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How to Make Quiche

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Food  |  International Cuisine  |  How Tos

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  • Introduction

  • What You'll Need

    • Quiche is quite simply an egg, dairy and cheese combination baked to a custard-like consistency in a shell. The fun part of quiche, however, is adding any vegetable, herb or meat ingredients that strike your fancy. The following recipe will teach you how to make a basic quiche, but don't be afraid to get creative as you go along!

  • Ingredients

    • 1 9" to 10" deep dish pie crust or pastry shell (see below)
    • 6 large eggs
    • 2 cups heavy cream, half and half, whole milk or a combination thereof
      • Choose the dairy product that works best for you. Though a fattier milk like heavy cream or half and half means more calories, it will lead to a richer, well-textured custard.
      • Non-fat milk is not advised due to its higher water content; which can lead to a runnier quiche.
    • 1-2 cups grated cheddar, Gruyere, Swiss, Monterey Jack, or other flavorful cheese
    • 1/2 tsp. dried basil
    • 1/2 tsp. oregano
    • Salt and pepper to taste
    • 1/4 tsp. freshly ground nutmeg (optional)
    • 2 tbsp. olive oil (optional)
    • 1-2 cups vegetables or meats of choice (optional)
      • People frequently add vegetables and meat to their quiches. Common ingredients include spinach, onions, mushrooms, ham and bacon.
      • Whatever you decide to add, be sure that it's cooked completely and slightly cooled before adding it to the egg mixture for baking.
      • See the variations section of this page for additional quiche add-in ideas.

  • Equipment

    • 1 medium-sized bowl
    • 1 whisk
    • 1 spatula
    • 10 1/2" tart pan

  • Step 1: Prepare Quiche Crust

    • Most quiches have a crust to give the egg custard structure and added texture and flavor. Luckily, there are a few options from which to choose:
    1. Buy a 9" to 10" deep dish pre-made pie or tart crust. If you're short on time or just don't want the hassle of making your own crust, your local supermarket should offer many different choices. Keep in mind, though, that this is a savory pie, so it might be better to choose a crust with the least amount of sugar (or none). This can be found in the ingredient list on the package.
    2. Make an all purpose pie shell. By making your own crust, you'll get a fresher, better tasting pie crust. Learn how to make a fantastic pie shell at Mahalo's Guide to How to Make Flawless Pie Crust.
    3. Use puff pastry as an easy but sophisticated shell. Just purchase frozen puff pastry sheets from your local grocery store and transfer them onto your pie pan. Trim the edges and keep chilled until ready to use.
    4. Make a simply delicious, flaky tart shell which has no sugar but a buttery, flaky texture. The key to a tart shell is to keep the dough as cold as possible. Also, prebake the crust to prevent sogginess once the filling is added.

  • Tart Shell Recipe

    • Ingredients You'll Need
    • 1 1/2 cups all purpose flour
    • Large pinch salt
    • 1 stick unsalted butter, chilled and cut into small pieces
    • 1/3 cup of ice water
    • Equipment You'll Need
    • 10 1/2" tart pan
    • Food processor
    • Floured flat surface
    • Tin foil
    • Any oven proof weight

  • Making the Tart Shell

    1. Put the flour and salt in the food processor bowl.
    2. With the processor on, slowly add chunks of the chilled butter to the bowl.
    3. Pulse until the butter is incorporated into the flour and until the mixture looks like coarse cornmeal.
    4. Add the ice water in pulses until the dough has formed but is not smooth.
    5. Turn the mixture onto a lightly floured surface and gather into a ball.
    6. Wrap the ball with plastic, careful to get as much air out as possible, and chill for at least a couple hours.
    7. When you're ready to use the dough, roll it out on a floured surface in a circular shape until it's smooth and a few inches wider than your pie pan on all sides.
    8. Transfer the tart dough onto your pie pan
      • Do so carefully, so as not to rip it.
    9. Cover and refrigerate until ready to use.

  • Step 2: Pre-Bake the Quiche Crust

    • The key to perfect quiche is pre-baking the crust; this will ensure the crust doesn't get soggy when you add your filling.
    1. Preheat the oven to 425 degrees.
    2. Prick the crust all over with a fork or knife.
    3. Line the crust with tin foil and press the bottom with flat weights to keep it from puffing up.
    4. Bake the crust 12-15 minutes until light brown.
    5. Remove the weights and foil and bake an additional 5 minutes.

