Classic Flaky Crust Quiche Divine and Tasty Recipe

ByNaomi
- 1 ½ cups all-purpose flour - ½ teaspoon salt - ½ cup unsalted butter, cold and cut into small cubes - 4-6 tablespoons ice water - 4 large eggs - 1 cup heavy cream - 1 cup milk - 1 cup shredded cheese (Gruyère or cheddar) - 1 cup cooked spinach, thoroughly drained and chopped - ½ cup diced bell peppers (mix of red and green for color) - ¼ cup finely chopped onion - Salt and pepper to taste - A pinch of nutmeg (optional) When making this quiche, you need fresh, quality ingredients. For the crust, start with all-purpose flour and salt. The cold butter is key; it adds flakiness. You can cut it into the flour using a pastry cutter or your fingers. This creates little bits of butter mixed with the flour. Next, we need ice water. Adding this helps the dough come together. Start with four tablespoons and add more if needed. Don’t overmix; you want a tender crust. For the filling, gather eggs, heavy cream, and milk. These create a rich base. The cheese gives flavor and creaminess. Gruyère or cheddar works well, but you can choose your favorite. Then, add cooked spinach for color and nutrition. Diced bell peppers and chopped onion add texture and taste. Season with salt, pepper, and nutmeg for depth. This combination makes a well-balanced filling that everyone will love. {{ingredient_image_2}} 1. Mixing dry ingredients: Start by placing 1 ½ cups of all-purpose flour and ½ teaspoon of salt in a large bowl. Use a whisk to mix them well. This step is key for a balanced flavor. 2. Incorporating butter: Cut ½ cup of cold, unsalted butter into small cubes. Add the butter to the flour mix. Use a pastry cutter or your fingers to blend until it looks like coarse crumbs. You want to see pea-sized pieces of butter. 3. Adding ice water: Gradually pour in 4-6 tablespoons of ice water. Start with 4 tablespoons. Mix gently after each addition until the dough holds together. Avoid overmixing to keep it tender and flaky. 1. Whisking egg mixture: In a large bowl, whisk together 4 large eggs, 1 cup of heavy cream, and 1 cup of milk. Make sure everything is well combined. This mixture gives your quiche its creamy texture. 2. Incorporating cheese and vegetables: Stir in 1 cup of shredded cheese (Gruyère or cheddar), 1 cup of cooked spinach (drained and chopped), ½ cup of diced bell peppers, and ¼ cup of finely chopped onion. Mix well to ensure even flavor. 1. Rolling out dough: On a floured surface, roll the chilled dough into a circle about 1/8 inch thick. Carefully place it in a 9-inch pie plate. Press it gently to fit, leaving a slight overhang. 2. Pouring filling into crust: Pour the egg and vegetable mixture into the prepared crust. Use a spatula to spread it evenly. 3. Baking time and temperature: Preheat your oven to 375°F (190°C). Bake for 35-40 minutes. The quiche should be golden and slightly puffed in the center. Let it cool for 10 minutes before slicing. To get that perfect flaky crust, start with cold ingredients. Use cold butter, and don't let it sit out. The cold butter creates pockets of steam during baking, which makes the crust flaky. If your butter is warm, your crust may turn out dense and tough. Also, avoid overmixing. Mix just until the dough holds together. This keeps the crust tender and light. To spice up your quiche, consider adding herbs and spices. Fresh herbs like thyme or basil elevate the flavors. You can also use spices like paprika or garlic powder for a kick. For cheese, Gruyère and cheddar are great, but don’t stop there. Try feta, goat cheese, or even creamy ricotta to mix things up. Each cheese adds its own unique taste and texture. Make your quiche shine by garnishing it. Fresh herbs like chives or parsley add color and taste. You can arrange your quiche slices on a pretty platter to impress your guests. Pair it with a light green salad dressed in vinaigrette. This adds freshness and balances the rich flavors of the quiche. Enjoying these elements together makes for a delightful meal! Pro Tips Chill Your Ingredients: Keeping the butter and water cold is crucial for a flaky crust. It prevents the butter from melting into the flour too quickly, ensuring the desired texture. Don't Overmix: When forming the dough, mix just until it comes together. Overmixing can develop gluten, resulting in a tough crust instead of a tender one. Use a Blind Bake: If you want a crisper crust, consider blind baking the crust for about 10 minutes before adding the filling. This prevents sogginess. Experiment with Fillings: Feel free to customize your quiche with different vegetables, meats, or cheeses based on your preferences or what you have on hand. The possibilities are endless! {{image_4}} You can change the cheese for a new taste. Feta cheese adds a tangy kick. Goat cheese brings creaminess and depth. If you prefer a vegan option, try cashew or almond cheese. These alternatives melt well and keep the dish rich. Seasonal veggies brighten your quiche. Think about adding asparagus in spring or zucchini in summer. For a heartier meal, toss in proteins like crispy bacon or diced ham. These choices add flavor and texture, making your quiche more filling. Try a Mediterranean twist by adding sun-dried tomatoes, olives, and herbs like oregano. This gives a bright, fresh taste. For something spicy, add jalapeños and pepper jack cheese for a southwestern flair. This variation adds a fun kick that wakes up your taste buds. To keep your quiche fresh, store it in the fridge. Place the leftover slices in an airtight container. You can also wrap them in plastic wrap. This method helps prevent the quiche from drying out. - Duration of freshness: Your quiche stays good for 3 to 4 days in the fridge. After that, it may lose its taste or texture. Always check for any signs of spoilage before eating. Freezing quiche can be a great way to save it for later. Follow these steps for best results. - Let the quiche cool completely before freezing. - Slice it into individual portions. - Wrap each slice in plastic wrap, followed by aluminum foil. - Place the wrapped slices in a freezer-safe bag or container. This method helps keep the quiche fresh and tasty. - Thawing and reheating techniques: To enjoy frozen quiche, move it to the fridge a day before. This allows it to thaw slowly. When you’re ready to eat, preheat your oven to 350°F (175°C). Bake the quiche slices for about 20-25 minutes until heated through. You can also use a microwave for quick reheating, but the oven gives a better texture. To make a gluten-free quiche crust, use gluten-free flour. You can try almond flour or a blend of gluten-free flours. Mix the flour with salt and cold butter, similar to the regular crust. Add ice water slowly until the dough forms. Chill the dough before rolling it out. This method keeps the crust flaky and delicious. Yes, you can prepare the quiche in advance. You can make the crust and filling a day ahead. Store them separately in the fridge. Assemble the quiche just before baking. This way, you keep the crust crisp and fresh. Quiche has a crust, while frittata does not. A frittata is like a baked omelet. It is thicker and uses more eggs than a quiche. Both are great for brunch, but the textures vary. Quiche is creamy and flaky, while frittata is fluffy. Check the quiche after 35 minutes in the oven. The top should be golden brown, and the filling should puff slightly. You can insert a knife into the center. If it comes out clean, your quiche is ready. Let it cool for 10 minutes before slicing. You now have all the key steps to create a delicious quiche. From a classic flaky crust to a savory filling, each part plays a role. Remember to use cold ingredients for that perfect crust. Explore different cheeses and veggies to customize your quiche. Store leftovers properly to keep them fresh. With these tips and variations, you can impress anyone at your next meal. Enjoy the fun of making and sharing your quiche!

WANT TO SAVE THIS RECIPE?

If you’re craving a dish that’s both hearty and delightful, you need to try my Classic Flaky Crust Quiche. This recipe is simple and packed with flavor, perfect for breakfast, brunch, or any meal. You’ll learn how to make a delicious, flaky crust from scratch and a tasty filling that will impress anyone at your table. Let’s dive into the world of quiche-making and elevate your cooking skills!

Why I Love This Recipe

  1. Delicious Flavor Combination: This quiche is a perfect blend of creamy, cheesy goodness with the freshness of spinach and bell peppers, making it a delightful dish for any meal.
  2. Versatile Ingredients: You can easily customize the filling with your favorite vegetables or meats, making it suitable for every palate and occasion.
  3. Easy to Prepare: The flaky crust is simple to make, and the filling comes together quickly, allowing you to enjoy a homemade quiche without a lot of hassle.
  4. Perfect for Any Meal: This quiche is great for breakfast, brunch, lunch, or dinner, and it can be served warm or at room temperature, making it a flexible choice for entertaining.

Ingredients

Classic Flaky Crust Ingredients

– 1 ½ cups all-purpose flour

– ½ teaspoon salt

– ½ cup unsalted butter, cold and cut into small cubes

– 4-6 tablespoons ice water

Quiche Filling Ingredients

– 4 large eggs

– 1 cup heavy cream

– 1 cup milk

– 1 cup shredded cheese (Gruyère or cheddar)

– 1 cup cooked spinach, thoroughly drained and chopped

– ½ cup diced bell peppers (mix of red and green for color)

– ¼ cup finely chopped onion

– Salt and pepper to taste

– A pinch of nutmeg (optional)

When making this quiche, you need fresh, quality ingredients. For the crust, start with all-purpose flour and salt. The cold butter is key; it adds flakiness. You can cut it into the flour using a pastry cutter or your fingers. This creates little bits of butter mixed with the flour.

Next, we need ice water. Adding this helps the dough come together. Start with four tablespoons and add more if needed. Don’t overmix; you want a tender crust.

For the filling, gather eggs, heavy cream, and milk. These create a rich base. The cheese gives flavor and creaminess. Gruyère or cheddar works well, but you can choose your favorite.

Then, add cooked spinach for color and nutrition. Diced bell peppers and chopped onion add texture and taste. Season with salt, pepper, and nutmeg for depth. This combination makes a well-balanced filling that everyone will love.

Step-by-Step Instructions

Making the Flaky Crust

1. Mixing dry ingredients: Start by placing 1 ½ cups of all-purpose flour and ½ teaspoon of salt in a large bowl. Use a whisk to mix them well. This step is key for a balanced flavor.

2. Incorporating butter: Cut ½ cup of cold, unsalted butter into small cubes. Add the butter to the flour mix. Use a pastry cutter or your fingers to blend until it looks like coarse crumbs. You want to see pea-sized pieces of butter.

3. Adding ice water: Gradually pour in 4-6 tablespoons of ice water. Start with 4 tablespoons. Mix gently after each addition until the dough holds together. Avoid overmixing to keep it tender and flaky.

Preparing the Filling

1. Whisking egg mixture: In a large bowl, whisk together 4 large eggs, 1 cup of heavy cream, and 1 cup of milk. Make sure everything is well combined. This mixture gives your quiche its creamy texture.

2. Incorporating cheese and vegetables: Stir in 1 cup of shredded cheese (Gruyère or cheddar), 1 cup of cooked spinach (drained and chopped), ½ cup of diced bell peppers, and ¼ cup of finely chopped onion. Mix well to ensure even flavor.

Assembling and Baking

1. Rolling out dough: On a floured surface, roll the chilled dough into a circle about 1/8 inch thick. Carefully place it in a 9-inch pie plate. Press it gently to fit, leaving a slight overhang.

2. Pouring filling into crust: Pour the egg and vegetable mixture into the prepared crust. Use a spatula to spread it evenly.

3. Baking time and temperature: Preheat your oven to 375°F (190°C). Bake for 35-40 minutes. The quiche should be golden and slightly puffed in the center. Let it cool for 10 minutes before slicing.

Tips & Tricks

Achieving a Flaky Crust

To get that perfect flaky crust, start with cold ingredients. Use cold butter, and don’t let it sit out. The cold butter creates pockets of steam during baking, which makes the crust flaky. If your butter is warm, your crust may turn out dense and tough. Also, avoid overmixing. Mix just until the dough holds together. This keeps the crust tender and light.

Flavor Enhancements for the Filling

To spice up your quiche, consider adding herbs and spices. Fresh herbs like thyme or basil elevate the flavors. You can also use spices like paprika or garlic powder for a kick. For cheese, Gruyère and cheddar are great, but don’t stop there. Try feta, goat cheese, or even creamy ricotta to mix things up. Each cheese adds its own unique taste and texture.

Presentation Suggestions

Make your quiche shine by garnishing it. Fresh herbs like chives or parsley add color and taste. You can arrange your quiche slices on a pretty platter to impress your guests. Pair it with a light green salad dressed in vinaigrette. This adds freshness and balances the rich flavors of the quiche. Enjoying these elements together makes for a delightful meal!

Pro Tips

  1. Chill Your Ingredients: Keeping the butter and water cold is crucial for a flaky crust. It prevents the butter from melting into the flour too quickly, ensuring the desired texture.
  2. Don’t Overmix: When forming the dough, mix just until it comes together. Overmixing can develop gluten, resulting in a tough crust instead of a tender one.
  3. Use a Blind Bake: If you want a crisper crust, consider blind baking the crust for about 10 minutes before adding the filling. This prevents sogginess.
  4. Experiment with Fillings: Feel free to customize your quiche with different vegetables, meats, or cheeses based on your preferences or what you have on hand. The possibilities are endless!

