August 17, 2026

Quiche is easier than pancakes. Here's how.

Name: Quiche is easier than pancakes. Here's how.
Ingredients: 1 pie crust — store-bought is fine.; 6 eggs; 1 cup heavy cream (or whole milk, or half of each); 6 oz Gruyere or Swiss or sharp cheddar, grated — whatever is in the drawer; 4 strips bacon, cooked and crumbled (or ham, or last night's roasted vegetables, or nothing); A handful of chopped parsley, salt, pepper

August 17, 2026. Amy made this recently. It took fifteen minutes of work.

Two golden baked quiches in fluted dishes

Amy made this recently. It took fifteen minutes of work.

Quiche has a reputation problem. It sounds French, it sounds fussy, it sounds like something that requires a culinary degree and a copper pot. In fact it is eggs, cream, and cheese poured into a crust — and the oven does everything difficult. If you can make scrambled eggs, you are in fact overqualified.

And it is the single best showcase for the eggs you already have. Here's why.

A quiche is mostly egg, so the egg has nothing to hide behind. This is where your eggs earn their keep. That deep gold color in the custard is lutein and zeaxanthin — carotenoids the hens pick up from clover and grass and pass straight into the yolk. The same pigments that color the custard are the ones your eyes use; they accumulate in the retina, and eggs happen to be one of the most absorbable sources there is. Freshness matters too: a just-laid egg has firm whites and a yolk that stands up, and that structure is what makes the custard set silky instead of watery. Grocery store eggs are typically 30-60 days old, ours typically deliver within 72 hours.

Egg and cream poured over grated cheese in a pie crust

Now the part that should convince you this is achievable:

Sunday Quiche

1 pie crust — store-bought is fine.
6 eggs
1 cup heavy cream (or whole milk, or half of each)
6 oz Gruyere or Swiss or sharp cheddar, grated — whatever is in the drawer
4 strips bacon, cooked and crumbled (or ham, or last night's roasted vegetables, or nothing)
A handful of chopped parsley, salt, pepper

Blind-bake the crust 15 minutes at 375F. Scatter in the bacon, pile on the cheese, whisk the eggs with the cream and parsley, pour it over. Bake at 350F for 40 to 45 minutes, until the top is deep gold and the center barely trembles when you nudge the pan. Rest it 15 minutes — that's it.

Three things that make it foolproof:

It is forgiving. Overbake it five minutes and it is still good. There is no window to miss.

It reheats better than almost anything. Bake Sunday, eat breakfast until Wednesday. A slice at 300F for ten minutes tastes freshly made.

It takes anything. Quiche is how the French turn leftovers into dinner — mira, that half onion and the ends of the cheese are not scraps, they are filling.

— Brother Bull