15 Best French Quiche Recipes

Do you like quiches but find yourself making the same ones over and over? Here, I’m sharing my selection of favorite unique quiches — ones I make often to add variety to my meals and adapt my dishes to the changing seasons.

Frist, there is the classic French quiche Lorraine — I couldn’t leave this one out! But apart from this one, you will find many other versions you might not know about yet: with vegetables, with fish, or crustless—for those nights when you get home late and want a balanced meal. And if you’re looking for the complete list of my quiches, you’ll find it in my Quiches and Savory Tart category.

For each quiche, I’ll tell you what makes it special and what occasion it’s perfect for, so you don’t have to read through everything to choose. Add one on the side, and your meal is all set.

Classic French Quiches

Before moving on to the original recipes, I just had to show you the recipe for Quiche Lorraine — the mother of all quiches! But I’ll also share some other French classic variations of the Lorraine as the vegetarian version and the one with leeks.

Quiche Lorraine

This is kind of my go-to recipe, but keep in mind — I’m talking about the real Quiche Lorraine, the one without cheese, made only with milk, cream, bacon or lardons in French and eggs.

Vegetarian Quiche Lorraine with Smoked Tofu

This is my go-to recipe when I want to make a vegetarian quiche: I replace the bacon bits with smoked tofu. It adds a nice flavor that’s reminds me of bacon bits — and thus of a traditional quiche Lorraine.

Leek, Goat Cheese and Bacon Quiche

This is definitely one of my favorite combinations for a quiche when I’m in the mood for something really comforting: the leek, goat cheese, and bacon version. It’s perfect in the winter with a small green salad on the side.

Vegetable Quiches

But I have to say, most of the time when I make a quiche, it’s to add vegetables to it. First, it lets me use up the leftover vegetables in my fridge. Second, it’s an easy way to incorporate vegetables into your meals and make them a little lighter than the rather rich quiche lorraine.

Mushroom Quiche

This is one of the first quiche recipes I posted on the blog, and it’s one of the quiches I make most often: mushroom quiche, with red onions and a little feta.

Zucchini and Feta Quiche

Well, I first found this quiche idea on Pinterest, and now I make it whenever I feel like something a little special. The idea is to slice the zucchini into strips, then roll them up with feta inside. It turns out really nice! However, if you’re short on time, just sauté the diced zucchini for a few minutes in a skillet—the recipe stays the same.

Quiche with Broccoli, Asparagus, and Peas

I make this dish as soon as spring arrives and I see the first green asparagus at the market. I quickly blanch the broccoli, asparagus, and peas before arranging them in the pan, so they retain their bright green color while baking. It’s also a great quiche recipe to serve at a brunch with friends!

Quiche with Roasted Pumpkin, Feta, and Spinach

I usually make this one in the fall. It’s a great recipe when you have a piece of pumpkin or butternut squash left over and don’t know what to do with it. I just roast it in the oven before adding it to the quiche to give it a caramelized flavor. With the feta and spinach, it’s become a seasonal staple in my house.

Vegetable and Feta Quiche

This vegetable quiche is kind of my “catch-all” quiche. Whenever I have two or three vegetables that aren’t enough on their own to make a whole recipe, I chop them into small pieces, sauté them quickly with a little olive oil and herbes de Provence, and add them to my quiche batter! Honestly, it works with almost anything you have on hand, and it’s super healthy.

Wild Garlic and Green Asparagus Quiche

This is another recipe I love to make in the spring, as soon as I see wild garlic at the market. Wild garlic has a very short season, so as soon as you see it, you have to try this recipe. It really brings out the best in this herb with its subtle garlic flavor, which pairs perfectly with green asparagus.

Cherry Tomato and Feta Quiche

A really simple and super-quick quiche recipe—you don’t need to pre-cook anything: just add the cherry tomatoes, the quiche filling, a generous amount of feta, and pop it in the oven. Perfect as a main course in the summer or for a picnic.

Mushroom and Spinach Quiche

Another variation on the mushroom quiche, but this time with spinach instead of feta and red onion. The key thing to remember: be sure to squeeze the spinach dry by hand before adding it, otherwise your quiche will release water while baking and the filling won’t set properly. Simple, but it works every time.

Fish-based quiches

People don’t talk about fish quiches as often, but in my house, we still make them pretty regularly—especially when I want to add a little protein to my meal.

Tuna, Tomato, and Mustard Quiche

This is kind of my “cupboard-cleaner” quiche: all you need is a can of tuna, a few tomatoes, and some whole-grain mustard, and it’s ready in no time. The mustard really makes a difference—it cuts through the slightly greasy taste of the canned tuna.

Quiche with Fresh Salmon and Leeks

This is one of my favorite quiche recipes: my quiche with fresh salmon and sautéed leeks. You’ll see—I add quite a bit of dill to the quiche filling, and that’s what really brings the whole dish together. You’ve got to try it!

Mini-quiches and lighter versions

To wrap things up, here are two more quiche recipes—lighter or more convenient options—for days when you want a crustless quiche or smaller versions for appetizers or a picnic.

Mini Quiches Without Crust

These mini quiches are perfect for an appetizer or a lunchbox. Plus, you can easily make them with whatever you have on hand in the fridge. In this article, I’ll share three different versions with you.

Crustless Quiche with Broccoli and Smoked Salmon

Finally, a crustless version—this time in a large size—with broccoli and smoked salmon. It’s ready in just 30 minutes of cooking time, perfect for a weeknight dinner when you really don’t feel like making your own crust or have forgotten to buy one. The secret is to add a little cornstarch to the quiche filling so it holds its shape well.

FAQ – Homemade Quiches