Quiche Recipe

Make the dough

In a large bowl whisk together flour, salt and sugar. Cut cold diced butter into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.

Add water and chill

Sprinkle ice water, 1 tablespoon at a time, over the flour-butter mixture, tossing gently after each addition until dough just holds together when pinched. Do not overwork. Gather into a disk, wrap tightly in plastic and chill at least 30 minutes (up to 2 days).

Roll and fit

On a lightly floured surface roll chilled dough into a circle about 13 inches in diameter to fit a 10-11 inch quiche or tart pan with removable bottom. Transfer dough to pan, gently press into corners and up the sides, trim excess leaving a 1/2 inch overhang, then tuck and crimp edge. Chill shell 15 minutes.

Blind-bake (partially)

Preheat oven to 375°F (190°C). Line chilled crust with parchment and fill with pie weights or dried beans. Bake 15 minutes until edges set. Remove weights and parchment and bake 5–8 more minutes until bottom just set and beginning to color. Let cool slightly.

Prepare custard

In a large bowl whisk eggs until combined. Whisk in milk and heavy cream, then add salt, pepper and nutmeg. Strain custard through a fine mesh sieve into a measuring cup or bowl with a pour spout to ensure a smooth custard.

Spread the grated gruyère evenly on the bottom of the pre-baked crust, followed by cheddar and then sprinkle parmesan over the top. Pour the strained custard slowly over the cheeses so it fills evenly without overflowing the crust (leave about 1/4 inch headspace).

Bake in preheated 375°F (190°C) oven for 35–45 minutes until edges are set and center jiggles slightly when shaken. A thin knife inserted near center should come out mostly clean — it will finish setting after resting.

Remove quiche from oven and brush crust edge with melted butter. Let rest on a rack 15–20 minutes before slicing to serve 10–12 slices.

Cook bacon and aromatics

In a skillet over medium heat cook diced bacon until crisp, about 8–10 minutes. Remove bacon with a slotted spoon to paper towels to drain. Pour off excess bacon fat leaving about 1 tablespoon in skillet and sauté the chopped onion until translucent, 3–4 minutes. Let cool slightly.

Scatter cooked bacon and sautéed onion evenly over the pre-baked crust. Top with grated cheddar. Pour the strained custard slowly over the filling, leaving about 1/4 inch headspace.

Bake at 375°F (190°C) for 35–45 minutes until set at the edges and slightly jiggly in the center. Brush crust edge with melted butter and rest 15–20 minutes before slicing into 10–12 pieces.

Prepare add-ins

If using spinach, wilt it in a dry skillet or sauté with 1 teaspoon olive oil until just wilted and squeeze out excess moisture. Sauté mushrooms in 1 tablespoon oil until golden and any released liquid has evaporated. Chop roasted peppers and herbs, and crumble feta if using.

Arrange chosen add-ins in an even layer over the pre-baked crust (for example: spinach, mushrooms, roasted peppers and feta). Top with any chosen cheese (up to about 2 cups combined). Pour strained custard over fillings, leaving 1/4 inch headspace.

Bake at 375°F (190°C) for 35–45 minutes until edges are set and center is just set. Brush crust with melted butter and cool 15–20 minutes before slicing to yield 10–12 servings.

Slice quiche into 10–12 slices. Serve warm or at room temperature. Refrigerate leftovers in an airtight container up to 3–4 days; reheat slices at 325°F (160°C) until warmed through.