Description
A classic and versatile quiche recipe featuring a flaky pie crust filled with a creamy egg custard and your choice of cheese and add-ins. Perfect for breakfast, brunch, or any meal, this quiche is easy to prepare ahead of time and customize with your favorite ingredients.
Ingredients
Scale
Pie Crust
- 1 unbaked flaky pie crust or all butter pie crust (enough for one 9-inch pie)
Custard Filling
- 4 large eggs
- 1/2 cup whole milk (120ml)
- 1/2 cup heavy cream or heavy whipping cream (120ml)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere (4 ounces / 90g)
- Up to 2 cups add-ins such as cooked vegetables, meats, or seafood (optional)
Optional Toppings
- Extra cheese
- Chopped fresh herbs
- Hollandaise sauce
- Freshly ground black pepper
Instructions
- Prepare Pie Crust: Make or thaw your pie dough and chill it in the refrigerator for at least 2 hours to ensure it is firm and easy to handle before rolling.
- Roll Out and Shape Crust: On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it carefully to a 9-inch pie dish. Tuck the dough in smoothly and fold excess dough over the edges to form a rim. Crimp edges as desired. Chill the crust in the refrigerator for at least 30 minutes or up to 5 days, covered with plastic wrap if longer.
- Preheat Oven: Preheat your oven to 375°F (190°C) for the blind baking process.
- Blind Bake Crust: Line the chilled pie crust with parchment paper and fill with pie weights or dried beans evenly. Bake for 15-16 minutes until edges start to brown. Remove weights and parchment, prick the bottom crust with a fork, and bake for another 7-8 minutes until the bottom crust begins to brown. Remove from oven and let cool slightly.
- Reduce Oven Temperature: Lower the oven temperature to 350°F (177°C) for baking the filled quiche.
- Prepare Filling: In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, and pepper on high speed until fully combined, about 1 minute. Fold in shredded cheese and your chosen add-ins.
- Fill and Bake Quiche: Pour the custard mixture into the pre-baked pie crust. Bake at 350°F (177°C) for 45-55 minutes until the center is just set. Use a pie crust shield if the edges brown too quickly. Remove from the oven and cool for 15 minutes.
- Serve: Top the quiche with optional toppings like extra cheese, herbs, hollandaise sauce, or freshly ground pepper. Serve warm or at room temperature. Store leftovers tightly covered in the refrigerator for up to 4 days.
Notes
- Make pie dough ahead and refrigerate for up to 5 days or freeze for up to 3 months.
- Partially pre-bake pie crust up to 3 days ahead; keep cooled and covered in the refrigerator until ready to fill.
- Freeze baked quiche fully cooled for up to 3 months, reheat in oven at 350°F (177°C) for 20-25 minutes.
- Use 1 cup half-and-half instead of milk and cream if desired.
- Pre-cook add-ins like meats and vegetables and pat dry before mixing into filling.
- Reduce salt if using salty cheeses or add-ins.
- Try variations like crab with Old Bay and gruyere, bacon with white cheddar and scallion, or ham with spinach and feta as add-ins.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 210 mg
