Best 12 Herb Quiche Recipes

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Indulge in the savory and versatile world of quiche, a culinary masterpiece that seamlessly blends a creamy custard filling with a flaky, golden-brown crust. This classic French dish offers endless possibilities for customization, enticing the senses with a symphony of flavors and textures.

From the classic Herb Quiche, bursting with the aromatic essence of fresh herbs, to the indulgent Smoked Salmon and Leek Quiche, each recipe in this article promises a unique gustatory experience. The Spinach and Feta Quiche offers a delightful combination of earthy greens and tangy cheese, while the Mushroom and Gruyère Quiche captivates with its umami-rich medley of mushrooms and nutty Gruyère cheese. Experience the delightful crunch of the Zucchini and Goat Cheese Quiche, where the sweetness of zucchini harmonizes beautifully with creamy goat cheese.

For those seeking a vegetarian delight, the Roasted Red Pepper and Goat Cheese Quiche tantalizes the taste buds with its vibrant colors and contrasting flavors. And for a touch of elegance, the Asparagus and Gruyère Quiche presents a sophisticated symphony of flavors, perfect for special occasions.

Whether you're a seasoned quiche enthusiast or embarking on your culinary journey, this collection of recipes is guaranteed to inspire and delight. Each recipe is meticulously crafted with step-by-step instructions, ensuring a successful and satisfying quiche-making experience. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESE AND FRESH HERB QUICHE



Cheese and Fresh Herb Quiche image

With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyere or additional Swiss cheese
1/2 cup crumbled feta cheese
5 large eggs
1 cup half-and-half cream
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill

Steps:

  • Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top., Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 394 calories, Fat 26g fat (13g saturated fat), Cholesterol 209mg cholesterol, Sodium 380mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.

DEEP-DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD



Deep-Dish Ham Quiche with Herb and Asparagus Salad image

Provided by Tyler Florence

Categories     main-dish

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 20

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed
3 tablespoons extra-virgin-olive oil
2 large Vidalia onions, sliced
3/4 pound smoked ham, cubed
8 large eggs
1 quart heavy cream
Kosher salt and freshly ground black pepper
2 bunches asparagus (about 1 pound each), stems trimmed
4 ounces Parmesan, shaved with a peeler
2 handfuls fresh flat-leaf parsley, hand-torn
1 handful fresh mint, hand-torn
1 handful fresh dill, hand-torn
Extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

  • To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
  • Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
  • Preheat the oven to 375 degrees F.
  • To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.
  • To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.
  • Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.

POTATO-CRUSTED HERB QUICHE



Potato-Crusted Herb Quiche image

Thinly sliced potatoes layered gratin-style make a beautiful gluten-free crust for this easy company-worthy quiche that's perfect for brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h40m

Number Of Ingredients 7

1 pound Yukon Gold potatoes (about 5 small), peeled and cut into 1/8-inch slices
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3 large eggs
3/4 cup whole milk
3/4 cup heavy cream
1/4 cup mixed chopped fresh herbs, such as chives, chervil, tarragon, and parsley

Steps:

  • Preheat oven to 350 degrees. Toss potato slices with oil until well coated. Season with salt and pepper; toss again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about 1/2 inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes.
  • Reduce oven to 325 degrees. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled.

KOOKOO SABZI (PERSIAN HERB QUICHE)



KOOKOO SABZI (PERSIAN HERB QUICHE) image

Categories     Apple

Number Of Ingredients 17

4 strands of saffron, crushed
1 TBS hot water
1 small leek, rinsed & chopped
1 cup chopped parsley, American, packed (approx. 1 bunch)
1/4 cup chopped cilantro, fresh, packed
1/4 cup chopped dill, fresh, packed
1/2 cup chopped spinach, fresh, packed
2 tsp fenugreek, dried
1/4 cup walnuts, chopped
2 TBS barberries, *
1 TBS all-purpose flour
1/2 tsp baking soda
2 TBS vegetable oil
1 tsp salt
1/4 tsp black pepper, ground
8 eggs, large
*If you cannot find zereshk (barberries) substitute with dried cranberries or currants.

Steps:

  • Preheat oven to 350ºF and adjust rack to upper-middle position. In a small bowl combine: 4 strands of saffron , crushed 1 TBS hot water In a large bowl stir together: 1 small leek , rinsed & chopped 1 cup chopped parsley, American , packed (approx. 1 bunch) 1/4 cup chopped cilantro, fresh , packed 1/4 cup chopped dill, fresh , packed 1/2 cup chopped spinach, fresh , packed 2 tsp fenugreek, dried 1/4 cup walnuts , chopped 2 TBS barberries , * 1 TBS all-purpose flour 1/2 tsp baking soda 2 TBS vegetable oil 1 tsp salt 1/4 tsp black pepper, ground In a separate bowl, whisk together with the saffron mix: 8 eggs, large Mix in eggs with the vegetable mix. Spray 9-inch ceramic pie dish with cooking spray. Pour egg mixture into prepared pie dish. Bake for 40 minutes, until a toothpick stuck in the center comes out clean. Let it cool for 15 minutes prior to serving. Or cool completely and serve at room temperature.

