27 Best-Ever Quiches for An Awesome Breakfast or Brunch (or Dinner)

Fill this homemade pie crust with a mixture of summer squash, bacon and creamy mozzarella. It is hard to believe this decadent quiche recipe has less than 300 calories.

To decrease fat, we've used 2 egg yolks and 5 egg whites in this quiche recipe. Some egg yolks are necessary to produce a creamy filling.

There’s quiche, and there’s company quiche. With its pretty braided crust edge, rich and custard-y filling, and loads of spring vegetables, it makes a breakfast to remember. While it may look fancy, it is made with store-bought pie crusts, which saves you precious time in the kitchen.

For a bite-sized alternative to traditional pie-shaped quiches, try single-serving quiches prepared in a muffin tin. These tasty mini quiches are an easy way to please a crowd, especially for springtime holiday celebrations like Easter and Mother's Day.

Impress your brunch company with this clever, simple spin on a traditional quiche.

This dish is a bit of a project, but once you have the pastry rolled and pressed into the tart pan, most of the work is done, and you can do that well in advance. Keep the dough in the freezer, ready to bake when you need it.

Mushroom lovers, meet your new favorite quiche. This spinach mushroom quiche is loaded with savory flavors thanks to a brilliant combination of veggies, thyme, bacon, and gruyere. The texture is rich, but a serving only clocks in at 317 calories. Serve with a salad, or just make it the star of your springtime brunch repertoire.

This quiche has a cheesy rice crust instead of a pastry crust, so not only is it a hearty meatless main dish, it’s also gluten free.

Prepare a warm, filling Ham, Swiss and Spinach Quiche for a breakfast dish that the whole family is sure to love.

Turn your kitchen into a quaint French bistro with this Classic Quiche Lorraine.

Break out your trusty sheet pan for this slab quiche that literally breaks the mold.  Hearty handfuls of spinach make sure this breakfast and brunch favorite is nutritious, while a blend of cheeses keeps the filling uber-rich and creamy. 

In this crowd-pleasing recipe, we replaced the usual pastry shell with a golden crust made from shredded potatoes and bacon. Kitchen shears are useful for cutting raw or cooked slices of bacon into small pieces. Blind-baking the crust is key to getting it crisp. We also gave the filling a flavorful boost with Gruyère cheese and a touch of Dijon mustard.

This seven-ingredient quiche features Roquefort cheese, a well-known blue cheese produced in the caves of Roquefort-sur-Soulzon in southern France.  Using a store-bought pastry crust keeps prep quick and easy.  

We took a classic quiche recipe, bumped up the onion factor with three different types, and used a sharp Western white cheddar cheese.

What better use could there be for an abundance of peak-season, fresh zucchini than making a comforting zucchini quiche? The vibrant summer vegetable is accentuated with a richly savory egg filling, flavored with Parmigiano-Reggiano cheese, garlic, and caramelized onions. The silky caramelized onions, which provide a subtle balancing sweetness, can be made ahead of time in order to keep the prep for the zucchini quiche quick and easy. Serve this elegant yet simple quiche as a part of your next brunch spread or with a green salad for a light and lovely lunch. 

Savor the flavors of Mexico for breakfast wtih this Fiesta Corn Tortilla Quiche.  Plenty of Cheddar and Monterey Jack cheeses, whipping cream, and small-curd cottage cheese keep the filling nice and creamy, while green chiles and hot ground pork sausage add the perfect amount of heat.  

This quiche calls for store-bought frozen piecrust, which is a wonderful time-saver. Simply fill the piecrust with a mixture of sautéed yellow onions, fresh parsley, half and half, and Gruyère cheese. A sprinkle of ground nutmeg adds a little sweetness and brings all the flavors together.

Try a delicate spinach quiche made with a potato crust for your next Sunday brunch. Serve with a side of fruit and mimosas for the perfect mid-morning treat.

These adorable mini quiches get their burst of flavor from crumbled bacon, sliced green onions, Parmesan cheese, and fresh thyme.  

Brunch like a boss with Aunt Rose's spring asparagus quiche. Pro-Tip: Be patient before cutting into your quiche. Even though the top may appear perfectly golden and crispy, the inside is still playing catching up. A good rule of thumb is to cool at least 25-30 minutes.

This top-rated recipe is a reader favorite, and it's not hard to see why it's so beloved. Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine. Our favorite version, of course, uses bacon. 

This savory homemade quiche features leeks and fresh thyme in addition to the bacon, giving it a light and delicate flavor that's perfect for spring.  

This quiche is great for breakfast, lunch, or dinner. It also reheats beautifully, so bake an extra and take it to a friend.

This cheesy spinach quiche features a crust made from the ancient supergrain quinoa.  

Umami-delicious morels pop up in Western woods and orchards, and make plump, savory nuggets in this quiche. For the neatest slices, make quiche a day ahead; let it cool, loosen it from pan edges, and chill. Cut into wedges, then reheat.

Five ingredients and 5 minutes of baking gets you these mini quiches, tasty pastry cups filled with egg and cheese and topped with bacon.

Spread cheese to the edge of the warm, bacon-y grits "crust" to prevent any custard from seeping out while the quiche bakes.