This ultimate savory quiche is the perfect blend of a buttery, flaky crust and a rich, custardy filling packed with vegetables, cheese, and your favorite meats. Whether you're serving it for breakfast, brunch, or even dinner, this versatile dish will impress with its delicious flavors and satisfying texture. Customize it with your favorite ingredients to make it uniquely yours, but don’t be surprised if it becomes a staple in your kitchen!
Key Information:
- Preparation time: 20 minutes
- Cooking time: 45 minutes
- Total time: 1 hour 5 minutes
- Number of servings: 8
- Serving size: 1 slice
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 15g
- Carbohydrates: 28g
- Fat: 30g
- Fiber: 2g
- Sodium: 650mg
Ingredients:
For the Crust:
- 250g (2 cups) all-purpose flour
- 150g (2/3 cup) cold unsalted butter, cubed
- 1/2 tsp (3g) salt
- 3-4 tbsp (45-60ml) ice water
For the Filling:
- 4 large eggs
- 240ml (1 cup) heavy cream
- 120ml (1/2 cup) whole milk
- 1/2 tsp (2g) salt
- 1/4 tsp (1g) black pepper
- 1/4 tsp (1g) ground nutmeg (optional)
- 150g (1 1/2 cups) shredded Gruyère or cheddar cheese
- 100g (3.5 oz) cooked bacon or ham, chopped
- 1 small onion, finely diced
- 100g (1 cup) fresh spinach, roughly chopped (or any favorite vegetable)
- 1 tbsp (15g) olive oil (for sautéing)
Method of Preparation:
For the Crust:
- Make the dough: In a large bowl, whisk together the flour and salt. Add the cubed cold butter and use a pastry cutter (or your fingers) to work the butter into the flour until the mixture resembles coarse crumbs.
- Add ice water: Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven: Preheat your oven to 190°C (375°F).
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch (23 cm) tart or pie pan. Carefully press it into the pan, trimming any excess dough. Prick the bottom with a fork and line it with parchment paper. Fill with pie weights or dried beans.
- Blind bake the crust: Bake for 15 minutes, then remove the parchment and weights and bake for another 5 minutes until the crust is lightly golden. Set aside to cool slightly.
For the Filling:
- Cook the vegetables: Heat the olive oil in a skillet over medium heat. Sauté the onions for 3-4 minutes until soft and translucent. Add the chopped spinach (or other vegetables) and cook for another 2 minutes until wilted. Set aside.
- Make the custard: In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using).
- Assemble the quiche: Spread the sautéed vegetables, chopped bacon or ham, and shredded cheese evenly over the pre-baked crust. Pour the egg mixture on top, ensuring the filling is evenly distributed.
- Bake: Reduce the oven temperature to 180°C (350°F). Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown. If the edges of the crust start to brown too quickly, cover them with foil.
- Cool and serve: Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.
Tips for Culinary Success:
- Keep the crust cold: For the flakiest crust, ensure that your butter and water are cold, and chill the dough before rolling it out.
- Customize the filling: Quiche is incredibly versatile. Try adding roasted vegetables like bell peppers, mushrooms, or even zucchini. Switch up the meats with sausage or prosciutto for variety.
- Check doneness: The quiche is done when the center is just set. A slight jiggle is okay; it will firm up as it cools.
- Make it ahead: Quiche is a great make-ahead dish. You can bake it the night before and serve it cold or gently reheated.
- Freeze leftovers: Quiche freezes well! Slice and freeze individual portions for a quick and easy meal later.
Frequently Asked Questions (FAQs):
- Can I use store-bought crust? Yes! If you're short on time, a pre-made pie crust works great and speeds up the process.
- Can I make this quiche without dairy? Yes, you can substitute the cream and milk with non-dairy options like almond or oat milk, though the texture may be slightly lighter.
- What cheese works best in a quiche? Gruyère, cheddar, and Swiss are all excellent choices. For a more intense flavor, try adding a bit of blue cheese or feta.
- How do I prevent a soggy crust? Blind baking the crust is essential to prevent it from becoming soggy. You can also brush the crust with a bit of beaten egg white before adding the filling.
- How long does quiche last in the fridge? Quiche will keep for 3-4 days in the refrigerator. Be sure to cover it tightly or store it in an airtight container.
This ultimate savory quiche is a true showstopper, combining a buttery, flaky crust with a rich and flavorful filling. Whether you’re whipping it up for a weekend brunch or preparing it ahead for busy weekdays, every bite of this versatile dish brings comfort and satisfaction. Try it once, and it’s sure to become a staple in your kitchen!