Ingredients
For the Crust:
1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 teaspoon salt
3–4 tablespoons cold water
For the Filling:
4 large eggs
1 cup heavy cream
1 cup whole milk
1 cup shredded Gruyère or cheddar cheese
1/2 cup cooked bacon or ham, chopped (optional)
1 cup spinach, mushrooms, or other vegetables (sautéed)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Execution
Make the Crust:
1) In a food processor or large bowl, combine flour, butter, and salt. Pulse or mix until the mixture resembles coarse crumbs.
2) Gradually add cold water, 1 tablespoon at a time, until the dough comes together.
Roll out the dough into a 12-inch circle on a lightly floured surface, then transfer it to a 9-inch tart pan. Trim the edges and chill for 15 minutes.
Pre-Bake the Crust:
1) Preheat the oven to 375°F (190°C).
2) Line the crust with parchment paper and fill with pie weights or dried beans.
3) Bake for 10 minutes, remove the weights and paper, then bake for another 5 minutes until lightly golden.
Prepare the Filling:
1) In a bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg.
2) Layer cheese, meat (if using), and vegetables in the pre-baked crust.
3) Pour the egg mixture over the fillings until just below the crust’s edge.
Bake the Quiche:
1) Bake at 375°F (190°C) for 30-35 minutes or until the filling is set and the top is slightly golden.
2) Let the quiche cool for 10 minutes before slicing and serving.
Additional tips
- Cheese Choices: Swap Gruyère for Swiss, cheddar, or feta to change up the flavor.
- Vegetarian Option: Use mushrooms, bell peppers, and zucchini as fillings.
- Make-Ahead: Prepare the crust and filling separately a day in advance.
- Gluten-Free: Use a store-bought gluten-free crust or almond flour crust.
