This Classic Quiche Recipe is easy to put together and it perfect breakfast, brunch or dinner. Pair it with bread and either fruit or salad and your meal is complete!
This quiche is so easy to make and to customize based on your personal taste as well as whatever happens to be in your refrigerator! The ideas for mix-ins are limitless.
I remember having quiche as a kid and, let’s just say, I was not impressed. I don’t know if I have just grown into it, if my tastebuds have changed or if the recipe used when I was a kid was just not great. But now I love it!
A couple of things that I love about quiche:
- It’s easy to make! It seems like it should be some complicated French dish but it is simple. Anyone can do it!
- Quiche is a great make-ahead meal. You can make it a day in advance of a party or get-together and just serve it when you and your guests are ready!
- Quiche can be served hot or cold! Now, everyone has a preference but it is absolutely acceptable to serve quiche cold. No need to try to keep a bunch of food hot at a party!
- This classic Quiche is great for dinner as well as for breakfast! It is timeless…and by that I mean, you can eat it any time of day!
- The mix-ins listed in this recipe are just suggestions! You can add anything to your quiche! If you don’t have bacon, add sausage or pancetta. Don’t like spinach, leave it out or replace it with broccoli. The sky is the limit here!
How to make the perfect quiche
There are so many recipes out there for quiche and I have tried a lot of them! Some are overly eggy and some don’t hold up to the weight of the mix-ins.
After playing with several recipes, I have settled on the perfect balance between egg and cream in the custard.
Yes, you are making a custard here! Some people probably don’t think of it like that. I always thought of quiche as an egg pie, or scramble eggs in a pie crust.
But by mixing the eggs and cream/milk together and then baking them, you are making a custard.
The best dairy choice
When I said that this quiche is versatile, I meant it. You can choose the dairy that works for you or that you happen to have on hand.
If you use all heavy cream, your quiche will be a bit denser and the flavor will be richer.
All milk will give you a lighter custard and lighter flavor.
Either choice is fine and you can use what you have on hand.
I have settled on half and half being my dairy of choice when I make a quiche. It has a high enough fat content to help the custard set nicely without being overly rich or heavy.
You can also change out the cheese based on what you have or what you like. I used Harvati this time because it is creamy and mild flavored.
But you could use cheddar, gouda, or whatever you prefer. A smoked cheese would be amazing with the bacon!
Choose your own mix-ins
In this recipe, I have listed bacon, onions, and spinach as the mix-ins for the quiche. Feel free to change these up based on your personal preference!
A good rule of thumb here is to use about 1 1/2 cups mix-ins. This does not include the cheese and the spinach is included in this measurement after wilting it.
Broccoli, asparagus, mushrooms, ham, pancetta….whatever you like, try it in your quiche! This is a great way to use up leftovers and create a whole new dish!
******Keep in mind that the recipe below is for a DEEP DISH PIE PAN! The custard fills the pan perfectly. But if you are using a regular size pin pan, reduce the eggs to 5 eggs, 1 yolk and reduce the cream/dairy to 2 cups. Also reduce the mix-ins to about 1 cup or up to 1 1/4 cups.*****
Try this recipe out and let me know what mix-ins you choose!
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Classic Quiche
8
servings30
minutes1
hourIngredients
- For the Crust
185 grams (1 1/2 cups) all-purpose flour
1/2 teaspoon salt
140 grams (10 Tablespoons) unsalted butter, cold
1 large egg, separated
2 1/2 to 4 Tablespoons ice cold water
- For the Filling
1 pound bacon, cooked and crumbled
1 small red onion, diced
1 Tablespoon butter
2 cups fresh spinach, chopped
7 whole large eggs
2 large egg yolks
600 mL heavy cream, half and half or whole milk (any combo of these liquids to make up 600 mL)
2 teaspoons kosher salt
1 teaspoon pepper
3 Tablespoons all-purpose flour
1 cup shredded cheese of your choice (cheddar, harvati, gouda)
Directions
- Cut butter into cubes, place in bowl and put in freezer for 5 minutes while you prepare the rest of the crust ingredients.