CRUSTLESS LEEK, GREENS, AND HERB QUICHE



Crustless Leek, Greens, and Herb Quiche image

You could make this for dinner with your favorite greens, then have some for lunch the next day with a salad! A wonderful French creation adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories     Greens

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons fine dry breadcrumbs
2 small leeks, white and green parts halved and sliced 1/2-inch thick
2 cups greens (Swiss chard, kale, collard greens, mustard greens, or your choice)
4 egg whites
3 whole eggs, beaten
1/4 cup soymilk (or use regular milk or rice milk)
1/8 teaspoon nutmeg
1 tablespoon chopped fresh tarragon
1 teaspoon chopped fresh basil
2 ounces soft fresh goat cheese

Steps:

  • Preheat oven to 425*F.
  • Coat the bottom and sides of a 9" glass pie dish with olive oil and cooking spray. Scatter the breadcrumbs over the bottom of the dish.
  • Bring 4 cups of salted water to a boil in a large pot. Add the leeks; boil 3 minutes.
  • Remove pot from heat and add the greens. Let stand 30-40 seconds, or until greens are wilted. Drain, rinse with cold water and drain again, squeezing out the excess water with your hands. Set aside.
  • Whisk egg whites until frothy. Whisk in eggs, then milk and nutmeg; season with salt and pepper., if using. Whisk in tarragon and basil.
  • Sprinkle the leeks and greens over the breadcrumbs in the prepared pie dish.
  • Dot cheese on top. Pour egg mixture into pie pan.
  • Bake 20-25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving. Enjoy!

Nutrition Facts : Calories 177.4, Fat 7.7, SaturatedFat 3.4, Cholesterol 165.2, Sodium 229.4, Carbohydrate 13.5, Fiber 1.4, Sugar 2.9, Protein 13.5

HERB AND MUSHROOM QUICHE - FROM GET CRACKING!



Herb and Mushroom Quiche - from Get Cracking! image

This is one of my favourite quiche recipes. I received the recipe card and spice packet from the Egg Producers of Nova Scotia. I do change it slightly for our tastes, by using either a mild cheddar or marble in place of the swiss. I also go the 'crustless' route. If you add extra mushrooms and onions (like I often do), I suggest putting them, along with the cheeses in the pie plate first. Then pour the egg mixture on top. ;)

Provided by Diana 2

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 lb mushroom, sliced
1 tablespoon oil
1/2 cup onion, diced (or shallots)
1 1/2 teaspoons dried chives
1 teaspoon onion powder
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/16 teaspoon cayenne pepper
1/16 teaspoon black pepper
4 eggs
1 1/4 cups 18% table cream (or evaporated milk)
3/4 cup swiss cheese, shredded
1/4 cup parmesan cheese, grated
2 tablespoons parsley, chopped
cooking spray (optional)
1 unbaked pie shell, 9-inch (optional)

Steps:

  • Preheat oven to 375*.
  • If you are making a 'crustless' quiche, spray a 9" deep-dish pie plate well with cooking spray. Set aside.
  • Heat oil in a large skillet over medium/high heat. Add mushrooms and onions. Cook until mushrooms are soft.
  • Stir in seasonings and set aside to cool slightly.
  • Whisk eggs and cream until well combined. Stir in the mushroom mixture, cheeses and parsley.
  • Pour into the pie shell or prepared pie plate. Bake for approximately 20 - 25 minutes, or until a knife inserted into the center comes out clean.
  • Let rest for 10 minutes before serving.

FRESH VEGGIE AND HERB QUICHE



Fresh Veggie and Herb Quiche image

Make and share this Fresh Veggie and Herb Quiche recipe from Food.com.

Provided by Derf2440

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups cooked long-grain rice (cooked without salt or fat)
1 egg, lightly beaten
3/4 cup shredded swiss cheese
1/2 teaspoon salt, divided
vegetable oil cooking spray
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflower
1/2 cup finely shredded carrot
2 eggs, lightly beaten
3/4 cup evaporated skim milk
1/4 cup water
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1/4 teaspoon pepper

Steps:

  • Combine cooked rice, 1 egg, 1/4 cup cheese, and 1/4 teaspoon salt in a small bowl, stir well.
  • Press mixture into a 9 inch pie plate coated with cooking spray.
  • Bake at 350°F for 5 minutes, set aside.
  • Place chopped broccoli and cauliflower in a vegetable steamer over boiling water, cover and steam 5 minutes or until crisp tender.
  • Drain.
  • Arrange broccoli, cauliflower, and carrot in rice shell.
  • Sprinkle with remaining 1/2 cup cheese.
  • Combine remaining 1/4 teaspoon salt, 2 eggs, and next 5 ingredients in a small bowl, stir well, pour over cheese.
  • Bake at 375°F for 40 minutes or until set.
  • Let stand 5 minutes, serve warm.

