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Quiche Recipe: Create Your Own

Scott Phillips

The basics of a quiche are simple and delicious: a pastry crust, a rich egg custard, and add-ins like roasted, sautéed, or steamed vegetables, cooked meat, cheeses, and fresh herbs. Just choose your cheese, herbs, and vegetables or meats.


Master Quiche Recipe

Yields one 9-inch quiche; serves 6 to 8


Make the dough

I like to start the dough in a stand mixer rather than a food processor because it combines ingredients well while letting me keep an eye on the dough to prevent overmixing, which can toughen the crust.

In a stand mixer fitted with the paddle attachment, combine 4-1/2 oz. (1 cup) unbleached all purpose flour, 2 tsp. granulated sugar, and 1/2 tsp. kosher salt. Add 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk 1 large egg yolk and 2 Tbs. cold whole or 2% milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour. (The dough may be refrigerated for up to 4 days or frozen for up to 1 month. If storing for more than 1 day, wrap it in another layer of plastic. If frozen, thaw overnight in the refrigerator before using.)


Shape and blind bake the crust

With this buttery dough comes a trade off: It tastes amazing and flakes beautifully, but it can shrink. To limit shrinkage, shape the dough so the edge extends above the dish, and fill it high with beans before blind baking. Because the crust is not docked, the beans need to stay in place throughout blind baking to keep it from puffing up.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking. (The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days or frozen for up to 2 weeks. If frozen, let the crust stand at room temperature for 30 minutes before baking.)

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.


Make the custard

This custard is made with milk, cream, and egg yolks (not whole eggs), so even after baking, it’s soft and supple.

In a medium bowl or large liquid measure, whisk together 8 large egg yolks, 1 cup heavy cream, 1 cup whole milk, 1/4 tsp. freshly grated nutmeg, 1/2 tsp. kosher salt, 1/4 tsp. freshly ground black pepper, and up to 1/4 cup total of your choice of herbs (see options below).


Choose up to 2 fresh herbs for 1/4 cup total (optional)

Thinly sliced basil

Chopped thyme (max 1 tsp.)

Chopped rosemary (max 1 tsp.)

Thinly sliced chives

Thinly sliced scallions

Chopped parsley

Chopped cilantro

Chopped tarragon (max 1 Tbs.)

Chopped dill

Chopped chervil


Fill the quiche

You can flavor a quiche in myriad ways. Most meats and vegetables need to be cooked before going into the quiche. For the best flavor, be sure to season the vegetables as they cook.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the meat, fish, vegetable, and cheese add-ins of your choice (see options below) over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.


Choose two to four add-ins, 1-1/2 to 2 cups total (measure after cooking)

Chopped, cooked bacon or pancetta (1/2 cup max)

Diced ham or prosciutto

Smoked diced chicken or turkey

Sweet or hot Italian sausage, crumbled and cooked

Smoked salmon or trout, flaked (1/2 cup max)

Cooked, diced lobster or crab

Grated or diced cheddar (1 cup max)

Grated Parmigiano-Reggiano (1 cup max)

Crumbled fresh goat cheese (1 cup max)

Diced cream cheese (1 cup max)

Diced Brie (rind removed; 1 cup max)

Grated Manchego (1 cup max)

Grated Swiss or Gruyere (1 cup max)

Crumbled feta (1 cup max)

Grated Comte (1 cup max)

Chopped sun-dried tomatoes (1/4 cup max)

Steamed sliced asparagus

Sliced sauteed mushrooms

Thinly sliced sauteed leeks (white & light-green parts only)

Caramelized yellow onions

Chopped, seeded & drained tomatoes

Diced red onion (1/4 cup max)

Steamed broccoli florets

Shredded sauteed cabbage

Roasted, chopped peppers (bell or poblano)

Pitted, slivered black olives

Diced, sauteed zucchini

Fresh or thawed frozen corn kernels

Diced, cooked potatoes

Sauteed, chopped spinach



Bake the quiche

This quiche has a very soft and creamy texture, but that’s not the same as being underbaked. Be sure it has set by checking it both visually and by touch.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat. (The quiche can be made up to 2 days ahead. Once cooled, tightly cover with plastic wrap and refrigerate. Reheat in a 350°F oven, edge covered with a pie shield, until warmed through, 20 to 25 minutes.)


Quiche Dos and Dont’s


• Blind bake your shell thoroughly so you don’t end up with a soggy crust.
• Use leftover cooked vegetables and meats; their seasonings will boost flavor.
• Let the quiche cool for at least 45 minutes so the custard can firm up for nice-looking slices. At the bakery, we thoroughly chill it in the fridge before cutting it, and then reheat slices to order.

• Overdo the add-ins; you want to enjoy the silky texture and rich flavor of the custard, too.
• Add very watery ingredients; the excess water will make the custard soupy. Squeeze cooked spinach dry and drain raw tomatoes before adding.
• Slice quiche while hot. It will taste good, but the custard may not hold its shape and the back crust may fall away from the custard.


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