Description
This classic quiche recipe features a flaky pie crust filled with a savory custard of eggs, whole milk, heavy cream, cheese, and your choice of up to 2 cups of pre-cooked add-ins like vegetables, meats, or seafood. With a partially blind-baked crust and a creamy filling baked to perfection, this quiche is perfect for brunch, lunch, or dinner and can be made ahead for easy serving.
Ingredients
Scale
Pie Crust
- 1 unbaked flaky pie crust or all butter pie crust (9-inch)
Custard Filling
- 4 large eggs
- 1/2 cup whole milk (120ml)
- 1/2 cup heavy cream or heavy whipping cream (120ml)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded or crumbled cheese (4 ounces / 90g) such as feta, cheddar, goat cheese, or gruyere
- Up to 2 cups pre-cooked add-ins (vegetables, meat, or seafood, see notes)
Optional Toppings
- Extra cheese
- Chopped fresh herbs
- Hollandaise sauce
- Freshly ground black pepper
Instructions
- Prepare pie crust: Make the pie dough at least 2 hours ahead or the night before so it can chill in the refrigerator properly.
- Roll out the dough: On a floured surface, roll the chilled dough into a 12-inch circle. Transfer it carefully into a 9-inch pie dish, smooth it out, and fold excess dough over the edges for a rim. Crimp the edges with a fork or fingers. Chill the crust in the refrigerator at least 30 minutes up to 5 days.
- Preheat oven and blind bake crust: Heat oven to 375°F (190°C). Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake about 15-16 minutes until edges start browning. Remove weights and paper, prick bottom crust with fork, bake 7-8 minutes more until bottom just begins to brown. Remove and set aside.
- Reduce oven temperature: Lower oven to 350°F (177°C) for baking the quiche.
- Prepare custard filling: In a large bowl, beat eggs, whole milk, heavy cream, salt, and pepper with a mixer on high speed until combined, about 1 minute. Stir in cheese and any add-ins.
- Fill crust and bake: Pour filling into the warm crust. Bake for 45-55 minutes until the center is just set but not overdone. Use a pie crust shield to protect edges from excessive browning. Let cool 15 minutes before slicing.
- Serve: Top with optional toppings like extra cheese, herbs, hollandaise, or fresh pepper. Serve warm or at room temperature.
- Storage: Refrigerate leftovers tightly covered up to 4 days. Quiche can also be frozen after baking for up to 3 months and reheated.
Notes
- Pie dough can be made ahead and refrigerated up to 5 days or frozen up to 3 months.
- Partially blind bake the crust ahead up to 3 days by covering tightly and refrigerating.
- Freeze baked quiche wrapped well for up to 3 months; thaw before reheating at 350°F (177°C) for 20-25 minutes.
- Use a mix of whole milk and heavy cream for best flavor; half-and-half can be substituted.
- Choose sturdy cheeses like feta, goat, cheddar, or gruyere for melting and flavor.
- Pre-cook and drain add-ins like vegetables or meats to prevent sogginess.
- Reduce added salt if using salty cheeses or add-ins.
- Try different add-in combinations such as crab and Old Bay seasoning, bacon and scallion, or ham and spinach with feta for variety.
- Use a pie crust shield or foil around edges to prevent over-browning during baking.
Nutrition
- Serving Size: 1 slice (1/8th of quiche)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 210 mg
