For the Crust:
1¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cut into small cubes
3-4 tablespoons ice water
*Or use 1 high-quality refrigerated pie crust (9-inch) for convenience.*
For the Custard:
4 large eggs
1½ cups heavy cream (or half-and-half for a lighter version)
½ cup whole milk
½ teaspoon salt
¼ teaspoon white pepper (black pepper works too)
¼ teaspoon ground nutmeg (freshly grated is best)
For the Filling (Classic Quiche Lorraine):
6 slices bacon, cooked crisp and crumbled
1 cup shredded Gruyère cheese (or Swiss)
2 tablespoons finely chopped fresh chives (optional)
The Method: Perfect Crust, Silky Custard
Step 1: Make the Crust (or Skip to Step 4)
In a food processor, pulse flour and salt to combine.
Add cold butter and pulse until mixture resembles coarse meal with pea-sized butter pieces.
Add ice water 1 tablespoon at a time, pulsing until dough just comes together.
Turn out onto a work surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Step 2: Roll and Blind Bake
Preheat oven to 375°F (190°C).
On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, gently pressing into the corners. Trim and crimp edges.
Line crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes. Remove parchment and weights, bake another 5-7 minutes until lightly golden.
Set aside to cool slightly. Reduce oven temperature to 350°F (175°C).
Step 3: Cook the Bacon
While crust bakes, cook bacon until crisp. Drain on paper towels and crumble.
Step 4: Make the Custard
In a large bowl, whisk together:
Eggs
Heavy cream
Milk
Salt
Pepper
Nutmeg
Whisk until completely smooth—no streaks of egg white remaining.
Step 5: Assemble
Sprinkle bacon and cheese evenly over the bottom of the pre-baked crust.
Sprinkle chives if using.
Slowly pour the custard over the filling, stopping just below the rim.
Step 6: Bake
Bake at 350°F (175°C) for 35-45 minutes, until the center is just set but still slightly jiggly (like gelatin). A knife inserted near the center should come out clean.
Step 7: Rest
Let the quiche rest for at least 15 minutes before slicing. This allows the custard to set completely.
Step 8: Serve
Slice and serve warm, at room temperature, or even cold—it's delicious any way.
Pro-Tips for Quiche Perfection
1. Blind Bake the Crust
This is non-negotiable. A pre-baked crust ensures a crisp bottom—no sogginess allowed.
2. Room Temperature Ingredients
Cold eggs and cream can make the custard take longer to set. Let them sit out for 30 minutes before using.
3. Don't Overbake
The center should still have a slight jiggle when you remove it from the oven. It will continue setting as it cools.
4. Grate Your Own Cheese
Pre-shredded cheese contains anti-caking agents that can affect texture. Grate your own for the smoothest result.
5. Let It Rest
Those 15 minutes after baking are crucial. Slicing too early = runny quiche.
6. Use Fresh Nutmeg
It makes a surprising difference. Grate it fresh if you can.
Endless Variations
Quiche Lorraine (Classic):
Bacon, Gruyère, chives—the original and still perfect.
Spinach and Feta Quiche:
Add 1 cup frozen chopped spinach (thawed and squeezed dry), ½ cup crumbled feta, and ¼ cup chopped red onion. Omit bacon.
Mushroom and Swiss Quiche:
Sauté 8 oz sliced mushrooms with 1 shallot until golden. Use Swiss cheese.
Ham and Cheddar Quiche:
Add 1 cup diced ham and 1 cup sharp cheddar. A pinch of dry mustard in the custard is lovely.
Broccoli Cheddar Quiche:
Add 1 cup steamed broccoli florets (chopped) and 1 cup cheddar. So good.
Caramelized Onion and Goat Cheese:
Slow-cook 2 large sliced onions until deep golden. Dot with goat cheese before adding custard.
Crab and Asparagus Quiche:
Add ½ cup lump crab meat and ½ cup blanched asparagus pieces. Use Gruyère.
Vegetable Medley:
Any combination of roasted vegetables—zucchini, bell peppers, tomatoes—works beautifully.
What to Serve Alongside
Simple green salad – With lemon vinaigrette to cut through richness
Fresh fruit salad – Sweet, bright contrast
Roasted asparagus or green beans – Elegant and simple
Crusty bread – For sopping up any last bits
Mimosa or sparkling wine – For brunch perfection
Storage and Make-Ahead
Refrigerator:
Store covered for up to 3 days. Quiche is delicious cold, at room temperature, or reheated.
Reheating:
Oven: 325°F for 10-15 minutes, until warm.
Microwave: Individual slices, 30-60 seconds (crust will soften).
Freezer:
Quiche freezes beautifully. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in refrigerator and reheat in oven.
Make-Ahead:
Assemble completely (without baking), cover, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time.
Your Quiche Questions, Answered
Can I make this crustless?
Absolutely! Grease your pie plate well and bake as directed. The quiche will be just as delicious.
Can I use half-and-half instead of heavy cream?
Yes, but the texture will be slightly less rich. For the best results, use at least some cream.
My quiche is watery. What went wrong?
Either the vegetables weren't drained well, or the quiche was underbaked. Next time, make sure to squeeze moisture from vegetables.
Can I use pre-made crust?
Yes! A high-quality refrigerated pie crust works beautifully and saves time.
Can I make mini quiches?
Yes! Use a muffin tin and adjust baking time to 18-22 minutes. Perfect for parties.
What's the best cheese for quiche?
Gruyère is classic, but Swiss, cheddar, fontina, goat cheese, and feta all work wonderfully.
