Best Ever Quiche Recipe:

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Best Ever Quiche Recipe: A Classic Made Perfect

Quiche is one of those timeless dishes that feels both elegant and comforting at the same time. With its flaky crust, creamy custard filling, and endless variations, it’s perfect for breakfast, brunch, or even a light dinner. This “best ever” version focuses on achieving the perfect balance: a buttery crust, a silky filling, and a rich, savory flavor.

Let’s walk through it step by step so you can make a quiche that turns out beautifully every time.

Ingredients

For the crust:

1 ¼ cups (160g) all-purpose flour
½ teaspoon salt
½ cup (115g) cold unsalted butter, cubed
3–4 tablespoons ice water

(You can also use a store-bought pie crust if you want to save time.)

For the filling:

4 large eggs
1 cup (240ml) heavy cream
½ cup (120ml) whole milk
1 cup shredded cheese (cheddar, Swiss, or Gruyère work best)
1 cup cooked fillings (such as bacon, ham, sautéed mushrooms, spinach, or onions)
Salt and black pepper to taste
A pinch of nutmeg (optional but highly recommended)

Step 1: Prepare the Crust

In a large bowl, mix the flour and salt. Add the cold butter cubes and rub them into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting step helps create a tender, flaky crust.

Step 2: Roll Out and Pre-Bake the Crust

Preheat your oven to 180°C (350°F).

Roll out the chilled dough on a lightly floured surface until it’s large enough to fit your pie dish. Carefully transfer it into the dish, pressing it gently into the edges. Trim any excess dough.

To prevent a soggy bottom, you’ll need to blind bake the crust: