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- 1 ½ cups all-purpose flour - ½ teaspoon salt - ½ cup unsalted butter, chilled and cut into small cubes - 4-5 tablespoons ice-cold water For the crust, you will need flour, salt, butter, and ice-cold water. The cold butter makes the crust flaky. Mix the flour and salt, then add butter. Use your fingers to blend until it looks like crumbs. Add ice-cold water one spoon at a time. This helps the dough stick together without being wet. - 6 large eggs - 1 cup heavy cream - 1 cup whole milk - 1 cup shredded cheese (choose from Gruyère, cheddar, or a blend) - 1 cup diced vegetables (consider a mix of spinach, bell peppers, and onions) - Salt and freshly ground black pepper to taste - ½ teaspoon nutmeg (optional for added warmth) For the filling, you will need eggs, cream, milk, cheese, and vegetables. The eggs give the quiche its base. Cream and milk make it rich. You can choose cheese like Gruyère or cheddar for flavor. Add your favorite vegetables for extra taste and nutrition. Season with salt, pepper, and nutmeg for warmth. - Fresh herbs like parsley or chives - Dried herbs such as thyme or basil You can add fresh herbs to brighten the quiche. Dried herbs also work well. They add depth and enhance the taste. Experiment with different herbs to find your favorite mix. {{ingredient_image_2}} To make the crust, start with a large bowl. Combine 1 ½ cups of all-purpose flour and ½ teaspoon of salt. Add ½ cup of chilled, cubed butter. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. This step is key for a flaky crust. Next, add 4-5 tablespoons of ice-cold water slowly. Mix gently until the dough holds together but is not sticky. Shape the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes. While the dough chills, preheat your oven to 375°F (190°C). This ensures your quiche bakes evenly. After chilling, roll out the dough on a lightly floured surface. Aim for a circle about 12 inches wide. Place it into a 9-inch pie dish. Press it into the bottom and sides gently. Trim any excess dough and poke holes in the base with a fork. Next, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes until the edges are golden. Then, remove the weights and parchment. Bake for 5 more minutes until the bottom is set. Let the crust cool a bit. Now, prepare the filling. In a bowl, whisk together 6 large eggs, 1 cup of heavy cream, and 1 cup of whole milk. Mix until smooth. Add salt, pepper, and ½ teaspoon of nutmeg if you like. For the filling, evenly spread 1 cup of diced vegetables, like spinach, bell peppers, and onions, over the crust. Sprinkle 1 cup of shredded cheese on top. Finally, pour the egg mixture over everything, making sure it covers all the ingredients. Your quiche is almost ready! Now, bake it in the oven for 35-40 minutes. The filling should be set and the top lightly browned. Allow it to cool for about 10 minutes before slicing. Enjoy your delicious creation! To make a flaky crust, keep your butter cold. Use unsalted butter for flavor control. When mixing butter into flour, stop when it looks like coarse crumbs. This method keeps air in the dough. Add ice-cold water slowly. Only mix until it holds together. Chill the dough for 30 minutes. This step helps in keeping the crust flaky. To create a creamy filling, whisk together eggs, cream, and milk. Use large eggs for the best results. The heavy cream adds richness, while whole milk balances it. Season well with salt and pepper. For an extra touch, add nutmeg. This spice adds warmth and depth. Make sure all ingredients blend well. This ensures a smooth, creamy texture. Serve the quiche warm or at room temperature. Garnish with fresh herbs like parsley or chives. Pair it with a light green salad for a fresh side. This adds color and crunch to your meal. You can also serve it with a light vinaigrette. This keeps your meal refreshing and balanced. Enjoy the quiche for breakfast, lunch, or dinner. It’s perfect for any time! Pro Tips Chill the Dough: Ensure your butter and water are very cold. This helps create a flaky crust by preventing the butter from melting before baking. Use a Blend of Cheeses: Mix different cheeses for a more complex flavor. Combining Gruyère with cheddar adds depth to your quiche. Experiment with Fillings: Don’t hesitate to try different vegetables or proteins. Cooked bacon, mushrooms, or zucchini can elevate your quiche. Rest Before Serving: Let the quiche cool for about 10 minutes after baking. This resting time allows the filling to set, making it easier to slice. {{image_4}} You can easily change the ingredients in quiche. If you want a lighter option, swap heavy cream for half-and-half or whole milk. This will give you creaminess with fewer calories. For a cheese swap, use feta or goat cheese instead of cheddar or Gruyère. These cheeses add a tangy flavor that many love. Mix and match flavors to make your quiche unique. Add cooked bacon or sausage for a hearty dish. You might also enjoy adding smoked salmon with dill. For a vegetarian twist, try roasted zucchini or sun-dried tomatoes. Don’t forget herbs! Fresh basil, thyme, or chives can enhance any flavor. If you need a gluten-free crust, almond flour works well. Combine it with cold butter and a bit of salt. Press the mixture into your pie dish. You can also use store-bought gluten-free pie crusts. They save time and taste great. Just remember to follow the package instructions for baking. To keep leftover quiche fresh, let it cool first. Place it in an airtight container. You can also cover it tightly with plastic wrap or foil. Store it in the fridge for up to 3 days. This method keeps the quiche tasty and safe to eat later. When you want to enjoy your leftover quiche, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet. Heat it for about 15-20 minutes. This helps keep the crust crispy and the filling warm. If you’re in a hurry, you can use the microwave. Heat slices for about 1-2 minutes. Be careful, as microwaving may make the crust softer. To freeze quiche, first let it cool down completely. Wrap it well in plastic wrap, then in foil. This prevents freezer burn. You can freeze quiche for up to 2 months. When ready to eat, thaw it in the fridge overnight. Then, reheat it in the oven for the best texture. Enjoy your delicious quiche anytime! You can use half-and-half or whole milk. These options lower the fat but keep a creamy texture. You can also blend silken tofu with a little milk for a dairy-free option. This mix gives you creaminess with less fat. To avoid a soggy crust, pre-bake it. This step firms up the crust and keeps it crisp. Use pie weights or dried beans when you bake it. This keeps the crust from puffing up. Make sure to cool it slightly before adding the filling. Yes, you can make quiche ahead of time! Prepare it the day before and store it in the fridge. Just cover it tightly with plastic wrap. When you're ready to serve, reheat it in the oven. This keeps it warm and tasty. You now know how to make a delicious quiche. We covered the flaky crust, filling, and helpful tips. I also shared fun variations and storage tips. With these steps, you can impress friends and family. Quiche is flexible and easy to adapt. Remember, a little creativity goes a long way. Enjoy making your own quiche and share your results!

