For a dish that effortlessly combines rich, savory flavors with a buttery, flaky crust, look no further than the beloved quiche. This classic French tart has won over taste buds worldwide with its incredible versatility and elegant simplicity.
At its core, a quiche is an open-faced pie made with a pastry crust and a luscious egg custard filling. But it’s the endless possibilities for mix-ins and flavor combinations that truly make quiche a star of the kitchen. From classic quiche Lorraine with crispy bacon and Swiss cheese to vegetarian varieties bursting with fresh seasonal veggies, there’s a quiche to satisfy every craving.
The French Quiche Recipe
Course: Main CourseCuisine: French4
servings30
minutes45
minutes490
kcalOne of the beauties of a quiche recipe is its impressive make-ahead convenience. The custard filling can be prepared in advance and simply poured into the pre-baked crust before baking to creamy, puffed perfection. This quality makes quiche an ideal choice for brunch entertaining, allowing hosts to spend less time in the kitchen and more time enjoying the company of guests.
Ingredients
For the Pie Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
3-4 tablespoons ice water
For the Filling:
6 slices of bacon, chopped
1 small onion, finely chopped
1 cup shredded Swiss cheese
4 large eggs
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg (optional)
Fresh parsley, chopped (for garnish)
Directions
- Prepare the Pie Crust:
- In a large bowl, whisk together the flour and salt.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Roll Out the Pie Crust:
- On a lightly floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch pie dish.
- Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges.
- Blind Bake the Pie Crust:
- Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans.
- Bake the crust in the preheated oven for 15 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes, or until the crust is lightly golden. Remove from the oven and set aside.
- Prepare the Filling:
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels.
- In the same skillet, sauté the chopped onion in the bacon drippings until softened and translucent. Remove from heat and let cool slightly.
- In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
- Assemble and Bake the Quiche:
- Sprinkle the cooked bacon and sautéed onions evenly over the bottom of the partially baked pie crust.
- Sprinkle the shredded Swiss cheese over the bacon and onions.
- Pour the egg mixture over the filling ingredients in the pie crust.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
- Remove the quiche from the oven and let it cool for a few minutes before slicing.
- Garnish with chopped parsley, if desired, before serving.
Variations:
- For Spinach and Feta Quiche; Mix in 1 cup of chopped spinach and 1/2 cup of crumbled feta cheese to the egg mixture.
- To make Mushroom and Swiss Quiche; Combine 1 cup of sliced mushrooms and 1/2 cup of shredded cheese, with the egg mixture.
- Try Ham and Cheese Quiche; Incorporate 1/2 cup of diced ham and 1/2 cup of shredded cheddar cheese into the egg mixture.
Whether you enjoy it warm from the oven or at room temperature, a slice of creamy delightful quiche brings a sense of comfort like no other. Its versatility to be enjoyed at any mealtime makes it a star, in the world of cooking earning its place as a must have in any recipe collection.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories490
- % Daily Value *
- Total Fat
36g
56%
- Saturated Fat 18g 90%
- Trans Fat 0.5g
- Cholesterol 270mg 90%
- Sodium 720mg 30%
- Potassium 180mg 6%
- Total Carbohydrate
21g
8%
- Dietary Fiber 1g 4%
- Sugars 1g
- Protein 19g 38%
- Calcium 25%
- Iron 10%
- Vitamin D 25%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vernon Alston, a former chef, is an extraordinary personality with a rich history of food and a creative cooking style. Being the one for Vernon high proficiency in pro cuisine and also thanks to the years of his experience, he has succeeded in enhancing his skills, thus, deputtering the reputation of him as a chef, who is league in creating unforgettable dishes.