  • Step 3: Make the Quiche Filling

    • Now that the crust is pre-baked and cooling off, it's time to make the egg custard filling. The following is a basic recipe that brings out the creamy richness of the milk, eggs, and cheese combination. Remember, you can add in pretty much any ingredients you'd like!

    1. Cook any meat or vegetables you're adding to the filling.
      • For the best taste, sauté your add-ins in olive oil.
    2. Let your add-ins cool off for a few minutes.
    3. In a medium-sized bowl, whisk together the 6 large eggs.
    4. Beat in the 2 cups of heavy cream, half and half or whole milk.
    5. Mix in the 2 cups of cheese with the spatula.
    6. Mix in the basil and oregano.
    7. Stir in any vegetables or meats you've prepared.
    8. Add a pinch of salt and pepper to taste.

  • Step 4: Bake Your Quiche

    • You've got your crust and your filling. Now it's time to marry the two.
    1. Preheat the oven to 425 degrees.
    2. Pour the egg mixture into the pre-baked crust.
    3. Spread evenly throughout the pan.
    4. Sprinkle the top with 1/4 tsp. nutmeg, if so desired.
    5. Place the pan in the center of the oven.
    6. Place a cookie sheet below the pie pan to catch any overflow.
    7. Bake until the filling is set but still jiggles a little in the middle—about 30-35 minutes.
      • Check your quiche after about 20-25 minutes. If the quiche top or crust is browning too quickly, cover with foil for its remaining time in the oven.
    8. Check doneness by sticking a toothpick or knifepoint in the center. If it comes out clean, then the quiche is ready. If not, return the quiche to the oven and check again in a minute or two.

  • Step 5: Serve Your Quiche

    • Now it's time to enjoy your hard work!
    1. Let the quiche rest for 10-20 minutes.
    2. Cut into wedges to serve immediately.
    3. Or let the quiche cool to room temperature, cut into wedges, and serve.
    4. If you're not going to eat your quiche right away, place it in the refrigerator.
    5. When ready to eat, reheat for a few seconds in the microwave, or simply enjoy it cold!

  • Crustless Quiche

  • Mini Quiche

    • Perfect for party hors d'oeuvres or as casual finger food, forgo the pie pan and bring out the muffin tins for bite sized quiche. For standard sized muffin pans, cut dough into 3 1/2 inch rounds and for mini muffin pans, cut dough into 2 3/4 inch rounds - either by using a cookie cutter or with a knife. Place the rounds into muffin wells and crimp so the dough fits nicely. Weigh down and pre-cook the dough for about 10 minutes. Then fill each well to the top with the egg mixture and cook for about 12-15 minutes.
    • About.com: Mini Quiches
    • Cooks.com: Mini-Quiche
    • AllRecipes: Easy Mini Quiches

  • Vegan Quiche

    • For vegans out there, don't despair. You, too, can eat quiche. Depending on the recipe, you could blend up 1/2 cup to 1 1/2 cups of tofu as the binding ingredient for the solid ingredients. Soy milk can also be used instead of cream, vegan cheese can be substituted for dairy cheese, and the same vegetables can be added for flavor and texture.
    • Savvy Vegetarian: Quiche Easy Vegan Tofu Recipe: Vegan Quiche
    • About.com: Basic Vegan Quiche with Soy Cheese Recipe

  • Tips for Making Quiche

    • Whether you're making a dozen mini-quiches or a classic ham and spinach quiche, the following tips will help make your egg-y dish a delight.
    1. Adjusting the quantities for a smaller quiche pie is easy—simply maintain a ratio of about 3 eggs to 1 cup of dairy. For example, for a basic (not deep dish) 9" or 10" pie crust, use 4 eggs and about 1 1/2 cup milk or half and half, 1/3 to 1/2 cup of grated cheese, and about 2/3 to 1/2 cup of cooked filling.
    2. Take the quiche out of the oven while the center is still slightly jiggly to maintain a creamy custard texture.
    3. Using low-fat or non-fat milk is discouraged, as the higher water content can prevent the quiche from properly setting or can make the pie too watery.
    4. The dough for quiche crust can be made up to a month ahead, rolled out, and stored in the freezer in an airtight bag until ready for use.



 


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