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 cups unsalted butter, chilled and cut into small cubes
  • 4 tablespoons ice-cold water
  • 6 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup shredded cheese (choose from Gruyère, cheddar, or a blend)
  • 1 cup diced vegetables (consider a mix of spinach, bell peppers, and onions)
  • to taste salt and freshly ground black pepper
  • 0.5 teaspoon nutmeg (optional for added warmth)

Instructions
 

  • In a large mixing bowl, combine the flour and salt. Add the chilled butter cubes and use a pastry cutter or your fingertips to integrate the butter until the mixture resembles coarse breadcrumbs. Gradually drizzle in ice-cold water, one tablespoon at a time, mixing gently until the dough holds together but is not sticky. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
  • While the dough chills, preheat your oven to 375°F (190°C) to ensure it’s hot when you’re ready to bake.
  • On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the rolled dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges and use a fork to prick the base of the crust.
  • Line the crust with parchment paper, filling it with pie weights or dried beans. Bake for 15 minutes, or until the crust is lightly golden around the edges. Remove the weights and parchment, and bake for an additional 5 minutes until the bottom is set. Remove from the oven and let cool slightly.
  • In a mixing bowl, whisk together the eggs, heavy cream, and whole milk until smooth and well combined. Season generously with salt, pepper, and nutmeg if desired.
  • Evenly distribute the diced vegetables over the pre-baked crust. Sprinkle the shredded cheese uniformly on top, then carefully pour the egg mixture over the filling, ensuring all ingredients are evenly coated.
  • Place the assembled quiche into the preheated oven and bake for 35-40 minutes. The quiche is done when the filling is set and the surface is lightly browned.
  • Allow the quiche to cool for about 10 minutes before slicing. This resting time helps it firm up for neater slices.

Notes

Serve hot or warm, garnished with freshly chopped herbs such as parsley or chives. Pair with a light green salad for a refreshing complement.
Keyword flaky crust, quiche, vegetable quiche