|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 16g||81%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Quiche is one of those dishes that everyone should know how to make. It's not difficult, and this classic cheese quiche recipe is a perfect introduction to the favorite brunch dish. Made with just a few ingredients, it's quick and easy to throw together and serves as inspiration for your own custom quiche creations.
Often associated with French cuisine, quiche is a savory egg custard baked in pie crust. The base comprises eggs, milk, and cream, cheese, and any variety of ingredients are added for flavor. This cheese quiche uses cheddar, and Swiss cheese is a nice addition. You can use any shredded cheese you like; one winning combination is havarti, colby, and Parmesan.
Quiche is an excellent choice for any meal, including a busy weeknight dinner. It can even be prepared in advance and refrigerated or frozen, then quickly reheated. Favorite quiche side dishes include green salad, a bowl of mixed fruit, a simple tomato soup or chilled gazpacho, and roasted veggies.
Gather the ingredients. Preheat the oven to 375 F.
Let refrigerated crust stand at room temperature for 15 minutes, then gently unroll. Place in a 9-inch pie pan, press into bottom and up sides, and flute edges. Be careful not to stretch the pie crust as you work, because if you do, it will shrink during baking.
Sprinkle cheese into the bottom of the pie crust; set aside.
In a medium-sized bowl, combine the eggs, milk, cream, flour, chives, salt, and pepper, and beat with a wire whisk until the mixture is smooth and incorporated.
Pour the custard mixture carefully over the cheeses in the crust.
Bake the quiche for 40 to 50 minutes until the quiche is puffed, golden brown, and set. Let stand for 5 minutes before cutting into wedges. Serve and enjoy.
- Make sure the pie crust is cold.
- Measure the ingredients carefully. If you add too much flour, the quiche filling will not be light. When there's too much dairy in relation to the eggs, the quiche will come out soft and runny, sometimes almost watery.
- Make sure to use 2 percent or whole milk and don't skimp on the cream. The fat in the cream adds to the richness and makes the quiche filling tender.
Use this recipe as a basis to create your own quiche masterpieces and write down the ingredients you used so you can reproduce them. Add about a cup of additional ingredients to the pie crust before pouring the egg custard. Everything from thawed and drained frozen spinach to cooked sausage and onions or chicken, ham, shrimp, or other vegetables are excellent for a quiche.
Can a Quiche Be Made Ahead of Time?
Quiche is an excellent make-ahead dish. There are a few ways to approach it:
- Prepare the pie crust and filling and keep them separate (prevents soggy crust) in the refrigerator overnight. When ready to bake, simply pour the filling into the crust and bake as normal.
- Bake the quiche and let it cool completely, then cover with plastic wrap and store in the refrigerator for up to three days. Reheat covered with foil in a 325 F oven for 15 minutes, or until warmed.
- Bake and cool the quiche, cover with plastic and place it in a freezer-safe bag. It should keep well in the freezer for three months. When ready to eat, cover in foil and reheat until warm in a 350 F oven for about 20 minutes.