Description
Discover how to make the perfect quiche by learning whether heavy cream or milk is the better choice! This comprehensive guide provides a foolproof quiche recipe that balances creamy richness and a silky texture, with tips to customize the ingredients for your taste. Perfect for brunch, lunch, or dinner, this classic quiche is both elegant and versatile.
Ingredients
Crust:
1 ½ cups (190g) all-purpose flour
½ teaspoon salt
½ cup (115g) cold unsalted butter, cubed
3–4 tablespoons ice-cold water
Filling:
4 large eggs
1 cup heavy cream (or substitute with whole milk for a lighter texture)
½ cup whole milk (or substitute with heavy cream for extra richness)
1 cup shredded Gruyère cheese (or your preferred cheese)
1 cup cooked and chopped vegetables (e.g., spinach, mushrooms, or broccoli)
½ cup cooked bacon or ham (optional)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg (optional, for a hint of warmth)
Instructions
Prepare the crust:
In a large bowl, whisk together the flour and salt.
Add cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven:
Set your oven to 375°F (190°C).
Blind-bake the crust:
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
Gently press the dough into the dish, trimming any excess.
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 10–12 minutes. Remove the weights and bake for another 5 minutes until lightly golden. Set aside to cool.
Prepare the filling:
In a medium bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using) until smooth.
Stir in the cheese, vegetables, and cooked meat (if using).
Assemble the quiche:
Pour the filling into the partially baked crust, spreading it evenly.
Place the quiche on a baking sheet for easy handling.
Bake the quiche:
Bake for 35–40 minutes, or until the filling is set and slightly golden on top.
Let the quiche cool for 10–15 minutes before slicing and serving.
Notes
For a richer texture, use all heavy cream instead of a combination of milk and cream.
Add your favorite herbs, such as thyme or chives, for extra flavor.
To make the quiche vegetarian, omit the meat and add more vegetables like bell peppers or onions.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Cuisine: French
Nutrition
- Serving Size: 6 servings
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