Here’s a classic guide to making quiche, a savory custard pie that’s perfect for breakfast, brunch, or dinner:
Basic Quiche Recipe
Servings: 6–8
Ingredients:
For the crust:
- 1 9-inch pie crust (store-bought or homemade)
For the filling:
- 4 large eggs
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheese (cheddar, Swiss, or Gruyère)
- 1 cup cooked fillings (vegetables, bacon, ham, mushrooms, spinach, etc.)
- Salt and pepper, to taste
- Optional herbs: thyme, parsley, or chives
Instructions:
- Preheat oven: 375°F (190°C).
- Prepare crust: Place pie crust in a 9-inch pie dish. Prick the bottom with a fork. Pre-bake 5–7 minutes if desired to prevent sogginess.
- Cook fillings: Sauté vegetables or cook meats as needed. Drain excess moisture or fat.
- Mix custard: In a bowl, whisk together eggs, cream, salt, pepper, and any herbs.
- Assemble quiche: Spread fillings evenly in the pie crust, sprinkle cheese on top, then pour the egg mixture over everything.
- Bake: 35–40 minutes, until the quiche is set and lightly golden on top. A knife inserted should come out clean.
- Cool slightly: Let rest 5–10 minutes before slicing.
Quick Tips:
- No crust: Make a crustless quiche in a greased baking dish; reduce baking time slightly.
- Make ahead: Quiche can be baked ahead and reheated; it also freezes well.
- Variations: Spinach & feta, ham & cheddar, mushroom & Swiss, or broccoli & cheddar are classic combos.
If you want, I can give a super simple 20-minute crustless quiche recipe that’s perfect for a quick breakfast or dinner. Do you want that version?
