We like to do an Easter brunch instead of a dinner so making a delicious egg dish is paramount! A quiche can really elevate plain eggs into the feature of your meal, and it is very adaptable to whichever mix-ins you want to include. Check out this recipe below for the Perfect Quiche from Sally’s Baking Addiction. NOTE: Pie crust dough is made ahead of time or you can use store bought.
Ingredients for Quiche
– 1 unbaked Flaky Pie Crust or All Butter Pie Crust*
– 4 large eggs
– 1/2 cup whole milk*
– 1/2 cup heavy cream or heavy whipping cream*
– 1/4 teaspoon each salt and pepper*
– up to 1 cup shredded or crumbled cheese (see recipe note)
– up to 2 cups add-ins options (pick 2-3): Spinach, kale, bell pepper, tomatoes, goat cheese, cooked cubed ham, bacon, caramelized onions, sautéed mushrooms, sautéed chopped asparagus and chopped fresh parsley
– optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste
1) Pie crust: Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
2). Preheat oven to 400°F (204°C). Partially blind bake your pie crust. Follow blind baking instructions through step 9 in your 9-inch pie dish. Step 4 is optional, though that step guarantees thick pie crust edges. Crust can still be warm when you pour in the filling. (You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
3) Reduce oven temperature to 350°F (177°C).
4) In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins.
5) Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving– it’s fantastic at room temperature!
6) This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
Notes
Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the crust ahead of time too. See end of step 2. To freeze, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes.
Pie Crust Shield: You can fold aluminum foil over the edges of the quiche as a pie crust shield. Check out this tutorial for help!
Mini Quiche: Here is my mini quiche recipe and instructions.
Whole Milk & Heavy Cream: Use this combination for best taste. If desired, use 1 cup of half-and-half instead.
Cheese: Some favorites include feta cheese, goat cheese, white cheddar cheese, Swiss cheese, and gruyere.
Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling. Pat dry prior to mixing in.
Added Salt: Reduce or leave out salt if your add-ins and cheese are particularly salty.
This recipe is originally from Sally’s Baking Addiction.