Quiche is one of those dishes that everyone should know how to make. It's not difficult, and this classic cheese quiche recipe is a perfect introduction to the favorite brunch dish. Made with just a few ingredients, it's quick and easy to throw together and serves as inspiration for your own custom quiche creations.
Often associated with French cuisine, quiche is a savory egg custard baked in pie crust. The base comprises eggs, milk, and cream, cheese, and any variety of ingredients are added for flavor. This cheese quiche uses cheddar, and Swiss cheese is a nice addition. You can use any shredded cheese you like; one winning combination is havarti, colby, and Parmesan.
Endlessly Adaptable Quiche
Quiche is an excellent choice for any meal, including a busy weeknight dinner. It can even be prepared in advance and refrigerated or frozen, then quickly reheated. Favorite quiche side dishes include green salad, a bowl of mixed fruit, a simple tomato soup or chilled gazpacho, and roasted veggies.
What You'll Need to Make This Cheese Quiche Recipe
A Lovely Pie Pan
A Good Cheese Grater
A Handy Dandy Whisk
Ingredients
1refrigerated pie crust, orhomemade pie crust
3cupsshreddedcheddar cheese(or a combination of Swiss and cheddar)
Gather the ingredients. Preheat the oven to 375 F.
Let refrigerated crust stand at room temperature for 15 minutes, then gently unroll. Place in a 9-inchpie pan, press into bottom and up sides, and flute edges. Be careful not to stretch the pie crust as you work, because if you do, it will shrink during baking.
Sprinkle cheeseinto the bottom of the pie crust; set aside.
In a medium-sized bowl, combine the eggs, milk, cream, flour, chives, salt, and pepper, and beat with a wire whisk until the mixture is smooth and incorporated.
Pour the custard mixture carefully over the cheeses in the crust.
Bake the quiche for 40 to 50 minutes until the quiche is puffed, golden brown, and set. Let stand for 5 minutes before cutting into wedges. Serve and enjoy.
Measure the ingredients carefully. If you add too much flour, the quiche filling will not be light. When there's too much dairy in relation to the eggs, the quiche will come out soft and runny, sometimes almost watery.
Make sure to use 2 percent or whole milk and don't skimp on the cream. The fat in the cream adds to the richness and makes the quiche filling tender.
Recipe Variations
Use this recipe as a basis to create your own quiche masterpieces and write down the ingredients you used so you can reproduce them.Add about a cup of additional ingredients to the pie crust before pouring the egg custard. Everything from thawed and drained frozen spinach to cooked sausage and onions or chicken, ham, shrimp, or other vegetables are excellent for a quiche.
Can a Quiche Be Made Ahead of Time?
Quiche is an excellent make-ahead dish. There are a few ways to approach it:
Prepare the pie crust and filling and keep them separate (prevents soggy crust) in the refrigerator overnight. When ready to bake, simply pour the filling into the crust and bake as normal.
Bake the quiche and let it cool completely, then cover with plastic wrap and store in the refrigerator for up to three days. Reheat covered with foil in a 325 F oven for 15 minutes, or until warmed.
Bake and cool the quiche, cover with plastic and place it in a freezer-safe bag. It should keep well in the freezer for three months. When ready to eat, cover in foil and reheat until warm in a 350 F oven for about 20 minutes.
Ham and Swiss Quiche
Pastries
Lunch
American Breakfast
American Mains
Nutrition Facts (per serving)
479
Calories
34g
Fat
27g
Carbs
17g
Protein
Show Full Nutrition Label
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Nutrition Facts
Servings: 6to 8
Amount per serving
Calories
479
% Daily Value*
Total Fat 34g
43%
Saturated Fat 16g
81%
Cholesterol 154mg
51%
Sodium 550mg
24%
Total Carbohydrate 27g
10%
Dietary Fiber 1g
5%
Total Sugars 4g
Protein 17g
Vitamin C 0mg
1%
Calcium 370mg
28%
Iron 2mg
10%
Potassium 172mg
4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Recipe Tags:
Pastry
cheese quiche
breakfast
american
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What Is the Best Eggs-to-Dairy Ratio for Quiche? The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy.
Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
Place quiche on baking sheet. Bake uncovered in hot oven until quiche reaches a minimum internal temperature of 165 degrees, 20-25 minutes. Carefully remove from oven.
Why does my quiche have a soggy bottom? Cooking any vegetables before adding to the filling can help avoid excess moisture which can cause a soggy crust. Blind baking your crust, or baking without the filling, can also help ensure a flaky crust.
If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
Can you use milk in place of cream in quiches? Yes, while the fat in the cream helps the quiche set, if you've run out or forgot to pick some up from the shops, full-cream milk should work as a replacement most of the time. You could also try using buttermilk, crème fraîche or Greek-style yoghurt.
As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.
Over baked quiche may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish quiche; midway between center and edge of cups. If knife is clean when pulled out, the quiche is done.
The crusts are rolled up, so they don't take up a lot of room in your fridge or freezer, and they are super easy to work with. Just thaw overnight in the fridge, unroll gently to fill your pie dish, and either blind bake, or fill and bake, depending on your recipe.
The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough. As a result, the crust will puff up and cause your pie to warp from the bottom.
Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon.
Quiche crusts are made with shortcrust pastry. The name “shortcrust” refers to the baking term “short” which means pastries that are flaky and crumble when you cut into them.
If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.
Torta di riso and quiche use eggs primarily as binding agents, although the rice pie does expand slightly in the oven as it bakes. It usually collapses again once it cools. If you do use eggs in baking, you need to be careful to balance the fats and proteins in the eggs and the other ingredients.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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