11x7 Quiche Recipe: Perfectly Sized and Delicious

Quiche is a versatile, savory pie that combines a flaky crust with a rich, creamy filling, making it ideal for breakfast, brunch, or light dinners. An 11×7-inch quiche strikes the perfect balance between size and ease of serving, perfect for family meals or entertaining guests. This recipe yields a flavorful, well-balanced quiche that holds together beautifully and can be customized with your favorite ingredients.

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3-4 tablespoons ice water
4 large eggs
1 cup heavy cream
1 cup shredded cheese (cheddar, Gruyère, or Swiss)
1 cup cooked ham, diced (or cooked bacon, sautéed vegetables, or spinach)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg (optional)
Fresh herbs for garnish (parsley, chives, or thyme)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease your 11×7-inch baking dish or pie dish.

In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Do not overwork the dough.
Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.

On a lightly floured surface, roll out the chilled dough into a rectangle large enough to fit your 11×7-inch dish. Carefully transfer it to the dish, pressing it into the corners and trimming any excess dough from the edges.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes to blind bake, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden.
While the crust bakes, in a mixing bowl, whisk together the eggs, heavy cream, black pepper, and nutmeg (if using). Stir in the shredded cheese, cooked ham, and herbs if desired.

Pour the filling mixture into the pre-baked crust, spreading evenly.
Return the quiche to the oven and bake for 35-40 minutes, until the filling is set and lightly golden on top. A knife inserted in the center should come out clean.
Remove from the oven and let it cool for about 10 minutes before slicing. Garnish with additional herbs if desired and serve warm or at room temperature.

Tips

For a gluten-free crust, substitute with a prepared gluten-free pie crust or a crust made from almond flour.
If you prefer a vegetarian version, replace the ham with sautéed spinach, mushrooms, or roasted vegetables.
To make ahead, prepare the crust and filling separately, assemble, and refrigerate for up to 24 hours before baking.

Ensure the crust is fully baked before adding the wet filling to prevent sogginess.

Serving Suggestions

Serve the quiche warm or at room temperature, accompanied by a fresh green salad or roasted vegetables. It pairs well with a light white wine or sparkling water with lemon for brunch or lunch. For a more substantial meal, add a side of fruit or a bowl of soup.

Variations

Vegetable Quiche: Incorporate sautéed spinach, mushrooms, bell peppers, or zucchini into the filling for a veggie-packed version.

Seafood Quiche: Replace ham with cooked shrimp, smoked salmon, or crab meat for a seafood twist.
Cheese Variations: Use different cheeses like feta, blue cheese, or mozzarella to change the flavor profile.
Herb Additions: Fresh basil, dill, or parsley can enhance the aroma and flavor of the filling.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual slices for 1-2 minutes, but this may cause the crust to become soggy. For best results, reheat in the oven to maintain the crust’s crispness.

Frequently Asked Questions

Can I freeze this quiche?

Yes, you can freeze cooked quiche. Wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven as described above.

Can I make the crust ahead of time?

Absolutely. Prepare the crust up to 2 days in advance, wrap it tightly in plastic wrap, and keep it refrigerated. Blind bake it just before filling and baking the quiche.

What fillings work best for this size?

This 11×7-inch size is versatile. Classic fillings include ham and cheese, spinach and feta, or bacon and leek. Use about 1 to 1.5 cups of fillings to avoid overloading the crust and ensure even baking.

Is it necessary to blind bake the crust?

Yes, blind baking helps prevent sogginess and ensures a crisp crust. Even if your crust is pre-made, a short blind bake before adding the filling produces the best texture.

How do I know when the quiche is done?

The quiche is ready when the filling is set and slightly puffed, with a golden top. A toothpick or knife inserted into the center should come out clean. The edges may slightly pull away from the crust, indicating doneness.

Can I make this recipe dairy-free?

Yes, substitute heavy cream with coconut milk or a dairy-free cream alternative, and use dairy-free cheese if available. Keep in mind that the texture and flavor will change slightly.

Enjoy baking this classic yet customizable 11×7 quiche that’s perfect for any occasion. Its balanced flavors and manageable size make it a favorite among home cooks and guests alike.

3 Egg Custard Recipe: Classic, Creamy, and Easy to Make

11×7 Quiche Recipe: Perfectly Sized and Delicious