Go Back
- 1 ½ cups all-purpose flour - ½ teaspoon salt - ½ cup unsalted butter, chilled and cubed - 4-5 tablespoons ice water To make a classic flaky crust, mix flour and salt in a bowl. Next, add the chilled butter. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs. - 6 large eggs - 1 cup heavy cream - 1 cup milk - 1 cup shredded cheese (like Gruyère or cheddar) - 1 cup diced vegetables (like spinach, bell peppers, and onions) - Salt and pepper to taste - ½ teaspoon nutmeg (optional) For the filling, whisk together the eggs, heavy cream, and milk in a bowl. You can add salt and pepper for flavor. Feel free to add nutmeg if you want a hint of warmth. You can add herbs or spices for extra flavor. Consider fresh herbs like thyme or chives. Garlic powder or onion powder can also work well. These options let you customize your quiche to your taste. {{ingredient_image_1}} To make the crust, start with a mixing bowl. Combine 1 ½ cups of all-purpose flour and ½ teaspoon of salt. Add ½ cup of chilled, cubed unsalted butter. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs. Slowly add 4-5 tablespoons of ice water, one tablespoon at a time. Mix until the dough sticks together. Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes. While the dough chills, preheat your oven to 375°F (190°C). This step is key for a perfect bake. Once the oven heats up, take the dough out of the fridge. On a lightly floured surface, roll it into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim any extra dough hanging over the edges and prick the base with a fork. This helps prevent air bubbles. To pre-bake the crust, line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes until it’s lightly golden. Remove the weights and parchment, then bake for another 5 minutes. Set it aside to cool. Now, prepare the filling. In a bowl, whisk together 6 large eggs, 1 cup of heavy cream, and 1 cup of milk. Season with salt, pepper, and ½ teaspoon of nutmeg if you like. Spread 1 cup of diced vegetables evenly over the crust. Add 1 cup of shredded cheese on top. Pour the egg mixture over everything, ensuring it's evenly distributed. Bake for 35-40 minutes until the filling is set and the top is golden. Let the quiche cool for about 10 minutes before slicing. This helps it set properly and makes for easier serving. Enjoy your delicious quiche warm or hot! To get a flaky crust, keep your butter cold. Use unsalted butter for the best flavor. When mixing the butter with flour, aim for coarse crumbs. This step helps your crust stay light. Adding ice water slowly is key. Make sure the dough is not sticky. Chill it well before rolling it out. This makes the dough easier to handle. One common mistake is overworking the dough. This can lead to a tough crust. Always stop mixing as soon as the dough comes together. Another mistake is skipping the chilling time. Allowing the dough to chill helps it keep its shape. Pricking the crust before baking is important too. This prevents air bubbles from forming while it cooks. Serve your quiche warm or at room temperature. I love adding fresh herbs like parsley or chives on top. A light salad pairs well with the quiche. You can also serve it with a dollop of sour cream. For a twist, try a side of fruit. This adds a sweet contrast to the savory quiche. Pro Tips Chill Your Ingredients: Keeping the butter and water cold helps create a flaky crust. Make sure to chill your butter and even the bowl before mixing. Don’t Overwork the Dough: Mixing the dough too much can lead to a tough crust. Mix just until it comes together for the best texture. Use Fresh Ingredients: For the best flavor, use fresh vegetables and high-quality cheese. They make a significant difference in the final dish. Let It Rest: Allow the quiche to cool for at least 10 minutes before slicing. This helps it set properly and makes for cleaner slices. {{image_2}} You can change the quiche filling to fit your taste. Use diced vegetables like zucchini, mushrooms, or asparagus. You can also add cooked meats like bacon, ham, or sausage. For a lighter option, try adding fresh herbs like basil or dill. Mix and match different ingredients to create your favorite flavor. Cheese plays a big role in quiche. Gruyère and cheddar are classic choices. However, you can experiment with feta, goat cheese, or mozzarella. Each cheese brings a unique taste. Try mixing different cheeses for a richer flavor. This way, you can find what you like best. To enhance the flavor, consider adding spices. A pinch of paprika or cayenne pepper adds warmth. Fresh herbs like thyme or rosemary can also make a difference. You might even try adding caramelized onions or roasted garlic for a sweet touch. These additions can take your quiche to the next level and make it truly special. To store leftover quiche, let it cool first. Then, wrap it tightly with plastic wrap. You can also place it in an airtight container. This keeps it fresh for up to 3 days in the fridge. Make sure to label and date it. This way, you won’t forget how long it's been there. If you want to keep quiche longer, freezing is a great option. First, let the quiche cool completely. Then, slice it into portions. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. This helps avoid freezer burn. You can freeze quiche for up to 2 months. When you want to enjoy it, just thaw it in the fridge overnight. To reheat quiche, you have a few choices. The oven gives the best results. Preheat it to 350°F (175°C). Place the quiche on a baking sheet and cover it with foil. Heat for about 15-20 minutes or until warm. You can also use a microwave for quick reheating. Just keep in mind that it may not stay crispy. Heat it in 30-second intervals. Make sure it’s hot all the way through before serving. The secret to a flaky crust lies in the butter and how you mix it. Use cold butter for the best results. When you mix the butter into the flour, stop before it turns into a paste. You want to see small bits of butter. This helps create layers in the crust. Chilling the dough also helps. Refrigerating it firms up the fats, making it flaky when baked. Yes, you can make quiche in advance. You can prepare the crust and filling ahead of time. Store the crust in the fridge for up to two days. You can also bake the quiche and store it in the fridge for up to three days. Just warm it up before serving. This makes it great for brunches or busy days. You can tell the quiche is done when the edges are set and the center is slightly jiggly. The top should be golden brown. A knife inserted in the center should come out clean. If you see any runny egg mixture, it needs more time. Let it cool a bit before slicing for easier serving. This blog post covered the essential ingredients for a delicious quiche. You learned how to make a flaky crust and prepare tasty fillings. We explored tips for perfecting your quiche and shared ideas for variations. Lastly, we discussed storing and reheating leftovers. Quiche is a flexible dish, and you can adapt it to your taste. Use these steps and tips to create your own perfect quiche. Enjoy every slice, whether it’s warm or cold!

Classic Flaky Crust Quiche

A delicious quiche with a flaky crust, filled with eggs, cream, cheese, and vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine French
Servings 8
Calories 300 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 tablespoons ice water
  • 6 large eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup shredded cheese (such as Gruyère or cheddar)
  • 1 cup diced vegetables (such as spinach, bell peppers, and onions)
  • Salt and pepper to taste
  • 0.5 teaspoon nutmeg (optional)

Instructions
 

  • Make the Crust: In a mixing bowl, combine flour and salt. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • 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 12 inches in diameter. Transfer it to a 9-inch pie dish, trimming any excess dough from the edges. Prick the base with a fork.
  • Pre-bake the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes or until lightly golden. Remove the weights and parchment and bake for another 5 minutes. Set aside.
  • Prepare the Filling: In a mixing bowl, whisk together eggs, heavy cream, and milk until smooth. Season with salt, pepper, and nutmeg if using.
  • Assemble the Quiche: Spread the diced vegetables evenly over the baked crust, then sprinkle the shredded cheese on top. Pour the egg mixture over the filling, ensuring it’s evenly distributed.
  • Bake the Quiche: Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly browned.
  • Cool and Slice: Allow the quiche to cool for about 10 minutes before slicing. This will help it set properly.

Notes

Serve hot or warm, garnished with fresh herbs like parsley or chives, alongside a light salad for a delightful meal.
Keyword flaky crust, quiche, vegetable quiche