10 Egg Quiche Recipe: Flaky Crust Loaded With Cheesy Savory Bites

A 10-egg quiche delivers the ultimate breakfast showstopper—golden, flaky crust hugging a rich, custardy center packed with cheesy, savory bites. The secret lies in balancing 10 eggs with just the right amount of cream for a silky texture, while a crisp, buttery crust holds everything together.

This recipe transforms a simple brunch into an impressive centerpiece that tastes even better the next day.

The foundation starts with a perfect crust—whether store-bought for convenience or homemade for that extra flakiness. A vegetarian filling of sharp cheddar, fresh spinach, and caramelized onions creates depth, while the eggs and cream blend into a velvety custard that sets just right.

The key is baking at the right temperature to ensure the center stays creamy while the edges achieve that signature golden-brown finish.

What you’ll end up with is a quiche that’s restaurant-quality at home—crisp edges, tender crust, and a filling so rich it practically melts in your mouth. The cheese pulls into gooey strands, the spinach adds freshness, and every slice delivers that perfect balance of textures.

This is the kind of dish that makes brunch feel special without requiring hours in the kitchen.

Customize it with mushrooms, bacon, or sun-dried tomatoes—this recipe scales effortlessly. Let’s get baking!

Ingredients for 10 egg quiche

Ten eggs, rich cream, and a flaky crust—this vegetarian quiche delivers restaurant-quality brunch in one golden, cheesy package.

The eggs are non-negotiable—room temperature makes all the difference for silky custard. Kirkland Signature or Parmley’s eggs from Costco are my go-to for consistent quality. Cream is where the magic happens: full-fat heavy whipping cream gives that velvety texture you can’t get with lighter versions. For the crust, Plugra pie crust is a game-changer if you’re short on time, but homemade with European-style butter (like Plugrá) takes it to next level. The cheese? Cabot or sharp cheddar from the deli counter—pre-shredded gets clumpy and lacks that melt you crave.

No heavy cream? Full-fat coconut milk works in a pinch (though texture will differ slightly). Swap spinach for kale or Swiss chard—just wilt it first. Onions too sweet? Red onions or shallots add depth. For the crust, store-bought puff pastry saves 45 minutes of work, though it won’t be as flaky. The nutmeg is subtle but essential—freshly grated from a microplane makes all the difference. And if you’re worried about the custard setting properly, add 1 extra egg yolk for insurance.

This quiche tastes even better the next day—double-wrap in foil and store for up to 4 days. For make-ahead, assemble the crust and filling, then refrigerate overnight before baking. The crust stays crisp, and the custard sets perfectly. Freezes beautifully too—3 months in a sealed container. I always bake an extra crust—freeze one for next week’s quiche or galette. Pro tip: Let it cool completely before slicing, or the filling gets gummy.

Step-by-step instructions for a rich, flaky 10-Egg quiche

Here’s how to build a quiche with a golden, shatteringly crisp crust and a velvety custard that holds its shape perfectly.

In a large mixing bowl, combine the 2.5 cups all-purpose flour and 1.5 teaspoons salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers when baked.

Gradually add the 0.5 cup ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—you’re looking for a soft, slightly tacky dough that holds when pressed. Turn it out onto a lightly floured surface and knead just enough to smooth it out, about 3-4 times. Real talk: don’t overwork it or you’ll develop gluten and lose that delicate flakiness we’re after.

While the dough rests (covered) at room temperature for 30 minutes, thinly slice the 2 whole yellow onions and cook them in a dry skillet over medium-low heat for 20-25 minutes. Stir occasionally, letting them develop a deep golden color and sweet aroma. You’re aiming for caramelized onions that practically melt in your mouth—they’ll add incredible depth to your quiche filling.

Here’s where patience pays off: if you rush this step, you’ll miss that caramelized sweetness. When the onions are done, they should be soft, jammy, and have reduced by about half their original volume. Transfer them to a bowl and let them cool slightly while you prep the rest.

Preheat your oven to 375°F. Roll out the chilled dough between two sheets of parchment paper to fit a 9-inch pie dish, about ⅛-inch thick. Gently transfer it to the dish, pressing it into the corners to create an even base. Trim any excess dough hanging over the edge.

Prick the bottom all over with a fork to prevent puffing, then line the crust with a single layer of parchment paper. Add pie weights or dried beans to prevent the bottom from puffing up. Bake for 15 minutes until the edges begin to turn golden. Remove the weights and bake 5 more minutes until the crust is set but not browned—this pre-bake ensures a crisp base that won’t get soggy from the custard.

In a large bowl, whisk together the 10 whole large eggs, 1.5 cups heavy whipping cream, 1 cup vegetable stock, 2 cups freshly grated sharp cheddar cheese, 1 teaspoon black pepper, and 0.25 teaspoon freshly grated nutmeg until completely smooth. The nutmeg adds a subtle warmth that complements the sharp cheddar beautifully.

In a separate bowl, combine the cooled caramelized onions with the 5 ounces chopped fresh spinach. Fold this mixture into the egg custard gently, being careful not to deflate any air bubbles you’ve incorporated. This layering ensures every bite gets that perfect mix of creamy custard, cheesy richness, and caramelized onion sweetness.

Pour the custard mixture into the pre-baked crust, spreading it evenly. The filling should come about ½-inch from the top edge—this ensures a thick, satisfying slice. Bake at 350°F for 40-45 minutes until the center is just set (it should still have a slight wobble when gently shaken).

Here’s the crucial part: the quiche is done when the edges are golden brown and the custard has set but remains slightly jiggly in the center. This residual heat continues cooking it as it rests. Let it cool for 10 minutes before slicing—this resting period allows the filling to firm up properly and makes for cleaner slices. Serve warm with a crisp green salad for the ultimate brunch experience.

Make-ahead tips for leftovers

Prep Ahead Strategy

Assemble the quiche crust and filling the night before baking for a foolproof morning brunch. Simply wrap the prepared crust (with filling) in plastic wrap and refrigerate overnight.

The cold ingredients blend seamlessly when you bake it fresh—no last-minute scrambling! This method also prevents the crust from absorbing moisture while waiting. 💫

Freezer-Friendly Crust

Make and bake a blank crust ahead of time, then freeze it for up to 3 months in an airtight container. Thaw overnight in the fridge before adding your filling—this saves precious morning time.

I always keep a pre-baked crust on hand for spontaneous brunch plans. Just pop it straight into the oven after adding the custard.

Filling Prep Shortcut

Mix the egg custard (without spinach or onions) up to 2 days ahead and store it in the fridge in an airtight container. When ready to bake, simply fold in your pre-cooked onions and spinach.

This keeps your morning assembly quick and stress-free. The custard stays fresh and ready to go—just whisk before pouring.

Portion Control Tips

For easy serving, divide the baked quiche into 8 equal wedges while still warm. Store individual portions in small glass containers with tight lids—they reheat beautifully in the microwave for 1-2 minutes on medium power. This makes grab-and-go breakfasts effortless for busy mornings.

Overnight Storage

Let the quiche cool completely before storing in the refrigerator for up to 4 days. Double-wrap slices in aluminum foil to maintain crispness. The flavors actually deepen overnight, making it perfect for next-day lunches. I often bake two and freeze one for future meals—it’s my secret to stress-free weekdays.

Reheating Perfection

For best results, reheat quiche slices in a 350°F oven for 10-15 minutes until warmed through. The oven method preserves the crust’s crispness better than the microwave. If using microwave, cover with a damp paper towel and heat in 30-second intervals to prevent drying.

A quick broil for 2-3 minutes at the end adds that golden finish. 🔥

Frequently asked questions