How to Make Quiche
Calories: 22
Adjust Servings Here: 9 servings
Description
Quiche Lorraine is a classic, and when made right, it's a creamy, savory dream. Let's jump into how you can make this classic dish from scratch. We'll start with the crust because, you know, it's the foundation of a good quiche!
Ingredients
Quiche crust
- 1 ¼ cups (155 g) All-purpose flour
- ½ tsp Salt
- ½ cup (115 g) Unsalted butter cold and diced
- 1 large Egg yolk
- 3-4 tbsp (45 ml) Ice cold water or cold milk
Quiche filling
- 7 oz (200 g) Bacon chopped
- 1 small Onion finely chopped
- 1 small Garlic minced
- 1 tsp Thyme leaves
- ¼ cup Parsley chopped
Custard
- 4 large Eggs
- ½ cup (120 ml) Whole milk
- 1 cups (240 ml) Heavy cream at least 30%
- ¼ tsp Kosher salt to taste
- ½ tsp Black pepper powder
- ¼ tsp A pinch of nutmeg
- 1 cup (113 g) Grated Gruyère cheese (or Swiss cheese if you can't find Gruyère)
Instructions
- Crust - In the bowl of a food processor, pulse together the flour and salt. Add the cold, diced butter, and pulse until coarse breadcrumb consistency. Add the egg yolk and pulse some more. Gradually sprinkle the ice water over the mixture, stirring until the dough reaches a breadcrumb consistency. You might not need all the water, so add one tablespoon at a time!1 ¼ cups All-purpose flour, ½ tsp Salt, ½ cup Unsalted butter, 1 large Egg yolk, 3-4 tbsp Ice cold water
- Chill - Shape the dough into a disc, wrap it in plastic, and chill in the fridge for at least 30 minutes.
- Shape - Roll out the dough on a floured surface into a circle that fits your tart or pie dish. Transfer the dough to your pie dish and gently press it in. Trim any excess and neaten the edges. Pop it back in the fridge while you prep the filling.
- Quiche filling - In a skillet over medium heat, cook the bacon until crispy. Remove the bacon, but leave about a tablespoon of fat in the pan. In the same skillet, sauté the onions and garlic until translucent. Return the bacon to the pan along with the thyme and parsley—season with salt and pepper. Set aside to cool.7 oz Bacon, 1 small Onion, 1 small Garlic, 1 tsp Thyme leaves, ¼ cup Parsley
- Custard filling - Whisk the eggs, cream, salt, pepper, and nutmeg in a bowl. Set aside4 large Eggs, ½ cup Whole milk , 1 cups Heavy cream, ¼ tsp Kosher salt, ½ tsp Black pepper powder, ¼ tsp A pinch of nutmeg
- Oven - Preheat your oven to 375°F/190°C Gas Mark 5
- Dock the chilled pastry with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
- Partial bake – Transfer to the oven with pie weights for 15 minutes. Then, remove the partial weights.
- Assemble - Spread the bacon filling in the bottom of the partially baked crust. Generously sprinkle the grated cheese on top. Pour the egg mixture over the bacon and cheese.1 cup Grated Gruyère cheese
- Bake - Place the quiche pan on the baking tray and transfer to the oven. Bake for about 30 to 35 minutes, or until the quiche is set but still has a slight jiggle in the center. The top should be lightly browned.
- Cool - Let it cool for a few minutes before slicing in. This helps the flavors meld and makes cutting easier.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen