Quiche is a delightful savory dish that originates from France. It’s essentially a baked custard filled with cheese, meats, vegetables, or a combination of these ingredients. Versatile and easy to make, quiche can be enjoyed for breakfast, lunch, or even dinner. It’s a crowd-pleaser and perfect for any occasion!
Why Make This Recipe
Making quiche at home is a great way to impress your family and friends. It allows you to customize the filling with your favorite ingredients, making each quiche unique. Plus, the flaky, buttery crust paired with the creamy filling creates a delicious combination that is simply irresistible. Whether you want a quick family meal or a dish for your next gathering, this quiche recipe is an excellent choice.
How to Make Quiche
Ingredients
- 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
- 4 large eggs
- 1/2 cup (120ml) whole milk*
- 1/2 cup (120ml) heavy cream or heavy whipping cream*
- 1/4 teaspoon each salt and pepper*
- 1 cup (4 ounces / 90g) shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
- Up to 2 cups add-ins (see recipe note)
- Optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste
Directions
- Prepare the Crust: Make sure your pie dough is prepared beforehand. It’s best to make pie dough the night before, as it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Roll Out the Dough: On a floured surface, roll out one of the chilled dough disks until you have a circle about 12 inches in diameter. Place the dough into a 9-inch pie dish, smoothing it down with your fingers. To create a beautiful edge, fold the excess dough back over the edge and mold the edge into a rim. Crimp the edges with a fork.
- Chill the Crust: Chill the pie crust in the fridge for at least 30 minutes (up to 5 days if covered tightly).
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Blind Bake the Crust: Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-16 minutes until the edges are starting to brown. Remove from the oven, lift out the parchment and weights, and prick the bottom crust with a fork. Return to the oven and bake for another 7-8 minutes until lightly brown.
- Prepare the Filling: Reduce the oven temperature to 350°F (177°C). In a large bowl, beat the eggs, whole milk, heavy cream, salt, and pepper together until fully combined, about 1 minute. Stir in any add-ins, then pour the mixture into the warm crust.
- Bake the Quiche: Bake until the center is just about set, around 45-55 minutes. Don’t over-bake. Use a pie crust shield to prevent the edges from browning too much. Let it cool for 15 minutes before serving. You can also serve it at room temperature.
- Store the Leftovers: If you have leftovers, cover them tightly and store in the refrigerator for up to 4 days.
How to Serve Quiche
Quiche can be served warm or at room temperature. You can slice it up and add optional toppings like extra cheese, chopped herbs, hollandaise sauce, or freshly ground pepper for an extra kick. Pair it with a simple salad for a complete meal.
How to Store Quiche
To store leftover quiche, cover it tightly with plastic wrap or aluminum foil. Place it in the refrigerator, where it will stay fresh for up to 4 days. For longer storage, consider freezing it. Wrap it well and store it in an airtight container for up to 2 months.
Tips to Make Quiche
- Use a combination of cheeses for a more complex flavor.
- Experiment with different add-ins like spinach, mushrooms, or cooked bacon.
- Ensure the pie crust is chilled before baking for a flaky texture.
- Don’t over-bake the quiche; check it at 45 minutes for doneness.
Variation
You can easily adjust this quiche recipe by changing the types of add-ins you use. For a vegetarian version, load your quiche with fresh vegetables like bell peppers, zucchini, or tomatoes. Alternatively, you can make a meat lover’s quiche by adding cooked sausage, ham, or bacon.
FAQs
- Can I make quiche without a crust? Yes, you can make a crustless quiche! Just pour the filling mixture directly into a greased pie dish and bake.
- How can I make my quiche firmer? Ensure you use the right ratio of eggs to cream and milk. Using more eggs will help create a firmer texture.
- Can I use non-dairy milk? Yes, you can substitute with non-dairy milk, but note that it may alter the flavor and texture slightly. Experiment with unsweetened almond or soy milk for the best results.
Enjoy making and savoring this delicious quiche recipe!
Quiche
Ingredients
For the crust
- 1 unbaked Flaky Pie Crust or All Butter Pie Crust
For the filling
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream or heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
- up to 2 cups add-ins see recipe note
Optional toppings for serving
- to taste extra cheese
- to taste chopped herbs
- to taste hollandaise sauce
- to taste freshly ground pepper
Instructions
Preparation
- Make sure your pie dough is prepared beforehand. It’s best to make pie dough the night before, as it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
- On a floured surface, roll out one of the chilled dough disks until you have a circle about 12 inches in diameter. Place the dough into a 9-inch pie dish, smoothing it down with your fingers. To create a beautiful edge, fold the excess dough back over the edge and mold the edge into a rim. Crimp the edges with a fork.
- Chill the pie crust in the fridge for at least 30 minutes (up to 5 days if covered tightly).
Blind Baking
- Preheat your oven to 375°F (190°C).
- Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-16 minutes until the edges are starting to brown. Remove from the oven, lift out the parchment and weights, and prick the bottom crust with a fork.
- Return to the oven and bake for another 7-8 minutes until lightly brown.
Filling and Baking
- Reduce the oven temperature to 350°F (177°C). In a large bowl, beat the eggs, whole milk, heavy cream, salt, and pepper together until fully combined, about 1 minute. Stir in any add-ins, then pour the mixture into the warm crust.
- Bake until the center is just about set, around 45-55 minutes. Don’t over-bake. Use a pie crust shield to prevent the edges from browning too much. Let it cool for 15 minutes before serving. Serve it at room temperature if preferred.
Storage
- If you have leftovers, cover them tightly and store in the refrigerator for up to 4 days.
