This Easy Quiche is perfect for brunch, lunch, or a cozy dinner.
Imagine a flaky, buttery crust (homemade or store bought) cradling a creamy, custard-like filling, bursting with your favorite mix-ins – maybe some sharp cheddar, crispy bacon, or tender spinach.
I’ll guide you through each step with tips and tricks to ensure your quiche is as delightful to make as it is to eat.
This recipe is forgiving and flexible, just how we like our cooking to be. So, grab your apron, and let’s make your kitchen the talk of the town with this simple yet sophisticated dish!
Easy quiche ingredients: pie crust, milk or cream, eggs, and cheese. Optional add-ins (not shown) include 1 to 1.5 cups of sauteed vegetables (broccoli, spinach, mushrooms, peppers) and/or meats (sausage or ham).
Ideas for Mix-Ins
Spinach and Feta Cheese: A classic combination that pairs the earthy taste of spinach with the tangy flavor of feta.
Bacon and Caramelized Onions: The sweetness of caramelized onions complements the savory, smoky flavor of bacon.
Broccoli and Cheddar Cheese: A hearty and wholesome mix, perfect for adding a bit of crunch and cheesy goodness.
Mushroom and Gruyere Cheese: Earthy mushrooms combined with the nutty, slightly sweet taste of Gruyere cheese.
Tomato, Basil, and Mozzarella: A fresh and light option, reminiscent of a Caprese salad.
Smoked Salmon and Dill: Ideal for a more upscale quiche, with the elegant flavors of smoked salmon and the freshness of dill.
Roasted Red Pepper and Goat Cheese: A slightly sweet and tangy mix, with a creamy texture from the goat cheese.
Asparagus and Parmesan Cheese: A springtime favorite, combining tender asparagus with the salty, umami flavor of Parmesan.
Ham and Swiss Cheese: A classic deli combination that works wonderfully in a quiche.
Artichoke and Sun-Dried Tomato: A Mediterranean-inspired mix, offering a blend of tangy, sweet, and earthy flavors.
How to Make
To start, shape your pie crust and then line with parchment and add pie weights, rice, sugar, or beans and blind bake it for 10 to 15 minutes.
In a large bowl, beat your eggs gently.
Add your cream/milk and mix well.
Add cheese and mix-ins if you are using any.
Pour filling into the blind baked pie shell.
Set the pie dish on a baking sheet and bake until just set. Do not overbake.
Tips for Great Quiche
Perfect the Crust: The foundation of a great quiche is its crust. You can either make a homemade crust for a richer flavor or use a store-bought one for convenience. Ensure it’s well-chilled before you fill it to prevent shrinking. I like to place my pie crust in the refrigerator for at least 1 hour or so after shaping it. You can also try a shorter amount of time in the freezer.
Blind Bake the Crust: Pre-bake (blind bake) your crust until it’s partially cooked. This step prevents the bottom from becoming soggy once the filling is added. I like to use beans, white sugar, or rice after lining the pie with parchment paper to keep the shape of the crust and prevent it from puffing up.
Choose Your Fillings Wisely: Balance is key in a quiche. Too many fillings can overpower the delicate custard. Select a few quality ingredients like cheese, vegetables, and meat. Saute vegetables to remove excess moisture and cook meats thoroughly before adding them.
Season Your Eggs: Beat the eggs well and season them generously. The eggs are the main component of the custard, so this is your chance to add flavor. Cream or milk is essential for a silky, rich texture.
Cheese is Your Friend: Use a good melting cheese like Gruyere, cheddar, or Swiss for a rich and creamy texture. You can also add a sprinkle of Parmesan for a sharper flavor.
Avoid Overfilling: Fill the crust with your ingredients first, then pour the egg mixture over them. This prevents overfilling and ensures even distribution of the fillings.
Bake it Right: Bake your quiche at a moderate temperature (around 350°F or 175°C) until it’s just set but still slightly wobbly in the center. Overbaking can lead to a rubbery texture.
Let it Rest: Allow the quiche to rest for a few minutes after removing it from the oven. This resting period helps the quiche set and makes it easier to slice.
