Bake

Quiche, Any Way You Want It

September 20, 2019
20 Ratings
Photo by Bobbi Lin. Prop stylist: Amanda Widis. Food stylist: Olivia Mack Mccool.
Author Notes

The best quiche has a tender, flaky crust, a silky, creamy custard, and, most of all, can be customized to no end.

We adapted this crust from Rose Levy Beranbaum’s game-changing cream cheese pie dough. Inspired by rugelach, it’s just about impossible to mess up. While we incorporated a smidge of whole-wheat flour for nuttiness (it goes great with the savory filling), you could swap in white whole-wheat or use all all-purpose. Par-baking the crust at a high temperature, then sealing it with egg white, sidesteps a soggy bottom.

Now, about the custard: Equal amounts of heavy cream and whole milk yield the smoothest, tastiest results. A ratio of 2 cups liquid to 5 eggs and 1 yolk creates rich, eggy flavor. And to avoid curdling (the most common pitfall when it comes to quiche), we have two means of insurance—first, whisking some flour into the custard, and second, baking at a low-and-slow temperature.

When it comes to mix-ins, try roasted or sautéed vegetables (broccoli, cauliflower, squash, onion, mushrooms, asparagus), pan-fried breakfast meat (bacon, sausage, ham, pancetta), or even raw greens (Tuscan kale, baby arugula); all should be chopped into bite-size pieces or smaller. The amount of mix-ins will affect the amount of custard. If your mix-ins are very compact (say, caramelized onions or bacon bits), use a smaller volume; if they’re more chunky (like broccoli florets or squash pieces), use a larger volume. Fill the pie all the way (this creates the most stable crust) and, if you have any leftover, bake or microwave in a ramekin for a snack.

With respect to the cheese, you’ll want something that’s highly meltable with a confident flavor (like cheddar, gruyere, or young gouda). Or, do a mix! There are no rules.

This is great barely warm, at room temperature, or cold. It will keep in the refrigerator for at least a couple days. I like to eat it cold, but you could gently reheat it, bundled in foil, in a low-temperature oven. —Emma Laperruque

  • Prep time 3 hours
  • Cook time 1 hour 45 minutes
  • Makes 1 (9-inch) pie
Ingredients
  • Crust
  • 1 cup (128 grams) all-purpose flour
  • 1/3 cup (40 grams) whole-wheat flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon baking powder
  • 3 ounces cream cheese, very cold, cubed
  • 4 ounces (1 stick) unsalted butter, very cold, cubed
  • 1 1/2 tablespoons water, very cold
  • 1 1/2 teaspoons apple cider vinegar
  • 1 large egg white
  • Filling
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 tablespoons all-purpose flour
  • 5 large eggs
  • 1 large egg yolk
  • 1 3/4 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 to 1 1/4 cups mix-ins, depending on mix-in (see headnote)
  • 1 cup grated cheese (see headnote)
In This Recipe
Directions
  1. Make the crust: Combine the flours, sugar, salt, and baking powder in the bowl of a stand mixer fitted with a paddle attachment. Mix on low just to combine. Add the cream cheese and mix on low until them cream cheese is mostly broken-down. Add the butter and mix on low until mostly incorporated and none of the pieces are bigger than a chickpea; this should take 30 seconds to 1 minute (if there are any stragglers, just stop the machine and smush the piece with your fingertips—don’t overmix). Combine the water and vinegar in a small glass and, with the machine running, pour in. As soon as the sides of the bowl are no longer dusty and clumps and curds begin to form (it should not form a cohesive ball—that’s too far), turn the mixer off; better to undermix versus overmix at this point. Remove the bowl and bring the dough into a ball with your hands. Wrap well in plastic wrap and form into a flat disc. Refrigerate for at least 1 hour or up to a couple days. (You can also freeze the dough for future quiches; just thaw in the fridge overnight.)
  2. Roll out and crimp the crust: On a floured work surface, roll out the dough into a 12-inch or so circle, then transfer to a 9-inch pie pan (not deep-dish), making sure the bottom corners are tightly pressed against the pan. Use scissors to trim the dough to an even 1-inch overhang. Fold the edge under itself. Use your fingers to press and even out the sides, making sure the bottom corners are tightly pressed against the pan. Crimp the edges however you’d like (I like using my left hand’s thumb and pointer finger as a guide, then crimping with my right hand’s pointer finger, to form ruffles). Stick in the freezer for at least 15 minutes or up to 2 days.
  3. Parbake the crust: Heat the oven to 400°F. Line the frozen crust with a square of parchment, fill with dried beans (or another pie weight), then set on a sheet pan. Bake on the lower rack for about 40 minutes, rotating halfway through, until the crust is starting to brown along the edges and the bottom no longer looks raw and doughy. While the crust is baking, use a fork to whisk the egg white with a pinch of salt until it’s very loose. When the crust is done, remove the parchment and beans and prick the bottom and sides of the crust a few times with a fork. Brush the inside of the crust with the salted egg white, then return to the oven to bake for another minute to set.
  4. Remove the parbaked crust from the oven to cool, then lower the oven to 325°F and turn your attention to the custard.
  5. Make the custard: Combine the cream and milk in a bowl. Add the flour to another, smaller bowl, and add a splash (figure, 1 tablespoon or so) of the liquid. Stir with a fork or whisk until smooth. Repeat this (splash, stir, splash, stir) until the flour mixture is completely smooth and pourable. Pour into the bigger bowl of cream and milk and stir. Add the eggs, egg yolk, salt, and pepper, and whisk until smooth.
  6. Fill the quiche: Sprinkle half of the cheese evenly over the bottom of the crust. Sprinkle the mix-ins on top, spreading them out as much as possible (even scooching up the sides is fine), so that you can see the cheese and crust below. There should not be a packed-solid layer of mix-ins; the custard filling needs to be able to get through. Sprinkle the remaining cheese on top. Slowly and evenly pour in the custard, taking it as high to the brim as possible. It should be on the verge of overflowing. If you have any leftover custard, bake it in a ramekin or microwave it as a snack.
  7. Bake the quiche for 55 to 65 minutes, or until it no longer shimmies when shook. (If the crust starts to brown too much mid-bake, you can carefully tent it with foil.) Let cool until warm before serving. It’s also great at room temperature and cold.

