NOT PIE, QUICHE
What is Quiche?
I was introduced to quiche early. I remember asking my mom what (the hell - on cussed in my head 😂) is this? It looks like pie, but it’s green! Quiche is a savory egg custard baked in a flaky pie crust shell. The base of quiche filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables. One of the more popular quiche recipes is Quiche Lorraine, which combines bacon and cheese. Today I’m showing you how to make the perfect quiche with any add-ins you choose!
The Texture of a Perfect Quiche
Quiche is egg pie. But “egg pie” doesn’t sound particularly appealing, does it? Let’s talk about the texture of a perfect quiche, the kind I’m teaching you how to make. Perfect quiche is creamy and soft with textural contrast from ham, crispy bacon, or sautéed vegetables. Each forkful is undeniably rich, but has a light and delicate mouthfeel. Think of the main ingredient being milk/cream, not eggs.
Quiche is not a frittata with crust. Frittatas are sturdy and solid, while quiche is moist and melts in your mouth.
How to Make Quiche in 4 Steps
So now that we properly defined quiche and its texture, let’s dive into a perfect quiche recipe. I love quiche, so I’m REALLY excited about this!
- Your Pie Crust – Start with a pie dough crust
- Prepare Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc.
- Combine Eggs & Milk/Cream – Beat together, then whisk in the add-ins.
- Bake – Pour filling into crust and bake until just about set, at least 45 minutes.
Let it cool a bit, then slice and serve. To freeze, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months.
Quiche Recipe Ingredients
This quiche recipe requires:
- Pie Crust – Don’t skimp on flavor and texture– make your pie crust . My favorite pie crust recipe is straightforward and you can make it ahead of time and freeze. One of my best baking tips is to always have pie dough in the freezer!
- Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
- Eggs – Use 4 eggs per 1 cup of milk. Some quiche recipes throw in an extra egg yolk or two, but I don’t find it necessary with the ratio of ingredients in my recipe.
- Seasoning – I add very little Tastic to the filling if I’m using a salty add-in, such as cheese or ham. However, if you are making a plain quiche I recommend both.
Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling. I recommend patting them dry before using because excess moisture will create a soupy quiche. Spinach, kale, bell pepper, and tomatoes can be fresh, but you can definitely sauté them first if desired. Some of my favorite quiche add-ins:
- soft cheeses
- bacon and pork belly
- crispy potatoes
- caramelized onions
- sautéed mushrooms
- sautéed chopped asparagus
- chopped fresh parsley
Stick to 1/2 – 1 cup cheese and up to 2 cups vegetables and/or meat add-ins. (Fresh spinach packs down, so you can go heavy on it.)
BASE QUICHE RECIPE
- 1 unbaked pie crust
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 tablespoon *Tastic spice
- up to 1 cup shredded or crumbled cheese
- up to 2 cups add-ins
- optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste
- Pie crust: I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Preheat oven to 400°F.
- Partially bake your pie crust for about 10 minutes until a light brown appears. Crust can still be warm when you pour in the filling. (You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
- Reduce oven temperature to 350°F.
- In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream and Tastic together on high speed until completely combined, about 1 minute. Whisk in add-ins.
- Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. 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.
* Tastic Spice is available HERE
Do me a favor? If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are. I repost my favorite ones 😊