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Quiche

quicheThis is a perfect base quiche recipe and gives you the flexibility of being able to add your leftovers. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favourites such as bacon, feta cheese, ham, white cheddar cheese, crab meat, or spinach. Often over-looked and underrated, quiche is a cornerstone brunch recipe. But don’t limit this dish to brunch. Quiche is fantastic for lunch, dinner, Easter supper, baby showers, bridal showers, potlucks, tea parties, and so much more. It’s my go-to food when I need a quick recipe that’s delicious, crowd-pleasing, and adaptable to what I have in the refrigerator or is in season. The French can be credited for the general rule regarding egg to cream ratios. The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a ½ cup.

1 (9") deep dish pie crust, unbaked
6 large eggs
1½ cups half-and-half cream or combination of milk and heavy cream
¼ tsp. sea salt
¼ tsp. black pepper, freshly ground
1½ cups cheese, shredded (a combination of different cheeses works well)
1-2 cups add-ins
1-2 Tbsp. fresh herbs or 1-2 tsp. dried herbs

Garnish:
extra cheese
chopped herbs
hollandaise sauce

For the Pie Crust:
If making your own pie crust, make sure the pie dough is prepared before you begin the quiche. It is best to make the pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out. If you using frozen there is no need to thaw.

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

You can partially blind bake your pie crust if you like it really brown and crispy, but this step is not necessary if you are in a hurry or don't have the time. Bake for 10-12 minutes or until golden brown.

Reduce oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).

For the Quiche:
In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins.

Bake the quiche until the centre is just about set, about 35-45 minutes. Don’t over-bake, check after 30 minutes. Use a pie crust shield to prevent the pie crust edges from over-browning. A knife inserted in the middle should come out clean. Allow to cool for 15 minutes.

Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving - it’s fantastic at room temperature.

This quiche makes great leftovers. Cover tightly and store in the refrigerator for up to 4 days.

Cook's Notes:

  • Make Ahead and Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the crust ahead of time too. To freeze, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes.
  • Whole Milk and Heavy Cream: Use this combination for best taste. If desired, use 1 cup of half-and-half instead.
  • Cheese: Some favourites include feta cheese, goat cheese, old white cheddar cheese, Swiss cheese, and Gruyère.
  • Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling. Pat dry prior to mixing in.
  • Herbs and Spices: I like to use fresh basil or dried Italian seasoning. For instance, if I were just doing a Tomato quiche I would load up on basil. But, really anything goes here and really depends on what you have on hand and your own personal preferences.

Suggested Combinations:

  • Crab, Old Bay and Gruyère: 1½ cups fresh jumbo lump crabmeat (it’s sold as “fresh” but it is always pre-cooked), 1 cup shredded Gruyère cheese, ½ tsp. Old Bay Seasoning, and dash of hot sauce.
  • Bacon, Scallion and White Cheddar: 6-8 cooked and crumbled bacon slices, 3 Tbsp. chopped scallion and 1 cup white cheddar cheese.
  • Ham, Spinach and Feta: 1 cup cooked cubed ham, 3 cups chopped fresh spinach (sauté for a few minutes with a drizzle of olive oil over medium heat), and ¾ cup crumbled feta cheese.

Frequently Asked Questions:

  • Can you use milk instead of cream for quiche? Milk can be used in a pinch, but cream adds richness and fat to the quiche. Milk will change the texture a bit, but make sure to use whole milk if you do.
  • Why isn't my quiche creamy? Fat makes a quiche creamy. We like the combination of whole eggs and cream and think it makes a rich, creamy quiche. If you want to make it even more creamy, you can substitute some of the whole eggs for egg yolks. 2 yolks = 1 whole egg.
  • How long does the quiche keep? This quiche makes great leftovers. Cover tightly and store in the refrigerator for up to 4 days.
  • Can I freeze leftover quiche? You can freeze quiche for up to three months. Slice the baked and cooled quiche into portions, wrap them tightly in plastic wrap, and store them in a freezer-safe bag. Thaw overnight, then cover with foil and reheat in a 350°F (180°C/160°C fan, Gas Mark 4) oven for 10-15 minutes.