Savory Quiche Classic French

There's something about pulling a golden quiche from the oven that makes me feel like I've traveled straight to a Parisian café. The custard puffs up just slightly, the cheese bubbles at the edges, and the whole kitchen smells like butter and comfort. I started making this after a trip to Lyon, where I tasted the silkiest quiche Lorraine in a tiny bakery near the old town.

I made this for my neighbor's baby shower last spring, and I remember standing in my kitchen at dawn, whisking eggs while the birds started singing outside. The quiche came out perfectly golden, and when I sliced it at the party, everyone leaned in to see the layers of spinach and cheese. One guest asked for the recipe three times before I finally wrote it down on a napkin.

Ingredients

• Ready-made shortcrust pastry (230 g): This saves you time and stress, and honestly, a good store-bought crust can be just as flaky as homemade if you handle it gently and keep it cold.
• 4 large eggs: The backbone of the custard, they give the quiche its structure and richness without being too heavy.
• 1 cup (240 ml) heavy cream: This is what makes the filling luxurious and smooth, not dry or rubbery like some quiches I've had at sad buffets.
• 1/2 cup (120 ml) whole milk: Lightens the custard just enough so it doesn't feel too rich, balancing the cream perfectly.
• 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp nutmeg: The nutmeg is optional, but it adds a whisper of warmth that makes people wonder what the secret is.
• 1 cup (100 g) Gruyère or Swiss cheese: Gruyère melts like a dream and has that nutty, slightly sweet flavor that defines a classic quiche.
• 1 cup (100 g) fresh spinach, chopped: I always use fresh because it wilts down beautifully and doesn't release too much water like frozen can.
• 1/2 cup (60 g) cooked bacon or ham, diced: Optional, but if you add it, make sure it's crispy so it doesn't turn soggy in the custard.
• 1/2 cup (60 g) sautéed onions or leeks: Leeks are gentler and sweeter, and I always sauté them until they're soft and golden before adding them in.
• 1/2 cup (70 g) cherry tomatoes, halved: These add little bursts of acidity and color, but I only use them when they're in season and actually taste like something.

Instructions

Preheat and Prep:

Set your oven to 375°F (190°C) and let it warm up while you get everything ready. I like to pull the pastry out of the fridge now so it's easier to roll without cracking.

Line the Pan:

Roll out the pastry and gently press it into a 9-inch tart or pie pan, trimming any excess that hangs over the edge. Prick the base all over with a fork to keep it from puffing up like a balloon.

Blind Bake the Crust:

Line the pastry with parchment paper and fill it with baking weights or dried beans, then bake for 10 minutes. Remove the weights and paper, then bake another 5 minutes until it's just starting to turn golden.

Make the Custard:

In a bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg until smooth and well combined. I whisk until I see tiny bubbles on the surface.

Layer the Fillings:

Spread the cheese, spinach, bacon or ham, and onions evenly over the baked pastry shell. Don't pile everything in the center or it won't cook evenly.

Pour and Bake:

Slowly pour the egg mixture over the fillings, letting it settle into all the gaps. Bake for 30 to 35 minutes, until the filling is set and the top is golden brown with a little jiggle in the very center.

Cool and Serve:

Let the quiche cool for 10 minutes before slicing. This gives the custard time to firm up so it doesn't spill everywhere when you cut into it.

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I'll never forget the Sunday morning my dad asked for a second slice and said it reminded him of a café he used to visit in Paris in the seventies. He doesn't give compliments lightly, and I realized then that this quiche wasn't just food, it was a little time machine.

How to Know When It's Done

The quiche is ready when the edges are set and golden, but the center still has a slight wobble when you gently shake the pan. It will continue to set as it cools, and if you bake it until it's completely firm, it will turn rubbery and dry once it cools down.

Best Fillings and Variations

I've made this with roasted red peppers and feta, sautéed mushrooms and thyme, even leftover roasted vegetables from the night before. The key is to keep the total volume of fillings to about 2 cups so the custard has room to set properly, and always cook any vegetables first to release their moisture.

Serving and Storage

Quiche is one of those rare dishes that works hot, warm, or cold, and I've packed slices for picnics, served it at brunch with a simple green salad, and eaten it straight from the fridge at midnight. It keeps in the fridge for up to 3 days, and you can reheat slices in a low oven to bring back that just-baked texture.

• Pair it with a crisp white wine like Sauvignon Blanc or a light rosé if you're feeling fancy.
• Serve it with a simple arugula salad dressed in lemon and olive oil to cut through the richness.
• Leftovers make an excellent breakfast, especially with a dollop of hot sauce or a spoonful of chutney on the side.

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This quiche has become my go-to when I want to feel like I'm doing something special without spending all day in the kitchen. I hope it brings you as much joy as it's brought me.