I started making quiche when we were raising hens and had LOADS of fresh eggs to use. I’ve tried countless versions of quiche, but landed on the recipe below as it has a silky light texture and bursting with flavor. The toppings are really personal, so have fun with mixing it up based on what you have on hand and what you like best!
Keys to success with this quiche recipe
Whether you opt to buy a pie crust or make your own quiche crust (recipe is below), be sure to blind bake the crust to avoid a soggy bottom.
Weigh down the crust when blind baking to avoid it bubbling up. I like to use parchment paper with dried beans (not from a can, but the bag of beans before soaked). Once you use the beans as weights, keep them and mark them as they won’t be good for cooking any longer.
Use good quality, pasture raised eggs. The nutrients and flavor are so much better from chickens that are allowed to roam the pasture for bugs! While my chicken raising days are over, I have a deep appreciation for seeing chickens roam a pasture and the eggs taste so much better.
Easy Quiche Crust
Quiche crust is very similar to pie crust ingredients wise. The preparations is slightly different as quiche crust is often more flaky, although a quality pie crust will also be nice and flaky.
Being they’re so similar, there’s no judgment if you want to buy a pre-made pie crust, but often the store bought crusts have lard, shortening and sometimes trans fats, so check the label before purchasing. I resisted making my own pie crust for years, but ultimately wanted to avoid these ingredients, so I finally dove in and figured out a crust that was both delicious and easy to make.
Keys to success with this easy Quiche Crust Recipe
This quiche crust recipe uses a little bit of coconut oil along with cold butter to help bind the dough and make it more forgiving when rolling it out. This lets me roll out the dough without having to chill it! You can’t taste the coconut and I find it so much easier to get the quiche crust into the pie plate instead of having it crumble into a frustrating heap.
If you don’t have coconut oil, you can use all butter, but be sure to chill the dough after forming into a ball for 30 minutes before rolling out.
Use a stand mixer or food processor to make quick work of getting the cold butter and coconut oil to be a sandy texture with the flour. This is the key to flaky crust. Alternatively you can use a fork or your fingers to rub it together.
Don’t knead the dough. Add cold water gradually while working the dough just enough to bring the ingredients together in a cohesive ball, then roll it out. If you knead the dough you lose the flakiness texture, although it will still taste good.
Use parchment paper when rolling out the dough. This along with the coconut oil makes the transfer of the crust from the counter to the quiche pan or pie plate a breeze!
How Long to bake quiche in the oven
Blind bake the crust in a 425ºF for 15 to 20 minutes. Then bake with the custard in a 325ºF for 40 minutes.
Adjustments for Kids
Vegetables can be chopped small so they disappear into the quiche. I tried putting certain ingredients on one half and leave the other half plain, but the ingredients float up and mix all together while baking so chopping small or omitting vegetables are your best options for kids just getting used to quiche.
Remember for some foods it can take an average of 12 tries before a kid (and even some adults) will start to like the flavor. One bite today is a win! For more tips check out this article on 10 Strategies to Encourage Picky Eaters.
Chop the cold butter into pieces and add the butter and coconut oil to the flour & salt.
Mix in the stand mixer for 2 minutes or pulse the food processor until a sandy texture develops. Alternatively you can use a fork or your fingers to rub the flour, butter and coconut oil together to a sandy texture.
Add the cold water and combine into a ball. Squeeze and handle the dough a bit to make it a cohesive ball, but don't over knead the dough in order to keep it flaky.
Use a piece of parchment paper on a clean surface to roll the dough out until large enough to fit in the quiche pan or pie plate. You can turn the pie plate upside down on the dough to measure. It should be two inches larger than the plate so it has enough room to sink in and have a little extra to fold over and create a lip. Cut a circle to ensure a uniform crust.
Lift the parchment paper and flip over to transfer it into the pie plate. Once settled into the plate, fold the lip over and you two fingers and your thumb or opposite hand's finger to create the scalloped edge.
Any extra dough can be made into "crust cookies" baked with a little cinnamon sugar sprinkled on top.
Blind bake the crust
Preheat the oven to 425ºF convection bake.
Once the crust is in the pie plate, add a piece of parchment paper and dry beans as weight to avoid having the crust bubble (not from a can, from a bag and not soaked). The beans can be saved for next time you need to blind bake a pie crust.
Bake the crust with the weight for 15 minutes. Carefully lift the parchment paper to remove the beans. If the bottom of the crust isn't cooked through on the bottom, bake for another 3-5 minutes.
Once the crust is baked through, remove it from the oven and set aside to cool slightly.
Prep the toppings
Wash and thoroughly dry all veges and herbs. Chop into small bite size pieces.
If using mushrooms, saute for a few minutes in a pan coated with butter and sprinkle a little salt on them, then set aside.
If using potato, boil them in salt water for 10-12 minutes until cooked through.
If using meat, cook through to 160ºF in a pan, oven, or air fryer.
Prep the custard
In a large bowl, add the eggs, heavy cream, milk, salt and pepper. Whisk together for 1 minute.
Bake the quiche
Change the oven temp to 325ºF
In the bottom of the blind baked pie crust, add the veges and meat of your choice. Add the egg custard. Then top with the fresh herbs and cheese.
Bake for 40 minutes until the egg is set. A fork can be used to check if it comes out clean. Turn half way to evenly brown the top.
Prep Time:30 minutes
Cook Time:40 minutes
Category:Breakfast, Main Course
Cuisine:French
Variations
The toppings are endless when it comes to quiche, have fun with it! The version in the picture I used pickled jalapenos, shiitake mushrooms, chicken sausage, garlic, chives and parsley, topped with toscano cheese and it was absolutely delicious!
Let us know how it turned out and what variations you tried in the comments!
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