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Classic Quiche with Custom Add-Ins: The Ultimate Guide to a Perfectly Flaky and Flavorful Pie

  • Author: Chef Mia
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes (plus chilling time)
  • Yield: 8 1x
  • Method: Main Course
  • Cuisine: French

Description

A versatile and foolproof recipe for a classic quiche with a buttery, flaky crust and endless possibilities for custom add-ins. Perfect for brunch, lunch, or a light dinner.

Ingredients

Scale
  • For the Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • For the Filling:
  • 6 large eggs
  • 1 1/2 cups heavy cream or half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg (optional)
  • 1 cup shredded Gruyère or Swiss cheese
  • 1/4 cup grated Parmesan cheese
  • Custom Add-Ins (choose 1 1/2 to 2 cups total):
  • Cooked bacon, crumbled
  • Sautéed mushrooms
  • Caramelized onions
  • Chopped spinach (thawed and squeezed dry)
  • Roasted red peppers, diced
  • Cooked ham, diced
  • Fresh herbs (chives, parsley, thyme)

Instructions

  1. Prepare the Crust:
  2. 1. In a large bowl, whisk together the flour and salt.
  3. 2. Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  4. 3. Add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Do not overmix.
  5. 4. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. 5. On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer to a 9-inch pie plate or tart pan. Gently press the dough into the bottom and up the sides. Trim and crimp the edges.
  7. 6. Refrigerate the crust for 30 minutes. Meanwhile, preheat the oven to 375°F (190°C).
  8. 7. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the paper and weights, and bake for another 5-7 minutes until lightly golden. Set aside to cool slightly.
  9. Prepare the Filling and Assemble:
  10. 8. In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until well combined.
  11. 9. Sprinkle the shredded Gruyère and Parmesan over the bottom of the pre-baked crust.
  12. 10. Scatter your chosen custom add-ins evenly over the cheese.
  13. 11. Slowly pour the egg mixture over the fillings, making sure not to overflow.
  14. 12. Place the quiche on a baking sheet and bake at 375°F (190°C) for 35-45 minutes, or until the center is just set (a knife inserted near the center comes out clean) and the top is golden brown.
  15. 13. Let the quiche cool on a wire rack for at least 15 minutes before slicing.
  16. 14. Serve warm or at room temperature.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free option, use coconut cream or unsweetened oat milk and dairy-free cheese. The quiche can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven. Custom add-ins should be pre-cooked to remove excess moisture and prevent a soggy quiche.

Nutrition

  • Calories: 385
  • Sugar: 2g
  • Fat: 30g
  • Carbohydrates: 16g
  • Protein: 15g

Find it online: https://exorecipes.com/classic-quiche-custom-add-ins/