Basic Quiche Recipe – Step by Step Guide :- This is the ideal basic quiche recipe, and the homemade pie crust bakes it all perfectly. For the richest, creamiest filling, mix heavy cream and milk and add your favourite ingredients, like feta cheese, bacon, ham, white cheddar cheese, crab meat or spinach. My tiny quiche recipe can also be tried in a mini muffin tray!
Basic Quiche Recipe – Step by Step Guide
Quiche is a fundamental breakfast dish that is sometimes overlooked and underappreciated. However, this meal isn’t only for brunch! Quiche is a great option for many occasions, including potlucks, tea parties, baby and wedding showers, Easter supper, lunch, and dinner. It’s my go-to dish when I need a simple recipe that tastes great, feeds a large audience, and works with whatever food I have on hand.
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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
Instructions
Make the pie crust: I prefer to start the quiche by making sure my pie dough is ready. Pie dough must rest in the fridge for at least two hours before rolling out and blind baking, so prepare it the night before.
Roll out the chilled pie dough: Place one of the chilled dough discs on a floured surface (save the second pie crust for a different recipe).
After a few rolls, give the dough a quarter turn, or until the circular is 12 inches in diameter. The dough should be carefully put into a 9-inch pie dish. Using your fingers, tuck it in until it’s perfectly smooth. I don’t trim the extra dough around the edges since I want a beautiful edge. Rather, fold the unused dough back over the edge and shape it into a rim around the pie using your hands. You can flute the edges with your fingers or use a fork to crimp them. The pie crust can be refrigerated for up to five days and for at least thirty minutes. If the pie crust will be chilled for more than half an hour, cover it with plastic wrap.
As the crust cools, heat the oven to 375°F, or 190°C.
Line the refrigerated pie crust with parchment paper to partially blind bake it. Stuff with dried beans or pie weights. Ensure that the weights are positioned all around the pie plate equally. Bake for 15 to 16 minutes, or until the crust’s edges begin to brown. Pie should be taken out of the oven, and the parchment paper should be carefully removed using the weights. Using a fork, make holes all over the bottom crust. Place the pie crust back in the oven. Bake for 7 to 8 minutes, or until the bottom crust is starting to brown. Take out of the oven and place aside. Pour the filling into the crust while it’s still warm. The crust can be partially baked up to three days in advance. Refrigerate the chilled crust tightly covered until you’re ready to fill it.)
Lower the oven’s setting to 350°F (177°C).
Beat the eggs, whole milk, heavy cream, salt, and pepper in a large bowl using a handheld or stand mixer with a whisk attachment on high speed until thoroughly mixed, about 1 minute. Mix in the ingredients and transfer into the crust.
Bake the quiche for 45 to 55 minutes, or until the centre is almost set. Avoid overbaking. To keep the pie crust edges from over-browning, use a pie crust protector. Let cool for fifteen minutes. If desired, garnish before slicing and serving with optional toppings. Alternatively, you can allow the quiche to cool fully before serving; it tastes great at room temperature!
Leftovers of this quiche are excellent! For up to four days, store in the refrigerator with a tight cover.
Notes
Recipes for Quiche: In step 4, whisk in these ingredients; do not add salt. Gruyere, Old Bay Seasoning, and 1/2 cup fresh jumbo lump crabmeat (labelled as “fresh,” but it’s always been precooked) combine with 1 cup shredded gruyere cheese, a splash of hot sauce, and 1/2 teaspoon Old Bay Seasoning. White Cheddar, Bacon and Scallion: One cup white cheddar cheese, three tablespoons chopped scallions and six to eight cooked and crumbled bacon slices. 1 cup cooked and diced gammon, 3 cups chopped fresh spinach (sautéed for a few minutes over medium heat with a drizzle of olive oil), and 1 cup crumbled feta cheese are all combined to make this dish.
