Quiche is a versatile and satisfying dish that combines a flaky crust with a rich, custardy filling, making it perfect for breakfast, brunch, or light dinners. This recipe for a 9-inch quiche yields a beautifully balanced dish that’s easy to customize with your favorite ingredients, ensuring a crowd-pleaser every time.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (such as Gruyère, Swiss, or cheddar)
- 1 cup cooked ham, bacon, or sautéed vegetables (optional)
- Salt and freshly ground black pepper to taste
- Fresh herbs (e.g., parsley, chives) for garnish (optional)
Instructions
- Prepare the crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven: Set your oven to 375°F (190°C). Place a rack in the middle of the oven.
- Roll out the crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Fit it into a 9-inch pie or tart pan, trimming any excess dough. Press the dough into the corners and prick the bottom with a fork a few times to prevent bubbling.
- Bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes or until lightly golden. Remove from oven and let cool slightly.
- Prepare the filling: In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until smooth. Stir in the shredded cheese and your choice of cooked fillings or vegetables.
- Assemble the quiche: Pour the filling into the pre-baked crust, spreading evenly. Return to the oven.
- Bake: Bake for 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean. If the crust edges brown too quickly, cover them with foil or a crust shield.
- Cool and serve: Allow the quiche to rest for 10 minutes before slicing. Garnish with fresh herbs if desired, then serve warm or at room temperature.
Tips
- Substitutions: You can swap the heavy cream for half-and-half or milk for a lighter version. Use any cheese you prefer or have on hand.
- Crust options: For a shortcut, use a store-bought pie crust, but homemade offers a flakier, more flavorful result.
- Prevent sogginess: Blind-baking the crust helps prevent it from becoming soggy once filled.
- Make ahead: The baked crust can be prepared a day in advance; assemble and bake the filling just before serving.
Serving Suggestions
Serve your quiche warm or at room temperature accompanied by a simple green salad dressed with vinaigrette. It pairs well with fresh fruit or a side of roasted vegetables for a balanced meal. For brunch, consider adding a fruit compote or yogurt on the side.
Variations
Customize your quiche with different ingredients to suit your taste or dietary needs. Popular variations include spinach and feta, mushroom and Swiss cheese, or smoked salmon with dill. You can also add herbs like thyme or basil for extra flavor. For a vegetarian version, omit the meat and load up on seasonal vegetables.
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 350°F (175°C) oven for about 10-15 minutes until heated through. Alternatively, reheat individual slices in the microwave for 1-2 minutes, though this may cause the crust to become less crisp. For best results, reheat slowly to avoid overcooking the filling.
Frequently Asked Questions
Can I make the crust gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to add a bit more fat or a binding agent like xanthan gum if needed, and follow the same chilling and blind-baking steps for best results.
How do I know when the quiche is done?
The quiche is ready when the filling is set and slightly puffed around the edges. A knife inserted into the center should come out clean or with just a few moist crumbs. Baking time is typically 35-40 minutes at 375°F.
Can I freeze a baked quiche?
Yes, baked quiche can be frozen for up to 2 months. Allow it to cool completely, then wrap tightly in plastic wrap and foil. To reheat, thaw overnight in the fridge and warm in the oven at 350°F for 20-25 minutes until heated through.
What are some good vegetarian fillings?
Vegetarian options include spinach and feta, roasted vegetables like zucchini and bell peppers, mushroom and Swiss cheese, or broccoli and cheddar. Just sauté or roast your vegetables beforehand to remove excess moisture for the best texture.
Can I make this ahead of time?
Absolutely. Prepare the crust and filling in advance. Assemble the quiche a few hours before baking, keep it refrigerated, and bake just before serving for a fresh, hot dish. This makes it ideal for entertaining or busy mornings.
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