12-Egg Quiche Recipe: Flaky Crust, Rich Filling in One Pan

A 12-egg quiche delivers the perfect balance of flaky crust and rich, custardy filling—ideal for brunch crowds or meal prep. This recipe transforms a simple baking sheet into a showstopping dish with minimal effort.

The secret lies in a crisp, buttery crust and a velvety egg mixture that sets just right, whether you use store-bought dough or homemade pastry. Every bite offers that satisfying blend of textures and flavors, making it a breakfast staple that never disappoints.

What sets this quiche apart is its foolproof technique—no last-minute scrambling to adjust the egg-to-milk ratio or worry about overbaking. The crust gets pre-baked for structure, while the filling bakes through evenly, ensuring a creamy center and golden edges.

Add your favorite fillings like spinach, cheese, or bacon, and you’ve got a versatile dish that works for any meal. The recipe scales effortlessly, so you can make it for a crowd or save leftovers for days.

By the time it emerges from the oven, you’ll have a restaurant-quality quiche with a crisp, golden crust and a silky-smooth filling that’s rich but not heavy. The aroma alone will draw everyone to the table, and the first slice will have them asking for seconds.

This isn’t just breakfast—it’s a showcase dish that proves homemade can outshine takeout every time.

Whether you’re hosting brunch or prepping meals for the week, this quiche delivers consistent results with minimal fuss. The crust stays crisp, the filling sets perfectly, and the flavors shine through.

Ready to master the art of quiche? Let’s get started with a recipe that’s as reliable as it is delicious.

Ingredients for 12 egg quiche

Twelve eggs, one pan, and a crowd-pleasing quiche that’s flaky, rich, and foolproof.

The crust is where this quiche shines—butter and flour are non-negotiable for that signature flakiness. Trader Joe’s has the best cold butter in tubs, but any store-brand sticks work if you let them chill for 30 minutes. For the filling, sharp cheddar melts best—avoid pre-shredded (it has anti-caking agents). The spinach? Fresh or thawed frozen works, but drain it well. I always buy the organic red bell pepper at Whole Foods—they’re sweeter and hold up better to baking. Garlic? Freshly minced makes all the difference, but jarred works in a pinch if you’re short on time.

No sharp cheddar? Gruyère or Swiss are great substitutes—they melt beautifully. Short on spinach? Zucchini or mushrooms add great texture. The nutritional yeast might seem odd, but it adds that cheesy depth without dairy. For the crust, if you’re feeling fancy, add 1 tbsp of cornstarch to the flour for extra crispiness. The eggs should be room temperature—cold eggs make the filling watery. And if you’re worried about overbaking, cover loosely with foil after 30 minutes to keep the top moist.

This quiche reheats beautifully—just 5 minutes at 350°F covered with foil. Keeps 4 days in the fridge, fully wrapped, and freezes for 2 months (wrap tightly!). I always make a double batch—one for brunch, one for lunches. The crust stays crisp for 2 days if you store it separately, but honestly, it’s best the day it’s made. For serving, let it sit 10 minutes before slicing—it’ll hold together better. And trust me, the first slice is always the best

Step-by-step instructions for 12-Egg quiche

Here’s how to build a quiche with a buttery crust and rich, creamy filling that serves a crowd.

Cut the 1 cup unsalted butter into small cubes and place in a large bowl. Add the 1.5 cups all-purpose flour and 1.5 teaspoons salt, then mix with a fork or your fingers until the mixture resembles coarse crumbs. Gradually add the ½ cup ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking it—this keeps the crust tender.

Turn the dough onto a lightly floured surface and gently shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This resting time relaxes the gluten, making it easier to roll out. While the dough chills, preheat your oven to 375°F and grease a 9-inch pie dish lightly with butter.

On a floured surface, roll the chilled dough into a 12-inch circle—just slightly larger than your pie dish. Carefully transfer it to the prepared dish, pressing gently to fit the edges. Trim any excess dough, leaving a ½-inch overhang around the rim. Fold the overhang under itself to create a neat edge, then crimp decoratively with your fingers or a fork.

Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 5 minutes until the crust is light golden brown and set. This blind-baking prevents a soggy bottom. Let it cool slightly before adding the filling—this helps it hold its shape.

