Quiche is a wonderfully versatile dish, perfect for breakfast, brunch, a light lunch, or even a simple dinner. It’s a baked custard pie with a flaky crust, typically filled with cheese, vegetables, and sometimes meat. From classic quiche Lorraine to endless variations, there’s a quiche recipe for everyone. If you’re interested in other breakfast ideas, check out this naturally southern cornbread recipe. This recipe provides a basic, foolproof method for creating a delicious quiche that you can easily customize to your family’s preferences.
Why this Quiche Recipe is Special
This savory tart recipe stands out for its simplicity. With easy-to-follow instructions and readily available ingredients, it’s perfect for both beginner cooks and seasoned chefs. The result is a flavorful and satisfying tart that’s sure to become a family favorite. You’ll love how easy it is to adapt this recipe to create your own signature dish.
Ingredients
This recipe makes one 9-inch quiche.
For the Crust
- 1 ½ cups all-purpose flour (or gluten-free blend)
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup ice water (plus more as needed)
- OR 1 store-bought 9-inch pie crust
For the Filling
- 4 large eggs
- 1 cup heavy cream (or milk, half-and-half, or crème fraîche) For more information on heavy cream substitutes, see this helpful article: Heavy Cream Substitutes.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheese (such as Gruyère, Swiss, or cheddar)
- 1 cup cooked bacon or ham, crumbled (optional)
- ½ cup chopped vegetables (such as onions, spinach, mushrooms, or bell peppers)
Equipment
- 9-inch pie dish
- Measuring cups and spoons. Need a refresher on measurements? Check out this helpful guide: Teaspoon Measurement.
- Mixing bowls (medium and large)
- Whisk
- Fork
- Rolling pin (if making homemade crust)
- Parchment paper
- Pie weights or dried beans (for blind baking)
- Cutting board
- Knife
Instructions
Making the Crust
If using a store-bought crust, skip to “Preparing the Filling.” For a homemade crust: Whisk together flour and salt in a medium bowl. Looking for another flaky crust option? Try these scratch croissants. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim and crimp the edges. Prick the bottom of the crust all over with a fork (this is called docking). Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
Preparing the Filling
In a large bowl, whisk together eggs, heavy cream, salt, and pepper until light and frothy. If using pre-cooked bacon or ham, crumble it into the egg mixture. Add the shredded cheese and chopped vegetables. Stir gently to combine. If your vegetables release a lot of water after chopping (like spinach), consider sautéing them briefly first or patting them dry with a paper towel to prevent a soggy quiche. For tips on preventing a soggy crust, check out this resource on Healthline.
Assembling and Baking the Quiche
Pour the filling into the pre-baked pie crust. If desired, sprinkle a little extra cheese on top. Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the filling is set and the crust is golden brown. The center should be just slightly jiggly. If the crust starts to brown too quickly, cover the edges loosely with aluminum foil.
Let the quiche cool for at least 10 minutes before slicing and serving. This allows the filling to set completely and makes for cleaner slices.
Variations
This quiche recipe is a blank canvas for your culinary creativity! Feel free to experiment with different ingredients to create your own unique flavor combinations. Try adding different cheeses – you might be surprised at what pairs well! Looking for inspiration? Marry Me Chicken uses a creamy sauce that could inspire a unique quiche filling.
Vegetarian Quiche Options
For a vegetarian quiche, load up on fresh vegetables. Roasted red peppers and feta cheese offer a Mediterranean twist. Spinach and mushroom create a classic pairing. Asparagus and Gruyère are a sophisticated combination, especially during spring. Consider seasonal vegetables like butternut squash in the fall or fresh zucchini in the summer.
Meat Lover’s Quiche
Meat lovers can add crumbled bacon, diced ham, cooked sausage, or a combination of their favorites. Try a southwestern flair with chorizo and Monterey Jack cheese. A classic quiche Lorraine features bacon and Gruyère. Don’t be afraid to experiment! Pre-cooked chicken or smoked salmon also make excellent additions. For more inspiration, explore these smoker recipes.
Tips and Serving Suggestions
Blind baking the crust is key to a crisp, flaky bottom. Don’t skip this step! If you notice the crust edges browning too quickly during baking, cover them loosely with aluminum foil. For a richer flavor, use heavy cream in the filling. If you’re watching calories, milk or half-and-half work well too. Pre-cooking vegetables, especially those with high water content, helps prevent a soggy crust.
Quiche is delicious on its own or served with a side salad. A simple green salad with a vinaigrette dressing complements the richness of the quiche. For brunch, pair your quiche with fresh fruit and mimosas. Quiche also reheats well, making it a great option for meal prepping.
FAQ
What is a savory tart made of?
A savory tart consists of a pastry crust filled with a savory custard made from eggs, cream or milk, and cheese. You can customize the filling with a variety of ingredients, such as vegetables, meats, and herbs. The possibilities are endless!
Is a savory tart a meal or dessert?
A savory tart is a savory dish, not a dessert. It’s commonly enjoyed for breakfast, brunch, or lunch. It can also be a light and satisfying dinner option, especially when paired with a side salad.
Is heavy cream or milk better for a savory tart?
Heavy cream creates a richer, denser tart filling. Milk results in a lighter, more delicate texture. Half-and-half offers a good compromise between the two. Crème fraîche adds a tangy flavor and creamy texture. Choose based on your preference!
Where is the savory tart from?
The savory tart originated in the medieval German kingdom of Lothringen, later known as the French region of Lorraine. This is where the classic quiche Lorraine, with its signature bacon and Gruyère cheese, gets its name. Even though we often use the term “tart” broadly, Quiche Lorraine specifically refers to this regional dish.
Storing and Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, cover a slice with a damp paper towel and microwave for 1-2 minutes, or until heated through. Alternatively, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Avoid reheating quiche multiple times.