Quiche (Quiche Lorraine + More Flavor Variations)
A great quiche recipe is one of those kitchen staples you’ll come back to again and again. This base recipe creates a silky, rich custard tucked into a flaky crust and can be transformed into anything from a classic quiche Lorraine to a comforting ham and cheese version or even an elegant smoked salmon quiche. Once you master the simple foundation, you can mix and match fillings to suit brunch, lunch, or an easy dinner. This might just be the only quiche recipe you really need.
Equipment
- Fry pan
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Rubber Spatula
- Baking Sheet optional
- Crust Protector optional and not always needed
Ingredients
- 2/3 cup diced onion
- 2 tsp butter
- 4 large eggs
- 1 cup half and half or ½ cup heavy cream and ½ cup whole milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 1 cup shredded or crumbled cheese of your choice Gruyere, cheddar, feta, goat cheese, swiss, parmesan or a mix
- 1-1 ½ cups of add-ins divided
- 1 partially baked pie crust (par-bake)
Instructions
- Depending on the size of your crust you will want to make a 4 egg or 5 egg quiche. Ingredients are listed for a 4 egg quiche which is good for 9" pie crusts that aren't super deep or have shrunk a bit during the par baking. If you find your filling doesn't reach high enough in the pie shell you can mix an egg and 1/4 cup of half and half and add it to the unbaked filling already in the quiche to make a 5 egg quiche.
- Preheat oven to 350F
- Sauté the diced onions in 2 tsp of melted butter until soft, about 6 minutes. Set the onions aside.2/3 cup diced onion, 2 tsp butter
- In a large bowl, add the eggs, half-and-half, salt, pepper, and paprika. Whisk together until well combined. Stir in the cheese, sauteed onions, and mix-ins (leaving out ¼ cup, which will be added on top later). Pour this egg mixture into the cooled par-baked pie shell. Sprinkle with paprika if using.4 large eggs, 1 cup half and half, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika, 1 cup shredded or crumbled cheese of your choice, 1-1 ½ cups of add-ins
- Place the quiche on a metal baking sheet if you have one, and bake for 30-50 minutes, or until the top begins to solidify but not all the way. If you are making a smaller filling with 4 eggs check closer to 30 minutes. See notes for more info. Sprinkle the leftover ¼ cup of mix-ins on top and bake for another 15 minutes. The middle can be very slightly jiggly, but the rest should be set solid.1 partially baked pie crust
- Allow the quiche to cool for a minimum of 15 minutes before attempting to cut it. Quiche can be served hot, at or near room temperature, or cold.
Quiche Lorraine
- The classic version traditionally skips the sautéed onions included in the base recipe, so you can add them or leave them out depending on your preference. For the filling, use 1 cup of chopped cooked bacon and Gruyère cheese for that signature rich, savory flavor.
Ham and Swiss Cheese
- Use 1 cup diced ham cooked in a dry non-stick fry pan to help remove some of the moisture from the ham. I've also added about 1/2 cup of red bell peppers to the pan to cook out some of the moisture. Use 1 cup of Swiss cheese as your cheese. Add 1/4 cup chopped green onions (green parts) un-cooked to the egg mixture before baking.
Smoked Salmon Quiche
- Add-ins are 7 oz of smoked salmon (hot or cold smoked), 1 cup gruyere cheese, 2 tbsp fresh chopped dill + more for garnish
Spinach Quiche
- Add-ins are 3 cups of fresh spinach sauteed and excess moisture removed. 1 cup of crumbled feta cheese.
Notes
-
- Half-and-half adds creaminess and richness without being as heavy as full cream. Half & half can be purchased or you can make it by mixing equal parts milk and cream - hence the name half (milk) and half (cream).
- Pie plates vary in depth and diameter, and homemade par-baked crusts can sometimes shrink, leaving less room for filling. Most quiche recipes use 4 eggs and 1 cup of cream or milk, which works well for standard or slightly shallow shells. If you’re unsure how much your crust will hold, start with the 4-egg filling and pour it into the shell. If there’s still extra space, whisk together 1 more egg with ¼ cup of half-and-half and gently stir it into the filling in the pie shell. A 5 egg quiche will take a little longer to bake.
- It is best to try and get rid of any extra moisture in your add-ins. The moisture can cause you to have a soggy quiche. Some time cooking in a dry non-stick frypan can help remove moisture. Also blotting with paper towel can help.
- If the edge of your pie crust is beginning to brown too much you can cover it with crust protectors and continue baking. Or you can cover the crust edge with aluminum foil.