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Quiche

Quiche Recipe

Ditch the dinnertime doldrums and dive into the delectable realm of quiche! This savory masterpiece transcends the confines of ordinary meals, morphing into a canvas for culinary creativity and a gateway to gastronomic grandeur.
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Prep Time 2 hours 40 minutes
Cook Time 1 hour 20 minutes
Total Time 4 hours
Course Main Course
Cuisine American
Servings 8 Servings
Calories 110 kcal

Ingredients
  

Pie Crust:

  • 2 1/2 cups 355 grams of all-purpose flour,
  • 1/2 teaspoon 3 grams of salt,
  • 1 cup 2 sticks of cold unsalted butter,
  • 1/4 cup 60 ml of ice water.

Filling:

  • 4 large eggs
  • 1/2 cup 120 ml of whole milk
  • 1/2 cup 120 ml of heavy cream or heavy whipping cream
  • 1/4 teaspoon 1 gram each of salt and pepper
  • 1 cup 100 grams of shredded or crumbled cheese (cheddar, Swiss, Gruyere, or Monterey Jack are all good options)
  • Up to 2 cups 200 grams of your favorite add-ins (cooked vegetables, ham, sausage, bacon, etc.)
  • Optional toppings: Extra cheese chopped herbs, hollandaise sauce, and freshly ground pepper

Instructions
 

  • Prepare the pie crust: If using a store-bought crust, thaw it according to package instructions. If making your own crust, follow the recipe in your favorite cookbook or online. Once the dough is ready, roll it out on a floured surface to a 12-inch circle. Place the dough in a 9-inch pie dish and press it into the bottom and sides. Trim off any excess dough.
  • Chill the pie crust: Wrap the pie dish in plastic wrap and refrigerate for at least 30 minutes, or up to 5 days.
  • Preheat the oven to 375°F (190°C).
  • Partially blind-bake the pie crust: Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15-16 minutes, or until the edges of the crust are starting to brown. Remove the pie crust from the oven and carefully lift out the parchment paper and weights. Prick the bottom crust with a fork.
  • Reduce the oven temperature to 350°F (177°C).
  • Whisk together the filling ingredients: In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and your chosen add-ins.
  • Pour the filling into the pie crust and bake for 45-55 minutes, or until the center is just about set. Don't over-bake! You can use a pie crust shield to prevent the edges from over-browning.
  • Let the quiche cool for 15 minutes before slicing and serving. You can also cool it completely before serving.

Notes

  • You can freeze the quiche for up to 3 months. Cool it completely, then cover it tightly with aluminum foil and freeze.
  • The quiche crust can be partially pre-baked up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill.
  • If you're using a salty add-in, you may not need to add any extra salt to the filling.
Keyword Quiche