Why You’ll Love This Recipe
This quiche has a smooth and silky texture thanks to the buttermilk, which adds a subtle tanginess that balances the richness of the eggs and cheese. It’s versatile—perfect with just cheese, or loaded with extras like spinach, bacon, or mushrooms. You can make it ahead, serve it warm or cold, and pair it with a light salad or fruit. Whether for a casual family meal or a weekend brunch, it’s always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pre-made or homemade pie crust
- Eggs
- Buttermilk
- Heavy cream or milk
- Salt
- Black pepper
- Garlic powder or minced garlic (optional)
- Shredded cheese (cheddar, Swiss, or your choice)
- Optional fillings: sautéed spinach, cooked bacon, ham, mushrooms, onions, or bell peppers
Directions
- Preheat the oven to 375°F (190°C).
- Roll out and press the pie crust into a 9-inch pie dish. Crimp the edges and place in the refrigerator while you prepare the filling.
- In a large bowl, whisk together the eggs, buttermilk, and heavy cream or milk until smooth.
- Stir in salt, pepper, and garlic powder (if using).
- Sprinkle cheese and any desired fillings evenly over the crust.
- Pour the egg mixture over the cheese and fillings.
- Bake for 40–50 minutes, or until the center is set and a knife inserted comes out clean.
- Let cool for at least 10 minutes before slicing and serving.
Servings and timing
This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
- Vegetarian Quiche: Use a mix of spinach, mushrooms, and cheese for a meatless option.
- Crustless Quiche: Skip the crust entirely for a gluten-free and lower-carb version.
- Spicy Version: Add diced jalapeños or a pinch of cayenne pepper to the egg mixture.
- Herb-Infused: Mix in fresh herbs like thyme, chives, or parsley for added flavor.
- Mini Quiches: Bake in a muffin tin for individual portions—great for meal prep or parties.
Storage/Reheating
Store leftover quiche covered in the refrigerator for up to 4 days.
To reheat, warm slices in the microwave for 30–60 seconds, or in a 350°F oven for about 10 minutes.
You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make the quiche ahead of time?
Yes, you can make the quiche a day ahead. Store it in the fridge and reheat before serving, or serve it chilled.
Why use buttermilk instead of regular milk?
Buttermilk adds a tangy flavor and helps create a tender, creamy custard that sets beautifully.
Can I use milk only if I don’t have buttermilk?
You can, but the flavor won’t be as rich or tangy. For a substitute, mix milk with a little vinegar or lemon juice.
Should I blind bake the crust?
If using a homemade crust, blind baking for 10 minutes before adding the filling helps prevent sogginess.
What kind of cheese works best?
Cheddar, Swiss, Gruyère, feta, or Monterey Jack are all excellent choices depending on your flavor preference.
How do I know when the quiche is done?
The center should be set but slightly jiggly, and a knife inserted in the middle should come out clean.
Can I make this gluten-free?
Yes, use a gluten-free pie crust or make it crustless for a gluten-free version.
Can I use egg whites instead of whole eggs?
Yes, but it will change the texture slightly. Use 2 egg whites for every whole egg replaced.
Is it okay to eat quiche cold?
Absolutely. Quiche tastes great chilled or at room temperature, making it ideal for picnics and brunches.
Can I double the recipe?
Yes, double all ingredients and bake in two pie dishes. The baking time may need slight adjustment.
Conclusion
Buttermilk Quiche is a deliciously creamy and flavorful dish that’s easy to customize and perfect for any meal of the day. The buttermilk elevates the texture and taste, giving it a slight tang that makes each bite irresistible. Whether served warm or cold, this quiche is a reliable go-to recipe that everyone will enjoy.
PrintButtermilk Quiche
Buttermilk Quiche is a creamy, savory pie made with a rich egg custard enhanced by tangy buttermilk. Baked in a flaky crust and customizable with a variety of fillings, it’s perfect for breakfast, brunch, or dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings
- Category: Breakfast, Brunch, Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 9-inch pre-made or homemade pie crust
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup heavy cream or milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder or 1 clove minced garlic (optional)
- 1 to 1 1/2 cups shredded cheese (cheddar, Swiss, or your choice)
- Optional fillings: sautéed spinach, cooked bacon, ham, mushrooms, onions, bell peppers
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out and press the pie crust into a 9-inch pie dish. Crimp the edges and refrigerate while preparing the filling.
- In a large bowl, whisk together the eggs, buttermilk, and heavy cream or milk until smooth.
- Stir in salt, pepper, and garlic powder or minced garlic if using.
- Sprinkle shredded cheese and any desired fillings evenly over the prepared crust.
- Pour the egg mixture over the cheese and fillings in the crust.
- Bake for 40–50 minutes, or until the center is set and a knife inserted comes out clean.
- Let the quiche cool for at least 10 minutes before slicing and serving.
Notes
- Blind baking the crust for 10 minutes helps prevent sogginess if using homemade crust.
- Let the quiche rest after baking to help it set properly.
- Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Great served warm, cold, or at room temperature.
- Use any combination of cheese and fillings to suit your taste.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 135mg
