what tempature and how long to bake two 9 in traditional crust quiche

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This is a perfect base quiche recipe and it's all broiled in a super flaky homemade pie crust. Utilise a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such equally bacon, feta cheese, ham, white cheddar cheese, crab meat, or spinach. Yous can likewise try my mini quiche recipe in a mini muffin pan, too!

Often over-looked and underrated, quiche is a cornerstone brunch recipe. Just don't limit this dish to brunch! Quiche is fantastic for tiffin, dinner, Easter supper, baby showers, bridal showers, potlucks, tea parties, and so much more. It's my go-to food when I need a quick recipe that'due south succulent, oversupply-pleasing, and adaptable to what I have in the refrigerator.

This easy quiche recipe is unproblematic, versatile, and consistently good.

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What is Quiche?

Quiche is a savory egg custard baked in a flaky pie crust crush. Though yous can certainly make a crustless quiche, too! The base of operations of quiche filling are milk, cream, and eggs. The add together-ins vary and tin include meats, seafood, cheese, spices, and vegetables. One of the more pop quiche recipes is Quiche Lorraine, which combines bacon and cheese. Today I'm showing you how to make the perfect quiche with any add-ins y'all choose!

Video Tutorial: How to Make Homemade Quiche

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The Texture of a Perfect Quiche

Quiche is egg pie. Merely "egg pie" doesn't sound specially appealing, does it? Permit's talk about the texture of a perfect quiche, the kind I'm didactics you how to make. Perfect quiche is creamy and soft with textural dissimilarity from ham, crispy bacon, or sautéed vegetables. Each forkful is undeniably rich, but has a light and delicate mouthfeel. Think of the main ingredient being milk/cream, not eggs.

Quiche is not a frittata with crust. Frittatas are sturdy and solid, while quiche is moist and melts in your oral fissure.

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Overview: How to Make Quiche

And so now that we properly divers quiche and its texture, let's dive into a perfect quiche recipe. I love quiche, so I'm REALLY excited about this!

1. Bullheaded Bake Your Pie Crust – I teach y'all how in my blind baking pie crust tutorial, but scroll farther down for a quick review.
2. Set Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc.
3. Combine Eggs & Milk/Cream – Vanquish together, then whisk in the add-ins.
4. Bake – Cascade filling into crust and bake until just nearly set, at to the lowest degree 45 minutes.

Allow it cool a bit, then slice and serve. To freeze, cool baked quiche completely, then comprehend tightly with a couple sheets of aluminum foil and freeze for upward to 3 months.

Quiche Recipe Ingredients

This quiche recipe requires:

1. Pie Chaff – Don't skimp on flavour and texture– make homemade pie chaff. My favorite pie crust recipe is straightforward and you can make it alee of fourth dimension and freeze. I of my best baking tips is to always have pie dough in the freezer!
2. Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply utilise one-half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is amend.
3. Eggs– Use 4 eggs per ane cup of milk. Some quiche recipes throw in an extra egg yolk or ii, only I don't discover it necessary with the ratio of ingredients in my recipe.
4. Salt and Pepper – I don't add together salt to the filling if I'k using a salty add-in, such as cheese or ham. All the same, if you are making a obviously quiche I recommend both.

Add-Ins

Most quiche add together-ins should exist pre-cooked and tin even so exist warm when mixing into the egg filling. I recommend patting them dry out before using because excess moisture will create a soupy quiche. Spinach, kale, bell pepper, and tomatoes tin be fresh, but you can definitely sauté them first if desired. Some of my favorite quiche add-ins:

• goat cheese
• cooked cubed ham
• bacon
• caramelized onions
• sautéed mushrooms
• sautéed chopped asparagus
• chopped fresh parsley

Stick to i/2 – i cup cheese and upwardly to 2 cups vegetables and/or meat add-ins. (Fresh spinach packs down, so you tin can go heavy on it.)

Partially Bullheaded Broil the Pie Crust

Pie recipes telephone call for a raw pie chaff, a fully baked pie crust, or a partially baked pie crust. For case, deep dish apple pie bakes the filling and crust at the same time. Coconut cream pie has a no-bake filling, so it requires a fully baked pie crust shell. Quiche, on the other hand, can bake in a raw pie crust but it will likely taste soggy. So allow's partially pre-broil it, likewise known as blind blistering pie chaff.

1. Make pie dough alee of fourth dimension, so air-condition or freeze until y'all're fix to brand the pie. Pie crust must arctic for at least 2 hours before rolling out.
2. Roll it out, and so fit into your ix-inch pie dish. Crimp or flute the edges.
3. Chill the shaped pie crust for at to the lowest degree thirty minutes. This prevents shrinking. Think that pie dough must be common cold.
4. Make full with pie weights. As the pie dough bakes, its fat will cook. The melting fat causes the pie crust to shrink down the sides of the pie dish. To prevent the pie dough from completely losing its shape, weigh it down with pie weights. Carefully line the pie dough with parchment paper first, then cascade in pie weights or even dry beans. (Note: ii packs of these pie weights is needed!)
5. Broil until the edges are lightly brown, about xv minutes.
6. Remove pie weights, then prick the chaff with a fork.
7. Bake crust for nearly eight more than minutes.
8. Fill with quiche filling, then broil the quiche.

Pie chaff edges usually begin over-browning, so a pie crust shield is helpful. I always recommend a pie shield with any/every pie recipe.

