Quiche
This delightful savory dish is a baked custard filled with cheese, meats, vegetables, or a combination. Versatile and easy to make, quiche is perfect for any occasion!
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.
Notes
You can serve quiche warm or at room temperature, with optional toppings like extra cheese, chopped herbs, hollandaise sauce, or freshly ground pepper. Pair it with a simple salad for a complete meal. To store leftover quiche, cover it tightly with plastic wrap or aluminum foil. For longer storage, consider freezing it, wrapping it well in an airtight container for up to 2 months.