How to Make Quiche

Опубликовал Admin
26-08-2019, 16:00
1 250
Updated: July 26, 2019 With its flaky pastry, rich filling, and savory custard, quiche makes a great meal any time of day. Line a pie plate with homemade pastry or use a store-bought one to save time. Then scatter cheese and your choice of filling in it. Mix a simple egg custard to pour over the filling and then bake your quiche until it's browned and set. Serve the quiche warm or at room temperature with a simple green salad and enjoy!

Making the Pastry Dough

  1. Cut the butter and shortening into the flour. Get out a mixing bowl and put 1 1/4 cup (157 g) of all-purpose flour into it along with 1/2 teaspoon of salt. Put 3 tablespoons (42 g) of cubed butter and 6 tablespoons (74 g) of vegetable shortening into the flour. Use your hands, forks, or a pastry cutter to mix the fats into the flour.
    • It's important to use all-purpose flour since cake flour, bread flour, or gluten-free flours won't make a tender, flaky crust.
  2. Mix up to ⁄4 cup (59 ml) of ice water into the dough. Stir 1 tablespoon (15 ml) of ice water into the flour and fat mixture. Keep adding a spoonful of water at a time and mixing well until the dough begins to clump together.
    • To test if the dough has enough water, squeeze some of the dough between your hand. The dough should hold together instead of crumbling apart.
  3. Shape the dough into a disc and chill it for at least 2 hours. Roll the dough into a ball and flatten it so it forms a disc that's 1 inch (2.5 cm) thick. Wrap the disc in plastic wrap and put it in the refrigerator to chill for at least 2 hours.
    • To make the dough in advance, chill it for up to 5 days.
    • Chilling the dough will relax the gluten which will create a tender pastry.

Blind Baking the Crust

  1. Line a pie plate with the pastry dough. If you're using homemade pastry, sprinkle your work surface with a little flour. Then roll the pastry dough to a 12 in (30 cm) circle. Place it in a 9 in (23 cm) pie plate and crimp the edges. To crimp the edges, pinch the edge of the dough between your thumb and index fingers. This will help the pie crust hold its shape.
    • If you don't want to make your own pastry, you can use purchased pastry dough. Thaw the dough if it's frozen and lay it in your pie plate. Then bake the shell without a filling as directed.
  2. Preheat the oven to 350 °F (177 °C) and freeze the pie shell. It's important to chill the pastry so it doesn't shrink as much when you bake it. Ensure that the shell chills for about 30 minutes.
    • If you're using a frozen, store-bought pie shell, you can probably just leave it in the freezer until the oven is fully preheated.
  3. Fill the pastry shell with weights and bake it for 20 minutes. Remove the chilled pastry shell from the freezer and lay a sheet of parchment paper over it. Fill the pastry shell with pie weights, dry rice, or dry beans. Then put the pie shell in the preheated oven and bake it for 20 minutes.
    • Blind baking is when you bake the pastry in the pie plate, but haven't put the filling in yet. Baking the pastry before adding the pastry will give you a crisp crust that stays flaky.
  4. Remove the weights and bake the shell for 10 to 15 minutes. Carefully take the pastry shell out of the oven and lift away the parchment with the pie weights, rice, or beans. Return the pastry shell to the oven and cook it until it's just starting to become brown. Then remove the pie shell and let it cool a little while you make the filling.
    • Keep the oven turned on to 350 °F (177 °C) so you can bake your quiche once you've assembled it.

Assembling a Filling

  1. Fry bacon and sauté onion to make quiche Lorraine filling. Fry 6 to 8 slices of bacon in a skillet over medium heat until they're crisp. Then crumble the bacon and set it aside while you sauté 1 diced yellow onion for 4 to 5 minutes. Add the softened onion to the bacon.
    • When you're ready to assemble the quiche Lorraine, use 1 cup (108 g) of Gruyère cheese.
  2. Cook mushrooms with onion and garlic to make a rich filling. Sauté 2 pounds (910 g) of sliced mushrooms with 1/2 of a diced yellow onion, and 2 minced garlic cloves over medium heat. Stir in 1 1/2 teaspoons (2 g) of dried thyme and cook the filling for 4 to 5 minutes so the mushrooms release their liquid.
    • To assemble this mushroom quiche, put 2 cups (216 g) of Gruyère cheese into the pastry shell.
  3. Sauté asparagus and onion to mix with a ham filling. Stir and cook 1/2 of a diced yellow onion with ⁄2 pound (230 g) of asparagus pieces over medium heat. Cook the vegetables for 3 to 5 minutes so they soften. Turn off the burner and mix in ⁄2 pound (230 g) of diced ham steak.
    • Use 2 cups (216 g) of shredded Swiss cheese when you assemble this quiche.