- Place the flour and salt in a food processor. Pulse about 5 times to combine.
- Seperate the egg and reserve the egg white. Add the egg yolk to the food processor and pulse 4 times.
- Add the chunks of butter and pulse 4 times. The butter should still be in small chunks – not completely mixed in.
- Stream in the ice cold water, 1 Tablespoon at a time, while pulsing on and off continuously. The amount of water will vary depending on the humidity of the flour. I normally use about 3 Tablespoons. The dough should look like dry crumbles but should stick together when you squeeze a bit in your hand.
- Dump the dough onto the counter and bring together by squeezing it. Do not knead it like bread! Just squeeze it to make a ball.
- Roll out the dough between two sheets of parchment paper to 1/8 inch thick. Refrigerate at least 20 minutes.
- Peel off the top layer of parchment paper. Flip the chilled dough over your pie pan and gently peel off the second piece of parchment paper.
- Gently shape the dough to fit into your pie pan. If you get a tear or a whole, patch it tightly with a bit of extra dough from the edges.
- Cut off excess dough about 1/2 inch past the edge of the pie pan. Tuck the remaining dough under the edge so that the edges are doubled up (twice as thick as the rest of the dough). Crimp the edges using your fingers. Preheat oven to 425℉/218℃. Chill the dough in the pan for at least 20 to 30 minutes, until firm.
- Crumble up a large piece of parchment paper into a ball and then open it up. Lay this parchment in the chill pie pan and fill with dry rice, beans or ceramic pie weights.
- Bake for 10 minutes at 425℉/218℃ then reduce the temperature to 350℉/175℃ and bake for 10 more minutes. Remove from the oven and remove the parchment filled package of weights. Paint egg white onto the crust and put back in the oven for 2 minutes just to set the egg white. Remove from oven and allow to cool.
- Make the Filling
- Reduce oven temperature to 330℉/165℃ Melt the butter in skillet. Saute the diced onion until soft, about 3 minutes. Add the spinach and saute until wilted. Remove from heat and add the crumbled, cooked bacon. Set aside.
- Add the cream, half and half or milk to a large bowl. Put the flour in a smal bowl. Take about 2 Tablespoons of the cream out of the large bowl and add it to the flour. Whisk until smooth. Add the flour mixture to the cream in the large bowl. Whisk together. Add the eggs, egg yolks, salt and pepper and whisk well.
- Set the pie pan with the baked crust on a cookie sheet. Sprinkle half of the cheese into the blindbaked crust. Sprinkle the filling mixture on top of the cheese. Sprinkle on the rest of the cheese. Gently ladle the egg mixture over the mix-ins. Carefully move the cookie sheet with the filled quiche into the oven, being careful not to slosh the filling.
- Bake for 50 to 60 minutes or until the custard mixture is just set. If the crust begins to get too brown, cover with foil or a pie shield. Allow to cool. May be served warm or cold.
Love a good quiche…. side note, my first husband would not touch it. Hated it. Sissy food, he would call it.
I should have known better, don’t you think? Huge red flag right there! 😉
Your quiche’s crust is perfect, the way I like it…
Thanks! Quiche is favorite in my house, except with Haley, who doesn’t like eggs! Can you imagine?!
But I will take down anyone that calls it sissy food! I mean, there is BACON in there!
Love this post and feel the same about quiche! My kids love when I serve it for dinner!
It’s the perfect go-to! Easy to change the mix-ins and just keep in the fridge!
Good morning, I dont bake and I don’t even have an oven.And yet I am an avid watcher of the great bake shows.I enjoy seeing people doing their best. Paul was not always kind and Miss Yard could be harsh, but everyone got better as they went along.You have a life long fan Tonya. I hope I see you again Baking your cakes.