Quiche Recipe

Make dough

In a medium bowl whisk together flour and 1/4 tsp salt. Cut cold butter into 1/2-inch cubes and work into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.

Sprinkle 3 tablespoons cold water over the mixture and gently fold until dough just comes together. If needed, add up to 2 teaspoons more ice water, 1 tsp at a time, to bring dough into a cohesive mass. Avoid overworking.

Shape dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (or up to 2 days).

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to about 12-inch diameter and transfer to a 9-inch (23 cm) tart or pie pan. Trim and crimp edges, then prick the bottom lightly with a fork.

Line crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes. Remove weights and parchment, then bake an additional 6–8 minutes until lightly golden. Remove from oven and brush interior very lightly with the 1 tsp butter to help seal; set aside.

While the crust chills, prepare vegetables. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add sliced onion and a pinch (1/4 tsp) salt; cook, stirring occasionally, until soft and translucent, 5–7 minutes.

Add sliced mushrooms and cook until they release moisture and brown, 4–5 minutes. Add chopped spinach and cook just until wilted, about 1–2 minutes. Season with 1/8 tsp black pepper and adjust salt to taste. Remove pan from heat and let mixture cool slightly.

If using bacon or another cooked protein, ensure it is cooked and diced. Spread the cooled vegetable mixture evenly in the pre-baked crust, sprinkle diced bacon evenly over vegetables, then scatter 1 cup shredded cheese on top.

In a medium bowl whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp freshly grated nutmeg until smooth and slightly frothy.

Pour the egg-cream mixture slowly into the prepared crust over the vegetables, protein, and cheese. Fill to about 1/4 inch below the rim to allow for slight rise.

Return the quiche to the oven and bake at 375°F (190°C) for 30–35 minutes, or until the filling is set but still slightly jiggly in the center and the top is lightly golden. An inserted knife near the center should come out mostly clean.

If the crust or top is browning too quickly, tent loosely with foil for the remaining baking time.

Remove quiche from oven and let rest on a cooling rack for 10–15 minutes to finish setting. Sprinkle with chopped fresh parsley if desired before slicing.