Quiche Recipe
User Reviews
5
Quiche Recipe
Description
The recipe involves rolling out a pie crust and blind baking it with parchment and weights to ensure a crisp base. The filling is a mixture of eggs, heavy cream, whole milk, salt, black pepper, shredded gruyere cheese, diced ham, and sliced green onions. Diced ham is dried and optionally lightly browned to reduce moisture that could prevent the custard from setting properly. The filled crust is baked until the custard sets without becoming curdled or scrambled.
The baked quiche offers a creamy, flavorful interior balanced by the savory ham and nutty gruyere. Green onions add mild sharpness. This dish can be served warm or at room temperature, making it versatile for different meals, especially brunch or lunch paired with a salad.
Resting the quiche for 30 minutes before slicing allows it to firm up for cleaner pieces. Using a pastry mat with measurements helps roll the dough to the right size. To avoid over-browning, the crust edges can be shielded with foil or a pie shield during baking.
Ingredients
- 1 pie crust
- 6 large egg
- ½ cup heavy cream (120mL)
- ½ cup milk 120mL, whole
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 cup gruyere cheese divided (100g, shredded
- 1 cup ham divided (180g, diced
- 2 green onions thinly sliced
Instructions
- Let the pie crust soften at room temperature until it is ready to roll.
- On a lightly floured surface, roll the pie dough into a 13-inch circle, about ⅛-inch thick. Press the dough into a 9-inch pie plate. Trim any uneven edges, leaving a 1-inch overhang. Tuck the overhang under and press the crust to the rim of the pie plate. Crimp the crust with your fingers or as you like. Place in the freezer for 20 minutes.
- While the crust is chilling, preheat the oven to 425°F.
- Press a piece of parchment paper inside the crust to fully cover it, then fill it with pie weights or dry baking beans. Bake for 10 to 12 minutes until the edges of the crust look dry.
- Remove the weights and paper. Poke the crust 10 to 12 times all over with the tines of a fork. Return to the oven for 6 to 8 more minutes until the inside looks dry and the crust is lightly golden. Let the crust cool while you make the filling. Reduce the oven temperature to 350°F.
- In a medium bowl, whisk together the eggs, cream, milk, salt, and pepper. Stir in ¾ cup ham (135g), ¾ cup cheese (75g), and the green onion. Pour the egg mixture into the prepared crust. Place on a rimmed baking sheet.
- Bake for 30 minutes. Sprinkle the top of the filling with the remaining ¼ cups of ham (45g) and cheese (25g). Continue baking for 20 to 25 minutes more or until the filling is puffed and completely set.
- Cool for 30 minutes before slicing and serving. Garnish with additional thinly sliced green onion, if desired.
Notes
- Pat diced ham dry and cook it lightly to reduce moisture that could prevent the filling from setting.
- Remove excess moisture from any wet mix-ins by cooking or squeezing them before adding to the filling.
- Let the cooked filling cool before combining with eggs to avoid curdling the custard mixture.
- Use a pastry mat to roll the dough evenly to fit the pie plate properly.
- If edges brown too quickly, tent the crust with foil or use a pie shield.
- Let the quiche rest for 30 minutes after baking to firm up for clean slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 184mg | 61% |
| Sodium | 599mg | 25% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 223mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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