Mixing the Basic Egg Custard

  1. Crack 3 eggs into a bowl and beat them. To make it easier to pour the custard into the pastry shell, crack the eggs into a large bowl with a spout. Use a whisk or a fork to beat the eggs well.
  2. Add milk, cream, salt, and nutmeg. Pour in 1 cup (240 ml) of milk, ⁄2 cup (120 ml) of heavy cream, 2 teaspoons (11 g) of kosher salt, and 1/4 teaspoon (0.5 g) of ground nutmeg.
  3. Whisk the custard until it's smooth. Keep mixing until you don't see any streaks of egg. The custard mixture should be a pale yellow color. Set the custard filling aside while you put the cheese and fillings in the pie shell.

Filling and Baking the Quiche

  1. Scatter cheese and the filling on the blind baked crust. Get out 1 to 2 cups (108 to 216 g) of shredded cheese and put half of it in the bottom of the pie crust. Then spread 1 to 2 cups (200 to 400 g) of filling ingredients over the cheese. Top the filling with the rest of the cheese.
    • If you're following a filling recipe, use the type and amount of cheese that's indicated. For example, if you're making quiche lorraine, use 1 cup (108 g) of Gruyère.
  2. Pour the basic custard into the pastry shell. Once you've put all the fillings and cheese you like into the pie, slowly pour the prepared egg mixture into the shell. The mixture should come up to the edges of the crust.
  3. Bake the quiche at 350 °F (177 °C) for 30 to 40 minutes. Transfer the filled pastry shell to the hot oven and bake the quiche until the edges look dry and the crust has browned. To tell if it's finished baking, move the pie plate a little. The filling should jiggle just a little in the center and not be completely fluid.
    • If you're concerned that the pastry edges are browning too quickly, cover just the pastry with a pie shield or strips of aluminum foil.
  4. Cool the quiche for at least 20 minutes before serving. Remove the baked quiche from the oven and set it on the stove to cool a little. You can slice the quiche and serve it while it's still slightly warm or at room temperature.
    • The quiche will finish cooking and set up as it cools.
    • Cover and refrigerate leftover quiche for up to 3 days. To reheat the quiche, warm it in a 300 °F (149 °C) oven for 10 to 15 minutes.


Basic Quiche

  • 1 9 in (23 cm) pastry shell
  • 1 to 2 cups (200 to 400 g) of filling ingredients, such as roasted red peppers, smoked salmon, or broccoli
  • 1 to 2 cups (108 to 216 g) of shredded cheese, divided
  • 3 large eggs
  • 1 cup (240 ml) of milk
  • ⁄2 cup (120 ml) of heavy cream
  • 2 teaspoons (11 g) of kosher salt
  • 1/4 teaspoon (0.5 g) of ground nutmeg
Makes a 9 in (23 cm) quiche

Pie Crust

  • 1 1/4 cup (157 g) of all-purpose flour
  • 1/2 teaspoon of salt
  • 3 tablespoons (42 g) of unsalted butter, chilled and cubed
  • 6 tablespoons (74 g) of vegetable shortening, chilled
  • ⁄4 cup (59 ml) of ice water
Makes 1 9 in (23 cm) pie shell

Quiche Lorraine Filling

  • 6 to 8 slices of bacon
  • 1 diced yellow onion
  • 1 cup (108 g) of Gruyère cheese
Makes 1 to 2 cups (200 to 400 g) of filling

Mushroom Filling

  • 2 pounds (910 g) of mushrooms, sliced
  • 1/2 of a diced yellow onion
  • 2 minced garlic cloves
  • 1 1/2 teaspoons (2 g) of dried thyme
  • 2 cups (216 g) of Gruyère cheese, shredded
Makes 1 to 2 cups (200 to 400 g) of filling

Ham and Asparagus Filling

  • 1/2 of a diced yellow onion
  • ⁄2 pound (230 g) of asparagus, chopped into 1 in (2.5 cm) pieces
  • ⁄2 pound (230 g) of ham steak, diced into ⁄2 inch (1.3 cm) pieces
  • 2 cups (216 g) of Swiss cheese, shredded
Makes 1 to 2 cups (200 to 400 g) of filling


  • If you'd like to freeze a baked quiche, cover it tightly with plastic wrap and put it in a freezer bag. Freeze the quiche for up to 2 to 3 months. To reheat it, remove it from the plastic and cover it with foil. Reheat the quiche at 350 °F (177 °C) for 20 minutes.
  • To make a crustless quiche, put the fillings in an empty pie plate and pour the basic custard over them. Bake the crustless quiche at 350 °F (177 °C) for 45 to 50 minutes.

Things You'll Need

  • Baking sheet or aluminum foil
  • Mixing bowls
  • Whisk
  • 9 in (23 cm) pie plate
  • Parchment paper
  • Plastic wrap
  • Pie weights, dry rice, or dried beans
  • Rolling pin
Users of Guests are not allowed to comment this publication.