5 Quiche Recipes for Easy Sunday Brunches at Home

Along with deviled eggs, fondue and cheese logs quiche has been relegated to the pantheon of old school foods to cringe at the same way we do when remembering the forest green velour pants we wore whilst eating them.

But with all the 70’s nostalgia going around these days, it’s only fair that we also give the decade’s cuisine a fair chance at some well-deserved comebacks and no other dish is a better candidate for this than quiche.


As it happens with any food that becomes ubiquitously popular, quiche has become, since it’s heyday on the American table four decades ago, one of the culinary world’s favorite punchlines.

It brings back bad memories of heavy, custard side dishes to holiday dinners and the frozen versions many of us are used to buying on a whim at the supermarket haven’t helped its reputation at all.

But we’re here to argue that quiche - the homemade kind - is pretty darn good. It’s the perfect multi-purpose food to make ahead and have around for breakfast, lunch and dinner and it works both as a main dish or as a side.

It’s also one of the best meals to feed our current brunch obsession as nothing says: “I had time to make breakfast today because it’s a weekend” better than baking your eggs into a pie.

And let’s not get started on how insta-ready those quiche slices will look with all of the colorful veggies you’ll put into them.


In order to bring the quiche back, we collected a list filled with updated versions that go way beyond the classic quiche Lorraine that you grew up eating and that include modern ingredients that our moms wouldn’t even have dreamed of using back in the 70’s.

  • Mexican Quiche With Flour-less Crust


  • Butternut Squash and Sage Quiche

Butternut Squash Quiche Recipe | Leite’s Culinaria

  • Mushroom and Ramp Spring Quiche

Loaded Vegetable Quiche Recipe (Vegetarian!) - Vegetarian Ventures

  • Kale and Feta Crustless Quiche

Kale and Feta Crustless Quiche | Eating Bird Food

  • Caramelized Onion and Prosciutto Quiche

Caramelized Onion and Prosciutto Quiche with Phyllo Crust | The Beach House Kitchen

Dani Conde

I'm a Software Developer, a Home Chef and a mom. I was born and raised in the beautiful coastal city of Rio de Janeiro, Brazil. I earned a Bachelor's degree in Marketing from Georgia State University and a bootcamp certificate for Software Development from Georgia Tech (I worked at Turner Broadcasting for 10 years before switching careers). I currently reside in Georgia with my husband and 2 kids. When I'm not working, I love to travel to the beach and cook for my family.