Basic Quiche Recipe For Any Fillings
This basic quiche recipe is easily adjusted for fillings you prefer and will be a hit at your next brunch or lazy weekend breakfast.
Servings: 6
Ingredients
- 1 unbaked Buttery Flaky Pie Crust
- 2 cups cooked veggies see the below Notes for veggie options
- 1 cup grated cheese such as Swiss, cheddar, or Monterey Jack cheese
- 4 large eggs
- ¾ cup heavy whipping cream see the below Notes for options
- ¾ cup whole milk
- ¾ teaspoon kosher salt or half this amount of sea salt
- ¼ teaspoon black pepper
Instructions
- Make and blind bake the crust in a 10-inch pie dish. Use the instructions in the link for my Buttery Flakey Pie Crust under Ingredients. Use the instructions for partially blind baking the crust.
- Reduce the oven temperature to 350˚F (177˚C) and place the oven rack in the middle of the oven.
- Sauté the veggies you plan to use in the quiche. Set aside to cool.
- Grate the cheese(s). Set aside.
- Using a handheld mixer fitted with a whisk attachment and a large bowl, beat together the eggs, heavy cream, whole milk, salt, and pepper until foamy and completely combined.
- Fold the cooled vegetables and cheese(s) into the egg mixture using a silicone spatula and pour the entire contents into the blind baked crust. I always recommend placing the quiche dish on a sheet pan when baking, just in case the filling runs over the rim of the pie dish while the quiche bakes.
- Bake the quiche until the center is just about set, about 45-55 minutes at sea level and approximately 65 minutes at high altitude (>5000 ft.) Be careful not to over-bake the quiche and cover with foil if the crust edges brown more than you wish.
- Cool the baked quiche on a wire rack or other cooling rack for 10-15 minutes to allow the eggs to set before slicing into pieces. Serve warm or at room temperature.
Notes
Ways to Make a Lighter Quiche
A traditional quiche has a rich custardy texture that you'll find in France. But you may want something lighter - I know I often do. Here are some egg and milk/cream combinations that provide a lighter texture that I've tried with great success:
- 2 cups heavy cream for the traditional custardy quiche texture.
- 1 cup heavy cream + 1 cup whole milk.
- 1 cup half & half and + 1 cup whole milk.
- Use a 4:1 - 1.5 ratio of eggs to cups of milk/cream. For example, this Lightened Asparagus Quiche uses a 4:1 ratio and this Quiche Florentine uses a ratio of 4 eggs to 1.5 cups of Half & Half.
- Store-bought shredded or diced hash brown potatoes
- Asparagus and shallots
- Broccoli and cheddar cheese
- Sautéed spinach and Gruyere cheese
- Roasted red peppers, mushrooms, and onions
- Sautéed mushrooms and Swiss cheese
- Zucchini and feta cheese (be sure to dry the sautéed zucchini before adding to the eggs so it's not too wet)
-
Sun-dried tomatoes, mozzarella, and fresh basil