This Easy Classic Quiche is very quick to make and can be customized with fillings to meet your family's specific preferences and dietary restrictions.
This is a classic quiche recipe that is quick to prepare and get in the oven if you're entertaining on a holiday.
I place it in the oven before the girls open gifts on Christmas morning or start their egg hunt on Easter.
Although I usually associate quiche with holidays, it certainly can be served year-round and even as a breakfast for dinner on a weeknight.
The nice thing about quiche is that you can customize it to your family's dietary restrictions or preferences. Sometimes I make a vegetarian quiche, or I make 2 quiches and vary the add ins in each of them.
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Prepare the Crust
You have several options for the crust depending on how much time you have or your preference. I have used each of these options in the past depending on how much I had going on at the time.
The easiest route is to purchase a store bought frozen pie crust that is already in an aluminum foil pan.
Another options is to purchase refrigerated pie dough in a roll. Roll it out and fit it into a 9-inch pie plate.
Finally, you can make a homemade pie crust. I like using All Butter Pie Dough. I also have a Gluten Free All Butter Pie Dough.
In order to avoid a soggy crust, the dough will be partially blind baked.
To do this, add a double layer of aluminum foil to cover the inside of the crust, then fill it with pie weights. Bake for about 25 to 30 minutes until the crust is light in color and dry.
Cool it on a wire rack while you prepare the add ins.
Customize the Add Ins
You can bake the quiche plain, or customize a combination of cheese, vegetables, or meat.
Some ideas that I've done in the past include one of the following or a combination: Swiss cheese, Cheddar cheese, caramelized onions, green and red peppers, turkey bacon, spinach, or tomatoes.
You can do any kind of meat like bacon, ham, turkey bacon, or even sausage.
Other ideas for vegetables include spinach, artichokes, roasted red peppers, mushrooms, bell peppers, and sun dried tomatoes.
For this quiche, I sauteed minced onions until soft and brown. Then I cooked turkey bacon in strips, cooled, and chopped it into small pieces.
Set aside the onions and bacon to make the custard.
Make the Custard
In a large bowl, whisk together the eggs and egg yolks with the milk, cream, salt and pepper.
Stir in the prepared add ins with the cheese.
Bake the Quiche
Bake the quiche for about 32 to 35 minutes until set. It will still seem soft in the center but it will continue to cook as it cools.
Make Ahead Tips
You can cook some of your add ins the day before and store them in the refrigerator in an airtight container.
To partially blind bake the crust ahead of time, proceed with the blind baking instructions and then cover the crust loosely with aluminum foil after it has cooled. When you are ready to make the quiche, place the crust in the oven for 5 minutes while the oven preheats to warm the crust before filling with the custard.
Serving Suggestions
For Christmas, I like to serve this with Cranberry Christmas Cake, Pineapple Carrot Bread, or Poppy Seed Bread.
For Easter or a brunch, I like to serve this with Overnight Monkey Bread. You could also do Monkey Bread Muffins, which are made with store bought biscuits and take less prep time.
Quiche would also be good with scones. Try these Classic Cream Scones with Currants, Blueberry Scones, or Dark Chocolate Cranberry Scones.
Gluten Free Option
Use a store bought gluten free pie crust or my homemade Gluten Free Pie Crust.
📖 Recipe
Easy Classic Quiche
Equipment
- 1 9-inch pie plate
Ingredients
- 1 pie crust (store bought or homemade, see note)
For the add ins:
- 1 tablespoon olive oil
- ½ cup yellow onion (minced)
- 4 ounces turkey bacon
For the custard:
- 2 eggs
- 2 egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- ½ teaspoon table salt
- ¼ teaspoon ground black pepper
To assemble the quiche:
- 4 ounces shredded Gruyere cheese (or Swiss or cheddar)
Instructions
- Adjust an oven rack to the center position. Preheat the oven to 375°F.
- Fit the pie crust into a 9-inch pie plate. Chill in the refrigerator for 30 minutes.
Partially blind bake the crust:
- Cover the crust with a double layer of aluminum foil, then place pie weights on top of the foil in the pie plate.
- Bake until the pie dough looks dry and light in color, 25 to 30 minutes.
- Transfer the pie plate to a wire cooling rack and remove the foil and weights.
Prepare the add ins:
- Heat the oil in a skillet over medium heat. Add the onions and saute until soft and golden. Remove to small plate to cool.
- Cook the turkey bacon in the same skillet until cooked through. Transfer to a paper towel lined plate to cool.
- Once the bacon has cooled, chop it into small pieces, about ¼-inch squares.
Prepare the custard:
- Whisk together the custard ingredients in a large bowl.
- Stir in the prepared add ins as well as the cheese.
- Pour the custard into the pie crust.
Bake the quiche:
- Bake the quiche until it is light golden brown and a knife inserted about 1-inch from the edge comes out clean, about 32 to 35 minutes. It will still seem soft in the center, but it will continue to cook as it cools.
- Remove the quiche to a cooling rack and cool slightly. Serve warm.
Notes
Prepare the add ins ahead of time and refrigerate in an airtight container until ready to bake the quiche.
The crust can be baked ahead. Once it has cooled, lightly cover it in foil until ready to make the quiche. Place the crust in the oven while it is preheating for 5 minutes to heat it slightly before adding the custard. Nutritional information is only an estimate and will vary depending on your add ins and crust. Source: Adapted from America's Test Kitchen Complete TV Show Cookbook You're Gonna Bake It After All bakeitafterall.com
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