HERB CRAB QUICHE



Herb Crab Quiche image

Rich and elegant, this party-pretty quiche is flecked with minced parsley, chives and cilantro. It's ideal for a weekend brunch, but would also be wonderful as a late-night supper. -Lori Wardoclip, Gibsonia, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 14

1 sheet refrigerated pie pastry
4 large eggs
2 cups heavy whipping cream
2 tablespoons minced chives
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon seafood seasoning
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (6-1/2 ounces) lump crabmeat, drained
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
Fresh chives, optional

Steps:

  • Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, whisk the eggs, cream, chives, cilantro, parsley, salt, seafood seasoning, pepper and nutmeg; stir in the crabmeat and cheeses. Pour into crust., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Garnish with fresh chives if desired.

Nutrition Facts : Calories 582 calories, Fat 48g fat (27g saturated fat), Cholesterol 300mg cholesterol, Sodium 639mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein.

CHEESE AND FRESH HERB QUICHE



CHEESE AND FRESH HERB QUICHE image

This dish is so versatile it can be enjoyed at any meal. It makes a good, hearty breakfast by itself; paired with a salad for lunch; or with a hot bowl of soup for dinner. Leftovers should be refrigerated. Recipe & photo: Tasteofhome.com/simple

Provided by Ellen Bales

Categories     Savory Pies

Time 40m

Number Of Ingredients 10

1 9" refrigerated pie crust
1/2 c shredded mozzarella cheese
1/2 c shredded swiss cheese
1/2 c shredded gruyere cheese
1/2 c crumbled feta cheese
5 eggs
1 c half and half
1 Tbsp minced fresh basil
1 Tbsp minced fresh parsley
2 tsp minced fresh dill

Steps:

  • 1. Sprinkle the cheeses into the pie shell. In a large bowl, whisk eggs and cream until blended. Stir in herbs. Pour over top of cheese.
  • 2. In a preheated 400º oven, bake on a lower rack for 25-30 minutes or until a knife inserted near the center comes out clean.
  • 3. Let stand 10 minutes before cutting.

VEGAN QUICHE WITH MUSHROOMS AND SHALLOTS AND A HERB CRUST



Vegan Quiche With Mushrooms and Shallots and a Herb Crust image

Adapted from the version on blog.lunchboxbunch.com. I found the dough was fantastically easy to prepare, rolled out really nicely (and I'm not the best at making my own pastry). Not everyone likes the flavour of chana/garbanzo bean flour, I think any sub there would work well. The original recipe calls for pine nuts, but since they are so expensive these days, I have used blanched almonds. It's obviously a bit of an undertaking when you're making all the sections from scratch, but well worth the effort. Serve warm or at room temperature, I successfully made this the night before and then let it come to room temperature for lunch the next day.

Provided by magpie diner

Categories     Savory Pies

Time 1h55m

Yield 6 slices

Number Of Ingredients 31

1/2 cup water
1 teaspoon sea salt
1 tablespoon agave nectar (I think any sub here would be fine)
1/3 cup flax seed meal
3/4 cup flour (I used barley but most any sort should work)
1/4 cup chana flour (garbanzo bean flour, or any sub you like)
1 tablespoon olive oil
black pepper
1 tablespoon chopped parsley (or other fresh herb)
cornmeal (for dusting)
2 tablespoons olive oil
4 shallots, chopped fine
1 cup mushroom, diced
1 cup red bell pepper, diced
2 teaspoons cumin
2 teaspoons red pepper flakes (optional)
1/4 cup fresh parsley, chopped
2 tablespoons lemon juice
1 (13 ounce) package firm silken tofu (usually 12-14 oz)
1/4 cup arrowroot, powder
1 teaspoon sea salt
black pepper
1/2 cup plain soymilk
1 tablespoon nutritional yeast (or vegan parm)
1/4 cup pine nuts (or sub blanched almonds)
1 tablespoon agave nectar
1/4 cup vegan mozzarella cheese (or Jack) or 1/4 cup vegan mozzarella cheese, grated (or Jack)
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon agave nectar
2 tablespoons vegan mozzarella cheese or 2 tablespoons vegan mozzarella cheese, grated

Steps:

