Versatile and delicious, this is the BEST Quiche Recipe!
Table of Contents
Is there a more quintessential brunch food than quiche? Probably not, but why confine this delicious combination of pastry, eggs and cream, and cheese to only one kind of meal when it is actually perfect for every kind of meal. And for every kind of person with any kind of eating style because this Best Quiche recipe can be customized to please everyone.
Although we associate quiche with France because the word “quiche” is French, this eggy custardy pie-like creation actually originated in medieval Germany. Apparently, back then the Germans called it kuchen (which means “cake” in German, even though it’s nothing like cake!) and it was the local cuisine in Lothringen. But then the French invaded, renamed the region Lorraine, fell in love with the “kuchen” and voila: invented Quiche Lorraine, a famous item you will still find on the menus of French restaurants almost everywhere.
Quiche is very simple to make and can be eaten hot, room temperature, or even cold (I don’t know about you but nothing hits the spot during my 3:00 in the afternoon need for a snack like a cold slice of leftover quiche). The silky, comforting texture, rich from the eggs and cream, will get even more flavor from the type of cheese you use (I love a nutty gruyere, but most any kind of cheese will work) and the add-ins you choose: smokey ham or bacon, earthy mushrooms, the sweet bite of caramelized onions…try pepperoni and mozzarella if you want a quiche that tastes like a pizza!
Once you’ve created the quiche of your dreams, you’ll discover how beautifully it pairs with so many other dishes. Quiche for the morning meal? Serve it with Breakfast Potatoes. Quiche for lunch? Enter this perfect Grilled Zucchini and Green Bean Salad. Dinner quiche? Any kind of veggie quiche will make a perfect side dish to our Baked Salmon. Quiche! It’s not just for brunch anymore!
Is Quiche Healthy?
Quiche can be as rich or as healthy as you want it to be and it all depends on the ingredients you use. But let’s start with the basics: eggs. These nutrient-dense little ovals are a complete source of protein and contain Omega-3 fatty acids, lutein for eye health, and lots of other essential vitamins and minerals. If you choose vegetables for your add-ins, especially ones that fall into the superfood category like spinach, broccoli, Swiss chard, or mushrooms, you’ll get a ton more health benefits.
A veggie quiche is a perfect vegetarian meal. But take heart, vegans: you can have a veggie quiche, too. Just purchase a vegan pie crust (or go crustless!), replace the eggs with silken tofu and the whole milk and cream with unsweetened soy or almond milk, and then use any variety of shredded plant-based cheese.
For the flakiest pie crust
Although you can always make a crustless quiche, part of the joy of the original is that buttery, flaky base that creates the perfect home for the savory filling. Pie crust can be tricky, though, especially when you are baking a wet filling inside, but we have tips for keeping your crust dry and flaky.
First, do the double chill: place your dough in the refrigerator for 2 hours before rolling it out; then roll it out, fit it into your pie plate, and then stick it in the fridge again for at least another 30 minutes (this will chill the incorporated butter back up and ensure an even bake). Next, do what we call a “blind bake,” a process that keeps the bottom of the quiche from becoming soggy once the filling is added and the quiche is ready for the oven. For the blind bake, lay some parchment on top of the crust and fill with pie weights (if you don’t have these, dry beans work beautifully) and bake the crust for about 15 minutes; remove the pie weights and parchment and bake another 7-8 minutes. The edges should be just beginning to brown. The fill your crust and continue the baking until the quiche is done.
INGREDIENTS
- 1 unbaked flaky pie crust
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheese (feta, cheddar, goat, or gruyere)
- 2 cups add-ins (cooked vegetables, meats, or herbs)
- Optional toppings: extra cheese, chopped herbs, hollandaise sauce, freshly ground pepper
INSTRUCTIONS
Prepare Crust
Chill your pie dough ahead for a flaky base.
Shape & Chill
Roll out the dough, fit it in the pie dish, and chill to set the shape.
Blind Bake
Pre-bake the crust with weights, then without, to ensure a crisp base.
Mix Filling
Combine eggs, dairy, and seasonings, then add your chosen fillings.
Bake Quiche
Cook until set, let cool slightly, and add any extra toppings.
Serve
Slice up your quiche, serve at your preferred temperature, and enjoy!
Devour!
FAQs & Tips
The quiche can be made ahead and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months; for both, either wrap the quiche tightly in plastic wrap or slice and pack it in airtight containers (thaw frozen quiche overnight in the fridge before reheating).
Is Quiche Lorraine the only one that has an actual name? It’s the only I’ve ever heard of. The classic version is filled with bacon, Swiss cheese, and caramelized onions.
This is a great question because with blind baking, sometimes the crust can get too done before it’s time to take the quiche out of the oven. If this happens to you, tear some strips of aluminum foil and carefully fold them over the crust edges around the entire circumference of the quiche.
Serving Suggestions
There are so many options for types of quiche, sometimes it’s hard to choose which one to make. One way I decide is based on what ingredients are in my pantry or fridge, like leftover Roasted Broccoli and Cauliflower combined with sharp cheddar cheese, or Air Fryer Turkey Bacon, some chopped up sun-dried tomatoes, and Swiss Chard–this one is like a BLT egg pie!
Something I really love about quiche is how it makes a perfect side for so many of the things I make on a regular basis. This Best Quiche filled with sauteed peppers and onions is delicious with Air Fryer Brats or Instant Pot Keto Chili. I like to serve an asparagus and Swiss cheese quiche beside Shrimp, or one filled with green chiles and pepper jack cheese with Mexican Cauliflower Rice for a perfect Southwestern vegetarian meal.
Quiche Recipe
Ingredients
- 1 unbaked flaky pie crust
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheese feta, cheddar, goat, or gruyere
- 2 cups add-ins cooked vegetables, meats, or herbs
- Optional toppings: extra cheese chopped herbs, hollandaise sauce, freshly ground pepper
Instructions
-
Prepare the pie dough ahead of time, allowing it to chill for at least 2 hours before rolling out.
-
Roll out the dough on a floured surface to a 12-inch circle and place it into a 9-inch pie dish, creating a fluted edge. Chill the crust for at least 30 minutes.
-
Preheat the oven to 375°F (190°C). Line the crust with parchment and pie weights, bake until edges brown, about 15-16 minutes, then remove weights and bake crust for another 7-8 minutes.
-
Lower the oven temperature to 350°F (177°C). Beat eggs, milk, cream, salt, and pepper, then whisk in add-ins. Pour into the crust.
-
Bake for 45-55 minutes until the center is set. Cool for 15 minutes before serving with optional toppings.
-
DEVOUR!
Nutrition
The post Best Quiche Recipe appeared first on Food Faith Fitness.
