Who doesn’t love quiche? It’s such a perfect special occasion brunch food that has always been a favorite of mine. It feels fancy but really is pretty easy to put together on your own, so here are some tips and a basic recipe that can be tweaked for whatever you have!
First: Crust! This is a good, simple and flaky crust for quiche.
(This is for a little smaller pie tin, so you can double this for a thicker/taller crust)
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil or canola oil
1/4 cup ice water
Mix flour and salt with fork
Beat oil and water with whisk or fork to thicken
Pour into flour and mix with fork
Press into 9” pie crust
Fill with quiche mixture and bake at 400F until done
6 large eggs, beaten
1 cup heavy cream + 1 cup milk (or 2 cups heavy cream)
2 cups chopped fresh baby spinach, packed
1 pound cooked/crumbled bacon
1.5 to 2 cups Gruyère or Swiss cheese (unexpected cheddar from Trader Joe’s is also so good in it!)
Sautéed /caramelized onion (optional)
Salt & pepper
Combine the eggs, cream, milk, salt and pepper in a blender. Layer the spinach, bacon and cheese in the bottom of the crust, then pour egg mixture on top. Bake uncovered on the bottom rack for 30 minutes at 400, then turn oven down (don’t open the door) to 375 and bake an additional 15-20 minutes. It’s done when the eggs are set and quiche is golden on top. Remove from the oven and let it sit for at least 15 minutes before cutting.
*Other baking option: You can first blind bake the crust at 400 for 10 min and then bake quiche at 375 for 45 minutes if you prefer.
You can get creative and mix + match different veggies/meat. The basic formula to use is about 3 cups of sautéed veggies to 1 cup of meat. Favorite options are broccoli, asparagus, mushrooms, ham, etc.Bake uncovered on bottom rack for 30 minutes at 400 and then turn oven down (without opening oven door) to 375 and bake for an additional 15-20 minutes, or until eggs are set and the quiche is golden on top. Remove from oven.