Pixicook
LoginGet Started
    HomeRecipesQuicheClassic Savory Quiche
    recipe image

    Classic Savory Quiche

    clock-icon90 minutes
    author-image
    Author
    Pixicook editorial team

    The beauty of a classic savory quiche lies in its versatility and simplicity. Whether you're hosting a brunch or looking for a delightful dinner, this recipe ensures a perfect quiche every time.

    Ingredients for Classic Savory Quiche

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Pie Dough

    0 oz

    Substitute chevron-down

    Large Eggs

    each

    Substitute chevron-down

    Half-and-Half

    cups

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Black Pepper, ground

    teaspoons

    Substitute chevron-down

    Shredded Cheese

    cups

    Substitute chevron-down

    Aluminum Foil

    sheets

    Substitute chevron-down

    Pie Weights

    0 oz

    Substitute chevron-down

    How to Make Classic Savory Quiche

    1. Prepare Pie Shell

    Roll out the pie dough and place it into a 9-inch glass pie plate. Press it gently into the edges, trim any excess, and freeze the shell until it is firm, about 30 minutes.

    2. Preheat Oven and Blind-Bake Shell

    Preheat your oven to 375°F. Once the dough is firm, remove the plastic wrap, line the shell with aluminum foil, and fill it with pie weights. Place the pie shell on the lower-middle rack of your oven and bake for 25-30 minutes, until the edges start to turn golden.

    3. Prepare Custard Mixture

    In a large bowl, combine the 5 large eggs, 2 cups of half-and-half, 0.25 teaspoon of salt, and 0.25 teaspoon of ground black pepper. Add in 1 cup of shredded cheese. Whisk until smooth.

    4. Remove Weights and Cool Shell

    Once the pie shell has finished parbaking, remove it from the oven and take out the foil and pie weights. Set the shell on a wire rack to cool slightly.

    5. Reduce Oven Temperature

    Reduce the oven temperature to 350°F and place a rimmed baking sheet in the oven to heat.

    6. Fill and Bake Quiche

    Pour the custard mixture into the slightly cooled pie shell, filling it until it is about 0.5 inch below the top edge of the crust. Carefully place the filled pie shell on the preheated baking sheet in the oven. Bake the quiche at 350°F for 40-50 minutes. The top should be lightly browned, and the center should be set but still soft. A knife inserted 1 inch from the edge should come out clean.

    7. Cool Quiche

    Allow the quiche to cool on a wire rack for at least 1 hour, and up to 3 hours, before serving. Enjoy your classic savory quiche warm or at room temperature.

    Pitfalls and tips

    Blind Baking

    To prevent a soggy bottom, blind bake your crust for about 10-15 minutes with pie weights or dried beans. Ensure you prick the bottom with a fork to let steam escape.

    Baking Brilliance

    Bake your quiche until just set but still slightly wobbly in the center for the creamiest texture. Overbaked quiche can become rubbery and dry.

    Pie Crust Perfection

    For a flakier crust, incorporate cold butter into your dough and chill it before rolling out. If using store-bought, opt for an all-butter crust for better flavor.

    Egg Mixture Mastery

    Whisk your eggs vigorously to incorporate air for a lighter, fluffier quiche. Strain the mixture through a fine-mesh sieve for an ultra-smooth custard.

    Filling Fundamentals

    Ensure that added vegetables are well-cooked and drained of excess moisture to avoid a watery quiche. Sautéing adds flavor and removes water content.


    Comments (0)

    Add your comment...

    Explore More Quiche recipes

    Explore More Collections

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    Dashi with Cod and Clams

    Mushroom Soup

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Broccoli Cheddar Delight Soup

    Vegetarian Winter