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- 9 inch pie pan
For the Crust
- 1 sheet pie dough Store-bought or homemade (see Notes)
For the Filling
- 6 large eggs
- 1 cup milk or heavy cream
- 1 cup Gruyere or cheddar cheese shredded
- 1 to 1.5 cups Add-ins (optional) cooked and chopped vegetables or meats (see Note 1)
- salt and pepper optional (I find the cheese provide plenty of salt).
- 1 small tomato sliced
- fresh herbs basil, parsley
To Roll Out the Pie Crust and Chill
- Start by cleaning and clearing your countertop or work surface. Make sure it's dry and clean.
- Sprinkle a small amount of all-purpose flour evenly over your work surface. This will prevent the dough from sticking.
- Use your hands to gently flatten the pie dough into a small disc shape to make it easier to roll out and flour both sides very well.
- Using a rolling pin, start rolling the dough outward from the center, applying even pressure. Roll in one direction, turn the dough 90 degrees and roll again (or flip it). Ensure the dough is still floured well on both sides during this process! Sprinkle some flour on periodically and gently rub it using circular motions.
- Continue rolling and turning until you have a circle of dough that's about 2 or 3 inches larger in diameter than your pie pan. For a standard 9-inch pie pan, aim for an 11-or 12-inch circle.
- To transfer the dough over to the pie plate, carefully fold the rolled-out dough in half, then in half again to create a triangle shape, or you can use your rolling pin and roll the dough over the rolling pin.
- Lift the folded dough and arrange it into the center of your pie plate.
- Trim and remove any excess dough that extends beyond the edges of the pie plate using either a pair of kitchen scissors or a knife, leaving approximately a 1/2-inch overhang. Aim to retain most of the dough, only removing what's necessary to achieve a more uniform circular shape.
- Tuck the excess dough under itself so it's flush with the edge of the pie plate. This will create a thicker edge crust.
- To create a decorative scalloped edge, press your thumb and index finger on opposite sides of the dough's rim, forming a scalloped pattern along the crust's entire edge. You can also use a fork to crimp the edge instead.
- Chill the crust in the refrigerator for at least an hour before baking.
- Optional: After chilling the crust, blind-bake your crust. To blind bake, line the pie shell with parchment paper, fill it with beans, pie weights, sugar, or rice, and bake on a sheet pan in the bottom third of the oven for 10 to 15 minutes.
To Prepare Filling and Bake
- Preheat oven to 350 degrees
- Whisk eggs and milk (or cream) together until combined (season with some salt and pepper if desired), and then add cheese and optional add-ins, ensuring they are well distributed in the egg mixture.
- Pour the mixture into the pie crust, place the pie on a baking tray, and slide it into the oven.
- Check the quiche at the 30-minute mark, and add tomato slices on top to decorate it.
- Cover the edges or entire quiche with tin foil if the edges or the top are browning too quickly.
- Bake for 40 to 45 minutes or until the center has firmed up. Do not overbake.
- Garnish with fresh tomatoes and herbs (parsley, basil) if desired.
– 1/2 teaspoon salt
– 1/2 cup (1 stick; 113 grams) cold unsalted butter, cubed
– 3 to 4 tablespoons (45 to 60 grams) ice water Instructions: 1. In a food processor or large bowl, combine the all-purpose flour and salt.
2. Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs or pinch it in with your hands.
3. Gradually add ice water, 1 tablespoon at a time, and pulse or pinch with your hands until the dough comes together. You may need 3 to 4 tablespoons of ice water in total.
4. After turning the dough onto a clean surface, you can gently knead it a few times until it forms a cohesive ball. Alternatively, if you prefer a mess-free method, place the crumbly mixture in the center of a clean, dry tea towel, gather the fabric at the top, and twist the towel at the top to shape the dough into a ball.
5. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes before using. Note 2: If using mix-ins, make sure they are cooked. Vegetables should be as dry as possible (ie, squeeze out spinach very well, dry mushrooms with a tea towel or paper towels etc.)