How to Make Easy Quiche: Tips, Tricks, and Recipe

Though the word “quiche” is said to derive from “kuchen,” the German word for “cake,” a quiche is a timeless savory egg custard most often associated with French cuisine. Quiche is made of eggs, an indulgent amount of dairy, and any number of filling combinations, from ham and cheddar cheese to garlicky mushrooms and sauteed spinach—all nestled in a basic pastry crust.

Variations of quiche include gluten-free quiche; deep-dish quiche; and even crustless quiche.

The secret to quiche’s lasting charm is its simplicity. Done right, it’s a showstopper you can throw together without much thought, as long as you remember two things:

1. 1. Your eggs-to-dairy ratio
2. 2. The importance of a blind-baked crust

Done wrong, well, we’ve all been there.

The ratio maintains your custard’s consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy.

The dairy can be any combination of milk and/or half-and-half, for example:

• 1 large egg : ½ cup milk
• 1 large egg : ½ cup half-and-half
• 1 large egg : ¼ cup milk + ¼ cup half-and-half

A standard 9-inch quiche would equal:

• 3 large eggs : 1 ½ cups of dairy

Too many eggs and your quiche turns stiff and spongy—you want silk, not sponge.

Blind-baking is the process of baking a pie shell or crust without the filling. The blind-bake, above all, ensures a crisp crust. When an egg custard hits an unbaked shortcrust dough, the liquid does what you’d expect: it seeps all the way down to the bottom of the pan and ruins all hope of buttery flakes.

Follow this simple step-by-step for the perfect blind-bake.

1. 1. Fit your rolled-out dough into a pie pan, gently pressing it into the ridges with your fingers.
2. 2. Trim any excess, and seal the edges.
3. 3. Line with a sheet of parchment paper, fill with either pie weights or beans, and bake in a 350°F oven for 20 minutes.
4. 4. Remove the weights and parchment, and bake for another 10 to 15 minutes until the bottom of the crust has just begun to brown.
5. 5. Let cool completely before adding the custard. If you make ahead, use within three days or freeze.

Just about everything plays nice with quiche, but be mindful of water content when trying out new flavor profiles.

1. 1. Vegetables. A good veggie quiche is a brunch staple. Try zucchini, mushrooms, summer squash, tomatoes (sun-dried or fresh cherry), greens like spinach or arugula, or roasted asparagus.
2. 2. Cheeses. You can never go wrong with a cheese quiche. Try goat cheese, Fromage blanc, asiago, manchego, or parmesan.
3. 3. Meats. Try bacon, country ham, prosciutto, Italian sausage, or chorizo.
4. 4. Alliums. Try garlic, leeks, green onions, or scallions.