why make this recipe
Quiche is a wonderful dish that brings together a flaky crust and a creamy filling. It’s perfect for breakfast, brunch, or even dinner. This recipe is easily customizable, allowing you to include your favorite ingredients. Plus, you can make it ahead of time and enjoy it later, making it a go-to option for busy days.
how to make Quiche
Ingredients
- 1 9-inch pie crust (store-bought like Pillsbury or homemade with Bob’s Red Mill flour)
- 4 large eggs (fresh, local farm eggs if you can)
- 1 cup heavy cream (substitute half-and-half for a lighter custard)
- 1/2 cup whole milk (or unsweetened almond milk for a dairy-light version)
- 1 cup shredded Gruyère cheese (swap Swiss or sharp cheddar if you prefer)
- 1 cup fresh spinach (roughly chopped or 8 oz frozen, thawed & thoroughly drained)
- 1/2 cup diced smoked bacon (omit or swap for sautéed mushrooms in a vegetarian twist)
- 1 small yellow onion (finely chopped)
- 1 clove garlic (minced)
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon black pepper
- Pinch ground nutmeg (optional, but it brings warmth)
Directions
- Preheat your oven to 375°F.
- Press the crust into a 9-inch tart pan with a removable bottom. Prick the base with a fork, then line with parchment and add pie weights (or dried beans). Bake for 12 minutes, then remove the weights and bake for 5 more minutes until golden.
- While the crust is baking, crisp the bacon in a skillet over medium heat for about 5 minutes. Transfer the bacon to a paper-towel-lined plate to remove excess fat.
- In the rendered fat, sauté the chopped onion for 4 minutes until translucent. Add the minced garlic and spinach, cooking for another 1-2 minutes until the spinach wilts. Transfer the mixture to a bowl.
- In a large bowl, whisk together the eggs, heavy cream, and milk until well blended. Stir in the salt, pepper, nutmeg, and half of the cheese.
- Scatter the bacon and veggie mixture evenly in the baked crust. Pour the custard mixture over the filling, then top with the remaining cheese. Gently tap the pan on the countertop to remove any air bubbles.
- Bake for 35-40 minutes until the center is just set (it should jiggle slightly). A thermometer inserted in the center should read 165°F.
- Allow the quiche to rest for 10 minutes on a wire rack. This step prevents a runny center. Then, slide it out of the pan, slice, and serve warm or at room temperature.
how to serve Quiche
Quiche is versatile and can be served warm or at room temperature. It pairs well with a fresh green salad or some fruit on the side. For a special touch, serve it with a dollop of sour cream or a sprinkle of fresh herbs.
how to store Quiche
If you have leftover quiche, let it cool completely, then cover it with plastic wrap or foil and refrigerate. It can stay fresh in the fridge for about 3-4 days. You can also freeze slices of quiche. Wrap them tightly and place them in an airtight container for up to 2 months. Thaw in the fridge before reheating.
tips to make Quiche
- Use fresh, high-quality ingredients for the best flavor.
- Don’t skip the resting time after baking. It helps the custard set properly.
- Feel free to experiment with different fillings, like vegetables or other cheeses.
- If making a crust from scratch, you can use whole wheat flour for a healthier option.
variation (if any)
You can easily switch up the ingredients. For a vegetarian version, omit the bacon and add mushrooms or bell peppers. You can also try using different cheeses like feta or goat cheese, and mix in herbs such as thyme or basil for added flavor.
FAQs
1. Can I make quiche ahead of time?
Yes! Quiche can be made a day in advance. Just reheat it in the oven before serving.
2. Can I freeze quiche?
Absolutely! Quiche freezes well. Just make sure to wrap it tightly and cool it completely before placing it in the freezer.
3. What can I substitute for heavy cream?
You can use half-and-half or whole milk for a lighter version. For a dairy-free option, unsweetened almond milk works well.