Quiche Recipe

By Ellie

8 Person

280 Minutes

0 Calories

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.

Ingredients

optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste
up to 2 cups add-ins
up to 1 cup shredded or crumbled cheese
1/4 tsp. each salt and pepper
1/2 cup heavy cream or heavy whipping cream
1/2 cup whole milk
4 large eggs
1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust

Method

01

Pie crust: 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).
02

Preheat oven to 400°F (204°C). Partially blind bake your pie crust. Follow blind baking instructions through step 9. Step 4 is optional, though that step guarantees thick pie crust edges. 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.)
03

Reduce oven temperature to 350°F (177°C).
04

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.
05

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!
06

This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

Related Tags

Quiche Recipe

4.6

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 200 Mins
Cook Time 80 Mins
Total Time 280 Mins

02 Ingredients

optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste

up to 2 cups add-ins

up to 1 cup shredded or crumbled cheese

1/4 tsp. each salt and pepper

1/2 cup heavy cream or heavy whipping cream

1/2 cup whole milk

4 large eggs

1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust

03 Method

Step 1

Pie crust: 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).

Step 2

Preheat oven to 400°F (204°C). Partially blind bake your pie crust. Follow blind baking instructions through step 9. Step 4 is optional, though that step guarantees thick pie crust edges. 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.)

Step 3

Reduce oven temperature to 350°F (177°C).

Step 4

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.

Step 5

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!

Step 6

This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

04 Author