Quiche is a versatile dish that has captured the hearts of many as a staple in French cuisine. This delightful savory tart combines a flaky pie crust with a creamy egg-based filling, making it perfect for any occasion.
Ingredients
Scale:
For the crust:
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, chilled and cubed
4-5 tablespoons ice water
For the filling:
4 large eggs
1 cup heavy cream
1 cup shredded cheese (e.g., Gruyère, cheddar, or a blend)
1 cup cooked and crumbled bacon (for quiche Lorraine)
1 cup sautéed vegetables (e.g., spinach, mushrooms, bell peppers)
Salt and pepper to taste
Fresh herbs (e.g., chives, thyme) for garnish
Instructions
In a mixing bowl, combine the flour and salt. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan, trimming any excess and crimping the edges.
Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden. Remove from the oven and set aside.
In a large bowl, whisk together the eggs and heavy cream. Stir in the cheese, cooked bacon (if using), sautéed vegetables, salt, and pepper.
Pour the egg mixture into the prepared crust, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. A knife inserted in the center should come out clean.
Allow the quiche to cool for about 10 minutes before slicing. Garnish with fresh herbs if desired.
