Grace your holiday table, Easter brunch, or Sunday supper with this show-stopping deep-dish quiche.

Its as beautiful as it is delicious.

Make it ahead, freeze, and reheat when needed.

A white platter is on a white plate set on a wooden table. The platter has a homemade deep-dish bacon and cheddar quiche on it. The crust and filling are golden brown and some parsley is visible in the filling. Two wine glasses, plates and forks are above the quiche on a cream colored table linen.

Sally Vargas

What is better than that?

The inspiration for this recipe comes from a road trip to Vermont last summer.

Now you could have your version at home!

A slice of best deep dish quiche on a decorative china plate. A handful of arugula is to the right of the quiche and a table linen and glass are above the plate.

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(No holds barred here.)

This luscious and rich dish is large enough to serve at least eight people.

The golden crust is buttery and flaky, just the right complement for the rich filling.

A mile high quiche is on a white platter. The crust is golden brown as is the filling. Partial view of plates and forks to the upper left of the quiche.

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What Is Quiche?

It can be served warm or at room temperature, and is an ideal brunch or supper dish.

Why Make Deep Dish Quiche?

A slice of best deep dish quiche on a decorative china plate. A handful of arugula is to the right of the quiche. A fork is to the left of the plate and a table linen is above the plate.

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I like this crust because its very buttery and stands up well in a springform pan.

A few tips and tricks will yield perfect results every time.

How to Tell When Quiche Is Cooked?

Cubes of butter are in a flour mixture inside a glass bowl on a marble countertop.

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The best way to tell if the quiche is set is with visual cues and a thermometer.

(I like to use both.)

Bear in mind that the quiche will cook a bit more once it comes out of the oven.

A glass bowl is on a marble countertop and the dough mixture for the homemade quiche crust is inside.

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To freeze the baked quiche:Bake the quiche and let it cool to room temperature.

Refrigerate until cold, and wrap in plastic wrap and then in foil.

For individual slices, freeze them, unwrapped, until solid and then wrap in plastic wrap and foil.

A shaggy dough for homemade deep-dish quiche is on a marble countertop.

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Bake in a 350F oven for 15 to 20 minutes, or until hot all the way through.

Need More Quiche Recipes?

Add the butter cubes to the flour and toss to separate and coat them.

A disk of homemade quiche dough is sprinkled with flour and is on a marble countertop.

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Continue to mix with your hands until the dough clumps together.

Shape it into a round, flat disc that is about 7 inches in diameter.

Wrap in plastic and chill for 10 minutes in the refrigerator, or for up to 3 days.

Mile high quiche crust dough is on a marble countertop and is rolled around a rolling pin. An empty springform pan is to the right.

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Keep lifting the dough as you roll it to check that it isnt sticking to the work surface.

If it starts to stick, sprinkle some flour underneath it.

Roll the dough over the rolling pin to lift and drape it over and into the springform pan.

A springform pan has an unbaked quiche crust inside. A wooden rolling pin is rolling over the top of the pan.

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If you like, make a pattern with the tines of a fork all around the edge.

Cover the dough with plastic and chill in the freezer for 30 minutes.

Set a rack in the middle of the oven and preheat the oven to 375F.

A springform pan has an unbaked quiche crust inside. Scraps of dough and a wooden cutting board are to the right of the pan.

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Set the pan on a baking sheet and bake for 30 minutes.

Leave the pie weights in the pan the entire time.

Total cooking time will be about 1 to 1 1/4 hours.

A springform pan with uncooked quiche crust inside. The crust is decorated with fork tine lines around the outside. A wooden rolling pin and scraps of dough are to the right of the pan. A fork is to the left. All are on a marble countertop.

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Let the crust rest for 5 minutes then remove the foil and pie weights.

While the crust bakes cook the bacon and make the filling.

Drain on a paper towel-lined plate.

Homemade quich crust is ready for parbaking. It is covered with foil and has dried beans inside.

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In a large bowl, whisk the eggs until they are fully combined and homogenous.

Whisk in the cream, salt, pepper, and parsley.

Spread 1 cup of the grated cheese over the bottom of the crust and sprinkle the bacon on top.

Mile high quiche crust baked in a springform pan.

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Sprinkle with the scallions.

Pour the filling over the ingredients and leave about 1/8-inch headspace.

Do not overfillyou need to have room for the quiche to expand as it cooks.

A large glass liquid measuring cup is on a marble countertop and a whisk with a white handle is inside. A smooth egg filling for the best deep-dish bacon and cheddar quiche

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Sprinkle the remaining 1 cup cheese on top.

Reduce the oven temperature to 350F.

Transfer the baking sheet to the oven and bake for 45 minutes.

A large glass liquid measuring cup is filled halfway with a creamy filling with chopped parsley inside.

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Check to see if the cheese on top has browned, and if so, cover loosely with foil.

Total baking time is 70 to 75 minutes.

The quiche is done when a knife inserted into the center of the quiche comes out clean.

A springform pan with a golden brown crust has shredded mozzarella cheese at the bottom of it.

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Remove from rack to cool for at least 2 hours before slicing.

Transfer the pan to a wire rack and cool for at least 2 hours before slicing.

A springform pan with a golden brown crust has chopped scallions and crispy chopped bacon at the bottom of it.

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A homemade deep-dish bacon and cheddar quiche is on a countertop with an unbaked filling. The crust is golden brown and in a springform pan. Creamy filling with bacon, parsley and sliced scallionsns are visible in the crust.

Sally Vargas

A homemade deep-dish bacon and cheddar quiche is on a countertop with an unbaked filling. The crust is golden brown and in a springform pan. Creamy filling and shredded cheese are inside the crust.

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An Easter quiche baked in a springform pan and cooling on baking sheet covered in parchment paper.

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