Quiche Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
1 hr 30 mins
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Additional Time
1 hr 20 mins
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Total Time
3 hrs 50 mins
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Servings
8
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Course
Main Course
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Cuisine
French
Quiche Recipe
Description
The Quiche Recipe begins with a crust composed of all-purpose flour, sugar, salt, and cold unsalted butter cut into the flour to create a coarse meal with some larger butter pieces for flakiness. Water is added gradually until the dough holds together, then chilled before rolling out to fit a deep dish pie pan. The filling combines eggs and heavy cream for a smooth custard base, mixed with diced ham, shredded cheese like cheddar or Gruyere, chopped green onions, and parsley. It is seasoned to taste with salt and freshly ground black pepper.
Baking the quiche after assembling allows the filling to set while the crust crisps on the edges, yielding a firm yet creamy interior. The incorporation of ham adds a savory meatiness, while the choice of cheese contributes to richness and complexity. Green onions and parsley provide fresh, mild herbal notes that complement the custard and meat.
This quiche can be served warm or at room temperature, making it suitable for gatherings or meals on the go. The recipe notes also suggest many substitutions and additions, including various cooked meats, vegetables that are pre-cooked to soften, and an assortment of cheeses and herbs, offering flexibility to tailor the dish to different tastes or available ingredients.
The crust can be replaced with a store-bought frozen deep-dish pie crust; bake it before filling to prevent sogginess.Vegetables should be cooked beforehand by sautéing, steaming, or roasting for optimal texture.Adjust cream and egg quantities if using a pre-baked crust according to the notes to maintain filling consistency.
Ingredients
Crust*
- 1 1/4 cups (177g) all-purpose flour scoop and level to measure, unbleached
- 1/2 tsp granulated sugar
- 1/2 tsp (scant) salt
- 10 Tbsp (141g) unsalted butter very cold, cut into small cubes
- 2 - 4 Tbsp water ice
Quiche Filling
- 5 large egg
- 1 1/4 cups heavy cream (or half and half)
- 1 1/4 cups ham chopped
- 1 cup cheese cheddar, swiss, or gruyere, shredded
- 1/3 cup green onion chopped
- 2 Tbsp parsley chopped
- salt and freshly ground black pepper, to taste
Instructions
For the Crust
- In a medium mixing bowl whisk together flour, sugar and salt.
- Add butter and using a pastry cutter cut butter into flour until it resembles coarse meal with some slightly larger clumps of butter throughout.
- Drizzle in water 1 Tbsp at a time, tossing and mixing after each addition, and adding just enough water until mixture is just moistened enough (when pressed together with your hand it should hold together).
- Dump mixture onto a clean work surface then press together well into a round disk. Flatten to about 6-inch disk and wrap with plastic wrap or transfer to a container.
- Chill 1 hour in refrigerator.
- Roll chilled dough out onto a floured surface to about a 13-inch round. Roll and wrap dough around a rolling pin then transfer to a 9 to 9 1/2-inch deep dish pie pan.
- Unroll dough into pan then shape into pan. Trim uneven edges while leaving about 1-inch overhang, fold overhang underneath. Decorate edges as desired.
- Freeze dough for 20 minutes or refrigerate for 1 hour. Meanwhile move oven rack one level below center preheat oven to 350 degrees.
- Cover crust with aluminum foil, pressing directly against bottom and side surfaces and leaving foil overhang to drape over edges of crust to prevent over-browning. Fill with dry beans, sugar or pie weights.
- Set crust on a baking sheet, then bake in preheated oven 25 minutes.
- Remove foil and beans. Pierce bottom and sides all over with a fork and continue to bake until crust appears dried, about 10 minutes longer.
Quiche Filling
- While crust is baking prepare the quiche filling so you can pour into a warm crust.
- In a mixing bowl whisk eggs with a fork until blended.
- Add heavy cream, ham, cheese, green onions, parsley and season with salt and pepper to taste. Stir mixture until blended.
- Pour mixture into pie crust. Bake in preheated 350 degree oven (one level below center of oven) until center of quiche is just barely set, about 45 - 55 minutes. If needed tent crust edges with a pie shield or a foil ring to prevent excessive browning during the last 15 minutes.
- Let rest for a few minutes before slicing. Serve warm.
Notes
- Use up to 2 cups of cooked meats like bacon, sausage, or smoked salmon instead of ham for variations.
- Pre-cook vegetables such as mushrooms, bell peppers, broccoli, or spinach before adding to the filling to avoid excess moisture.
- Select from a wide range of cheeses, including cheddar, Swiss, Gruyere, or goat cheese, for different flavor profiles.
- Herbs and seasonings can be varied with basil, dill, thyme, or paprika to complement your chosen fillings.
User Reviews
Overall Rating
5
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