Quiche is a savory French pastry filled with a creamy mixture of eggs, cheese, and various ingredients like vegetables or meats. To make it, start by preparing the crust using flour, butter, and water, then roll it out and place it in a pie dish. The filling is created by whisking eggs with cream, seasoning, and adding your choice of fillings such as spinach, mushrooms, or bacon. Bake the assembled quiche in the oven until the filling is set and the crust is golden brown. Allow it to cool slightly before slicing for serving. Quiche can be enjoyed warm or at room temperature, making it perfect for brunch or a light dinner.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- Provides the structure for the quiche.
- 1/2 teaspoon salt
- Enhances the flavor of the crust.
- 1/2 cup cold butter, cubed
- Adds richness and flakiness. Make sure the butter is very cold.
- 3-4 tablespoons ice water
- Helps bind the dough without making it tough.
For the Filling:
- 1 cup heavy cream
- Contributes to the creaminess of the quiche.
- 1 cup whole milk
- Balances the richness of the cream.
- 4 large eggs
- Acts as a binding agent and gives structure.
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Adds a bit of heat and flavor.
- 1 cup grated cheese (Gruy re, cheddar, or Swiss)
- Cheese adds flavor and texture.
- Optional add-ins:
- Vegetables: Saut ed spinach, mushrooms, onions, bell peppers, or broccoli.
- Meats: Cooked bacon, ham, or sausage.
- Herbs: Fresh herbs like thyme, parsley, or chives for added flavor.
Instructions
Step 1: Prepare the Crust
- Mix Dry Ingredients:
- In a large mixing bowl, combine 1 1/4 cups of all-purpose flour and 1/2 teaspoon of salt. Mix well to ensure even distribution.
- Cut in Butter:
- Add 1/2 cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should see small pea-sized pieces of butter throughout.
- Add Ice Water:
- Gradually add 3 to 4 tablespoons of ice water, one tablespoon at a time. Mix gently with a fork or your hands until the dough starts to come together. Be careful not to overmix; you want the dough to be tender.
- Chill the Dough:
- Form the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax.
Step 2: Roll and Blind-Bake the Crust
- Preheat the Oven:
- Preheat your oven to 375 F (190 C).
- Roll Out the Dough:
- On a lightly floured surface, roll out the chilled dough into a circle about 1/8-inch thick. Make sure it's large enough to fit into a 9-inch pie pan or quiche dish.
- Transfer to Pan:
- Carefully transfer the rolled-out dough to the pie pan. Gently press the dough into the edges and trim any excess hanging over the sides. You can also crimp the edges for a decorative finish.
- Blind Bake:
- Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans to hold it down.
- Bake in the preheated oven for 15 minutes. Remove the weights and parchment, and bake for an additional 5-7 minutes until lightly golden.
Step 3: Prepare the Filling
- Whisk Together Ingredients:
- In a mixing bowl, whisk together 1 cup of heavy cream, 1 cup of whole milk, and 4 large eggs until well combined.
- Season the Mixture:
- Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Adjust to taste.
- Incorporate Cheese and Fillings:
- Stir in 1 cup of grated cheese and any optional fillings you desire (saut ed vegetables, cooked meats, or herbs). Ensure everything is evenly distributed.
Step 4: Assemble the Quiche
- Pour Filling into Crust:
- Carefully pour the prepared filling into the pre-baked crust, ensuring an even distribution of ingredients.
Step 5: Bake the Quiche
- Bake:
- Place the quiche in the oven and bake at 375 F (190 C) for 35-40 minutes, or until the filling is set and the top is golden brown. You can check for doneness by inserting a toothpick or knife into the center; it should come out clean.
Step 6: Cool and Serve
- Let it Cool:
- Once baked, remove the quiche from the oven and allow it to cool for about 10-15 minutes. This cooling time helps the filling set further.
- Slice and Serve:
- Slice the quiche into wedges and serve warm or at room temperature. It pairs well with a light salad or fresh fruit.
Tips for Perfect Quiche:
- Use Cold Ingredients: Cold butter and chilled dough are essential for a flaky crust.
- Don't Overbake: Keep an eye on the quiche to avoid overbaking, which can lead to a rubbery texture.
- Experiment with Fillings: Feel free to mix and match ingredients based on your preferences. Seasonal vegetables and fresh herbs work well.
Enjoy your delicious homemade quiche, perfect for breakfast, brunch, or any meal.
