Recipe For Quiche

My favorite Quiche recipe! It’s made with a buttery, crispy and flaky pie crust along with a rich egg filling and some delicious mix-ins including ham, cheese and herbs! It’s perfect for weekends and holidays.

It is a French tart made with a simple pastry crust (with flour, butter and water) that is filled with a savory egg custard. If often includes veggies, meats, seafood, cheese or herbs mixed in as well.

It’s a classic timeless recipe and it always makes for an impressive brunch (or lunch). You’ll love leftovers too!

This ham and cheese version is one of my favorites but the mix-in options are endless. You can just replace the ham with 2 cups of other fillings of your choice.

You can also use half and half in place of cream but it’s not quite as rich and the crust doesn’t seem to stay as crisp.

A frittata is an egg based dish similar to an omelette and has no crust. Generally frittatas are filled with pre-cooked vegetables and they’re started cooking on the stovetop until eggs are set on the bottom then finished in the oven.

A quiche has a crust and is usually richer and less eggy than a frittata (though the quiches I make still tend to err on the side of eggy, I prefer the flavor and texture this way). It is completely oven baked.

There are so many ways to make it. Here are a few of the most popular options. Omit the ham then stir in one of these options into the egg mixture instead.

Quiche Lorraine: Cook 8 oz bacon until crisp, drain then chop. Also add 1/8 tsp nutmeg to recipe.

Mushroom Quiche: Saute 8 oz sliced mushrooms in butter or olive oil until shrunken and golden brown.

I’ve listed lots of ideas already, but let’s bring them all together along with the others, for a quick list to refer to when needed.

Quiche Recipe

It’s made with a buttery, crispy and flaky pie crust along with a rich egg filling and some delicious mix-ins including ham, cheese and herbs! It’s perfect for weekends and holidays.

Prep: 60min

Total: 230min

Serving Size: 1 serving

Nutrition Facts: calories 489 kcal, Carbohydrate 19 g, Protein 16 g, Fat 40 g, Saturated Fat 23 g, Trans Fat 1 g, Cholesterol 235 mg, Sodium 564 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 1/4 cups (177g) unbleached all-purpose flour, (scoop and level to measure)
• 1/2 tsp granulated sugar
• 1/2 tsp (scant) salt
• 10 Tbsp (141g) unsalted butter, (very cold, cut into small cubes)
• 2 – 4 Tbsp ice water
• 5 large eggs
• 1 1/4 cups heavy cream ((or half and half))
• 1 1/4 cups chopped ham
• 1 cup shredded cheese ((cheddar, swiss, or gruyere))
• 1/3 cup chopped green onions
• 2 Tbsp chopped parsley
• Salt (and freshly ground black pepper, to taste)

Instruction:

1. Remove foil and beans. Pierce bottom and sides all over with a fork and continue to bake until crust appears dried, about 10 minutes longer.
2. Let rest for a few minutes before slicing. Serve warm.

Easy Quiche Recipe

This Easy Quiche Recipe starts with a premade pie crust but no one has to know! It’s loaded with ham, cheese and green onions and is the perfect easy breakfast or dinner! You can really add anything you want to this easy quiche recipe — other vegetables, different cheeses or seasonings.

Prep: 15min

Total: 50min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 299 kcal, Carbohydrate 16 g, Protein 15 g, Fat 18 g, Saturated Fat 7 g, Cholesterol 190 mg, Sodium 705 mg, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 refrigerated pie crust
• 6 large eggs
• ¾ cup milk (or cream)
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup cooked ham (chopped)
• 1 ½ cups shredded cheese (divided)
• 3 tablespoons green onions

Instruction:

1. Preheat oven to 375°F.
2. Unroll pie crust and press into a 9″ pie plate, crimping the top edges if desired.
3. In a large bowl, whisk together eggs, milk, salt and pepper.
4. Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.
5. Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

Quiche Recipe

This is a perfect base quiche recipe and it’s all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.

Prep: 2h40min

Total: 4h

Yield: 8

Ingredients:

• 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

Instruction:

1. I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
2. On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
3. While the crust is chilling, preheat oven to 375°F (190°C).
4. Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
5. Reduce oven temperature to 350°F (177°C).
6. In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
7. Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving—it’s fantastic at room temperature!
8. This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

How to Make Flavorful Quiche | Quiche Recipe | Allrecipes.com

FAQ

How do you make the bottom of a quiche crust crispy?

Do you have to Prebake pastry for quiche?

Can you use regular milk instead of heavy cream in quiche?

Is heavy cream better than milk for quiche?