Description
This classic and easy quiche recipe features a flaky pie crust filled with a versatile mixture of vegetables, meats, cheeses, and fresh herbs baked in a rich egg and cream custard. Perfect for breakfast, brunch, or a light dinner, it can be customized to your favorite ingredients and enjoyed warm or cold.
Ingredients
Pie Crust
- 1 9-inch unbaked pie crust
Fillings
- 2 cups vegetables and/or meat mix-ins (such as spinach, mushrooms, bacon, ham, or asparagus)
- 1 cup shredded or crumbled cheese (cheddar, gruyere, gouda, goat cheese, feta, etc.)
- 2 tablespoons sliced scallions or chopped fresh herbs (optional)
Custard
- 4 large eggs
- 1 cup heavy cream
- 3-4 dashes hot sauce (optional)
- ¼-½ teaspoon fine sea salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 425°F to prepare for baking the pie crust.
- Prepare the pie crust: Place the pie crust into a 9-inch pie plate and crimp the edges neatly. Use a fork to poke holes on the bottom and sides of the crust to prevent bubbling during baking. For extra protection against shrinking, line the crust with parchment paper and add dry beans or pie weights.
- Blind bake the crust: Bake the crust for 12 minutes until it sets. Remove the pie crust from the oven, carefully take out the parchment paper and weights if used, and place the pie plate on a rimmed baking sheet to catch any drips.
- Lower oven temperature: Reduce the oven temperature to 375°F to prepare for baking the filled quiche.
- Add fillings: Layer your choice of vegetables and/or meats evenly at the bottom of the par-baked crust. Sprinkle the cheese and scallions or herbs over the top.
- Make the custard: In a bowl or large measuring cup, whisk together the eggs, heavy cream, hot sauce (if using), salt, and black pepper until combined thoroughly.
- Pour custard over fillings: Slowly pour the egg mixture over the layers in the pie crust. Gently wiggle the pie plate to help the custard settle evenly among the fillings.
- Bake the quiche: Bake at 375°F for 45-55 minutes or until the center is puffed, set, and slightly golden on top.
- Cool before serving: Allow the quiche to cool for at least 30 minutes before slicing. Serve warm, at room temperature, or chilled as desired.
Notes
- Customize the quiche with your preferred mix-ins such as spinach, mushrooms, cooked bacon, ham, or asparagus.
- Use a mix of cheeses to add depth of flavor.
- Blind baking the crust prevents a soggy bottom and ensures even cooking.
- Letting the quiche cool before slicing helps it set and maintain clean slices.
- Hot sauce is optional but adds a subtle kick to the custard.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Baking
- Cuisine: French
