I remember that my mom used to make the best quiches for dinner. Nobody’s quiche could ever compare to hers! I love homemade quiche. When I have hosted baby showers or had to take something in for a work breakfast, quiche is something that I like to make! This quiche recipe is so delicious. The crust is buttery, the filling is creamy, and every bite melts in the mouth!
I’ve made this recipe both with and without bacon. I definitely love bacon, but I think I actually like the quiche without the bacon the best. I added the option to add in the bacon to this recipe, though. One nice thing about this recipe is that you can make the crust ahead of time, cover with foil, and leave at room temperature before you do the filling. We love this recipe at our house, and I hope you love it too! Enjoy.
Recipe for Quiche with a Homemade Crust
INGREDIENTS
- For the crust1
- 1/3 cup of all-purpose flour
- 1/4 tsp. of kosher salt
- 1 stick of well-chilled unsalted butter, cut into several pieces
- 2 – 3 Tbsp. of ice cold water
- For the filling
- 2 large eggs
- 2 large egg yolks
- 2/3 cup of heavy cream
- 2/3 cup of whole milk
- 1 cup grated Swiss cheese
- 1/4 tsp. of salt
- 1/4 tsp. of ground black pepper
- a pinch or two of ground nutmeg1 cup of grated swiss cheese
- 4 ounces of cooked bacon, cut into small pieces (optional)
DIRECTIONS
For the crust
Place the flour and salt into the bowl of a food processor fitted with a metal blade. Pulse a couple times to combine. Add in the pieces of butter to the bowl. Pulse several times until the mixture resembles coarse crumbs. With the food processor running, slowly pour 1 tablespoon of the water through the feed tube. Add in 1 more tablespoon of water. If the dough does not leave the sides of the bowl after several seconds, add in the remaining tablespoon of water. Once dough leaves the sides of the bowl and forms into a ball, turn the processor off. Carefully remove the ball of dough, slightly flatten it into a disc, and cover it in saran wrap. Place in the fridge for at least an hour.
Remove the dough from the fridge. Press the dough into the bottom and up onto the sides of a 9.5-inch pie plate. Place the dough back in the fridge for 30 minutes.
When ready to cook, preheat the oven to 375 degrees. Fit a piece of parchment paper into the pie plate to cover the dough on the bottom and the sides. Fill the pie plate with pie weights or dried beans. Place the pie plate into the preheated oven and cook for about 13 minutes. After 13 minutes, carefully remove the pie plate from the oven. Then carefully remove the parchment paper and pie weights/beans. Place the pie plate back into the oven and cook for another 8 – 10 minutes. Remove from oven and place on a cooling rack. While it is cooling, make the filling.
For the filling
Place the eggs, egg yolks, cream, and milk into a medium-sized bowl. Use a fork or whisk to beat well. Add in the salt, pepper, and nutmeg and mix it in. Stir in the cheese.
For assembling
If using the bacon, arrange it in a single layer on the bottom of the slightly cooled pie crust. Pour the egg, cream, and cheese mixture into the crust. (If not using bacon, just pour the egg mixture into the pie crust). Place back into the oven and cook for about 35 – 40 minutes, or until golden in color. The quiche will still wiggle a little in the middle – you can check doneness by inserting the edge of a butter knife into the middle of the quiche, if it comes out clean the quiche is done. Remove from oven and let it cool slightly before serving. Makes 8 one-piece servings.
Recipe adapted from The Food Network, Emeril Lagasse
Make It and Bake It with Beth 