Variations

Different Cheese Options

You can change the cheese for a new taste. Feta cheese adds a tangy kick. Goat cheese brings creaminess and depth. If you prefer a vegan option, try cashew or almond cheese. These alternatives melt well and keep the dish rich.

Vegetable Variations

Seasonal veggies brighten your quiche. Think about adding asparagus in spring or zucchini in summer. For a heartier meal, toss in proteins like crispy bacon or diced ham. These choices add flavor and texture, making your quiche more filling.

Flavor Profiles

Try a Mediterranean twist by adding sun-dried tomatoes, olives, and herbs like oregano. This gives a bright, fresh taste. For something spicy, add jalapeños and pepper jack cheese for a southwestern flair. This variation adds a fun kick that wakes up your taste buds.

Storage Info

Refrigerating Leftovers

To keep your quiche fresh, store it in the fridge. Place the leftover slices in an airtight container. You can also wrap them in plastic wrap. This method helps prevent the quiche from drying out.

– Duration of freshness: Your quiche stays good for 3 to 4 days in the fridge. After that, it may lose its taste or texture. Always check for any signs of spoilage before eating.

Freezing Quiche

Freezing quiche can be a great way to save it for later. Follow these steps for best results.

– Let the quiche cool completely before freezing.

– Slice it into individual portions.

– Wrap each slice in plastic wrap, followed by aluminum foil.

– Place the wrapped slices in a freezer-safe bag or container.

This method helps keep the quiche fresh and tasty.

– Thawing and reheating techniques: To enjoy frozen quiche, move it to the fridge a day before. This allows it to thaw slowly. When you’re ready to eat, preheat your oven to 350°F (175°C). Bake the quiche slices for about 20-25 minutes until heated through. You can also use a microwave for quick reheating, but the oven gives a better texture.

FAQs

How do I make a gluten-free quiche crust?

To make a gluten-free quiche crust, use gluten-free flour. You can try almond flour or a blend of gluten-free flours. Mix the flour with salt and cold butter, similar to the regular crust. Add ice water slowly until the dough forms. Chill the dough before rolling it out. This method keeps the crust flaky and delicious.

Can I prepare the quiche in advance?

Yes, you can prepare the quiche in advance. You can make the crust and filling a day ahead. Store them separately in the fridge. Assemble the quiche just before baking. This way, you keep the crust crisp and fresh.

What’s the difference between quiche and frittata?

Quiche has a crust, while frittata does not. A frittata is like a baked omelet. It is thicker and uses more eggs than a quiche. Both are great for brunch, but the textures vary. Quiche is creamy and flaky, while frittata is fluffy.

How do I know when the quiche is done baking?

Check the quiche after 35 minutes in the oven. The top should be golden brown, and the filling should puff slightly. You can insert a knife into the center. If it comes out clean, your quiche is ready. Let it cool for 10 minutes before slicing.

You now have all the key steps to create a delicious quiche. From a classic flaky crust to a savory filling, each part plays a role. Remember to use cold ingredients for that perfect crust. Explore different cheeses and veggies to customize your quiche. Store leftovers properly to keep them fresh. With these tips and variations, you can impress anyone at your next meal. Enjoy the fun of making and sharing your quich

