Learn the secret to making the perfect quiche every time! This Quiche Recipe features a buttery, flakey crust filled with a silky-smooth, creamy custard and your choice of veggies or greens.
Perfect Crust – 9-inch pie pan (see notes)
- 1/4 cups Cassava Flour
- 1/2 teaspoon salt
- 1/2 cup cold butter (4 ounces, 8 tablespoons, or 1 stick) cut into 10-12 slices
- 3–4 tablespoons ice water
Perfect Custard– for a 9-inch pie pan (see notes)
- 3 extra-large eggs (or 4 small eggs)
- 1 cup heavy cream(do not sub milk)
- 1 cup whole milk (or substitute heavy cream or half & half)
- 3/4 teaspoon salt (reduce salt to 1/2 teaspoon if adding bacon)
- 1/8– 1/4 teaspoon nutmeg (optional)
- 1 cup grated melty cheese: Gruyere, mozzarella, cheddar, jack, swiss, goat cheese or feta (go lighter on the salt) Do not skip the cheese!
- 1–2 tablespoons tender herbs: basil, tarragon, dill (or saute 1 tablespoon herbs like thyme, rosemary, sage, oregano with the veggies) all optional.
- 2 cups veggies: sauteed mushrooms, caramelized onions, sauteed leeks, sauteed zucchini, roasted or sauteed bell peppers, artichoke hearts, sauteed or roasted asparagus, steamed broccoli, roasted potatoes, frozen spinach(make sure to thaw and wring out all the water using a kitchen towel), fresh spinach, sauteed greens, etc.
- Optional meat: 3-4 strips crispy bacon (crumbled) or try crispy pancetta- and remember to reduce salt in the custard.
Make the Crust (allow 2 hours, or make ahead)
- Place the flour and salt in a food processor and pulse until mixed. Add the cubes of butter, pulse repeated until the mixture resembles very coarse sand, with no bits bigger than a pea. It need not be uniform. Continue blending and slowly add water, just until the dough releases from the sides. Place on a piece of parchment– form into a flattened ball. Refrigerate at least 30 minutes or up to 3 days (or freeze for later!)
- Roll out the dough on a floured surface, into a 12-inch diameter. Cut off any excess dough and save this for patching the crust if need be. Roll the dough around the rolling pin and use it to lift it into the pie pan. Center it and smooth the bottom. Fold the edges under themselves to create a smooth edge, and crimp with you fingers. (Or alternatively, you could fold the excess dough back over the edge and mold it into a rim around the pie pan, cutting off excess and crimp with a fork) Refrigerate 30 minutes to help prevent shrinkage- and preheat the oven to 190C.
- Place a piece of parchment over the chilled crust and fill with pie weights or use dry beans ( yes, they can still be used in cooking after). Bake on the middle rack until the edges are beautifully golden, about 15 minutes, remove pie weights and parchment, lightly fill any cracks with the extra pie dough, and pierce the bottom of the crust with a fork every inch or so. Bake another 7-10 minutes, and remove when golden. Reduce heat to 190C.
Make the Fillings
- While the dough is chilling, make the custard by placing the custard ingredients in a blender and blend until frothy and smooth. Or whisk really well in a bowl.
- Prep any veggies or other add-ins. Saute or steam veggies, chop spinach, prep any cheese, etc.
Assemble and Bake!
- When the crust is golden, pour half of the custard and half of the cheese on the bottom layer. Add your veggies, greens, herbs, then add the other half of the cheese and pour the remaining custard over top. Give the pan a little shake.
- Place on the lower rack of a 170C oven and bake 45-60 minutes, until puffed and golden with a just slight wobble. Give it a jiggle. Quiche is best slightly under done. If your quiche is getting too dark, tent with foil, or lower heat to 160C.
- Let cool 15 minutes before serving. Quiche can be served warm chilled, or at room temp.
Enjoy, recipe adapted from feastingathome.