  • Preheat your oven to 350 degrees F. Start by preparing a cake tin by greasing with oil or Earth Balance type spread, dust with flour well.
  • Combine all the crust ingredients in a large bowl. You'll likely need to add quite a bit extra flour to get a soft, kneadable dough. Roll it out on a floured surface to about 12" round. Drag the bottom of it through corn meal then position in the cake pan (I usually place the tin upside down on the dough, on a chopping board, and then flip the entire thing over). The dough is quite sturdy and elastic if you work with it right away.
  • Fix your edges and then brush the crust lightly with oil. Poke a few holes in the bottom and then blind bake for 10 minutes. You'll want to protect the edges with some strips of parchment or foil, otherwise it will burn.
  • Next start on the filling by sauteing the shallots, mushrooms and bell pepper in the olive oil over medium heat. Let them get nice and caramelized, but watch not to burn. Add in the cumin, red pepper flakes, parsley and lemon juice and set aside off the heat.
  • Using a blender or food processor whiz together until smooth the silken tofu, arrowroot powder, S&P, soy milk and nutritional yeast, nuts and agave nectar. It should be a thick milky white mixture with no lumps. Fold into the sauteed veg and check seasoning. You may wish to add extra fresh parsley here. Fold in the grated vegan mozza the pour the entire mixture into the crust.
  • Mix the topping ingredients of oil, vinegar and agave together and then pour over top, getting it as even as you can without mixing it inches Sprinkle with the last 2 tbsp of vegan mozza (or more if you like). You can also add a few lemon slices to the top before baking.
  • Bake at 375 for 45 minutes or until top is brown and edges are firm. Keep those strips of parchment or foil handy and use again once the edges are browning up.
  • If the centre still seems soft that's probably OK, it will firm up as it cools - you should let it cool for one hour.

SAVORY TWO-HERB QUICHE (WEIGHT WATCHERS)



Savory Two-Herb Quiche (Weight Watchers) image

Now you can have your quiche and eat it to. :) This healthier version is from the Jan/Feb 2010 Weight Watchers magazine. Yummy quiche containing cottage cheese, eggs, fresh parsley and fresh thyme. Points Value: 4. Filling extra: Cook some Canadian bacon according to the package directions to serve alongside the quiche (2 slices per serving will increase the Points value by 2).

Provided by Crafty Lady 13

Categories     Savory

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) carton low fat cottage cheese
4 large eggs
1/2 cup 1% low-fat milk
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1 pinch ground nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 lb low-fat goat cheese, crumbled

Steps:

  • Preheat oven to 350°F Spray 9-inch deep-dish pie plate or shallow 1-quart baking dish with nonstick spray.
  • Puree cottage cheese and eggs in food processor. Add milk, parsley, thyme, nutmeg, salt and pepper; pulse just until blended. Pour into pie plat and sprinkle evenly with goat cheese. Bake until small knife inserted into center comes out clean. 35-40 minutes. Serve warm.

HERB QUICHE



HERB QUICHE image

Categories     Egg     Brunch     Bake

Yield 8

Number Of Ingredients 10

•1 (9-in.) refrigerated rolled pie crust (from a 15-oz box)
• 4 large eggs
• 1 1/2 cup(s) half-and-half
• 1 teaspoon(s) ground nutmeg
• 1/8 teaspoon(s) cayenne pepper
• 6 cup(s) (about 5 oz) baby spinach (or frozen boxed)
• 6 ounce(s) (1 1/2 cups) Gruyère cheese, shredded (or use feta and parmesan)
• 3/4 cup(s) fresh flat-leaf parsley, chopped
• 1/4 cup(s) chopped chives
• Salad, for serving

Steps:

  • •Heat oven to 425ºF. Unroll pie crust and fit into bottom and up the sides of a 9-in. tart pan with a removable bottom; fold excess into and around sides of pan. Bake until lightly golden, 10 to 12 minutes. •Meanwhile, in a large bowl, whisk together eggs, half-and-half, nutmeg and cayenne. Stir in spinach, cheese, parsley and chives. •Lower oven to 375ºF. Pour egg mixture into the crust. Bake until set and a knife inserted into the center comes out clean, 40 to 45 minutes. Serve warm or at room temperature with the salad.

Tips:

  • Use fresh herbs: Fresh herbs will give your quiche the best flavor. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
  • Don't overcook the quiche: The quiche is done when the center is just set. If you overcook it, the filling will be dry and rubbery.
  • Let the quiche cool before slicing: This will help the quiche to hold its shape and make it easier to slice.
  • Serve the quiche warm or at room temperature: Quiche is delicious served warm or at room temperature. It's also great for a picnic or potluck.

Conclusion:

Herb quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With so many different herb combinations to choose from, you're sure to find a quiche that you'll love.

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