Flaky crust, creamy custard, endless possibilities
Quiche is one of those beautifully versatile dishes that works just as well for breakfast as it does for lunch or dinner. With a buttery, flaky crust and a rich, savory egg custard filled with your favorite ingredients, it’s comforting, elegant, and endlessly adaptable.
Whether you’re serving guests, meal-prepping for the week, or enjoying a quiet meal at home, this classic quiche delivers satisfying flavor every time.
Ingredients
For the Crust
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 3–4 tablespoons cold water
For the Filling
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 cup cooked ham
(or bacon, spinach, mushrooms, or your preferred filling) - 1 cup shredded cheese (cheddar, Swiss, Gruyère, or a blend)
- 4 large eggs
- 1 cup heavy cream
- Salt and black pepper, to taste
- ½ teaspoon dried thyme (optional)
Instructions
1. Make the Crust
- In a food processor, combine flour and salt.
- Add cold butter and pulse until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, pulsing until the dough begins to come together.
- Shape the dough into a disk, wrap, and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface and press into a pie dish. Trim excess dough.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 10–12 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden.
2. Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Add onions and sauté until soft and translucent, about 5 minutes.
- Add ham (or chosen filling) and cook another 2–3 minutes. Remove from heat.
- In a bowl, whisk together eggs, heavy cream, salt, pepper, and thyme.
- Stir in the onion mixture and shredded cheese.
3. Assemble & Bake
- Pour the filling into the partially baked crust and spread evenly.
- Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
- Let cool for 5–10 minutes before slicing.
Tips for the Best Quiche
- Use room-temperature eggs for a smoother custard
- Don’t overfill the crust—leave a little space at the top
- For a lighter texture, replace half the cream with milk
- Blind-baking the crust prevents sogginess
- Let it rest before slicing for clean cuts
Variations
- Vegetarian: Spinach, mushrooms, roasted peppers
- Breakfast-style: Bacon, cheddar, and green onions
- French-inspired: Gruyère, caramelized onions, and thyme
- Low-carb: Skip the crust and bake in a greased dish
Serving & Storage
- Serve warm or at room temperature
- Pair with a fresh green salad or fruit
- Refrigerate leftovers up to 3 days
- Reheat gently in the oven for best texture
This classic quiche is proof that simple ingredients, treated well, can create something truly satisfying. Cozy, customizable, and always delicious—enjoy every slice! 🥧✨
