Quiche is the perfect savory custard tart that effortlessly blends a flaky, buttery crust with rich, flavorful fillings. Whether you're planning a relaxed weekend brunch, a light lunch, or a portable dish to impress friends, this easy quiche recipe offers endless possibilities for customization. Inspired by the culinary expertise of John Kanell from Preppy Kitchen, this guide walks you through making a delicious quiche with ham and Gruyere cheese, while sharing tips to adapt the recipe to your favorite ingredients.
Getting Started: The Perfect Pie Crust
The foundation of any great quiche is its crust. John Kanell recommends using his favorite homemade butter pie crust for a rich, flaky base. If you prefer convenience, store-bought pie crust works as well, but the buttery homemade crust adds a special touch.
Let your pie dough sit at room temperature until it warms up slightly. This prevents cracking when rolling. Roll the dough into a 13-inch circle, about an eighth of an inch thick. Once rolled, transfer the dough to your pie dish and fold the edges underneath to create strength and extra room for decorative crimps.
Crimping the edges not only adds elegance but also reinforces the crust's structure.
Chilling and Blind Baking: Ensuring a Crisp Crust
Before filling, the crust needs a little TLC to prevent sogginess. Place the shaped crust in the freezer for at least 20 minutes. This step firms the dough and makes the baking process smoother.
Preheat your oven to a blazing 425°F (220°C) to prepare for blind baking. Blind baking means pre-baking the crust to crisp it up before adding the filling. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. This keeps the crust from puffing or collapsing.
Bake for 10-12 minutes or until the edges look dry. If using a store-bought frozen crust, skip blind baking—just opt for a deep-dish crust or divide the filling between two shells.
Preparing the Filling: Flavorful Ham and Cheese
This quiche features a delicious combination of diced ham and Gruyere cheese, but the recipe is highly adaptable. You can swap in bacon and cheddar, spinach and roasted red peppers, mushrooms and cheese—the choices are endless!
Start by cooking one cup (180 grams) of diced ham over medium heat for 5-7 minutes. This removes excess moisture and intensifies flavor, which is essential since wet fillings can ruin the custard consistency.
Meanwhile, grate about 100 grams of Gruyere cheese. Divide the cheese into two portions—reserve a handful for topping the quiche later, and add the rest to the filling mixture.
Thinly slice two scallions to add a subtle onion flavor and a pop of color. Scallions are a versatile ingredient that often go underrated but bring brightness to many dishes.
Crafting the Custard: The Heart of the Quiche
The custard filling is what makes quiche a savory delight. Crack six large eggs into a large bowl, adding richness and body to the tart.
To the eggs, add half a cup of heavy cream and half a cup of milk for creaminess. Alternatively, you can use one cup of half-and-half for a similar effect.
Season with half a teaspoon of salt and a quarter teaspoon of cracked black pepper. Whisk everything together until smooth and well combined.
Add three-quarters of a cup of shredded cheese, the cooked ham, and sliced scallions to the egg mixture. Whisk again to blend all the ingredients evenly.
Fun fact: While many think quiche is French, it actually has German roots. The word "quiche" comes from the German word "kuchen," meaning cake—a fitting name for this savory custard tart!
Baking to Perfection: Filling and Final Touches
Once the crust is blind baked and cooled slightly, dock the bottom all over with a fork to allow steam to escape and prevent bubbling during the final bake.
Return the crust to the oven for 6-8 minutes until the bottom appears dry. If the crust puffs up despite docking, gently press it down before pouring in the filling.
Pour the filling evenly into the crust. If the filling piles up in spots, spread it out gently with a fork.
To protect the crust edges from burning, use a pie shield or wrap foil loosely around the rim.
Lower the oven temperature to 350°F (175°C) and bake the quiche for 30 minutes. Then, sprinkle the reserved cheese and ham on top and bake for an additional 20-25 minutes or until the center is set and the top is golden.
Enjoying and Storing Your Quiche
After baking, allow the quiche to cool for about 30 minutes before slicing. This resting time helps the custard firm up for neat slices.
Garnish with extra scallions for a fresh, vibrant finish.
Quiche is delicious warm or at room temperature, making it perfect for brunch, lunch, or a light dinner. It can be stored in the refrigerator for up to three days or frozen for up to two months—making it a great make-ahead meal.
This easy quiche recipe is a wonderful addition to any cooking repertoire. Its buttery crust, silky custard, and customizable fillings make it a crowd-pleaser that’s sure to be a staple in your kitchen. Whether you’re a beginner or a seasoned cook, this quiche is a simple, satisfying dish to enjoy any time.
For more delicious ideas and recipes, be sure to explore other brunch favorites and keep experimenting with your own creative twists on this classic dish. Bon appétit!
This article was created from the video EASY Quiche Recipe with the help of AI.
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