Martha Stewart’s quiche recipes cover everything from the classic French Lorraine to vegetable quiches, seafood quiches, and even crustless versions you can make in ramekins. I have made most of these, and they all follow the same idea: eggs, cream or half-and-half, cheese, and whatever filling you want.
The first six are recipes I have full articles for with my notes and tips. The rest are Martha Stewart originals I think are worth trying, and the headings link straight to her page for those.
1. Bacon and Cheese Quiche
The easiest quiche on this list: crumbled bacon, Gruyere, and sauteed onions in a store bought crust at 375 degrees F. Serves 8, prep 30 min, cook 60 min, 410 kcal per serving.
I keep coming back to this one because I always have the ingredients and nothing can really go wrong.
2. Quiche Lorraine
The classic with no cheese and no vegetables: slab bacon, eggs, and heavy cream in a homemade tart shell at 400 degrees F. Serves 8, prep 110 min, cook 70 min, 370 kcal per serving.
It takes about 4 hours because you make the tart dough from scratch, but the crust is flakier than anything from a box.
3. Broccoli Cheddar Quiche
This tastes like broccoli cheddar soup in a pie crust: sharp cheddar, steamed broccoli, and sauteed onions at 375 degrees F. Serves 8, prep 30 min, cook 75 min, 350 kcal per serving.
The sharp cheddar gives it that comfort food flavor people ask for by name, and steaming the broccoli first keeps the custard from getting watery.
4. Spinach Quiche
Three bunches of fresh spinach, shallots, Gruyere, and half-and-half instead of cream, baked at 350 degrees F. Serves 10 (makes two quiches), prep 20 min, cook 60 min, 340 kcal per serving.
The lighter custard means bigger slices, and making two at once means I never have to double a recipe for a crowd.
5. Asparagus Quiche
The spring quiche: asparagus and leeks with Gruyere and nutmeg at 350 degrees F. Serves 6, prep 20 min, cook 60 min, 320 kcal per serving.
Martha skips the blind bake on this one and puts the cheese on the bottom to keep the crust from getting soggy. I make this every April.
6. Crab Quiche
I took Martha’s quiche method and filled it with a pound of lump crab, scallions, Gruyere, and lemon zest at 350 degrees F. Serves 8, prep 20 min, cook 45 min, 350 kcal per serving.
The fanciest quiche on the list and the one I make for birthdays. Use real crab, not imitation, because the difference is everything.
7. Crustless Broccoli Cheddar Quiche
Individual ramekins with no crust: frozen broccoli, six eggs, half-and-half, cheddar, and nutmeg baked at 350 degrees F. Serves 4, total time 45 min, and naturally gluten-free.
I like this one when I do not want to deal with pastry at all. No rolling, no blind baking, just mix and pour.
8. Ham and Swiss Quiche
Ham steak cubes, sliced onion, fresh thyme, and Swiss cheese in a gluten-free crust. Martha uses whole milk and egg whites instead of heavy cream, so this is lighter than most quiches.
Serves 8 in about 1 hour, and it is a good way to use leftover ham without the heaviness of a cream-based quiche.
9. Mushroom Quiche
Shallots and three quarters of a pound of mushrooms cooked until golden brown, layered with Gruyere in a homemade pate brisee. The mushrooms go in dry so they do not make the filling watery.
Serves 8 in about 90 minutes. This comes from Martha’s Pies and Tarts cookbook, and the mushroom flavor is deeper than any mushroom quiche I have tried.
10. Potato Crusted Herb Quiche
Martha replaces the pastry with thinly sliced potatoes pressed into the pie plate, so you get a crispy potato bottom instead of dough. The filling has fresh herbs and eggs, and it is naturally gluten-free.
Takes about 2 hours 40 minutes because the potato crust needs time to crisp, but it is worth trying if you want something completely different.
Which Quiche Should You Make First
If you have never made quiche, start with the Bacon and Cheese Quiche. Store bought crust, simple filling, 90 minutes, done.
If you want something fancy, go with the Crab Quiche. For the most traditional version, make the Quiche Lorraine.