Quiche – If you’re looking for a versatile and flavorful dish that’s perfect for breakfast, brunch, or even dinner, look no further than this mouthwatering quiche recipe! With a flaky crust and a rich, creamy filling that’s packed with cheese and other delicious ingredients, this quiche is sure to become a family favorite. Whether you’re serving it as the main course or as a side dish, this recipe is easy to make and always delivers delicious results.
I first discovered my love for quiche when my husband and I traveled to France and had a traditional quiche Lorraine. Ever since then, we’ve been experimenting with different fillings and flavors to create our own perfect recipe. This quiche has become a staple in our household, and we love to make it for special occasions or even just a lazy Sunday brunch. I always look forward to taking the first bite and savoring the rich and creamy filling, and my husband and I love to enjoy it with a side of fresh fruit or a crisp salad.
Why This Quiche Recipe is a Must-Try?
This quiche recipe is unique in that it allows for endless customization. You can use any type of cheese or add-ins that you like, from feta and cheddar to goat cheese and gruyere. The combination of whole milk and heavy cream gives the filling a luscious, velvety texture that’s sure to impress, while the flaky crust provides the perfect balance of crunch and buttery flavor. Whether you’re a seasoned chef or a beginner in the kitchen, this quiche recipe is sure to be a hit!
Ingredients:
- 1 unbaked flaky pie crust or all butter pie crust (enough for a 9-inch pie dish)
- 4 large eggs
- 120 ml (1/2 cup) whole milk
- 120 ml (1/2 cup) heavy cream or heavy whipping cream
- 1/4 teaspoon each of salt and pepper
- 113-226 g (1-2 cups) shredded or crumbled cheese, such as feta, cheddar, goat cheese, or gruyere
- Up to 453 g (2 cups) add-ins of your choice (see recipe note)
Directions:
Prepare the pie crust: Make sure your pie dough is prepared before you start making the quiche. You can either use a store-bought flaky pie crust or make an all-butter pie crust from scratch. If making from scratch, prepare the pie dough the night before and let it chill in the refrigerator for at least 2 hours before rolling out and blind baking.
Roll out the pie crust: On a floured work surface, roll out one of the disks of chilled dough until you have a 12-inch circle. Carefully place the dough into a 9-inch pie dish and tuck it in with your fingers, making sure it is completely smooth. Fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.
Partially blind bake the crust: Preheat your oven to 375°F (190°C). Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside.
Prepare the filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in the cheese and any add-ins of your choice.
Pour the filling into the crust: Pour the filling mixture into the partially baked crust. Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake, and use a pie crust shield to prevent the pie crust edges from over-browning.
Let it cool: Allow the quiche to cool for 15 minutes before topping with optional toppings and slicing. Alternatively, you can cool the quiche completely before serving. It can also be stored in the refrigerator for up to 4 days.
Notes:
- You can prepare the pie crust up to 5 days ahead of time and keep it chilled in the refrigerator until ready to use.
- Be sure to use a pie crust shield or cover the edges of the pie crust with foil to prevent over-browning.
- This quiche is very versatile and can be made with a variety of add-ins such as cooked bacon, sautéed vegetables, or different types of cheese.
- For a lighter version, you can substitute half and half or milk for the heavy cream.
- Leftover quiche can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
In conclusion, this quiche recipe is a delicious and versatile dish that can be enjoyed for breakfast, brunch, or even as a light dinner. With its buttery and flaky crust, creamy and savory filling, and endless possibilities for add-ins and toppings, it’s no wonder that quiche has become a classic favorite for many households. Whether you’re hosting a special occasion or just want to treat yourself and your loved ones to a homemade meal, this quiche recipe is sure to impress. So don’t hesitate to give it a try and make it your own by experimenting with different flavor combinations and ingredients.
FAQs
Can I use a pre-made pie crust for this recipe?
Yes, you can use a pre-made pie crust for this recipe. Just make sure it is a 9-inch pie crust and follow the baking instructions as directed in the recipe.
Can I make this recipe ahead of time?
Yes, you can partially prepare the crust up to 3 days ahead of time and store it in the refrigerator until ready to fill and bake. You can also make the quiche ahead of time and store it in the refrigerator for up to 4 days.
Can I substitute the heavy cream with something lighter?
Yes, you can use half and half or milk for a lighter version of this recipe.
Can I use different types of cheese for this recipe?
Yes, you can use a variety of shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere.
How can I prevent the pie crust edges from over-browning?
You can use a pie crust shield or cover the edges of the pie crust with foil to prevent over-browning.
Quiche
Ingredients
- 1 unbaked flaky pie crust or all butter pie crust enough for a 9-inch pie dish
- 4 large eggs
- 120 ml 1/2 cup whole milk
- 120 ml 1/2 cup heavy cream or heavy whipping cream
- 1/4 teaspoon each of salt and pepper
- 113-226 g 1-2 cups shredded or crumbled cheese, such as feta, cheddar, goat cheese, or gruyere
- Up to 453 g 2 cups add-ins of your choice (see recipe note)
Instructions
- Prepare the pie crust: Make sure your pie dough is prepared before you start making the quiche. You can either use a store-bought flaky pie crust or make an all-butter pie crust from scratch. If making from scratch, prepare the pie dough the night before and let it chill in the refrigerator for at least 2 hours before rolling out and blind baking.
- Roll out the pie crust: On a floured work surface, roll out one of the disks of chilled dough until you have a 12-inch circle. Carefully place the dough into a 9-inch pie dish and tuck it in with your fingers, making sure it is completely smooth. Fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.
- Partially blind bake the crust: Preheat your oven to 375°F (190°C). Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside.
- Prepare the filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in the cheese and any add-ins of your choice.
- Pour the filling into the crust: Pour the filling mixture into the partially baked crust. Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake, and use a pie crust shield to prevent the pie crust edges from over-browning.
- Let it cool: Allow the quiche to cool for 15 minutes before topping with optional toppings and slicing. Alternatively, you can cool the quiche completely before serving. It can also be stored in the refrigerator for up to 4 days.
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