Better Homes and Gardens Quiche Recipe: Savory Custard With Flaky Crust

This quiche delivers the flaky crust and rich custard that made the original famous. The secret lies in pre-baking the crust to prevent sogginess while ensuring it stays crisp.

I’ve refined this method to balance simplicity with professional results. The custard filling comes together quickly with eggs, cream, and your choice of savory add-ins like cheese, spinach, or bacon.

Baked at a steady 375°F, this dish emerges golden with a custard that’s creamy yet set. It’s a foolproof way to impress at brunch or elevate a weeknight dinner.

Serve warm or at room temperature for a dish that tastes as good as it looks. Here’s how to perfect it every time.

Ingredients for Better Homes and Gardens Quiche

Classic ingredients for that famous flaky crust and rich, creamy custard everyone loves.

The butter needs to stay cold—Land O’Lakes or store brand both work as long as it’s straight from the fridge. For the flour, all-purpose is perfect (no need for fancy stuff). I always grab King Arthur if I’m restocking. The Swiss cheese? Pre-shredded saves time but blocks melt smoother (the good stuff, not the pre-shredded kind).

No Swiss? Gruyère or sharp cheddar both melt beautifully. Fresh spinach can be swapped for frozen (thaw and drain first). Heavy cream not on hand? Half-and-half or whole milk work in a pinch—just expect a slightly less rich custard. The nutmeg is subtle but worth it (frozen works in a pinch).

Pre-baked crust keeps 2 days at room temp. The filling? Best eaten fresh, but leftovers hold 3-4 days in the fridge. Freeze individual slices for up to 1 month—reheat straight from frozen.

Step-by-Step Instructions for Savory Custard With Flaky Crust

This method delivers on that flaky promise with a golden crust and rich, creamy filling.

Step 1: Make the Flaky Crust Dough

In a food processor, pulse the 1.5 cups All-Purpose Flour with 0.5 tsp Salt to combine. Add the 0.5 cup Unsalted Butter (cold and cubed) and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, drizzle in the 4 tbsp Ice Water one tablespoon at a time. Stop as soon as the dough just begins to come together—overworking creates a tough crust. The dough should look shaggy but hold when pressed between your fingers.

Turn the dough onto a lightly floured surface and gently shape into a disk. Wrap in plastic and refrigerate for 30 minutes to let the gluten relax. This chilling step is non-negotiable for that flaky texture we’re after.

Step 2: Blind-Bake the Crust

On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim the edges to leave a ½-inch overhang, then crimp decoratively.

Prick the bottom all over with a fork (this prevents air bubbles) and line with parchment paper. Fill with pie weights or dried beans. Bake at 375°F for 15 minutes, then remove the weights and parchment.

Return the crust to the oven and bake for another 8-10 minutes until the bottom looks dry and the edges are just beginning to turn light golden brown. Let cool slightly while you prepare the filling.

Step 3: Prepare the Spinach and Onion Filling

Melt the 1 tbsp Unsalted Butter in a skillet over medium heat. Add the finely diced 0.5 whole Yellow Onion and cook for 5 minutes until softened and translucent, stirring occasionally.

Add the 2 cups Fresh Spinach (chopped and drained well) to the skillet. Cook for 2-3 minutes until the spinach wilts and any excess moisture evaporates. Season with the remaining pinch of salt, 0.5 tsp Black Pepper, and 0.25 tsp Ground Nutmeg.

Spread the spinach mixture evenly across the bottom of the pre-baked crust. Sprinkle the 1.5 cups Shredded Swiss Cheese evenly over the spinach layer. This creates a delicious barrier between the filling and crust, preventing sogginess.

Step 4: Pour the Custard and Bake

In a large bowl, whisk together the 4 whole Large Eggs and 1.5 cups Heavy Cream until fully combined and slightly frothy. Pour this mixture gently over the cheese and spinach in the crust.

Bake at 375°F for 35-40 minutes until the custard is set and the top is golden brown. The center should have just a slight wobble when gently shaken—it will continue to set as it cools.

Let the quiche rest for 10 minutes before slicing. This allows the custard to fully set and makes for cleaner slices. The crust should be a beautiful golden brown with a crisp, flaky texture that holds up to the rich filling.

Essential Equipment for This Dish

Pie Dish Essentials

I always use a 9-inch glass pie dish for quiche—it conducts heat evenly and lets you monitor the crust. Pyrex is my go-to brand for reliability and durability. A metal pan works too but may require 2-3 minutes less baking time.

Rolling Pin Choice

A French rolling pin (without handles) gives you the most control for rolling crust thin and even. For beginners, a 12-inch pin with handles from OXO works great. Dust it lightly with flour to prevent sticking.

Food Processor

Making crust in a food processor is faster and more consistent than by hand. I use my Cuisinart 7-cup—it handles the dough perfectly without overworking. Pulse in 1-second bursts for best results.

Pie Weights

Ceramic pie weights or dried beans both work for blind baking. I prefer RSVP Endurance stainless steel weights—they don’t absorb odors like beans can. Use enough to cover the bottom completely.

Whisk & Mixing Bowls

A simple balloon whisk is perfect for the custard. I love my OXO Good Grips whisk—it’s comfortable and efficient. Use a 2-quart mixing bowl for the eggs and cream to prevent spills.

Cooling Rack

After baking, transfer your quiche to a wire cooling rack to prevent the crust from getting soggy. A 12-inch rack gives you plenty of space. Let it cool for 10 minutes before slicing. 💡

Frequently Asked Questions