At Christmas brunch or dinner, there should be a special place on the menu for quiche. I still feel that quiche should have its own holiday! I love it that much!
It’s so easy to make, it’s so beautiful and yummy, because all those different and wonderful flavors of the filling are mingling with that distinctive buttery taste of a great quiche crust.
My holiday recipes are centred around a collection of classics and a catalogue of adventurous quiches – the ones packed with roast vegetables and aromatic herbs. Here are my ideas for Christmas quiches – so easy to make, yet so hard to resist.
The 14 Best Quiche Recipes for Christmas
1. Christmas Classic Quiche Lorraine
This classic Quiche Lorraine seems like a natural showcase for holiday brunches, with its custardy filling of eggs, heavy cream and Gruyère cheese, punctuated with crisp bacon and sautéed onion, all atop a flaky, savory crust.
Ingredients
1 prepared pie crust
6 slices of bacon
1 medium onion, finely chopped
1 cup shredded Gruyère cheese
3 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of ground nutmeg
Instructions
1. Heat your oven to 375°F (190°C). Roll out the pre-rolled pie case and line a 9-inch pie dish. Prick the bottom with the fork. Lined with parchment paper and filled with weights or dried beans, blind bake for 10 minutes before removing the parchment and weights and baking for another 5 minutes.
2. Cook the bacon in a skillet over medium heat until crispy, then remove and drain on paper towels. When cool enough to touch, crumble the bacon. Sauté the chopped onion in the hot skillet until translucent and soft.
3. Whisk the eggs, heavy cream, whole milk, salt, pepper and nutmeg in the mixing bowl until well combined.
4. Sprinkle the baked bacon and onion over the baked pie crust. Layer on the Gruyère cheese.
5. Pour the egg mix over the bacon, onions and cheese in the pie crust. Make sure the filling is even.
6. Bake quiche in preheated oven for 30-35 minutes, or until filling is set and top is golden brown. Cool slightly and serve.
2. Festive Spinach and Feta Quiche
My festive spinach and feta quiche combines the softness of roughly chopped fresh spinach with the creaminess of feta cheese and the bite of sun-dried tomatoes, and is sprinkled with Parmesan on top for a golden finish. I make this for holidays!
Ingredients
1 pre-made pie crust or homemade pastry crust
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
5 ounces fresh spinach, roughly chopped
4 large eggs
1 cup half-and-half or whole milk
Salt and pepper to taste
1/4 teaspoon ground nutmeg
6 ounces feta cheese, crumbled
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
Instructions
1. Preheat the oven to 375°F (190°C). Press the pie crust into a 9-inch pie dish, trimming the edges as needed.
2. In a skillet, heat the olive oil on medium before adding the onion and sautéing until it softens, about 5 minutes. Add the garlic and sauté another minute or so. Stir in the spinach until it wilts and set aside.
3. In a bowl, whisk the eggs, half-and-half, salt, pepper and nutmeg together until smooth.
4. Spread the spinach mixture over the pie crust. Then sprinkle the feta and sun-dried tomatoes.
5. Pour egg mixture over filling, spreading it evenly across filling.
6. Sprinkle Parmesan cheese over top.
6. Bake for 35-40 minutes or until the quiche is golden brown and set in the center. Cool before slicing and serving.
3. Holiday Ham and Cheese Quiche
A very happy winter-holidays quiche made with pre-made pie crust and deluxe packaged ingredients: diced cooked ham squares, shredded cheddar and Swiss cheese. Dash of nutmeg.
Ingredients
- 1 pre-made pie crust (9-inch)
- 1 cup diced cooked ham
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Swiss cheese
- 1/4 cup chopped green onions
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
1. Preheat the oven to 375°F (190°C). Press the pie crust into a 9-inch pie plate and trim the edges. Poke holes in the bottom with a fork. Bake for 10 minutes before letting it cool a bit.
2. Layer the diced ham, cheddar cheese, Swiss cheese and chopped green onions evenly in the baked pie crust.
3. Whisk together eggs, half-and-half, salt, pepper and nutmeg in a mixing bowl.
4. Pour egg mixture over the ham and cheese layers in the pie crust. Spread out.
5. Bake the quiche in the preheated oven for 35-40 minutes or until the centre is set and the top is golden brown. Cool for 10 minutes before slicing and serving.
4. Mushroom and Swiss Christmas Quiche
I’m giving it my best shot this holiday brunch season with this elegant quiche, a luxurious combination of shiitake, cremini and portobello mushrooms, Swiss cheese and fresh thyme, in a creamy, rich filling of whisked eggs, milk and cream, all wrapped in a lovely flaky pie crust. It’s perfect party food!
