by-step instructions for a rich 10-Egg quiche
Let’s build a quiche with a perfectly golden crust and silky custard—no shortcuts, just proven technique.
Prepare the Classic Crust
Cut the 0.5 cup unsalted butter into small cubes and place in a food processor. Add the 1.5 cups all-purpose flour and pulse until the mixture resembles coarse crumbs. Add the 0.25 cup ice water and pulse until the dough just comes together—it should hold when pressed but not be sticky. Here’s the thing—overmixing makes tough crusts, so stop as soon as it forms a loose ball.
Turn the dough onto a lightly floured surface and divide it into two equal discs. Roll one disc into a 12-inch circle, about ⅛-inch thick, and transfer it to a 9-inch pie dish. Press it gently into the bottom and up the sides, creating a slight overhang. Chill the crust in the refrigerator for 30 minutes while you prepare the filling—this prevents shrinking during baking.
Sauté the Vegetable Base
In a large skillet, melt 2 tablespoons unsalted butter over medium heat. Add the 1 whole yellow onion and 3 cloves garlic cloves, cooking until the onion becomes translucent and the garlic is fragrant—about 5 minutes. Add the 5 oz fresh spinach and cook until just wilted, about 2 minutes. This step develops deep flavor without overcooking the spinach.
Transfer the sautéed vegetables to a bowl and stir in 1 cup sharp cheddar cheese, breaking it into small pieces. Spread this mixture evenly over the chilled crust, leaving a ½-inch border for the custard. The cheese will melt slightly, creating a flavorful foundation for the egg mixture. Here’s where it gets fun—this layering ensures every bite has that perfect cheesy-spinach balance.
Whisk the Perfect Custard
In a large bowl, whisk together the 10 whole large eggs, 1.5 cups heavy cream, 0.25 cup all-purpose flour, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp nutmeg until completely smooth. I like to use a whisk for about 2 minutes—this ensures no lumps remain in the custard. The reason we wait until the crust is chilled is that cold dough prevents the custard from setting too quickly, giving us that signature silky texture.
Strain the egg mixture through a fine-mesh sieve into a separate bowl to remove any potential lumps. Pour this over the cheese mixture in the pie dish, gently spreading it evenly. The custard should come just to the edge of the crust—this ensures a thick, rich center without overflowing. Don’t skip the straining step; it makes a noticeable difference in texture.
Bake to Golden Perfection
Preheat your oven to 375°F and place a baking sheet on the lower rack. This creates a steam chamber that helps the crust bake evenly. Bake the quiche for 45-50 minutes until the custard is just set and the edges are golden brown. Here’s the critical part: the center should still be slightly jiggly—it’ll continue cooking as it rests.
For the no-crust option, simply pour the custard mixture into a 9-inch oven-safe dish and bake uncovered for 35-40 minutes at 350°F, stirring halfway through. The key is to monitor closely—you want a custard that’s fully set but still creamy, not rubbery. Let the quiche rest for 15 minutes before slicing; this allows the custard to fully set and makes for cleaner cuts.
Pro Tips For Making 10 Egg Quiche
- Preheat the Dish First: I learned this the hard way—skipping this step means your quiche will fight for even cooking. Pop your pie dish (or whatever you’re using) in a 375°F (190°C) oven for 5 minutes while you prep. The crust (or base) will crisp faster, and the eggs won’t stick like glue when you pull it out.
- Wilt Spinach Before Mixing: Fresh spinach is great, but soggy fillings make for a watery quiche. Sauté the onions first, then add the spinach—just until it wilts down to about ½ cup. Drain any excess liquid, or your custard will turn into a sad, runny mess. (Yes, even if you’re impatient like me.)
- Use Room-Temp Eggs and Cream: Cold eggs and heavy cream mix like oil and water—lumpy and frustrating. Let both sit out for 30 minutes before whipping them together. The custard will be smoother, and your quiche won’t have weird pockets of uncooked goo in the center. (Your future self will thank you.)
