Prep Time: 2 hrs 40 mins | Cook Time: 1 hr 20 mins | Total Time: 4 hrs | Yield: serves 8
You’ll love the flaky homemade pie crust and the rich, creamy, filling loaded with bacon, feta cheese, ham, white cheddar cheese, crab meat, or spinach. This is the best Quiche you’ll ever have in your life!
Ingredients
4 large eggs
1 unbaked Flaky Pie Crust or All-Butter Pie Crust
1/2 c. heavy cream or heavy whipping cream
1/2 c. whole milk
1 c. shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
up to 2 c. add-ins
optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste
1/4 tsp each salt and pepper
How to make Quiche
Step 1: Prep the pie dough in advance and simply place it in the fridge for at least 2 hours before you roll it out and blind baking it.
Step 2: Roll one of the chilled disks on a floured work surface and turn it to about a quarter after every couple rolls or until you form 12-inches diameter circles. Into a 9-inch pie dish, carefully put the dough, tucking in using your fingers to smooth it completely. Fold the excess dough back on the edge and mould it into a rim around the pie using your hands to create a lovely edge. Using a fork or your fingers, crimp the edges. Place the pie in the fridge to chill for at least 30 minutes or up to 5 days. If chilling the pie for more than 30 minutes, tent it using plastic wrap.
Step 3: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 4: To partially blind bake the pie, start by lining the chilled pie crust using parchment paper. Stuff with pie weights or dried beans, making sure to evenly distribute the weights around the pie dish. Place the dish in the preheated oven and bake for about 15 to 16 minutes or until the crust edges are beginning to brown.
Step 5: Now, take the pie from the oven and lift the parchment paper carefully with the weights out of the pie. Using a fork, prick holes on the entire bottom crust. Place the pie back in the oven and resume baking for additional 7 to 8 minutes or until the bottom crust is starting the brown. Set the pie aside when done. Note that you can pre-bake the crust 3 days in advance. Tightly cover the cooled crust and store it in the fridge until ready to fill.
Step 6: Adjust the oven temperature to 350 degrees F or 177 degrees C.
Step 7: Beat the eggs, whole milk, heavy cream, salt, and pepper in a large bowl with a handheld or stand mixer fitted with a whisk attachment for about a minute on high speed until well combined. Add the add-ins, whisk again, then pour this into the crust.
Step 8: Place the quiche in the oven and bake for approximately 45 to 55 minutes or until the centre is just set. Make sure not to over-bake the quiche. To keep the edges of the pie from over-browning, use a pie crust shield. Remove from the oven when done and let the pie cool for about 15 minutes. Before slicing, top the pie with optional toppings. Serve and enjoy! Tightly cover any leftovers and place them in the fridge for up to 4 days.
Notes:
1. Feel free to prep the pie dough in advance and simply store it in the fridge for up to 5 days or keep it in the fridge for up to 3 months. If freezing, make sure to completely cool the baked quiche, tightly cover it with a few sheets of aluminium foil, then freeze for up to 3 months. When ready to serve, thaw in the fridge or on the counter before baking at 350 degrees F or 177 degrees C for about 20 to 25 minutes.
2. For best results, use a combination of whole milk and heavy cream. Or swap it with 1 cup of half-and-half.
3. For the cheese, you can use feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere.
4. For the add-ins, you can use pre-cooked vegetables and meat/seafood.
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