While the crust bakes, prep the vegetables. Thinly slice the 1 medium red onion and dice the 1 medium red bell pepper. In a large skillet over medium heat, melt 2 tablespoons butter and sauté the onion until soft and translucent, about 5 minutes. Add the bell pepper and cook for another 3 minutes until slightly tender.

Stir in the 3 minced garlic cloves and cook for 30 seconds until fragrant. Add the 5 ounces chopped fresh spinach and cook until just wilted, about 2 minutes. Remove from heat and stir in the 2 tablespoons nutritional yeast and ½ teaspoon black pepper. Let the mixture cool completely before adding it to the crust.

In a large bowl, whisk together the 12 whole large eggs, 2 cups heavy whipping cream, 1 cup whole milk, and 2 cups shredded sharp cheddar cheese until smooth. Season with the remaining 1 teaspoon salt and ½ teaspoon black pepper. Gradually fold in the cooled vegetable mixture until evenly distributed.

Pour the filling into the pre-baked crust, spreading it evenly with a spatula. The filling should reach just below the top edge of the crust. Place the quiche on a baking sheet (to catch any spills) and bake at 375°F for 45-50 minutes, until the center is just set and the top is lightly golden. A knife inserted near the center should come out clean.

Remove the quiche from the oven and let it cool for 10 minutes before slicing. This resting time allows the filling to set completely and prevents it from running. Use a sharp knife to cut into 12 equal wedges, wiping the knife between cuts to ensure clean slices.

Serve warm or at room temperature. The crust should be flaky and golden, while the filling remains creamy with pockets of melted cheese. For extra flair, garnish with fresh herbs or a sprinkle of extra nutritional yeast. Store leftovers in the refrigerator for up to 3 days—reheat gently in the oven to maintain texture.

Best sauces and condiments for these flavors

Classic Hollandaise

This rich, buttery sauce is the ultimate partner for quiche—its tangy, velvety texture cuts through the richness of the egg filling beautifully. I make mine with 4 egg yolks, 1 cup melted butter, and 1 tbsp lemon juice, whisked over a double boiler until thickened.

For extra flair, add a pinch of cayenne pepper or white pepper to complement the cheese. Serve it warm alongside slices of quiche for a brunch-worthy touch. 🍳

Garlic Aioli

Creamy garlic aioli adds a bold, savory kick that pairs perfectly with the cheese in your quiche. Whisk together ½ cup mayonnaise, 2 roasted garlic cloves, 1 tbsp Dijon mustard, and 1 tsp lemon zest for a bright, aromatic sauce.

Drizzle it over quiche slices or serve it on the side for dipping. For extra depth, add a splash of white wine vinegar to balance the richness. 🧄

Spinach-Artichoke Dip

If you love the spinach in your quiche, this creamy dip will be a hit too! Mix 1 cup sour cream, ½ cup cream cheese, 1 cup chopped spinach, ½ cup chopped artichoke hearts, and ¼ cup grated Parmesan.

Bake at 375°F for 20 minutes until bubbly, then serve warm with toasted baguette slices. It’s like a quiche cousin and pairs wonderfully for a brunch spread. 🥗

Balsamic Glaze

For a sweet-tangy contrast, drizzle your quiche with a homemade balsamic glaze. Simmer ½ cup balsamic vinegar in a saucepan until reduced by half, then finish with a pinch of salt.

The glossy, caramelized sauce adds a sophisticated touch to every bite. I love it on top of quiche wedges or as a drizzle for a plated presentation. 🍷

Pesto Swirl

Brighten up your quiche with a swirl of homemade pesto. Blend 2 cups basil, ¼ cup pine nuts, ½ cup grated Parmesan, 2 garlic cloves, and ½ cup olive oil until smooth.

Dollop spoonfuls over quiche slices or mix it into the filling before baking for a herby twist. Store-bought pesto works too—just heat it gently to soften. 🌿

Hot Honey Drizzle

Sweet and spicy hot honey is a game-changer for quiche. Warm ¼ cup honey with 1 tsp cayenne pepper in a small saucepan until bubbly, then drizzle it over slices for a sweet-heat balance.

The honey enhances the caramelized crust, while the cayenne adds a subtle kick. It’s a simple but show-stopping finishing touch. 🍯

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