Ingredients:
1 pre-made pie crust
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
4 kinds of mushrooms (cremini, button, shiitake, and portobello), 1 cup each, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme, chopped
1 cup Swiss cheese, shredded
4 large eggs
1 cup heavy cream
1/4 cup milk
Instructions:
1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch (23 cm) pie dish and blind-bake it for 10 minutes or until the pastry has just set. Remove from the oven and allow it to cool while making the filling.
2. In a large skillet over medium heat, warm the olive oil, then cook the onion for 3 to 4 minutes, add the garlic and cook another minute.
3. Add the mixed sliced mushrooms to the skillet. Season with salt, pepper and thyme, and then cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, about 7-10 minutes.
4. Whisk the eggs, heavy cream and milk together in a large bowl and add the shredded Swiss cheese.
5. Spread the sautéed mushroom mixture evenly over the baked pie crust. Pour the egg and cheese mixture over the mushrooms.
6. Place in the oven for 30-35 minutes, until the filling is set and the top is golden brown. Allow to cool a little then serve. Christmas quiche: ready to eat.
5. Smoked Salmon Christmas Quiche
I absolutely love the sophistication with effort this smoked salmon quiche brings to a Christmas party. Smoky, rich, and savory smoked salmon and Gruyère cheese are combined with fresh dill and capers in a buttery pastry crust, perfect for a holiday brunch or informal gathering.
Ingredients
Smoked salmon, sliced (about 150g)
One pre-made pastry crust or homemade pastry
4 large eggs
1 cup heavy cream
1/2 cup milk
1/2 cup grated Gruyère cheese
1/4 cup chopped fresh dill
2 tablespoons capers, rinsed
3 green onions, chopped
Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C). Line the pastry crust into your quiche pan, and trim off the sides if they creep over the edges. Pierce the base with a fork, line with parchment paper and weigh it down with baking weights or dried beans. Bake blind for approximately 10 minutes in the preheated oven, then remove the weights and parchment paper and continue to back for another 5 minutes, until golden.
2. In another bowl, whisk the eggs, heavy cream and milk together, and season with a pinch of salt and a few grinds of black pepper.
3. Sprinkle halfway with Gruyère cheese, top with chopped dill, capers and green onions, and then finish off with the rest of the cheese. Arrange the smoked salmon slices over that.
4. Pour the egg and cream mixture over the fillings in your quiche crust. Make sure it is spread evenly.
5. Bake in a preheated oven for 25-30 minutes, until the quiche filling is set and the top is lightly golden. Leave to cool slightly before slicing and serving, to allow it to firm up a little more.
6. Add a few slices of smoked salmon and Sprinkle with more dill if desired before serving. This quiche is excellent warm or at room temperature, making it a good dish for holiday entertaining.
6. Broccoli and Cheddar Holiday Quiche
When it is the holidays, I love to make a comforting dish like Broccoli and Cheddar Holiday Quiche that has sautéed broccoli and melted cheddar in a pre-made flaky pie crust. The creamy mix of egg and half-and-half makes the quiche rich and decadent.
Ingredients
1 pre-made pie crust (9-inch)
1 cup fresh or frozen broccoli florets
1 cup shredded cheddar cheese
4 large eggs
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
Instructions
1. Preheat the oven to 375°F (190°C). Roll out the pie dough into a 9-inch pie pan and set aside.
2. Heat the olive oil in a sauté pan over medium heat until it’s hot, then add the broccoli florets, cover, and cook until tender, about 5 minutes, then scrape into an even layer over the pie crust.
3. Sprinkle the shredded cheddar cheese over the broccoli in the pie crust.
4. Meanwhile, in a large mixing bowl, whisk the eggs with the half-and-half, some salt, pepper, and nutmeg until well blended.
5. Pour the egg mixture over the broccoli and cheese in the pie crust, making sure it is evenly distributed.
6. Bake in the preheated oven for up to 35-40 minutes until the center is set and the top lightly golden. Allow to cool slightly before serving.
7. Christmas Sausage and Pepper Quiche
Christmas Sausage and Pepper Quiche is a dish that is so perfect for the holiday season. It calls for pork sausage that is fragrant and salty, sweet bell peppers and a creamy egg mixture that is rich and hearty.
Mine has cheddar cheese, which makes it gooey and extra delicious.
Ingredients
1 pre-made pie crust
1 tablespoon olive oil
1 pound pork sausage
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
4 large eggs
1 cup half-and-half cream
1 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Instructions
1. Have oven preheated to 375°F (190°C). Roll out the pie crust to 9-inch pie plate, trim, and crimp edges. Poke bottom with fork.
2. In a large skillet over medium heat, heat the olive oil. Add the sausage and brown it, breaking it up as you go. When the sausage is done, add the onions and bell peppers and cook until softened. Drain the excess grease.
