Quiche Recipe
Quiche is a versatile and delightful dish that combines a creamy, savory filling with a flaky pie crust. It’s perfect for any meal of the day, whether you’re serving it for breakfast, brunch, lunch, or dinner. This recipe provides a detailed guide to creating the perfect quiche, ensuring a delicious result every time.
Quick Overview of the Recipe
This quiche recipe features a buttery, flaky crust filled with a rich custard made from eggs, cream, and milk. You can personalize it with your favorite cheeses and add-ins, making it a versatile dish that caters to various tastes and occasions.
Why This Quiche Recipe Stands Out
What sets this quiche recipe apart is its flexibility and the depth of flavor it offers. The combination of a perfectly blind-baked crust and a creamy, well-seasoned filling ensures a quiche that is both visually appealing and delectable. Plus, the ability to customize the ingredients allows you to tailor the quiche to your preferences or dietary needs.
Ingredients
To create this exquisite quiche, you’ll need the following ingredients: 4 large eggs, 1 unbaked Flaky Pie Crust or All Butter Pie Crust, 1/2 cup heavy cream or heavy whipping cream, 1/2 cup whole milk, 1/4 teaspoon each of salt and pepper, 1 cup shredded or crumbled cheese (feta, cheddar, goat cheese, or gruyere), and up to 2 cups of add-ins (refer to recipe note). Optional toppings for serving include extra cheese, chopped herbs, hollandaise sauce, and freshly ground pepper to taste.
Notes on Ingredient Substitutions and Variations: You can substitute the heavy cream with half-and-half for a lighter quiche. For a dairy-free version, use a plant-based milk and cream. The cheese can also be swapped for your preferred variety, or a combination for a more complex flavor profile.
Preparing the Pie Crust
Choosing Between Flaky Pie Crust and All Butter Pie Crust: Both types of crusts work well for this recipe. A flaky crust provides a light, crisp texture, while an all-butter crust offers a rich, buttery flavor. Choose according to your preference.
Step-by-Step Instructions for Preparing the Dough: Begin by ensuring your dough is ready before starting the quiche. Prepare the dough the night before, as it needs to chill for at least 2 hours. On a floured surface, roll out one disk of chilled dough, rotating it a quarter turn after every few rolls until it forms a 12-inch diameter circle. Place the dough into a 9-inch pie dish, smoothing it out completely. Fold any excess dough back over the rim and shape it into a rim around the pie. Crimp the edges using a fork or your fingers. Chill the pie crust for at least 30 minutes, up to 5 days.
Tips for Rolling Out the Dough: To prevent sticking, lightly flour your work surface and rolling pin. If the dough cracks, let it warm up slightly before rolling again. Rotate the dough frequently to maintain an even thickness and prevent sticking.
Blind Baking the Crust
Importance of Blind Baking: Blind baking the crust ensures it remains crisp and doesn’t become soggy once the filling is added. It creates a sturdy base that holds up well under the weight of the filling.
How to Blind Bake: Step-by-Step Guide: Preheat the oven to 375°F (190°C). Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake until the crust edges begin to brown, approximately 15-16 minutes. Remove the weights and parchment paper, then prick the bottom crust with a fork. Return the crust to the oven and bake until the bottom begins to brown, about 7-8 minutes.
Troubleshooting Common Issues: If the crust shrinks, ensure it was sufficiently chilled before baking. If it puffs up, use more pie weights next time and ensure the parchment paper is snugly fitted.
Making the Quiche Filling
Combining Eggs, Dairy, and Seasonings: In a large bowl, beat the eggs, whole milk, heavy cream, salt, and pepper on high speed until fully combined. This creates a rich, creamy custard that is the foundation of the quiche.
Choosing and Preparing Add-ins: Select up to 2 cups of your favorite add-ins, such as sautéed vegetables, cooked meats, or fresh herbs. Ensure they are cooked and drained to prevent excess moisture from affecting the quiche.
Tips for Achieving the Perfect Filling Consistency: To avoid a runny quiche, ensure the add-ins are dry and the custard mixture is well-beaten. The filling should be smooth and uniform before pouring into the crust.
Baking and Serving the Quiche
Baking Times and Temperature: Reduce the oven temperature to 350°F (177°C) before baking the filled quiche. Bake until the center is almost set, approximately 45-55 minutes. Avoid over-baking to prevent a dry texture.
