Quiche Recipe
This delightful quiche, with its buttery, flaky crust and rich, creamy filling, is the perfect dish to elevate any meal, whether it's a casual brunch or an elegant dinner. Customize it with your favorite cheeses and add-ins for a truly personalized culinary experience.
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Servings: 8 serves
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.