Brunch Quiche Recipe
Make Brunch Quiche Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Vegetables & Aromatics
Cheese & Protein
Finish
Method
Crust
- 1
Make dough
In a medium bowl, whisk together 1.5 cups all-purpose flour and 0.25 tsp kosher salt. Add 0.5 cup cold, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Bring dough together
Drizzle 3 tbs cold water over the flour-butter mixture, tossing gently with a fork after each tablespoon. Add just enough water so dough holds together when pinched (you may not need all the water). Press dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- 3
Blind bake
Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Fit into a 9-inch (23 cm) pie dish or tart pan, trimming excess and crimping edges. Line crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake 5–7 more minutes until the crust is set and lightly golden. Let cool slightly.
Vegetables & Aromatics
- 4
Sauté vegetables
While crust chills, heat 1 tbs olive oil in a medium skillet over medium heat. Add 0.5 cup diced yellow onion and 0.5 cup diced red bell pepper. Sauté until softened, about 4–5 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 1 cup chopped baby spinach and cook until wilted, about 1–2 minutes. Season lightly with a pinch of salt and freshly ground black pepper. Remove from heat and let cool briefly.
Filling
- 5
Prepare custard
In a large bowl, whisk together 4 large eggs, 0.75 cup whole milk, 0.25 cup heavy cream, 1 tsp salt, 0.5 tsp black pepper, and 1 tbs chopped fresh thyme until smooth and slightly frothy.
- 6
Assemble
Sprinkle 1 cup grated Gruyère evenly into the baked crust. Distribute the sautéed vegetable mixture and 0.75 cup crumbled cooked bacon (or diced ham) evenly over the cheese. Pour the egg-cream mixture over the fillings, tapping the pan gently to settle the custard and remove any air pockets. If some filling floats, press it down gently so it’s submerged in custard.
- 7
Finish & bake
Brush the exposed crust edge with beaten egg wash (1 beaten egg with 1 tbs water). Bake at 375°F (190°C) for 30–35 minutes, or until the center is set (a knife inserted near the center should come out clean or with a few moist crumbs) and the top is lightly golden. If the crust edge browns too quickly, tent with foil.
- 8
Rest
Remove quiche from oven and let rest on a wire rack for 10–15 minutes before slicing to allow the custard to finish setting. Garnish with a few extra thyme leaves if desired.