HomeThe Best Ever Quiche Recipe: A Savory, Custardy Masterpiece
The Best Ever Quiche Recipe: A Savory, Custardy Masterpiece
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Honey
Fruits & Vegetables
Garlic
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.*
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Balsamic Vinegar
Pork Tenderloin
Cooking & Recipes
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
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Food
Pork
Pork Tenderloins
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
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pork tenderloin
Balsamic
pork
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
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Condiments & Dressings
Beef
Garlic
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
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Honey
Balsamic
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
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Pork
pork tenderloin
Condiments & Dressings
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.