3. In a large bowl, whisk together the eggs, half-and-half, salt, pepper and nutmeg.
4. Spread the sausage and pepper mixture evenly into the pie crust. Sprinkle with shredded cheddar cheese.
5. Pour the egg mixture over the filling, ensuring it evenly coats all ingredients.
6. Bake in the preheated oven for 35–40 minutes, or until the quiche is set and the top is golden. Let rest for a few minutes before slicing and serving.
8. Cranberry and Brie Christmas Quiche
I love a festive dish where cranberries and Brie are not so much an obvious choice as a most welcome surprise I’m a big fan of a holiday tart and my quiche is made with a crisp, tasty puff pastry base and a filling of eggs and cream and a heady dose of fresh thyme and a light glaze of honey.
Ingredients
1 sheet of puff pastry, thawed
6 large eggs
1 cup heavy cream
Salt and pepper to taste
1 teaspoon fresh thyme leaves
1 cup fresh or frozen cranberries
7 ounces Brie cheese, rind removed, cut into pieces
2 tablespoons honey
1/4 cup chopped walnuts (optional, for topping)
Instructions
1. Heat the oven to 375°F (190°C). Roll out the puff pastry and press it into a 9-inch pie dish, trimming the edges. Poke holes in the bottom.
2. Place the eggs, the heavy cream, salt, pepper and thyme in the mixing bowl and whisk well.
3. Arrange the cranberries in an even layer on top of the puff pastry shell, then top with the Brie.
4. Pour the egg mixture over the cranberries and Brie and make sure everything’s covered. Honey over the top.
5. Preheat the oven to 375°F. Bake the quiche in the oven until the filling is set and the top is golden brown, 35-40 minutes.
6. If foaming, sprinkle chopped walnuts over the top of the quiche for the last 5 minutes of baking. Allow the quiche to cool a bit before serving.
9. Roasted Veggie Christmas Quiche
Sometimes, those holiday mornings feel just right for something soothing and sunshiny, like my roasted veggie Christmas quiche – a flaky pie crust filled with roasted zucchini, bell peppers and red onion, all held together with eggs, cream and Gruyère, and garnished with fresh thyme. Happy holidays!
Ingredients
1 pre-made pie crust
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
1 tablespoon olive oil
Salt and pepper to taste
6 large eggs
1 cup heavy cream
1 cup shredded Gruyère cheese
1 tablespoon fresh thyme leaves
Instructions
1. Heat your oven to 400°F (200°C). Place the zucchini, red and yellow bell peppers, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until springy and a little browned.
2. Preheat the oven to 375°F (190°C). Fit the pastry into a 9-inch pie dish and trim the top. Prick the bottom of the crust with a fork.
3. Combine the eggs, heavy cream and a pinch of salt and pepper in a large bowl and whisk until blended.
4. Spread roasted vegetables over the bottom of the pie crust. Sprinkle shredded Gruyère cheese on top of the vegetables.
5. Pour the egg and cream mixture over the vegetables and cheese, sprinkle with the fresh thyme leaves, and place in the oven.
6. Bake 35-40 minutes in the oven, until the quiche is set and the top is a nice golden brown. Slice and serve when cooled slightly.
10. Turkey and Cranberry Holiday Quiche
This time of year, as the holidays near, I always look for a recipe that combines cooked turkey from Thanksgiving with tart fresh cranberries. A prepared pie crust makes the perfect base for this quiche made with creamy Swiss cheese and warm nutmeg.
Ingredients
1 pre-made pie crust
1 cup cooked turkey, diced
1/2 cup fresh cranberries
1/4 cup green onions, chopped
1 cup shredded Swiss cheese
4 large eggs
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
Instructions
1. Preheat the oven to 375°F (190°C). Fit the pie crust in a 9-inch pie pan. Crimped edges are optional.
2. Spread the diced turkey, fresh cranberries, chopped green onions and shredded Swiss cheese evenly over the pie crust.
3. Beat the eggs, half-and-half, salt, black pepper and nutmeg together in a large bowl.
4. Pour egg custard on top of the turkey and cranberry filling.
5. Bake in a preheated oven about 35-40 minutes or until the quiche is set and a knife inserted near the centre comes out clean.
6. Allow to cool for a few minutes before slicing and serving. Holiday quiche, served warm.
11. Goat Cheese and Sundried Tomato Christmas Quiche
When it comes to celebrating the holidays, nothing gets me more in the spirit than a quiche. A lovely goat cheese and sun-dried tomato filling features fresh basil and a flaky crust.
It makes a great centerpiece for any holiday brunch or meal.
