🥧 Classic Quiche Recipe
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: 1 hour+
Ingredients:
For the crust:
-
1 9-inch pie crust (store-bought or homemade)
For the custard filling:
-
4 large eggs
-
1 1/4 cups half-and-half (or 1 cup milk + 1/4 cup heavy cream)
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
Pinch of ground nutmeg (optional)
Add-ins (Quiche Lorraine-style):
-
6 slices bacon, cooked and crumbled
-
1 cup shredded Gruyère or Swiss cheese
-
1/4 cup diced onion (optional, sautéed)
Instructions:
1. Preheat Oven
-
Preheat to 375°F (190°C).
2. Prepare Crust
-
If using homemade or unbaked crust:
-
Roll out and press into a 9-inch pie dish.
-
Prick the bottom with a fork.
-
Line with parchment and add pie weights or dried beans.
-
Blind bake for 10 minutes, remove weights, and bake 5 more minutes.
-
Let cool slightly.
-
(If using a frozen crust, follow package instructions. Pre-baking helps prevent soggy bottoms.)
3. Prepare the Filling
-
In a mixing bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg.
-
Stir in cooked bacon and cheese (and sautéed onion, if using).
4. Assemble the Quiche
-
Pour filling into the prepared crust.
-
Gently shake to level.
5. Bake
-
Bake for 35–45 minutes, or until the center is set and no longer jiggles.
-
The top should be golden and slightly puffed.
6. Cool & Serve
-
Let quiche rest for 10–15 minutes before slicing.
-
Serve warm or at room temperature.
Variations:
| Type | Fillings |
|---|---|
| Vegetarian | Spinach, mushrooms, bell peppers, zucchini, goat cheese |
| Meat lovers | Ham, sausage, shredded chicken, bacon, cheddar |
| Cheesy | Feta, cheddar, Gruyère, Swiss, mozzarella |
Limit total add-ins to about 1 1/2 cups to avoid overflow.
Storage:
-
Fridge: Up to 4 days, covered.
-
Freezer: Wrap well and freeze slices or whole. Reheat at 350°F until hot.
Let me know if you want a crustless quiche, mini version (for muffins), or gluten-free crust alternative.
