Classic Egg and Cheese Quiche with Optional Add-ins Recipe
This classic quiche recipe features a flaky all-butter pie crust filled with a creamy custard base of eggs, milk, and cream, enhanced by a generous amount of cheese and your choice of add-ins. Perfectly baked to a tender, golden finish, this versatile dish is ideal for breakfast, brunch, or a light dinner, and can be customized with a variety of fillings and toppings.
- Prep Time: 15 minutes plus at least 2 hours chilling time for dough
- Cook Time: 65 minutes total (23-24 minutes blind baking + 45-55 minutes baking filled quiche)
- Total Time: Approximately 2 hours 20 minutes including chilling
- Yield: 8 servings 1x
- Category: Baking
- 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 pepper
Cheese and Add-ins
- 1 cup (4 ounces / 90g) shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
- Up to 2 cups add-ins (vegetables, cooked meats, herbs, etc.)
Optional Toppings for Serving
- Extra cheese
- Chopped herbs
- Hollandaise sauce
- Freshly ground pepper to taste
Instructions
- Prepare Pie Crust: Prepare or purchase your pie dough. If making dough from scratch, chill it in the refrigerator for at least 2 hours or overnight for best results before rolling.
- Roll Out Dough: On a floured surface, roll out the chilled dough into a 12-inch circle. Carefully fit it into a 9-inch pie dish, smoothing out wrinkles. Fold excess dough over the edges and shape a rim, crimping decoratively with fingers or a fork. Refrigerate the crust for at least 30 minutes, or up to 5 days, covered with plastic wrap.
- Preheat Oven: Preheat your oven to 375°F (190°C) for blind baking.
- Blind Bake Crust: Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15-16 minutes until edges start to brown. Remove weights and parchment, prick holes in the crust bottom with a fork, then bake for another 7-8 minutes until the bottom starts to lightly brown. Remove from oven and set aside.
- Adjust Oven Temperature: Reduce oven temperature to 350°F (177°C) for baking the filled quiche.
- Prepare Filling: In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper on high speed until fully combined, about 1 minute. Fold in shredded cheese and your chosen add-ins.
- Fill Crust and Bake: Pour the filling mixture into the partially baked crust. Bake for 45-55 minutes until the center is just set but still slightly jiggly. Use a pie crust shield or foil to protect crust edges from over-browning if needed.
- Cool and Serve: Allow the quiche to cool for 15 minutes before slicing. Add optional toppings such as extra cheese, chopped herbs, hollandaise sauce, and freshly ground pepper if desired. Alternatively, cool completely and serve at room temperature.
- Storage: Store any leftovers tightly covered in the refrigerator for up to 4 days.
Notes
- Blind baking the crust prevents a soggy bottom and ensures a crisp texture.
- Pie dough can be made ahead and chilled or frozen for convenience.
- Customize the filling with your favorite vegetables, cooked meats, or herbs to suit your taste.
- Do not over-bake the quiche to maintain a creamy custard texture.
- Using a pie crust shield or foil helps prevent the edges from burning during the longer bake time.
- This quiche tastes great both warm and at room temperature, making it ideal for entertaining or leftovers.
Keywords: quiche, pie crust, custard, brunch recipe, baked egg dish, savory pie, vegetarian quiche
