Description
This classic quiche recipe features a flaky pie crust filled with a creamy mixture of eggs, whole milk, heavy cream, and your choice of cheese and add-ins such as vegetables or meats. Perfect for breakfast, brunch, or a light dinner, this versatile dish can be customized with your favorite flavors and is easy to prepare ahead of time.
Ingredients
Scale
Pie Crust
- 1 unbaked flaky pie crust (9-inch)
Filling
- 4 large eggs
- 1/2 cup whole milk (120 ml)
- 1/2 cup heavy cream or heavy whipping cream (120 ml)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded or crumbled cheese (4 ounces / 90 g) such as feta, cheddar, goat cheese, or gruyere
- Up to 2 cups add-ins (pre-cooked vegetables, meats, or seafood)
Optional Toppings
- Extra cheese
- Chopped herbs
- Hollandaise sauce
- Freshly ground pepper to taste
Instructions
- Prepare Pie Dough: Make your pie dough at least 2 hours ahead or the night before, chilling it well in the refrigerator to ensure it is firm for rolling out and baking.
- Roll Out Pie Dough: On a floured surface, roll out the chilled dough into a 12-inch circle. Carefully place it into a 9-inch pie dish, folding the excess dough over the edge to create a rim and crimping or fluting the edges. Chill in the refrigerator for at least 30 minutes.
- Preheat Oven: Set your oven to 375°F (190°C) while the crust chills.
- Partially Blind Bake Crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15-16 minutes until edges start browning. Remove weights and parchment, prick bottom crust with a fork, and bake an additional 7-8 minutes until the bottom just begins browning. Remove from oven and set aside.
- Reduce Oven Temperature: Lower oven heat to 350°F (177°C) for baking the filled quiche.
- Make Filling: In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper on high speed until fully combined, about 1 minute. Stir in the cheese and your chosen add-ins, ensuring they are pre-cooked and drained if necessary.
- Fill Pie Crust: Pour the egg mixture into the partially baked pie crust, smoothing the surface.
- Bake Quiche: Bake for 45-55 minutes until the center is just set. Use a pie crust shield to protect the edges from over-browning. Avoid over-baking to keep the filling creamy.
- Cool and Serve: Let the quiche cool for 15 minutes before adding optional toppings such as extra cheese or herbs. Serve warm or at room temperature. Leftovers can be refrigerated for up to 4 days.
Notes
- Pie dough can be made ahead and refrigerated for up to 5 days or frozen for 3 months.
- You can partially pre-bake pie crust up to 3 days ahead; store chilled and covered.
- For freezing quiche leftovers, cool completely, wrap tightly with foil, and freeze up to 3 months. Reheat at 350°F (177°C) for 20-25 minutes.
- Use a pie crust shield or foil strips to prevent crust edges from burning during baking.
- Add-ins should be pre-cooked and patted dry before mixing to avoid sogginess.
- Reduce or omit added salt if cheeses or add-ins are already salty.
- Whole milk and heavy cream combination yields the best flavor; alternatively, use 1 cup of half-and-half.
- Popular cheeses include feta, goat cheese, cheddar, Swiss, and gruyere.
- For flavor variations, try crab with Old Bay and gruyere, bacon with white cheddar and scallions, or ham with spinach and feta.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 210 mg
