Classic Quiche with Flaky Pie Crust
A versatile quiche recipe featuring a buttery, flaky homemade crust and a rich, creamy custard filling. Perfect for breakfast, brunch, or a light meal, it welcomes your favorite add-ins like bacon, feta, or spinach.
- Prep2h 40m
- Cook1h 20m
- Total4h
- DifficultyMedium
- Servings8
This quiche starts with a homemade pie crust that is blind-baked to golden perfection, ensuring a crisp base that won't get soggy. The filling is a simple blend of eggs, whole milk, and heavy cream, seasoned with salt and pepper, then enriched with your choice of cheese and up to two cups of add-ins.
The result is a silky, custard-like texture that sets beautifully in the oven. Serve it warm, at room temperature, or even cold—it's delicious any way. Top with fresh herbs, extra cheese, or hollandaise for an extra touch.
Ingredients
Converted amounts are rounded.
Method
- Prepare the pie dough in advance; it needs to chill for at least 2 hours before rolling. Ideally, make it the night before.
- On a floured surface, roll one dough disk into a 12-inch circle, turning it a quarter turn after every few rolls. Place it into a 9-inch pie dish, pressing gently to smooth. Fold the excess dough over the edge to form a rim, then crimp with a fork or flute with your fingers. Chill the crust in the refrigerator for at least 30 minutes (up to 5 days, covered with plastic wrap).
- While the crust chills, preheat the oven to 375°F.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake until the edges begin to brown, about 15–16 minutes. Remove the parchment and weights, prick the bottom with a fork, and bake until the bottom is just starting to brown, about 7–8 minutes. Set aside (the crust can still be warm).
- Reduce the oven temperature to 350°F.
- In a large bowl, beat the eggs, milk, heavy cream, salt, and pepper with a mixer on high speed until well combined, about 1 minute. Stir in the cheese and any add-ins, then pour the mixture into the pre-baked crust.
- Bake the quiche until the center is just set, about 45–55 minutes. Use a pie crust shield to prevent over-browning of the edges. Let cool for 15 minutes before slicing. Optionally top with extra cheese, herbs, hollandaise, or pepper.
- Store leftovers tightly covered in the refrigerator for up to 4 days. The quiche is also delicious at room temperature.
💡 Tips
- For a richer flavor, use a mix of cheeses like gruyere and cheddar.
- Blind-baking the crust prevents sogginess; don't skip this step.
- Let the quiche rest after baking for cleaner slices.
Inspired by a recipe from Sally's Baking Addiction