Easy Quiche

5 from 1 vote

This Easy Quiche is perfect for brunch, lunch, or a cozy dinner. Imagine a flaky, buttery crust cradling a creamy, custard-like filling, bursting with your favorite mix-ins - maybe some sharp cheddar, crispy bacon, or tender spinach.

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 394kcal

Author: Marie

Equipment

9 inch pie pan

Ingredients

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).

Garnish (optional)

1 small tomato sliced
fresh herbs basil, parsley

Instructions

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.

Notes

Note 1: To make 12 ounces of homemade pie crust:

Ingredients:

- 1 1/4 cups (150 grams) all-purpose flour
- 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.)

Nutrition