Classic Basic Quiche
Equipment
- 9-inch pie pan (or tart pan)
- Rolling Pin
- Mixing bowls
- Whisk
- Fork
- Baking weights or dried beans for blind baking
- Parchment paper
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 3 to 4 tablespoons ice water
For the Filling
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Gruyère cheese
- 1/2 cup cooked and crumbled bacon optional
- 1/2 cup sautéed spinach or mushrooms optional
Instructions
Prepare the Crust
- In a mixing bowl, whisk together the flour and salt. Cut in the cold butter with a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
Roll and Blind Bake
- Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie pan. Press it into the pan, trimming excess dough. Prick the bottom with a fork, line with parchment paper, and fill with baking weights. Bake for 15 minutes, remove the weights, and bake for another 5 minutes. Let cool slightly.
Make the Filling
- In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg. Stir in shredded cheese and any additional fillings like bacon or vegetables.
Assemble and Bake
- Pour the filling into the pre-baked crust and bake for 35-40 minutes, or until the center is just set. Let the quiche cool for 10 minutes before slicing.
Serve and Enjoy
- Serve warm or at room temperature with a simple side salad for a perfect meal.