Step 3: Blind Bake the Crust (Optional but Recommended)
- Line the crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice.
- Bake for 15 minutes.
- Remove the weights and parchment, then bake for another 5 minutes until lightly golden.
Step 4: Prepare the Filling
- In a medium bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg until fully combined.
- Stir in your choice of cooked vegetables, meat, and shredded cheese. Ensure all ingredients are evenly distributed.
Step 5: Assemble & Bake
- Pour the filling into the pre-baked crust. Spread it evenly.
- Bake at 375°F (190°C) for 35–45 minutes, or until the custard is set and the top is lightly golden.
- To test, gently shake the pan; the center should be slightly jiggly but not liquid.
- Remove the quiche from the oven and let it cool for at least 10–15 minutes before slicing.
Step 6: Serve & Enjoy
- Slice into wedges and serve warm or at room temperature.
- Pair it with a fresh salad, roasted vegetables, or a light soup for a complete meal.
Tips for the Best Quiche
- Cheese Choice: Gruyère melts beautifully and adds a nutty flavor. Mix cheeses for added depth.
- Vegetables: Sauté vegetables before adding them to the quiche to avoid excess moisture.
- Custard: Heavy cream makes the filling rich and creamy, while milk lightens it slightly. The combination is perfect for a silky texture.
- Make-Ahead: Quiche can be prepared a day in advance and reheated. It also freezes well for future meals.
This Best Ever Quiche balances a crisp, buttery crust with a luscious, savory filling that can be customized to your taste. With careful preparation and attention to detail, it’s a dish that will impress anyone at your table.
If you want, I can also create a shortcut version that uses store-bought pie crust and is perfect for quick weeknight meals, keeping it just as flavorful. Do you want me to do that?
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