Home Made Quiche Recipe

Make the dough

Combine 1.5 cups flour and 0.5 tsp salt in a medium bowl. Cut 6 tbs cold unsalted butter into small cubes and work into flour with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.

Drizzle 3 tbs ice water over the flour-butter mixture, tossing with a fork until dough just comes together. Add more ice water 1 tsp at a time if too dry. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to a 9-inch quiche or pie pan, gently pressing into the edges and trimming excess, leaving about 1/2-inch overhang. Fold overhang under and crimp.

Line crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake 5–7 more minutes until edge is set and just beginning to color. Remove from oven and lower oven temperature to 350°F (175°C).

If using optional fillings, prepare them first: cook bacon until crisp and chop; wilt fresh spinach in a skillet until just collapsed, squeeze out excess moisture; caramelize onions by cooking thinly sliced onion in 1 tbs butter over medium-low heat, stirring frequently, until deep golden (about 20–25 minutes). Sauté mushrooms in 1 tbs butter until browned and any liquid has evaporated.

In a medium bowl whisk together 4 large eggs, 1 cup whole milk, 0.5 cup heavy cream, 1 tsp salt, and 0.5 tsp black pepper until combined and slightly frothy.

Sprinkle 1 cup grated cheese evenly over the pre-baked crust. Distribute optional fillings (chopped bacon, wilted spinach, caramelized onions, sautéed mushrooms) evenly over cheese. Pour egg-cream mixture over fillings, filling to about 1/4 inch from the top of the crust.

Place quiche on a baking sheet and bake at 350°F (175°C) for 30–40 minutes, or until the center is just set (a slight jiggle in the center is okay). If the crust or top browns too quickly, tent loosely with foil.

Remove from oven and let rest on a wire rack for 10–15 minutes before slicing so it finishes setting.

Simple Mixed Salad

In a bowl combine 4 cups mixed salad greens and 1 cup halved cherry tomatoes. Toss with 3 tbs vinaigrette and season to taste. Garnish with 1 tbs chopped fresh herbs.

Roasted Breakfast Potatoes

Preheat oven to 425°F (220°C). Toss 2 cups diced potatoes with 2 tbs olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Spread on a baking sheet in a single layer and roast 25–30 minutes, turning once, until golden and crisp.

Sautéed Mushrooms (alternate side)

Heat 1 tbs butter in a skillet over medium-high heat. Add 1 cup mushrooms and cook, stirring occasionally, until browned and any moisture has evaporated, about 6–8 minutes. Season with salt and sprinkle 1 tbs chopped fresh herbs before serving.

Slice quiche into 6 wedges. Plate each wedge with two chosen sides (for example: a wedge with a scoop of roasted breakfast potatoes and a small portion of mixed salad). Serve warm or at room temperature.