How to Tell When the Quiche is Done: The quiche is done when the edges are set and the center is slightly jiggly. It will continue to cook from residual heat after being removed from the oven.
Suggested Optional Toppings for Serving: Enhance your quiche with toppings like extra cheese, fresh chopped herbs, or a drizzle of hollandaise sauce. Freshly ground pepper adds a final touch of flavor.
Recipe Tips & Frequently Asked Questions
Make-Ahead and Storage Tips:
- Prepare the crust and filling ahead of time for a quick assembly on the day of baking.
- Store leftovers tightly covered in the refrigerator for up to 4 days.
Reheating Instructions:
- Reheat slices in the oven at 350°F (177°C) until warmed through, about 10-15 minutes.
- Microwave reheating can cause the crust to become soggy.
Customization Ideas: Flavor Variations and Add-ins:
- Experiment with different cheeses and add-ins like roasted vegetables, bacon, or spinach.
- Create themed quiches, such as Mediterranean with feta and olives, or a classic Lorraine with bacon and Swiss cheese.
Frequently Asked Questions:
Can I Use a Store-Bought Crust? Yes, a store-bought crust can save time and still yield delicious results. Pre-bake it according to package instructions before filling.
How Do I Prevent a Soggy Bottom? Ensure the crust is fully blind-baked and the add-ins are dry. Avoid overfilling with wet ingredients.
What Are the Best Cheeses for Quiche? Feta, cheddar, goat cheese, and gruyere are excellent choices, each adding a unique flavor and texture.
How Long Does Quiche Last in the Fridge? Properly covered, quiche can be stored in the refrigerator for up to 4 days. Reheat before serving for the best texture and flavor.
What to Serve with This Recipe
Complement your quiche with a variety of side dishes, beverages, and presentation ideas for different occasions.
Complementary Side Dishes: Pair the quiche with a fresh green salad, roasted vegetables, or a fruit salad to balance the rich flavors.
Beverage Pairings: Serve with a light white wine, sparkling water, or a freshly brewed coffee for a delightful meal.
Serving Suggestions for Different Occasions: For brunch, pair with mimosas and fresh fruit. For dinner, serve with roasted potatoes and a crisp green salad.
Ingredients
- 4 large eggs
- 1 unbaked Flaky Pie Crust (recommended) or All Butter Pie Crust*
- 1/2 cup heavy cream or heavy whipping cream*
- 1/2 cup whole milk*
- 1/4 teaspoon each of salt and pepper*
- 1 cup shredded or crumbled cheese (options: feta, cheddar, goat cheese, or gruyere)
- Up to 2 cups of add-ins (refer to recipe note)
- Optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, and freshly ground pepper to taste
Instructions
Prepare the pie crust: Begin by ensuring your pie dough is ready before starting the quiche. It’s best to prepare the dough the night before, as it needs to chill in the refrigerator for a minimum of 2 hours before rolling out and blind baking.
Roll out the chilled pie dough: On a floured surface, roll out one of the chilled dough disks (save the second pie crust for another recipe). Rotate the dough a quarter turn after every few rolls until it forms a 12-inch diameter circle. Gently place the dough into a 9-inch pie dish, smoothing it out completely. To create a neat edge, fold any excess dough back over the rim and shape it into a rim around the pie. Crimp the edges using a fork or your fingers. Chill the pie crust in the refrigerator for at least 30 minutes, up to 5 days. If chilling for longer than 30 minutes, cover the crust with plastic wrap.
Preheat the oven to 375°F (190°C) while the crust chills.
Partially blind bake the crust: Line the chilled pie crust with parchment paper and fill with pie weights or dried beans, distributing them evenly. Bake until the crust edges begin to brown, approximately 15-16 minutes. Remove the pie from the oven, lift out the parchment paper with the weights, and prick the bottom crust with a fork. Return the crust to the oven and bake until the bottom begins to brown, about 7-8 minutes. Set aside. (The crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead. Cover the cooled crust tightly and refrigerate until ready to fill.)
Reduce the oven temperature to 350°F (177°C).
Prepare the filling: In a large bowl, use a handheld or stand mixer fitted with a whisk attachment to beat the eggs, whole milk, heavy cream, salt, and pepper on high speed until fully combined, about 1 minute. Whisk in your chosen add-ins, then pour the mixture into the prepared crust.
