Savory Quiche Classic French (Print)
Flaky pastry filled with custardy eggs, cheese, and vegetables for versatile meals.
# What You Need:
→ Pastry
01 - 1 sheet (8 oz) ready-made shortcrust pastry
→ Filling
02 - 4 large eggs
03 - 1 cup (1 cup) heavy cream
04 - 1/2 cup (1/2 cup) whole milk
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - 1/4 teaspoon ground nutmeg (optional)
→ Cheese
08 - 1 cup (3.5 oz) grated Gruyère or Swiss cheese
→ Vegetables & Add-ins
09 - 1 cup (3.5 oz) fresh spinach, chopped
10 - 1/2 cup (2 oz) cooked bacon or ham, diced (optional)
11 - 1/2 cup (2 oz) sautéed onions or leeks
12 - 1/2 cup (2.5 oz) cherry tomatoes, halved (optional)
# How to Make:
01 - Set the oven to 375°F to prepare for baking.
02 - Roll out the pastry and fit it into a 9-inch tart or pie pan. Trim any excess dough and prick the base evenly with a fork.
03 - Line the shell with parchment paper and fill with baking weights or dried beans. Blind bake for 10 minutes, then remove the weights and paper and bake for an additional 5 minutes.
04 - Whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until smooth and fully combined.
05 - Evenly distribute grated cheese, chopped spinach, sautéed onions or leeks, and bacon or ham (if using) over the pre-baked pastry shell.
06 - Pour the egg and cream mixture over the layered fillings, ensuring even coverage.
07 - Bake the assembled tart for 30 to 35 minutes until the filling is set and the surface is golden brown.
08 - Allow the quiche to cool for 10 minutes before slicing to serve.
# Expert Advice:
01 -
- It looks impressive but comes together faster than you'd think, especially with store-bought pastry.
- You can clean out your fridge and turn leftover vegetables, cheese, or herbs into something that feels special.
- It tastes just as good warm from the oven as it does cold the next day, making it perfect for meal prep or picnics.
02 -
- Blind baking the crust is not optional, I learned this the hard way when my first quiche had a soggy, pale bottom that tasted like wet cardboard.
- Don't skip the cooling time, cutting into it too soon means the custard will run all over the plate and you'll lose that beautiful clean slice.
03 -
- Use a glass or ceramic pie dish instead of metal if you have one, it conducts heat more gently and helps prevent the custard from curdling.
- If you're using frozen spinach, squeeze out every last drop of water with your hands or a clean kitchen towel, or your quiche will turn into a watery mess.