Quiche Recipe
French · Main course · 65 min total
A classic French quiche with a buttery, flaky crust and a creamy, savory egg custard filled with cheese and vegetables. Perfect for brunch, lunch, or a light dinner.
20
min prep
min prep
45
min cook
min cook
6
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Gruyère cheese
- 1/2 cup chopped cooked bacon or ham (optional)
- 1/2 cup sautéed mushrooms or spinach (optional)
Instructions
- Make the crust: In a food processor, pulse flour and salt. Add butter and pulse until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing until dough holds together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, pressing into bottom and sides. Trim excess dough and crimp edges. Prick bottom with fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake 5 more minutes. Let cool slightly.
- Reduce oven temperature to 350°F (175°C). In a large bowl, whisk eggs, cream, salt, pepper, and nutmeg until smooth.
- Sprinkle half the cheese over the crust. Add any optional fillings (bacon, mushrooms, etc.) evenly. Pour egg mixture over fillings. Top with remaining cheese.
- Bake for 35-40 minutes until center is set and top is golden. Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Tips
- For a vegetarian version, omit bacon and add extra vegetables like roasted red peppers or caramelized onions.
- Quiche can be made a day ahead and reheated in a 300°F oven for 10-15 minutes.
- Store leftovers covered in the refrigerator for up to 3 days.
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