Classic French Quiche
A savory tart with a flaky crust, filled with creamy eggs, cheese, and your choice of fillings.
20 mins
Prep Time
45 mins
Cook Time
6
Servings
Ingredients
- 1 pre-made pie crust (or homemade if preferred)
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup grated Gruyère cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup diced ham or cooked bacon (optional)
- 1/2 cup sautéed onions (optional)
- 1/2 cup sautéed mushrooms (optional)
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Roll out the pie crust and press it into a 9-inch tart or pie pan. Trim the edges and prick the bottom with a fork. Chill in the fridge for 15 minutes.
Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Let cool slightly.
In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
Sprinkle half of the grated Gruyère cheese over the pre-baked crust. Add your choice of fillings (ham, onions, mushrooms, etc.) evenly over the cheese.
Pour the egg mixture over the fillings, then sprinkle the remaining cheese on top.
Bake for 30-35 minutes, or until the filling is set and the top is golden brown. Let cool for 10 minutes before slicing and serving.
Chef's Tips
- Crust Tip: For extra flakiness, use cold butter and ice water when making homemade crust.
- Cheese Variations: Swap Gruyère for Swiss, cheddar, or goat cheese for different flavors.
- Vegetable Options: Spinach, bell peppers, or asparagus make great additions.
- Make Ahead: Prepare the crust and filling separately the night before, then assemble and bake the next day.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat in the oven for best texture.