- 1 ½ cups all-purpose flour - ½ teaspoon salt - ½ cup unsalted butter, cold and cut into small cubes - 4-6 tablespoons ice water - 4 large eggs - 1 cup heavy cream - 1 cup milk - 1 cup shredded cheese (Gruyère or cheddar) - 1 cup cooked spinach, thoroughly drained and chopped - ½ cup diced bell peppers (mix of red and green for color) - ¼ cup finely chopped onion - Salt and pepper to taste - A pinch of nutmeg (optional) When making this quiche, you need fresh, quality ingredients. For the crust, start with all-purpose flour and salt. The cold butter is key; it adds flakiness. You can cut it into the flour using a pastry cutter or your fingers. This creates little bits of butter mixed with the flour. Next, we need ice water. Adding this helps the dough come together. Start with four tablespoons and add more if needed. Don’t overmix; you want a tender crust. For the filling, gather eggs, heavy cream, and milk. These create a rich base. The cheese gives flavor and creaminess. Gruyère or cheddar works well, but you can choose your favorite. Then, add cooked spinach for color and nutrition. Diced bell peppers and chopped onion add texture and taste. Season with salt, pepper, and nutmeg for depth. This combination makes a well-balanced filling that everyone will love. {{ingredient_image_2}} 1. Mixing dry ingredients: Start by placing 1 ½ cups of all-purpose flour and ½ teaspoon of salt in a large bowl. Use a whisk to mix them well. This step is key for a balanced flavor. 2. Incorporating butter: Cut ½ cup of cold, unsalted butter into small cubes. Add the butter to the flour mix. Use a pastry cutter or your fingers to blend until it looks like coarse crumbs. You want to see pea-sized pieces of butter. 3. Adding ice water: Gradually pour in 4-6 tablespoons of ice water. Start with 4 tablespoons. Mix gently after each addition until the dough holds together. Avoid overmixing to keep it tender and flaky. 1. Whisking egg mixture: In a large bowl, whisk together 4 large eggs, 1 cup of heavy cream, and 1 cup of milk. Make sure everything is well combined. This mixture gives your quiche its creamy texture. 2. Incorporating cheese and vegetables: Stir in 1 cup of shredded cheese (Gruyère or cheddar), 1 cup of cooked spinach (drained and chopped), ½ cup of diced bell peppers, and ¼ cup of finely chopped onion. Mix well to ensure even flavor. 1. Rolling out dough: On a floured surface, roll the chilled dough into a circle about 1/8 inch thick. Carefully place it in a 9-inch pie plate. Press it gently to fit, leaving a slight overhang. 2. Pouring filling into crust: Pour the egg and vegetable mixture into the prepared crust. Use a spatula to spread it evenly. 3. Baking time and temperature: Preheat your oven to 375°F (190°C). Bake for 35-40 minutes. The quiche should be golden and slightly puffed in the center. Let it cool for 10 minutes before slicing. To get that perfect flaky crust, start with cold ingredients. Use cold butter, and don't let it sit out. The cold butter creates pockets of steam during baking, which makes the crust flaky. If your butter is warm, your crust may turn out dense and tough. Also, avoid overmixing. Mix just until the dough holds together. This keeps the crust tender and light. To spice up your quiche, consider adding herbs and spices. Fresh herbs like thyme or basil elevate the flavors. You can also use spices like paprika or garlic powder for a kick. For cheese, Gruyère and cheddar are great, but don’t stop there. Try feta, goat cheese, or even creamy ricotta to mix things up. Each cheese adds its own unique taste and texture. Make your quiche shine by garnishing it. Fresh herbs like chives or parsley add color and taste. You can arrange your quiche slices on a pretty platter to impress your guests. Pair it with a light green salad dressed in vinaigrette. This adds freshness and balances the rich flavors of the quiche. Enjoying these elements together makes for a delightful meal! Pro Tips Chill Your Ingredients: Keeping the butter and water cold is crucial for a flaky crust. It prevents the butter from melting into the flour too quickly, ensuring the desired texture. Don't Overmix: When forming the dough, mix just until it comes together. Overmixing can develop gluten, resulting in a tough crust instead of a tender one. Use a Blind Bake: If you want a crisper crust, consider blind baking the crust for about 10 minutes before adding the filling. This prevents sogginess. Experiment with Fillings: Feel free to customize your quiche with different vegetables, meats, or cheeses based on your preferences or what you have on hand. The possibilities are endless! {{image_4}} You can change the cheese for a new taste. Feta cheese adds a tangy kick. Goat cheese brings creaminess and depth. If you prefer a vegan option, try cashew or almond cheese. These alternatives melt well and keep the dish rich. Seasonal veggies brighten your quiche. Think about adding asparagus in spring or zucchini in summer. For a heartier meal, toss in proteins like crispy bacon or diced ham. These choices add flavor and texture, making your quiche more filling. Try a Mediterranean twist by adding sun-dried tomatoes, olives, and herbs like oregano. This gives a bright, fresh taste. For something spicy, add jalapeños and pepper jack cheese for a southwestern flair. This variation adds a fun kick that wakes up your taste buds. To keep your quiche fresh, store it in the fridge. Place the leftover slices in an airtight container. You can also wrap them in plastic wrap. This method helps prevent the quiche from drying out. - Duration of freshness: Your quiche stays good for 3 to 4 days in the fridge. After that, it may lose its taste or texture. Always check for any signs of spoilage before eating. Freezing quiche can be a great way to save it for later. Follow these steps for best results. - Let the quiche cool completely before freezing. - Slice it into individual portions. - Wrap each slice in plastic wrap, followed by aluminum foil. - Place the wrapped slices in a freezer-safe bag or container. This method helps keep the quiche fresh and tasty. - Thawing and reheating techniques: To enjoy frozen quiche, move it to the fridge a day before. This allows it to thaw slowly. When you’re ready to eat, preheat your oven to 350°F (175°C). Bake the quiche slices for about 20-25 minutes until heated through. You can also use a microwave for quick reheating, but the oven gives a better texture. To make a gluten-free quiche crust, use gluten-free flour. You can try almond flour or a blend of gluten-free flours. Mix the flour with salt and cold butter, similar to the regular crust. Add ice water slowly until the dough forms. Chill the dough before rolling it out. This method keeps the crust flaky and delicious. Yes, you can prepare the quiche in advance. You can make the crust and filling a day ahead. Store them separately in the fridge. Assemble the quiche just before baking. This way, you keep the crust crisp and fresh. Quiche has a crust, while frittata does not. A frittata is like a baked omelet. It is thicker and uses more eggs than a quiche. Both are great for brunch, but the textures vary. Quiche is creamy and flaky, while frittata is fluffy. Check the quiche after 35 minutes in the oven. The top should be golden brown, and the filling should puff slightly. You can insert a knife into the center. If it comes out clean, your quiche is ready. Let it cool for 10 minutes before slicing. You now have all the key steps to create a delicious quiche. From a classic flaky crust to a savory filling, each part plays a role. Remember to use cold ingredients for that perfect crust. Explore different cheeses and veggies to customize your quiche. Store leftovers properly to keep them fresh. With these tips and variations, you can impress anyone at your next meal. Enjoy the fun of making and sharing your quiche!

