Ingredients
For the crust (or use a pre-made 9-inch pie crust):
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3–4 tbsp ice water
For the filling:
- 6 large eggs
- 1 1/2 cups heavy cream (or half-and-half for a lighter version)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Pinch of ground nutmeg (optional but adds depth)
- 1 cup shredded cheese (Gruyère, cheddar, or Swiss work great)
- 1/2 cup cooked, chopped bacon or ham (optional)
- 1/2 cup sautéed onions, mushrooms, or spinach (optional)
- Fresh herbs like chives, thyme, or parsley (optional)
👩🍳
Instructions
1.
Make the crust (if homemade):
- In a bowl, combine flour and salt.
- Cut in the butter until mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time until dough just comes together.
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
- Roll out and press into a 9-inch pie pan. Chill again while preparing filling.
2.
Preheat oven to 375°F (190°C).
3.
Blind bake the crust:
- Line crust with parchment and fill with pie weights or dried beans.
- Bake 15 minutes, then remove weights and bake 5 more minutes.
- Let cool slightly.
4.
Prepare the filling:
- In a bowl, whisk eggs, cream, salt, pepper, and nutmeg.
- Sprinkle cheese evenly into the crust.
- Add meat, vegetables, or herbs as desired.
- Pour egg mixture over the top—don’t overflow.
5.
Bake the quiche:
- Bake at 375°F (190°C) for 35–40 minutes, or until center is just set.
- If crust browns too quickly, cover edges with foil.
- Cool at least 15 minutes before slicing.
🌟 Tips for Perfection
- Use room temperature eggs for easier mixing.
- Don’t overfill—quiche puffs up slightly during baking.
- For a richer texture, use full cream; for lighter, go half-and-half.
- Store leftovers in the fridge for up to 4 days. Reheat gently.