Quiche is definitely under-rated.  It is a well-rounded meal featuring eggs and dairy. It is one of the most simple and yet, versatile foods.  Simple in it’s ingredients ~ crust, eggs and milk.  Versatile, in that nearly any food can be incorporated into the egg base.

Bacon and Swiss and Broccoli and Cheese are 2 of the more recognizable types of quiche.   One of my personal favorites is caramelized onions and rosemary.   For vegetarians, any vegetable can be added, the more the merrier!

Today, I share with you the basic quiche recipe, tomorrow, I’ll take you a step further and share my very favorite quiche.  First, some basic quiche tips.



Of course you can use a store bought crust.  Make your own Pie Crust as can be found in the recipes category of this blog.  It is necessary to pre-bake a crust for quiche.  Use a removable bottom tart pan.  Press dough into the bottom and up sides*.  Bake in 375 degree oven for 13-15 minutes. 

Tip for crust –  Roll the crust out to a round bigger than your tart (or pie) pan , slightly thicker than for a pie.  Place the crust in the pan, press the dough in around the bottom and sides of the pan, but leave the dough hanging over the top of the pan all around the edges.  WHY?  Because the dough will shrink when partially baked and this will allow for the shrinkage.  So don’t trim the top of the dough.  Now, place parchment paper over the crust and fill with something that can be heated: stores sell pie weights, some use dried beans, but I use my stainless steel measuring cups and spoons.  You really just need something to weigh down the crust.



Whisk together:
4 Eggs, whole
1 cup Half and Half
Salt and Pepper

Pour the base into a partially baked HOT pie crust .  Return to the oven and bake for 35-45 minutes or until knife comes out clean when stuck into the center. Cool for 10 minutes before serving so it will set up a bit.  Use a knife to trim the top edges of crust around the quiche now that it has baked to make it nice.  (Yep, that’s it!  How easy is that??!)

Tips for “add-ins” – Always lightly sauté vegetables before adding to the quiche.  Use pre-cooked meats (this is a great way to use leftovers).   Place any of these ingredients in the bottom of the pre-baked tart pan before pouring the liquids over.

* You may have extra “base” leftover when filling a tart shell because of the add-in ingredients you have chosen to add.  Don’t over-fill the crust.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on October 27, 2010, in baKING Tips, Pies, Quiche, Recipes and tagged , . Bookmark the permalink. Leave a comment.

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