The Art of Perfect Quiche, Simplified.

Yes. Bake the quiche completely, let it cool to room temperature, then wrap tightly in plastic wrap followed by aluminum foil. Frozen quiche keeps for up to 3 months. Reheat from frozen at 325 °F (165 °C) for 25–30 minutes until the center reaches 165 °F (74 °C).

A soggy crust usually results from skipping the blind-bake step or from a filling that is too wet. Blind bake your crust for 15 minutes with pie weights, brush with a thin layer of beaten egg, then bake another 5 minutes before adding the filling. Also make sure you squeeze excess moisture from vegetables like spinach. See our full guide: How to Blind Bake Without Weights.

The Golden Ratio for a silky quiche custard is 1 large egg per ½ cup (120 ml) of dairy. For a standard 9-inch quiche, use 4 large eggs and 2 cups of a half-and-half or cream and whole milk blend. Read the full breakdown in our Golden Ratio guide.

Properly stored in an airtight container or tightly wrapped, baked quiche keeps in the refrigerator for 3 to 4 days. Reheat individual slices in a 350 °F (175 °C) oven for 10–15 minutes for the best texture — microwaving tends to make the crust rubbery.

Absolutely. You can substitute whole milk, half-and-half, evaporated milk, or even full-fat coconut milk for a dairy-free version. The custard will be slightly less rich but still delicious. For a fully vegan quiche, blended silken tofu with nutritional yeast creates a convincing custard — see our Vegan Quiche recipe.

Gruyère is the classic choice — it melts beautifully and adds nutty depth. Swiss, fontina, and sharp cheddar are excellent alternatives. For the best results, use a combination: a melting cheese for texture (like Gruyère) paired with a flavor cheese (like Parmesan) for complexity. Dive deeper in our Best Cheeses for Quiche guide.