Saturday, April 26, 2014

Quiche ~ Basic & Delicious

This is the best quiche recipe I have ever made!  It was light, fluffy and melt in your mouth delicious.  I did make three changes, I substituted the bacon for leftover spiral Easter ham, I added parsley and I used 3/4 cup+ 1% milk and 3/4 cup+ of light cream (because I didn't have half-and-half).

I would make it again in a moment! I have bolded, italicized and made notes for critical steps in preparing the dough and cooking the quiche.

I apologize for the photo, I realized at the last moment that I should post this recipe, and it was the last piece, it was hot, and it was my breakfast!

Also, my friend Susan at From Beyond My Kitchen Window suggests freezing individual leftover slices for lunches!  Great idea!  I've got one in the freezer!


Classic Quiche
The recipe states that you can substitute various ingredients which I noted above.  The recipe very nicely tells you the quantity to use if you substitute vegetables for the bacon in the quiche filling, such as cooked small broccoli florets, sautéed sliced leeks or chopped cooked spinach. Use about 1 1/2 cups vegetables.

1 flaky pastry dough disk, at cool room temperature
8 bacon slices, chopped (I used leftover spiral Easter ham)
1 1/2 cups shredded Gruyère or Swiss cheese (I used Swiss)
4 eggs
1 3/4 cups half-and-half or milk (I used 3/4+ cup 1% milk & 3/4+ cup light cream)
1/4 tsp. freshly grated nutmeg
1/2 tsp. salt

Partially bake the pastry shell (I used my homemade pastry)
Preheat an oven to 425°F.

On a lightly floured surface, roll out the dough disk into a 12-inch round. Fold the dough round in half and transfer to a 9-inch pie dish. Unfold the round and ease it into the dish, patting it firmly into the bottom and up the sides. Trim the edges to form a 1-inch overhang. Fold the overhang under itself and pinch to create a high edge on the rim of the dish. Using a fork, prick the bottom of the dough a few times (I also prick the dough along the sides too). Freeze for 5 minutes (this step is critical, it keeps the dough from shrinking and keeps your crimped border).

Bake the pastry shell until lightly golden, about 10 minutes. Transfer to a wire rack and let cool. Reduce the oven temperature to 375°F.

Prepare the filling
In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Transfer to paper towels to drain.

Sprinkle half of the cheese evenly over the partially baked pastry shell. In a large bowl, whisk the eggs until blended. Whisk in the half-and-half, nutmeg and salt. Stir in the bacon and the remaining cheese. Pour the egg mixture into the pastry shell.

Bake the quiche
Bake until the filling is set and slightly puffed and the crust is golden brown, 30 to 35 minutes (I had to add 10 minutes to this cooking time). Transfer to a wire rack and let cool briefly. Cut the quiche into wedges and serve warm. Makes one 9-inch quiche.

Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).


  1. Looks wonderful, quiche for breakfast is the best!

  2. I can always use a good quiche recipe. Such a great meal, any time of day. I love the variations and look forward to trying yours.

  3. It looks so good and a great way to use up some left overs. yummmm

  4. I love quiche and make it all the time. In all my years of baking I NEVER KNEW that about freezing the crust before baking!!! I am so happy for this tip and will use it next time I bake an unfilled crust! Your recipe is almost identical to my own.

  5. I'm thinking I must be a real man as I eat and really like quiche and this looks like a delicious version.

  6. Looks so good! I love to make quiche and freeze it. It's perfect for a quick breakfast or lunch. :) I have leftover ham too, and this would be a wonderful way to use it up!

  7. I love love love quiches! I even make them myself every now and then, pastry and all (but not with flaky pastry).

  8. I adorea good quick so together a new recipe that comes this highly recommended then that's all for the better. It looks wonderful and that slice in the freezer trick it great!

  9. Quiche for breakfast? Count me in. And I didn't know you could freeze it. What a great idea.

  10. Yum! We love quiche here in the grey cottage! I laughed when I read that you subbed bacon and spiral cut ham ... last week, I used the leftover spiral cut Easter ham to make quiche ! Like I said ... we DO love a quiche here, too! Happy Spring to you, Mary!

  11. This looks delicious and we love it for supper!

  12. I love quiches...they're perfect for appetizer and not only...
    Have a lovely week

  13. I will be trying this recipe, I think for supper tomorrow night.

  14. I can vouch for this recipe. The one I had at your house was so light and tender. I really do enjoy a good piece of quiche.

  15. I cannot begin to tell you how my mouth is watering right now for your Quiche... it is my FAVORITE meal for lunch brunch or dinner. Your meals are works of art... I bet they taste as good as they look, yummy!

  16. Since one daughter did not want ham for Easter dinner I am sad that I don't have leftover ham to make so many wonderful dishes, including a quiche. Great idea to freeze the slices for an easy lunch!

    1. Freezing the quiche was great! It went from the freezer to the refrigerator to my lunch box & the microwave! It wad great!

  17. I am a big fan of quiche. I am not much of a cook but I would definitely try this recipe.


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