Classic Flaky Crust Quiche

A delicious quiche with a flaky crust filled with eggs, cream, cheese, and vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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, cold and cut into small cubes
  • 4 tablespoons ice water
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup shredded cheese (Gruyère or cheddar)
  • 1 cup cooked spinach, thoroughly drained and chopped
  • 0.5 cup diced bell peppers (mix of red and green for color)
  • 0.25 cup finely chopped onion
  • Salt and pepper to taste
  • A pinch of nutmeg (optional)

Instructions
 

  • Make the Flaky Crust: In a spacious mixing bowl, combine the flour and salt together. Add the cold, cubed butter into the bowl. Using a pastry cutter, fork, or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces remaining.
  • Form the Dough: Gradually add the ice water, starting with 4 tablespoons, mixing gently after each addition. Continue adding water, one tablespoon at a time, until the dough comes together without being sticky. Avoid overmixing to keep the crust tender.
  • Chill the Dough: Shape the dough into a flat disc, wrap it tightly in plastic wrap, and place it in the refrigerator to chill for at least 30 minutes. This helps to relax the gluten and firm up the butter for a flakier crust.
  • Preheat the Oven: When you are ready to bake, preheat your oven to 375°F (190°C).
  • Roll Out the Dough: On a floured surface, roll the chilled dough into a circle about 1/8 inch thick. Carefully transfer the rolled dough into a 9-inch pie plate, pressing it gently into the edges while leaving a slight overhang. Trim any excess dough, folding the edges under if desired for a thicker crust edge.
  • Prepare the Filling: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Season the mixture with salt, pepper, and a pinch of nutmeg if you choose to use it for extra flavor.
  • Combine Ingredients: Stir in the shredded cheese, cooked spinach, diced bell peppers, and finely chopped onion. Mix everything until the ingredients are evenly distributed throughout the egg mixture.
  • Assemble the Quiche: Pour the filling mixture into the prepared crust, using a spatula to ensure an even distribution of the filling.
  • Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the top is a lovely golden brown and the filling is set and slightly puffed in the center. Allow it to cool for approximately 10 minutes before slicing to prevent the filling from spilling out.

Notes

Serve with fresh herbs and a light salad for a complete meal.
Keyword flaky crust, quiche, vegetable quiche

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