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This is a great basic quiche recipe, and it’s all baked in a homemade pie crust that’s incredibly flaky. For the richest, creamiest filling, combine milk and heavy cream, then add your favorite ingredients like bacon, feta cheese, ham, white cheddar cheese, crab meat, or spinach. You can also use a little muffin tray to make my mini quiche!
Ingredients
Scale
- 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
- 4 large eggs
- 1/2 cup whole milk*
- 1/2 cup heavy cream or heavy whipping cream*
- 1/4 teaspoon each salt and pepper*
- 1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
- up to 2 cups add-ins (see recipe note)
- optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste
Instructions
- Prepare pie crust: Before I start making the quiche, I like to make sure my pie dough is ready. Make the pie dough the night before because it needs to cool for at least 2 hours before being rolled out and blind baked (next step).
- Roll out the chilled pie dough: Place one of the chilled dough disks on a floured work surface (use the 2nd pie crust for another recipe). After every few rolls, turn the dough a quarter turn until you get a 12-inch-diameter circle. Place the dough in a 9-inch pie dish with care. Make sure it’s perfectly smooth by tucking it in with your fingers. I don’t trim excess dough around the borders to create a nice edge. Instead, fold the excess dough back over the edge and make it into a rim around the pie using your hands. Use a fork to crimp the edges or your fingers to flute them. Place the pie crust in the refrigerator to chill. Instead, fold the excess dough back over the edge and make it into a rim around the pie using your hands. Use a fork to crimp the edges or your fingers to flute them. Refrigerate the pie crust for at least 30 minutes and up to five days. If the pie crust will be chilled for more than 30 minutes, cover it in plastic wrap.
- While the crust is chilling, preheat oven to 375°F (190°C).
- Line a cold pie crust with parchment paper and partially blind bake it. Pie weights or dried beans can be used to fill the cavity. Ascertain that the weights are distributed equally throughout the pie plate. Bake for 15-16 minutes, or until the crust edges are beginning to brown. Remove the pie from the oven and carefully remove the parchment paper (with the weights). Using a fork, poke holes all over the bottom crust. Preheat the oven to 350°F and place the pie crust back in it. Bake for about 7-8 minutes, or until the bottom crust begins to brown. Remove the dish from the oven and place it on a plate to cool. (You can partially pre-bake the crust up to 3 days ahead of time and cover the cooled crust with plastic wrap while pouring in the filling.) Remove the baking sheet from the oven and set it aside. (You can partially pre-bake the crust up to 3 days ahead of time; cover the cooled crust firmly and refrigerate until ready to fill.)
- Reduce the oven temperature to 350 degrees Fahrenheit (177 degrees Celsius).
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, and pepper on high speed for about 1 minute with a handheld or stand mixer fitted with a whisk attachment. Pour into crust after whisking in the add-ins.
- Bake the quiche for 45-55 minutes, or until the middle is almost set. Don’t overcook the potatoes. To keep the edges of the pie dough from browning too much, use a pie crust protector. Allow 15 minutes for cooling. If preferred, garnish with optional toppings before slicing and serving. Alternatively, let the quiche to cool completely before serving; it’s delicious at room temperature!
- This quiche keeps well in the fridge. Refrigerate for up to 4 days after tightly covering.
Notes
- Instructions for Making Ahead and Freezing the Pie Dough: The pie dough can be made ahead of time and kept in the refrigerator for up to 5 days or frozen for up to 3 months. The crust can also be baked ahead of time. See the second step’s conclusion. To freeze, allow baked quiche to cool completely before wrapping firmly in aluminum foil and freezing for up to 3 months. Thaw in the refrigerator or on the counter, then bake for 20-25 minutes at 350°F (177°C).
- Both of the linked pie crust recipes yield two crusts. You’ll only need one crust for this pie, so save the other half to use later.
- Little Quiche: Here’s the recipe and instructions for my mini quiche.
- For the finest flavor, combine whole milk and heavy cream. 1 cup half-and-half can be substituted if desired.
- Feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere are some of the favorites.
- Add-ins: Up to 2 cups of veggies and meat/seafood can be added. Most quiche add-ins should be made ahead of time and mixed into the egg filling while still warm. Before blending in, make sure it’s completely dry. For more details, see the blog post.
- If your add-ins and cheese are very salty, reduce or eliminate the salt. I don’t even use salt in the three recipes indicated in the following note!
- Recipes for Quiche: Omit the salt and whisk in the remaining ingredients in step 4. 1 1/2 cups fresh jumbo lump crabmeat (packaged as “fresh,” but it’s always pre-cooked), 1 cup shredded gruyere cheese, 1/2 teaspoon Old Bay Seasoning, and a dash of spicy sauce 6-8 cooked and crumbled bacon slices, 1 cup white cheddar cheese, and 3 Tablespoons chopped scallion 1 cup cooked and diced ham, 3 cups chopped fresh spinach (sauté for a few minutes over medium heat with a drizzle of olive oil), and 1 cup crumbled feta cheese
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 489kcal
- Sugar: 1g
- Sodium: 564mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 0g
- Trans Fat: 1g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 235mg
Keywords: Foods that start with Q,