This is a reliable, deeply flavorful quiche with a buttery, flaky crust and a rich, creamy filling that’s endlessly adaptable. The secret is in the technique for the custard and a perfectly blind-baked shell.
Why This is the “Best Ever”
· Flaky, crisp crust that doesn’t get soggy.
· Silky, creamy custard (not rubbery or dry).
· Balanced filling-to-custard ratio that sets perfectly.
Ingredients
For the All-Butter Crust:
· 1 ¼ cups (160g) all-purpose flour
· ½ tsp salt
· ½ cup (115g) cold unsalted butter, cubed
· 3-4 tbsp ice water
For the Custard Filling (The Master Ratio):
· 3 large eggs
· 1 ¼ cups (300ml) heavy cream (or half-and-half for a slightly lighter version)
· ½ cup (120ml) whole milk
· ¾ tsp salt
· ¼ tsp freshly ground black pepper
· A pinch of freshly grated nutmeg
For the Classic Filling (Quiche Lorraine Style):
· 6 oz (170g) thick-cut bacon, diced
· 1 cup (100g) Gruyère cheese, grated
· 1 small yellow onion, thinly sliced and caramelized (optional but recommended)
Equipment:
· 9-inch tart pan with removable bottom or pie dish
· Pie weights, dry beans, or rice for blind baking
· Parchment paper
Instructions
Part 1: The Perfect Crust (Can be done ahead)
- Make Dough: In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse meal with pea-sized butter pieces. Drizzle in ice water, 1 tbsp at a time, pulsing until dough just begins to clump.
- Chill: Turn dough onto plastic wrap, shape into a disc, and refrigerate for at least 1 hour (up to 2 days).
- Roll & Dock: On a floured surface, roll dough to a 12-inch circle. Gently fit into tart pan, pressing into edges. Trim excess. Prick base all over with a fork. Freeze for 30 minutes.
- Blind Bake: Preheat oven to 400°F (200°C). Line chilled crust with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, then bake for 8-10 more minutes until crust is dry and just starting to turn golden. Let cool slightly. Reduce oven to 325°F (160°C).
Part 2: The Filling & Assembly
- Prepare Add-Ins: Cook bacon until crisp; drain. Caramelize onions in a bit of bacon fat until soft and golden, if using. Let all add-ins cool completely before adding to crust.
- Layer Fillings: Sprinkle grated cheese over the bottom of the warm, par-baked crust. Top with bacon and onions.
- Make Custard: In a large bowl or pitcher, whisk eggs until well blended but not frothy. Whisk in cream, milk, salt, pepper, and nutmeg.
- The Key Pour: Place the filled tart shell on a baking sheet. Slowly pour the custard mixture over the fillings, allowing it to seep into all the gaps.
- Bake: Carefully transfer the baking sheet to the oven. Bake at 325°F (160°C) for 40-50 minutes, until the edges are set but the center still has a slight, gentle jiggle (it will set as it cools).
- Cool & Serve: Let quiche cool on a wire rack for at least 30-45 minutes before slicing. This is essential for a clean cut and perfect texture.
Pro Tips for Guaranteed Success
· Cold is Key: Keep butter and water ice-cold for a flaky crust.
· Prevent Soggy Bottoms: The par-baking (blind baking) step is non-negotiable.
· Cool Add-Ins: Never put hot fillings into the raw custard—it will start cooking prematurely.
· Low & Slow Baking: The lower temperature ensures a silky, not rubbery, custard.
· The Jiggle Test: Pull the quiche out when the center 2-inch circle jiggles slightly like Jell-O.
Flavor Variations
· Spinach & Feta: Sauté 5oz spinach, squeeze dry. Use 1 cup crumbled feta.
· Broccoli Cheddar: Use 1 ½ cups small steamed broccoli florets and sharp cheddar.
· Mushroom & Leek: Sauté 2 cups sliced mushrooms and 1 leek until soft. Use Swiss cheese.
· Smoked Salmon & Dill: Use 4oz flaked smoked salmon and 2 tbsp fresh dill.
Enjoy warm or at room temperature. This quiche is even better the next day, making it the ultimate make-ahead brunch, lunch, or light dinner masterpiece.