Classic Cheese and Add-In Quiche Recipe
A classic savory quiche recipe featuring a flaky pie crust filled with a rich custard made from eggs, milk, and cream, combined with cheese and your choice of add-ins. Perfect for breakfast, brunch, or a light dinner, this quiche can be customized with various cheeses and optional toppings such as fresh herbs and hollandaise sauce.
- Prep Time: 15 minutes plus at least 2 hours chilling time for dough
- Cook Time: 65 minutes (including blind baking and quiche baking)
- Total Time: 2 hours 80 minutes (including chilling and baking times)
- Yield: 8 servings (one 9-inch quiche) 1x
- Category: Breakfast, Brunch, Lunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Pie Crust
- 1 unbaked Flaky Pie Crust (or All Butter Pie Crust)
Custard Filling
- 4 large eggs
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) heavy cream or heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (4 ounces / 90g) shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
Add-ins and Toppings (Optional)
- Up to 2 cups of add-ins (e.g., cooked vegetables, bacon, ham, herbs)
- Extra cheese for serving
- Chopped fresh herbs
- Hollandaise sauce
- Freshly ground pepper to taste
Instructions
- Prepare pie crust: Make your pie dough the night before to allow it to chill for at least 2 hours in the refrigerator, ensuring a flaky texture.
- Roll out the chilled dough: On a floured surface, roll out the dough into a 12-inch circle. Place it into a 9-inch pie dish, smooth the dough, fold any excess over the edge to form a rim, and crimp or flute the edges. Chill the prepared crust in the refrigerator for at least 30 minutes or up to 5 days.
- Preheat oven and blind bake the crust: Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-16 minutes until edges begin to brown. Remove the weights and parchment, prick the crust bottom with a fork, and bake for an additional 7-8 minutes until the bottom starts to brown. Remove and set aside.
- Reduce oven temperature: Lower the oven temperature to 350°F (177°C) for the final baking stage.
- Prepare the custard filling: In a large bowl, beat the eggs, whole milk, heavy cream, salt, and pepper together at high speed for about 1 minute until fully combined. Stir in your choice of add-ins and cheese.
- Fill and bake the quiche: Pour the custard mixture into the partially baked crust. Bake for 45-55 minutes until the center is just set but not overbaked. Use a pie crust shield if desired to prevent over-browning of edges.
- Cool and serve: Allow the quiche to cool for 15 minutes before topping with optional cheese, herbs, hollandaise sauce, and freshly ground pepper. Serve warm or at room temperature. Leftovers can be refrigerated tightly covered for up to 4 days.
Notes
- Blind baking the crust helps prevent a soggy bottom and ensures even baking.
- You can prepare and blind bake the crust up to 3 days in advance; just cover tightly and refrigerate.
- Customize your add-ins according to preference or dietary needs—vegetables, meats, and herbs work great.
- Using a pie crust shield or aluminum foil helps protect the crust edges from burning during the long bake.
- Letting the quiche cool slightly before slicing helps it set properly for cleaner slices.
Keywords: quiche recipe, savory pie, flaky pie crust, egg custard, brunch recipe, easy quiche, vegetarian quiche
