Description
Discover the secrets to crafting the best quiche for any occasion! This easy and customizable recipe will guide you through achieving a flaky crust, a creamy custard, and perfectly balanced flavors. Whether you’re making a classic quiche Lorraine or experimenting with bold new ingredients, this recipe has everything you need for quiche success.
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 tsp salt
- 3–4 tbsp ice-cold water
For the Custard:
- 4 large eggs
- 2 cups half-and-half (or a mix of cream and milk)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Pinch of nutmeg (optional)
For the Filling:
- 1 cup shredded Gruyère cheese
- 1/2 cup cooked and crumbled bacon or ham
- 1/2 cup sautéed spinach or mushrooms (optional)
- 2 tbsp chopped fresh parsley or chives (optional)
Instructions
Make the Crust:
- In a large mixing bowl, combine the flour and salt. Add the cubed cold butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Press gently into the dish, trim the edges, and refrigerate again for 15 minutes.
Blind Bake the Crust:
- Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment. Bake for another 5 minutes. Set aside to cool slightly.
Prepare the Custard:
- In a large bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg until smooth.
Assemble the Quiche:
- Sprinkle the shredded cheese evenly over the crust. Add the cooked bacon or ham, and any optional fillings like spinach or mushrooms.
- Pour the custard mixture over the fillings, ensuring it spreads evenly.
Bake the Quiche:
- Bake the quiche in the preheated oven for 35–40 minutes, or until the edges are set and the center has a slight wobble.
- Allow the quiche to cool for 10–15 minutes before slicing and serving.
Notes
- ou can customize the fillings with your favorite ingredients like roasted vegetables, smoked salmon, or different cheeses.
- To prevent a soggy crust, always blind bake and avoid overly wet ingredients.
- Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch, Main Course
- Cuisine: French
Keywords: Quiche secrets, perfect quiche, best quiche recipe, how to make quiche, flaky quiche crust.