Quiche Recipes:

At present that you're fully prepped with all this quiche info, let'due south broil! Hither are three new quiche recipes for you and each are pictured above. Follow the quiche baking instructions in the recipe below. Leave out the added i/4 teaspoon common salt. Whisk these add-ins into the egg/cream mixture in footstep 4. Later on baking the quiche, top with a sprinkle of fresh parmesan cheese or whatever cheese used in the filling. Experience costless to add a small handful of fresh herbs such as chopped parsley, dill, or basil. I served each of these with homemade hollandaise sauce and definitely didn't regret information technology. 🙂

• Crab, Old Bay, & Gruyere: one and one/2 cups fresh jumbo lump crabmeat (it'southward sold equally "fresh" but it is ever pre-cooked), ane cup shredded gruyere cheese, i/2 teaspoon Old Bay Seasoning, dash of hot sauce.
• Salary, White Cheddar, & Scallion: six-8 cooked and crumbled salary slices, 1 cup white cheddar cheese, iii Tablespoons chopped scallion.
• Ham, Spinach, & Feta: one cup cooked and cubed ham, 3 cups chopped fresh spinach (sauté for a few minutes with a drizzle of olive oil over medium oestrus), ane cup crumbled feta cheese.

I have these favorite quiche recipes likewise:

• Spinach Cheese Quiche – elementary & classic!
• Goat Cheese Spinach Sun-Dried Tomato Quiche
• Mini Quiche

Which flavor combinations will you attempt? I'd honey to hear some new ideas because I bake quiche on the regular. Dear having ane in the freezer. Accept fun customizing your own!!

What to Serve with Quiche

Here's what I serve with quiche. It's usually 1 or more of the following:

• Fruit Salad, Bacon, or Sausage
• Baked Cinnamon Sugar Donuts
• Nutella-Blimp Muffins
• Cinnamon Rolls
• Blueberry Muffins or Banana Muffins
• Strawberry Bacon Salad
• Crumb Cake (New York-Style)

Print

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Clarification

This is a perfect base quiche recipe and it's all broiled in a super flaky homemade pie crust. Employ a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.

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• i unbaked Flaky Pie Crust (what I used) or All Butter Pie Chaff*
• 4 large eggs
• 1/2 cup whole milk*
• ane/two loving cup heavy foam or heavy whipping foam*
• 1/4 teaspoon each salt and pepper*
• one cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
• up to ii cups add-ins (see recipe annotation)
• optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste

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1. Fix pie chaff: I like to make certain my pie dough is prepared before I begin the quiche. Make pie dough the night earlier considering information technology needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next stride).
2. Roll out the chilled pie dough: On a floured work surface, roll out ane of the disks of chilled dough (use the 2nd pie crust for some other recipe). Turn the dough about a quarter turn after every few rolls until yous have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely polish. To make a lovely edge, I do non trim excess dough around the edges. Instead, fold the backlog dough dorsum over the border and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or utilize your fingers to flute the edges. Chill the pie chaff in the refrigerator for at to the lowest degree 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
3. While the crust is chilling, preheat oven to 375°F (190°C).
4. Partially blind bake: Line the chilled pie crust with parchment paper. Fill with pie weights or stale beans. Make certain the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all effectually the bottom crust with a fork. Return the pie chaff to the oven. Bake until the bottom chaff is but beginning to brown, almost 7-viii minutes. Remove from the oven and set bated. (Crust can still be warm when you lot cascade in the filling. You can partially pre-broil the chaff up to three days ahead of time. Embrace cooled crust tightly and refrigerate until set up to fill.)
5. Reduce oven temperature to 350°F (177°C).
6. In a large bowl with a handheld or stand mixer fitted with a whisk attachment, trounce the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, nigh 1 minute. Whisk in add together-ins and and then cascade into crust.
7. Bake the quicheuntil the center is just about set, most 45-55 minutes. Don't over-bake. Utilise a pie crust shield to prevent the pie crust edges from over-browning. Let to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you tin can absurd the quiche completely before serving– information technology'due south fantastic at room temperature!
8. This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to four days.

Notes

1. Make Ahead & Freezing Instructions: The pie dough tin exist prepared alee of fourth dimension and stored in the refrigerator for upwards to 5 days or in the freezer for upwardly to iii months. You tin can pre-bake the crust alee of time likewise. See end of stride 2. To freeze, absurd baked quiche completely, and so cover tightly with a couple sheets of aluminum foil and freeze for up to three months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes.
2. Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 chaff for this pie, so freeze the 2d one-half for another employ.
3. Mini Quiche: Hither is my mini quiche recipe and instructions.
4. Whole Milk & Heavy Cream: Apply this combination for best taste. If desired, employ 1 cup of one-half-and-half instead.
5. Cheese: Some favorites include feta cheese, caprine animal cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere.
6. Add-Ins: Add up to ii cups add-ins including vegetables and meat/seafood. Most quiche add-ins should exist pre-cooked and tin still exist warm when mixing into the egg filling. Pat dry out prior to mixing in. See blog post for more information.
7. Added Common salt: Reduce or leave out salt if your add-ins and cheese are particularly salty. For example, in the three recipes listed in the side by side note, I don't even add table salt!
8. Quiche Recipes: Leave out added salt, then whisk in these ingredients in step 4. Crab, Sometime Bay, & Gruyere: 1 and 1/2 cups fresh jumbo lump crabmeat (it's sold every bit "fresh" but information technology is always pre-cooked), one loving cup shredded gruyere cheese, 1/2 teaspoon Quondam Bay Seasoning, and dash of hot sauce. Bacon, White Cheddar, & Scallion: 6-8 cooked and crumbled bacon slices, 1 cup white cheddar cheese, and iii Tablespoons chopped scallion. Ham, Spinach, & Feta: 1 loving cup cooked and cubed ham, 3 cups chopped fresh spinach (sauté for a few minutes with a drizzle of olive oil over medium heat), and one cup crumbled feta cheese.

Keywords: quiche, brunch

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