Classic Quiche
From the flaky pie crust to the creamy egg filling, this recipe for basic quiche is not only easy to make but downright delicious! Choose your desired filling to suit your family's preferences.
Servings: 8
Equipment
Ingredients
- 1 (9-inch) pie crust refrigerated, homemade, or frozen
- 4 large eggs
- 1 cup cream or half and half or whole milk
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon grated nutmeg optional
- 2-3 cups flavor additions see notes for suggestions
Instructions
Pre-Bake Pie Crust
- If using a refrigerated pie sheet or homemade pie crust, roll out pastry dough into a ¼-inch thick circle and place it into a 9-inch pie pan or 9-inch deep-dish tart pan. Trim off excess pie dough and crimp edges using your fingers. Place pie dough into the freezer for 15 minutes or in the refrigerator for 1 hour.
- If using a refrigerated pie sheet or homemade pie crust, line the crust with parchment paper and fill it with dried beans or pie weights. Bake at 375℉ (190℃) until lightly golden and set, 15 minutes. Remove pie weights and continue baking until the bottom crust is golden, 5 to 10 minutes more. Let cool slightly.
- If using a frozen-ready to bake pie crust, bake the frozen crust for 10 minutes at 375℉ (190℃) , before filling with the egg mixture. Let cool slightly.
Assemble Quiche
- Once the pie crust has been baked, whisk or blend together 4 large eggs, 1 cup cream , ¾ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and ¼ teaspoon grated nutmeg until light and fluffy.
- Sprinkle the desired additions (cheese, ham, veggies, etc.) evenly over the prebaked pie crust. Pour the egg mixture over the pie crust. Top with additional cheese if desired. Gently tap the pie pan on the counter to remove air bubbles.
- Bake quiche at 375℉ (190℃) until eggs are set, about 35-40 minutes, checking on the pie crust after 25 minutes, and covering the crust with pie shields or foil to prevent over-browning. The quiche is done when the edges are set, but the center wiggles slightly.
- Let quiche cool for at least 20 minutes before slicing and enjoying.
Video
Notes
Nutmeg: A pinch of grated nutmeg (from a bulb of nutmeg) adds warmth to the quiche. Omit if desired or if you only have ground nutmeg on hand.
Storing Quiche: Once baked and fully cooled, wrap in plastic wrap and then foil to seal out moisture and store in the fridge for up to 4 days. Rewarm in a 250°F oven for 20 minutes or serve cold.
Freezing Quiche: Bake and cool the quiche completely, then freeze it until solid. Wrap tightly in foil and place in a freezer bag, removing as much air as possible. Freeze for up to 1 month. When ready to serve, bake from frozen at 350°F for 20-25 minutes, just until warmed through.
Notes on Filling Optoins: Use 2-3 cups of any fillings you like. I recommend no more than 1 cup of cheese, 1 cup of crumbled and cooked meat (like bacon, ham, sausage, etc.) and 1 cup of sauteed vegetables. I also find it helps to blot your sauteed veggies with a paper towel before adding them to your pie crust to remove excess moisture.
Flavor Combinations:
- Ham and Cheddar: 1 cup diced cooked ham + 1 cup shredded sharp cheddar
- Mushroom and Asparagus: ⅔ cup sauteed mushrooms + ⅓ cup blanched asparagus tips + ½ cup of shredded Swiss cheese
- Sausage and Cheese: 1 cup cooked and crumbled breakfast sausage + 1 cup shredded cheese of choice
- Spinach: ½ cup defrosted and drained chopped frozen spinach + ½ cup Swiss or crumbled feta
- Olive and Feta: ¼ cup chopped Kalamata olives + ¼ cup chopped roasted red peppers + ¼ cup crumbled feta cheese
Nutrition
Calories: 211kcal | Carbohydrates: 1g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 172mg | Sodium: 534mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 2.3mg | Calcium: 148mg | Iron: 0.8mg