Ingredients
1 pre-made pie crust
4 large eggs
1 cup heavy cream
1 cup crumbled goat cheese
1/2 cup sundried tomatoes, chopped
1/4 cup fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Make the pre-made pie crust in a 9-inch pie dish and blind bake for 10 minutes.
3. In a large bowl, whisk the eggs, heavy cream, salt, and black pepper until smooth.
4. Distribute the goat cheese, sundried tomatoes and fresh basil over the semi-cooked crust.
5. Pour the egg mixture over the toppings in the pie crust, ensuring that everything is covered.
6. Bake the quiche for 35–40 minutes until the centre is just set and the top is lightly golden, then leave to cool for a few minutes before slicing. Serve warm.
12. Sweet Potato and Kale Christmas Quiche
This quiche is one of my favorite festive recipes. Thinly sliced sweet potato and handsome green kale give it a Christmas touch of color and warmth, and the filling of soft egg and cream is spiced with nutmeg and dotted with crumbly feta.
Ingredients
1 store-bought or homemade pie crust
1 medium sweet potato, peeled and thinly sliced
1 tablespoon olive oil
2 cups kale, chopped and stems removed
1 small onion, finely chopped
4 large eggs
1 cup milk or cream
1/2 cup crumbled feta cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
Instructions
1. Preheat the oven to 375°F (190°C). Press the crust into a pie dish, cut off the overhang, and set aside.
2. Coat the slices of sweet potato in olive oil, spread them out on a baking sheet, and roast them in the oven until tender, about 15 minutes.
3. Over medium heat in a sauté pan, sauté chopped onion until translucent and add the kale, cooking until it has wilted.
4. Whisk together until smooth, the eggs, milk or cream, salt, pepper, and nutmeg, then stir in the cooked sweet potato, kale, onion, and crumbled feta cheese.
5. Pour the egg mixture into the pie crust. Bake for 35 to 40 minutes, until the quiche is firm in the centre and just starting to brown on top.
13. Caramelized Onion and Gruyère Christmas Quiche
With the holiday season in full swing, ‘tis the season for delicious dishes with comforting notes of warmth and cheer. While every family has its own holiday traditions, one of my favorites is quiche.
My quiche recipe – with its mix of nutty sweetness from the Gruyère-seasoned onions – is guaranteed to fuel a joyful holiday brunch feast, its lovely golden centerpiece warmly received by the most discerning dinner guests.
Ingredients
1 store-bought or homemade pie crust
2 large onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
4 large eggs
1 1/2 cups heavy cream
1/2 cup whole milk
1 1/2 cups grated Gruyère cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
Fresh thyme leaves for garnish (optional)
Instructions
1. In a large skillet over medium heat, melt the butter with the olive oil. Add the onions and cook, stirring every few minutes, until soft and caramelized, about 25-30 minutes. Sprinkle the sugar halfway through cooking, to help caramelise. Let them cool a bit.
2. Whisk eggs, heavy cream and milk in a large bowl. Season with salt, pepper and nutmeg.
3. Spread the caramelised onions on the prepared pie crust. Sprinkle the cheese over the onions.
4. Pour the egg-and-cream mixture over the onions and cheese so it comes up evenly to the edges.
5. Bake in the preheated oven for 35-40 minutes, or until the egg mixture is set and the top is golden brown. Cool for at least 10 minutes before cutting. Garnish with fresh thyme leaves, if you wish.
14. Asparagus and Prosciutto Holiday Quiche
I love making feast-worthy food that turns any gathering into a party. This quiche features sweet asparagus, delicate prosciutto and savory Gruyère cheese in a buttery, store-bought pie crust.
Rich heavy cream blends with eggs to create a silky-rich nest of goodness. This is a great addition to any holiday event to prep in advance and share.
Ingredients
1 pre-made pie crust (9-inch)
1 cup asparagus, trimmed and cut into 1-inch pieces
4 ounces prosciutto, thinly sliced and chopped
1 cup Gruyère cheese, shredded
4 large eggs
1 cup heavy cream
1/4 cup whole milk
Salt and pepper, to taste
1 tablespoon olive oil
Instructions
1. Heat the oven to 375°F (190°C). Roll the pie crust out into a 9-inch pie dish and crimp the edges.
2. Put two large asparagus stocks in a skillet with a bit of olive oil, sprinkle with sea salt, and sauté over medium heat for 3-4 minutes until just tender.
3. Sprinkle the sautéed asparagus and chopped prosciutto over the pie crust. Then add the shredded Gruyère cheese.
4. In a large bowl, whisk the eggs, heavy cream, milk, salt and pepper until well combined.
5. Pour the egg mixture over the asparagus, prosciutto, and cheese in the pie crust.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is a nice, golden brown. Allow it to cool slightly before serving.
