Quiche Recipe
Though quiche is most commonly associated with French cuisine, its origins can actually be traced back to Germany. The word "quiche" is derived from the German word "kuchen," meaning cake. The dish became popular in France during the early 20th century, specifically in the Lorraine region, where the classic "Quiche Lorraine"—a savory pie made with eggs, cream, and bacon—originated.
Equipment
- 9-inch pie dish
- Mixing bowl
- Whisk
- Baking sheet (optional for easy transfer to the oven)
Ingredients
- 1 store-bought or homemade pie crust
- 4 large eggs
- 1 cup heavy cream or whole milk
- 1 ½ cups shredded cheese (cheddar, gruyère, or mozzarella)
- 1 cup cooked fillings (e.g., spinach, mushrooms, bacon, or ham)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg (optional)
Instructions
- Preheat the Oven:Begin by preheating your oven to 375°F (190°C). This ensures your quiche will bake evenly.
- Prepare the Pie Crust:Roll out your pie crust and carefully place it into a 9-inch pie dish. Trim the excess crust from the edges, leaving a small overhang for a decorative touch if desired. Gently press the crust into the dish, then poke a few holes in the bottom with a fork to prevent bubbling.
- Blind Bake the Crust (Optional):To avoid a soggy bottom, blind-bake the crust. Place a sheet of parchment paper over the crust and fill it with pie weights or dry beans. Bake for about 10 minutes, then remove the weights and parchment. Allow the crust to cool slightly while preparing the filling.
- Prepare the Filling:In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using) until smooth and well combined.
- Add the Cheese and Fillings:Sprinkle half of the shredded cheese evenly over the crust. Next, add your chosen fillings (such as cooked bacon, sautéed spinach, or mushrooms). Pour the egg mixture over the fillings, then top with the remaining cheese.
- Bake the Quiche:Place the quiche in the preheated oven and bake for 35–45 minutes or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean. If the crust starts browning too quickly, cover the edges with aluminum foil.
- Cool and Serve:Once baked, remove the quiche from the oven and let it cool for about 10 minutes. This allows the filling to fully set, making it easier to slice. Serve warm or at room temperature.