12 Inch Quiche Recipe: Perfect for Breakfast or Brunch

A 12-inch quiche is a versatile and crowd-pleasing dish that works beautifully for breakfast, brunch, or light dinners. Its flaky crust combined with a creamy filling of eggs, cheese, and vegetables makes it both satisfying and elegant. This recipe is straightforward to prepare and yields a generous size, ensuring everyone leaves satisfied.

Ingredients

• 1 9-inch pie crust (homemade or store-bought)
• 6 large eggs
• 1 1/2 cups heavy cream or whole milk
• 1 cup shredded cheese (cheddar, Gruyère, or Swiss)
• 1 cup cooked vegetables (spinach, mushrooms, or bell peppers)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 cup chopped fresh herbs (parsley, chives, or thyme)
• Optional: cooked bacon, ham, or smoked salmon for added flavor

Instructions

1. Preheat your oven to 375°F (190°C). Place the 9-inch pie crust in a 12-inch quiche or tart pan with a removable bottom. Press gently to fit and trim excess edges.
2. Prick the bottom of the crust with a fork a few times to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden.
3. Prepare the filling: In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
4. Add the shredded cheese, cooked vegetables, chopped herbs, and any optional meats to the egg mixture. Stir gently to combine.
5. Pour the filling into the pre-baked crust, spreading evenly. Place the quiche on a baking sheet to catch any spills.
6. Bake in the preheated oven for 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
7. Remove from oven and let cool for about 10 minutes before slicing. The quiche will continue to set as it cools slightly.

Tips

• Crust alternatives: Use a store-bought pie crust, or make your own for a flakier texture. For a gluten-free option, try a crust made from almond flour or gluten-free flour blends.
• Vegetable prep: Sauté vegetables like mushrooms or spinach first to remove excess moisture, which prevents a soggy crust.
• Cheese choices: Mix different cheeses for depth of flavor, such as combining sharp cheddar with Gruyère or Parmesan.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Serving Suggestions

Serve slices of the quiche warm or at room temperature alongside a fresh green salad, roasted vegetables, or a bowl of fruit. It pairs well with light white wines or sparkling water with lemon for a brunch setting. For a more substantial meal, add crispy bacon or a side of crusty bread.

Variations

Customize your quiche with different fillings to suit your taste or dietary needs. Some popular variations include:

• Vegetarian: Use a variety of seasonal vegetables like zucchini, cherry tomatoes, or asparagus, and skip the meat.
• Meat lovers: Incorporate cooked bacon, ham, or cooked chicken for added protein.
• Seafood: Add cooked smoked salmon or shrimp for a seafood twist.
• Vegan: Use plant-based milk and vegan cheese, and include tofu or tempeh as protein sources.

Storage and Reheating

Store leftover quiche 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. Alternatively, microwave individual slices for 1-2 minutes, but note that this may slightly affect the crust’s texture.

Frequently Asked Questions

Can I make the quiche ahead of time?

Yes, you can prepare the assembled quiche a day in advance. Cover it tightly with plastic wrap and refrigerate. Bake it directly from the fridge, adding an extra 5-10 minutes to the baking time to ensure it’s fully cooked and heated through.

Can I freeze leftover quiche?

Absolutely. Wrap slices tightly in plastic wrap and then foil, or store in an airtight container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F for 15-20 minutes until hot.

What type of cheese works best in a quiche?

Cheddar, Gruyère, Swiss, and Monterey Jack are popular choices because they melt well and add rich flavor. Feel free to experiment with combinations to suit your taste preferences or to complement your filling ingredients.

How can I prevent a soggy crust?

Pre-baking the crust (blind baking) is key. Additionally, sautéing or draining excess moisture from vegetables helps keep the crust crisp. Using a pie weight during blind baking prevents bubbling and ensures a flat, firm base.

Can I make a crustless quiche?

Yes, for a crustless version, simply omit the crust and pour the filling into a greased baking dish. Adjust baking time to about 30-35 minutes, checking for doneness by ensuring the center is set.

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