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Ingredients
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Crust (optional but recommended)
Filling
Method
Crust (optional but recommended)
- 1
Make dough
In a medium bowl, whisk together 1.25 cups flour and 0.25 tsp salt. Cut in 0.5 cup cold cubed butter using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Bind dough
Sprinkle 2 tablespoons cold water over the flour-butter mixture and gently mix with a fork until the dough just comes together. Add up to 1 additional tablespoon water if necessary; do not overwork.
- 3
Chill
Form the dough into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days).
- 4
Blind bake crust
Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough into a 12-inch circle and fit it into a 9-inch (23 cm) quiche or pie pan, trimming excess and crimping edges. Prick bottom lightly with a fork. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5–7 more minutes until lightly golden. Reduce oven temperature to 375°F (190°C). Brush interior lightly with 1 tablespoon melted butter if desired.
Filling and bake
- 5
Prepare eggs and dairy
In a large bowl, whisk together 4 large eggs, 1 cup whole milk, 0.5 cup heavy cream, 0.75 tsp salt, and 0.5 tsp freshly ground black pepper until homogeneous and slightly frothy.
- 6
Cheese
Combine 1.5 cups grated Gruyère, 1 cup grated cheddar, and 0.25 cup grated Parmesan in a medium bowl. Sprinkle about half of the cheese evenly over the warm baked crust (or the bottom of an unbaked crust if skipping blind bake).
- 7
- 8
Bake
Bake in the preheated 375°F (190°C) oven for 30–35 minutes, or until the filling is set around the edges with a slight wobble in the center and the top is golden and puffed. If the crust or top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- 9
Rest
Remove quiche from oven and let rest on a wire rack for 10–15 minutes to finish setting. This makes slicing cleaner and improves texture.
- 10
Serve
Run a thin knife around the edge, slice into 6–8 pieces, and serve warm or at room temperature. Quiche keeps refrigerated for up to 3 days; reheat slices at 325°F (160°C) until warmed through.
