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Basic Quiche

Better that I share the basics for a great quiche, than a specific quiche that can only be baked up for such a small window in Springtime! This is the quiche recipe you will turn to from now on, I promise!

Course Main Course
Keyword custard, eggs, quiche, savoury pie
Prep Time 2 hours
Cook Time 45 minutes
Cooling Time 2 hours
Servings 8

Ingredients

  • Half of my No Fail Pie Crust recipe savoury version, see Notes for Link

Filling

  • 1 1/2 cups shredded melting cheeses such as Mozzarella, Fontina, medium cheddar, gouda, provolone, emmenthal, gruyere etc. Part of this can also be a 2 tbsp or so of cubed cheese such as blue, feta, or brie. You can use a combo of the ones that appeal to you or that you happen to have in the cheese drawer of your fridge.
  • 2 cups filling: Chopped vegetables steamed or sautéed till just softened, not overcooked Choose veggies such as peppers, broccoli, cauliflower, scallions, asparagus, that will not turn watery in the baking process. This two cups can also contain sautéed or leftover cooked meats such as chicken, bacon, beef strips, sausage etc.
  • 4 eggs
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • kosher salt
  • freshly ground black pepper
  • 1-2 tbsp parmesan cheese to sprinkle on top.
  • herbs such as chopped fresh thyme rosemary, basil, parsley, etc can be added by the tbsp.
  • Spices to suit the filling: cayenne paprika, nutmeg, white pepper can all be added by the 1/4 tsp.

Instructions

Pie or Quiche Crust Par-Baking

  1. On a floured work surface, roll out one of the discs of dough (keep the other one in the refrigerator or freezer until you need it). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Let the sides ease down the so that it will prevent shrinking during baking. Tuck the top edge under with your fingers, making sure it is completely smooth. Crimp as desired.

  2. Chill the shaped, unbaked pie crust in the refrigerator for at least 30 minutes and up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you’re freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.

  3. Preheat the oven to 375 F (190C)

    Fill with weights: Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. I like to push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down.

  4. Bake: Bake until the edges of the crust are starting to brown and appear set, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. With a fork, prick holes all over the bottom crust. Return the pie crust to the oven.

  5. Bake until the bottom crust is just beginning to brown, about 7–8 minutes.

Filling

  1. In a large bowl combine the cheese(s) and the filling: veggies and or meat.

  2. In another bowl whisk the eggs, milk and cream together. Season with salt and pepper. Start with 1 tsp of each. The amount of salt you may use will be affected by the type of cheeses you are using. If feta in in the mix, you may stop at the 1 tsp. Also add any chopped herbs and spices that you want to use, to the egg mixture. If you aren't averse, you can take a small taste of this to see if the spices and salt are to your pleasure. Adjust as desired. I've never had an issue doing this, but you do you.
  3. Pull out the pie plate and place it on a baking sheet. Take 1/2 of the cheese and filling mixture and scatter it all over the bottom of the pie shell. Gently pour the egg mixture over the cheese and veggies. Then scatter the remaining cheese and veggies over the custard mixture gently. Finish with a scattering of the parmesan cheese.
  4. Bake in the lower third of the oven for 20 minutes.

  5. Move the baking sheet to the centre of the oven and continue baking till the filling is just setting. The crust should be golden brown, the outer 2 inches or so should be set, and the centre just a little jiggly if you gently move the baking sheet back and forth. This should happen within 25-30 minutes. Do not overcook. The centre should still have a jiggle when you transfer the pie plate to a cooling rack. The residual heat will continue to cook the eggs and it will set up just fine. Start checking at the 25 minute mark.

  6. If edges of the crust are starting to brown, cover them with foil or a pie guard while the quiche finishes baking.

  7. Serve once completely set. Yes, it will take a little while. You can make this at lunch for dinner, or the evening before for brunch the next day. Serve at room temperature or reheat in a 300F oven for about 5-6 minutes.

Recipe Notes

I show it as making 8 slices.  However, depending on how heavy the filling you used, a hungry person may eat two slices for dinner.  So this may only feed 4-6 people instead.

Here is the link to my Perfect Pie Crust recipe.