Bake the quiche: Bake until the center is almost set, approximately 45-55 minutes. Avoid over-baking. Use a pie crust shield to prevent the crust edges from browning too much. Allow the quiche to cool for 15 minutes before topping with any optional toppings, if desired. Alternatively, you can cool the quiche completely and serve at room temperature.
Storing leftovers: This quiche is excellent as leftovers. Store tightly covered in the refrigerator for up to 4 days.
Quiche Recipe
Ingredients
- 4 large eggs
- 1 unbaked Flaky Pie Crust recommended or All Butter Pie Crust*
- 1/2 cup heavy cream or heavy whipping cream*
- 1/2 cup whole milk*
- 1/4 teaspoon each of salt and pepper*
- 1 cup shredded or crumbled cheese options: feta, cheddar, goat cheese, or gruyere
- Up to 2 cups of add-ins refer to recipe note
- Optional toppings for serving: extra cheese chopped herbs, hollandaise sauce, and freshly ground pepper to taste
Instructions
- Prepare the pie crust: Begin by ensuring your pie dough is ready before starting the quiche. It’s best to prepare the dough the night before, as it needs to chill in the refrigerator for a minimum of 2 hours before rolling out and blind baking.
- Roll out the chilled pie dough: On a floured surface, roll out one of the chilled dough disks (save the second pie crust for another recipe). Rotate the dough a quarter turn after every few rolls until it forms a 12-inch diameter circle. Gently place the dough into a 9-inch pie dish, smoothing it out completely. To create a neat edge, fold any excess dough back over the rim and shape it into a rim around the pie. Crimp the edges using a fork or your fingers. Chill the pie crust in the refrigerator for at least 30 minutes, up to 5 days. If chilling for longer than 30 minutes, cover the crust with plastic wrap.
- Preheat the oven to 375°F (190°C) while the crust chills.
- Partially blind bake the crust: Line the chilled pie crust with parchment paper and fill with pie weights or dried beans, distributing them evenly. Bake until the crust edges begin to brown, approximately 15-16 minutes. Remove the pie from the oven, lift out the parchment paper with the weights, and prick the bottom crust with a fork. Return the crust to the oven and bake until the bottom begins to brown, about 7-8 minutes. Set aside. (The crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead. Cover the cooled crust tightly and refrigerate until ready to fill.)
- Reduce the oven temperature to 350°F (177°C).
- Prepare the filling: In a large bowl, use a handheld or stand mixer fitted with a whisk attachment to beat the eggs, whole milk, heavy cream, salt, and pepper on high speed until fully combined, about 1 minute. Whisk in your chosen add-ins, then pour the mixture into the prepared crust.
- Bake the quiche: Bake until the center is almost set, approximately 45-55 minutes. Avoid over-baking. Use a pie crust shield to prevent the crust edges from browning too much. Allow the quiche to cool for 15 minutes before topping with any optional toppings, if desired. Alternatively, you can cool the quiche completely and serve at room temperature.
- Storing leftovers: This quiche is excellent as leftovers. Store tightly covered in the refrigerator for up to 4 days.
Notes
- Make Ahead & Freezing Instructions:
- Pie dough: Prepare up to 5 days in advance and refrigerate, or freeze for up to 3 months.
- Pre-bake crust: Refer to step 2 for instructions.
- Freeze quiche: Cool completely, wrap in aluminum foil, and freeze up to 3 months. Thaw in fridge or at room temperature, then bake at 350°F (177°C) for 20-25 minutes.
- Special Tools: 9-inch Pie Dish, Rolling Pin, Pie Weights, Electric Mixer, Whisk, Pie Crust Shield.
- Pie Crust: Linked recipes make 2 crusts; freeze the extra for later use.
- Mini Quiche: Follow my mini quiche recipe and instructions.
- Milk & Cream: Use whole milk and heavy cream for best flavor. Substitute with 1 cup half-and-half if preferred.
- Cheese: Recommended: feta, goat cheese, cheddar, white cheddar, Swiss, gruyere.
- Add-Ins: Use up to 2 cups of vegetables or meat/seafood, pre-cooked and patted dry.
- Added Salt: Adjust or omit salt if add-ins or cheese are salty. In some recipes, no added salt is needed.