Easy Quiche with Herby Crust

This easy quiche has a flaky, herby crust that tastes like you actually made an effort. The creamy egg filling is packed with cheese and whatever leftovers you’ve got hanging around.

I always forget how good a simple quiche can be.

I usually buy store-bought crust to save time, but now I whip together an easy flaky pie crust with some herbs.

I find the savory herbiness really brings out the flavor of the egg.

And the egg part is easy to make because you can pretty much just toss in whatever you have on hand.

I make mine with shredded cheese, bacon bits, and some chopped veggies.

But it’s the herby crust that really steals the show because it makes it feel a little fancier than it really is.

Just don’t be afraid to make your own crust!

It’s easier than it sounds and it’ll really take your quiche to the next level.

Ingredients for Quiche and Herb Crust

I don’t like overcomplicating things, so this quiche uses normal stuff I usually have around.

Here’s what I normally use:

Herby Pie Crust

• All-purpose flour – the base of everything, nothing fancy needed.
• Salt – just enough to bring the flavor out.
• Dried mixed herbs – I use thyme and parsley, but use whatever’s in the cupboard.
• Cold butter – makes that flaky pie crust everyone loves.
• Ice water – helps pull the dough together without getting sticky.

Quiche Filling

• Eggs – the main thing that holds it all together.
• Milk – keeps the texture soft and creamy.
• Heavy cream – makes it rich and delicious, you could skip it but I wouldn’t.
• Shredded cheese – I like cheddar, but anything melty works.
• Ham or bacon bits – good way to use leftovers.
• Chopped veggies – spinach, peppers, onions, whatever needs to be used up.
• Salt and pepper – always taste the mix before baking, it makes a difference.

How to Make the Herb Crust

1. Mix the Dry Stuff

In a big bowl, toss together the flour, salt, and herbs.

Give it a quick stir so everything’s mixed evenly.

You’ll smell the herbs right away, which is always a good sign.

If you’ve got fresh herbs instead of dried, chop them up real small and use those instead for extra flavor.

2. Cut in the Butter

Add the cold butter cubes and start cutting them into the flour with a pastry cutter or just a fork.

You want it crumbly, like tiny pea-sized bits.

If the butter starts melting, stick the bowl in the fridge for a few minutes to cool it back down.

3. Add the Ice Water

Pour in the water one tablespoon at a time, mixing just until it holds together.

Stop as soon as it sticks when you press it with your fingers.

Too much water makes it tough, so go slow (you can always add more, not less).

4. Chill the Dough

Shape the dough into a little disk, wrap it up, and pop it in the fridge for about 20–30 minutes.

This helps it firm up so it rolls out nicely later.

5. Roll and Fit the Crust

Roll the dough out on a floured counter until it’s big enough for your pie dish.

Gently lift it into the dish and press it in without stretching and trim the edges if they hang over too much.

How to Make the Quiche Filling

1. Whisk the Eggs and Dairy

Crack the eggs into a big bowl and whisk them up with the milk and cream.

You want it smooth and a little frothy on top.

2. Add the Cheese and Fillings

Stir in your shredded cheese, veggies, and whatever meat you’re using.

I usually go with bacon or ham because it’s already cooked and easy.

If your veggies are watery, give them a quick sauté first so the quiche doesn’t end up soggy.

3. Season Everything

Sprinkle in salt and pepper, and maybe a pinch of extra herbs if you’re feeling fancy.

Give it a quick taste before pouring.

A dash of garlic powder or onion powder adds a nice little kick if you want more flavor.

4. Pour and Bake

Pour the filling right into your herby crust and smooth out the top.

Bake it until the middle’s set and the top looks golden, usually around 40–45 minutes.

f it starts to brown too fast, just cover the edges of the crust with a bit of foil and keep going.

5. Cool and Slice

Let it sit for about 10 minutes before cutting so it firms up and slices clean.

The middle finishes setting while it rests.

Herby, Flaky, and Way Easier Than It Looks

That’s it, really!

A flaky herby crust, some eggs, cheese, and whatever’s left in the fridge.

I usually make it in the morning if I know the day’s gonna be busy, then just reheat slices later.

It’s good warm, cold, or somewhere in between.

The kids pick out the veggies half the time, but they still eat it, so I call that a win.