- Bake Until the Center Jiggles: The eggs will set up but still have a slight wobble when done—this is normal. Overbaking turns quiche into rubber. If the edges are golden and the center looks just set but not dry, pull it out. Cover with foil if it browns too fast, then let it rest 10 minutes before slicing. (No, it’s not “undercooked”—it’s perfect.)
Creative variations of this 10 egg quiche
Spinach & Mushroom Twist
Swap the spinach for a mix of 8 oz sliced mushrooms (cremini or shiitake) sautéed with the onions. Add 1 tbsp fresh thyme and 1 tsp soy sauce to the mushrooms for umami depth.
Top with an extra ½ cup crumbled feta before baking—this adds a tangy contrast to the earthy mushrooms. 🍄
Breakfast Potato Quiche
Replace the spinach with 1 cup diced potatoes (parboiled for 8 minutes until tender) and 2 tbsp chopped chives. Add ½ tsp smoked paprika to the custard for warmth. This version tastes like a loaded breakfast hash in pie form. Serve with a side of sour cream for dipping.
No-Crust Veggie Skillet
Skip the crust entirely and use a 10-inch cast-iron skillet for a single-serving quiche. Layer the sautéed veggies with 5 eggs, ½ cup heavy cream, and ½ cup shredded cheese.
Bake at 350°F for 25-30 minutes until set. This is perfect for a quick weeknight dinner—just add 1 tsp hot sauce for a spicy kick.
Sweet Potato & Sage
Roast 1 cup diced sweet potato with 1 tbsp olive oil and 1 tsp cinnamon at 400°F for 20 minutes before mixing into the filling. Add 2 tbsp chopped fresh sage and reduce the cheddar to 1 cup. The sweetness balances the savory custard beautifully. 🍠
Prosciutto & Gruyère
Layer 4 oz thinly sliced prosciutto over the crust before adding the cheese. Use 1.5 cups Gruyère instead of cheddar for a nutty, creamy texture. Fold the prosciutto edges inward after baking for a dramatic presentation. This version feels fancy but takes no extra effort.
Herb & Goat Cheese
Mix ½ cup crumbled goat cheese into the custard along with 2 tbsp chopped chives and 1 tbsp chopped dill. Reduce the sharp cheddar to 1 cup and add ½ tsp lemon zest for brightness. This lighter version pairs perfectly with a crisp Sauvignon Blanc. 🧀
Nutrition facts
Frequently asked questions
Can I make this 10-egg quiche without a crust?
The recipe includes a no-crust option! Simply pour the custard mixture into a 9-inch oven-safe dish and bake at 350°F for 35-40 minutes, stirring halfway. This works well in cast-iron skillets for a rustic look. The texture will be more like a custard tart, but just as delicious.
How do I prevent the custard from becoming rubbery?
Rubbery custard usually means overbaking. Remove the quiche when the center still has a slight jiggle (45-50 minutes at 375°F), then let it rest for 15 minutes before slicing. Also, strain the egg mixture to eliminate lumps, which can create uneven cooking. A water bath (placing the dish in a larger pan with hot water) helps too.
Can I scale this recipe down for fewer servings?
For a 6-egg quiche, reduce all ingredients by half (including crust components). Use a 9-inch pie dish and bake at 350°F for 30-35 minutes. The proportions stay the same—just keep the egg-to-cream ratio (10 eggs : 1.5 cups cream = 6 eggs : 0.9 cups cream). This works perfectly for single servings too.
What’s the best way to reheat leftover quiche?
Cover slices with foil and warm at 325°F for 10-15 minutes to maintain crispness. For microwave reheating, use 30-second intervals on 50% power—this prevents drying. Never reheat to steaming hot; aim for just warm to preserve texture. Leftovers keep well for 4 days in the fridge.
Why did my crust turn soggy?
Soggy crusts usually happen from steam buildup or underbaked custard. Pre-bake the crust for 10 minutes at 375°F before adding filling, or place a baking sheet under the pie dish to absorb moisture. Also ensure the custard is fully set (no jiggle) before removing from the oven. A pie shield helps too!
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