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The holidays are a time to pull out all the stops, and when it comes to hosting a festive brunch, we can’t think of a better way to put a bit of merriment on the table than with a rich, custardy quiche. It’s hard not to love the combination of a buttery crust filled with creamy eggs and an assortment of meats, cheeses, and veggies, but this collection of our most-saved quiche recipes expands the definition of the brunch classic to include all kinds of potato-crust quiches, a frico-wrapped quiche, and easy crustless quiches. From Julia Child‘s essential Quiche Lorraine and its smashed and sweet potato-crusted counterparts to Thomas Keller’s deep-dish mushroom quiche and versions inspired by spanakopita, lox bagels, carbonara, and spinach-artichoke dip, there is a quiche here that’s sure to make your holiday brunch sparkle.
Quiche Lorraine
Matt Taylor-Gross / Food Styling Debbie Wee
When we think of quiche, this one is top-of-mind. Julia Child’s rich, creamy classic showcases smoky bacon and nutty Gruyère in a silky egg filling, all nestled inside an impossibly buttery crust.
Feta and Spinach Potato Crust Quiche
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
Inspired by spanakopita, this smashed potato crust quiche from F&W recipe developer Tricia Manzanero Stuedeman is filled with eggs, spinach, and tangy feta cheese.
Over-the-Top Mushroom Quiche
Food & Wine / Photo by Greg Dupree / Prop Styling by Christina Daley / Food Styling Julian Hensarling
“I love quiche, but it has to be several inches high and made right,” says Thomas Keller. This extra-tall version, which is adapted from a recipe in his Bouchon cookbook, makes a particularly stunning addition to any holiday brunch spread.
Hash Brown Crust Quiche with Smoked Salmon
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
Use store-bought hash browns to fashion a satisfyingly crisp, golden brown crust for this tasty quiche with classic lox bagel vibes. It’s loaded with smoked salmon, capers, and dill, then topped with more capers and dill plus red onion, everything bagel seasoning, and dollops of crème fraîche.
Bacon, Cheddar, and Onion Quiche
Food & Wine / Photo by Brie Goldman / Food Styling by Skyler Meyers / Prop Styling by Alexandria Juhl
Jean-Georges Vongerichten adds crème fraîche and chopped fresh dill to elevate typical breakfast ingredients — eggs, bacon, and cheese — in this celebration-worthy quiche inspired by tarte flambée.
Spinach and Artichoke Dip Potato Crust Quiche
Jen Causey / Food Styling by Emily Nabors Hall / Prop Stylist by Josh Hoggle
This cozy smashed potato crust quiche showcases all the flavors of spinach artichoke dip: marinated artichoke hearts, two types of cheese (Parmigiano-Reggiano and Monterey), and lots of cream.
Sweet Potato Quiche Lorraine
Food & Wine / Photo by Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Abby Armstrong
Crisp, golden sweet potatoes stand in for traditional pastry in this riff on quiche Lorraine. The custardy filling layers smoky bacon, Gruyère, Parmigiano-Reggiano, and scallions for a rich, savory balance with a browned, bubbly finish.
Sausage and Red Onion Sheet Pan Quiche
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee
Inspired by a foot-long quiche that chef Cedric Maupillier served at Convivial in Washington, D.C., this a.m. classic is prepared in a rimmed baking sheet. It can feed a small crowd, yielding 12 servings total.
Potato and Bacon Quiche
Food & Wine / Photio by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali
Melissa Gray-Streett swaps out the traditional shortcrust for crispy smashed potatoes, then fills the shell with eggs, bacon, arugula, and Fontina cheese to put a fresh spin on a brunch classic.
Brie Quiche
Rachel Marek / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
Catherine Pascal, co-proprietor of Domaine du Cellier aux Moines in Burgundy, makes this luscious quiche with Chaource, a rich, buttery, semi-soft French cheese. That or Brie makes this a simple and delicious dish for a festive holiday brunch.
Carbonara Quiche
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Encased in a ring of Parmesan frico, this quiche-pasta mash-up adds extra eggs and cream to classic carbonara, swapping the traditional guanciale for smoky, brunch-worthy bacon.
Mushroom and Ham Quiche
Food & Wine/ Photo by Victor Protasio / Food Styling by Margaret Dickey/ Prop Styling by Lydia Pursell
With leftover ham in the filling and a buttery crust that comes together quickly in the food processor, this savory quiche is an easy dish that can be enjoyed any time of day.
Spinach and Goat Cheese Quiche
Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell
Chef Christophe Côte of Le Beef Lodge in the French Alps prepares this classic quiche with a whole pound of spinach, which cooks down rapidly. (Remember to squeeze the spinach dry before adding it to the pastry shell.)
Potato Crust Quiche Lorraine
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
If you’ve got a surplus of eggs right now, make the most of them with this fun riff on the quintessential quiche. It features a potato crust loaded up with silky eggs, thick-cut bacon, Gruyère, and Parmesan cheese.
Apple-Ham Quiche
Spirals of ham and paper-thin apples rest atop a thyme-infused custard for satisfying contrasts: crisp and soft, savory and sweet. Use our homemade crust recipe or a frozen 9-inch deep-dish pie shell to cut down on the total cook time.
Mini Crustless Quiche Bites with Mushrooms, Quinoa, and Cheddar
Phoebe Lapine
Make these tiny crustless quiches ahead of time for a finger food–friendly brunch. Quinoa helps give them heft and solidity, and layered sautéed cremini mushrooms lend rich flavor.
Crustless Spinach Quiche
Similar to a frittata, this crustless quiche is especially speedy to put together, requiring just 25 minutes of active work time. Plus, it can be prepared in advance and simply reheated when it’s time to eat.
Roasted Brussels Sprout and Gruyère Quiche
Brussels sprouts are a fall and winter holiday favorite, so it’s a no-brainer to roast some up to toss in a quiche along with scallions and Gruyère.
Bacon and Leek Quiche
With its crisp, buttery crust and rich egg custard studded with smoky bacon, leeks, and savory Gruyère, this classic quiche recipe is one to make again and again. The recipe yields two quiches, perfect for feeding all your holiday guests.