See what other Food52ers are saying.

  • Tina Ostwald
    Tina Ostwald
  • Dawn DeSimone
    Dawn DeSimone
  • Miss_Karen
    Miss_Karen
  • Steph Lockman
    Steph Lockman
  • Smaug
    Smaug
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

30 Reviews

Bri138 June 22, 2021
Par baking the crust for forty minutes = setting yourself up to fail. I did 30 minutes and my crust was still a bit burned. This is clearly an issue for most users - author, please decrease the par bake to 15-20 minutes on the recipe and stop sabotaging reader’s brunches.
 
clementscooks January 16, 2021
Is there a difference between using 1 cup milk/1 cup heavy cream to using 2 cups of half and half?
 
Author Comment
Emma L. January 16, 2021
Hi, you can def swap in 2 cups of half-and-half here!
 
Smaug January 16, 2021
The half and half will likely have a lower fat content but will make a perfectly good quiche. Half and half also sometimes contains other ingredients such as emulsifiers and stabilizers.
 
chop C. January 2, 2021
While I cook a lot I have never made a quiche before. My wife made the crust which turned out great. Did roasted broccoli, cremini mushrooms, carmelized mushrooms, and pancetta. Used a Gruyere and double cream Gouda. The custard was so creamy and everyone loved it. For me the salt portion was too much for my tastes (and my wife) but that is a matter of personal taste.
 
NXL October 19, 2020
So, I wouldn't necessarily want my cholesterol checked just now, bu wow! What a creamy, silky quiche. I used roasted 1 c. acorn squash, roasted garlic, and 1/4 c arugula chopped well. The cheese was cipollini. Served with a side of green tomato soup. Fantastic.
 
Heather C. July 21, 2020
I made this last night with Caramelized onions, broccoli, ham, and with Gruyere and sharp cheddar. Since I was going to the trouble of making it. I made 2 and froze 1. Best. Quiche. Ever. And I mean Ever. I used the recipe from The Kitchn website. So so easy. I brown my cubed ham in a 1 Tbsp oil, then steamed my broccoli in the fat and pan, and cut it up. Added a little extra seasoning. Oh boy, oh boy.
 
Shira May 14, 2020
Just wondering, what's the reason for recommending not using a deep dish pie pan? Can't wait to try this! :)
 
Author Comment
Emma L. May 14, 2020
Hi Shira! Because this was developed with a standard-size pie pan, a deep-dish alternative would change how the crust/filling fit (and, in turn, how long it takes them to bake).
 
Tina O. May 10, 2020
Made this today for Mother's Day for brunch with my daughter's family. My very first quiche so took some time, but well worth it. The quiche was delicious. I used a frozen pie crust. and it was prebaked after 30 minutes, not 40. I used frozen spinach, which was a pain to squeeze out moisture, so may try fresh next time. Will try to use a homemade crust in a 10 inch pan as the frozen crust was just a tad too small. But overall this recipe is great. Will definitely do again.
 
Dawn D. May 9, 2020
I followed this recipe but decided to use a 10” fluted tart pan with removable bottom because my pie pans are all glass and that doesn’t work when placing frozen into a hot oven. I think the 40 minutes is too long, at least for my oven. Flavor is excellent, but the crust cracked and so I ended up wrapping the bottom of the pan tightly in heavy duty foil to keep the custard In the pie, and placed on rimmed baking sheet. Worked fairly well. My mix ins included 4 oz. diced pancetta, cooked well and drained of grease, cooked broccoli, spinach, and roasted red onion, 1.5 cups total. All of the custard fit in the 10” pan. I will def make agin, but will not bake crust as long. Also thinking the cracks came from mixing the pastry in the food processor and butter wasn’t incorporated as well as it should have been. Will cut in by hand with a pastry blender. I liked it enough to make it work!
 
Miss_Karen April 8, 2020
It's not a review it's a question...
Since everyone says there is leftover custard, can't the measurement of all liquidy things be reduced before it's poured into the crust?
 
Author Comment
Emma L. April 8, 2020
Hi! The amount of liquid is meant to accommodate a range of mix-ins—so, depending on the exact type of cheese, green, meat, etc, the quantity of custard you'll need will shift a bit. In our testing, we often had no surplus and sometimes had a relatively small amount, which we felt was better than not having enough for the pie. Popped in the microwave, any extra makes a great snack!
 
Steph L. April 6, 2020
PERFECT 4 quarantine!
1. Any fridge ingredient works. Really, anything.
2. The crust, when reheated -EVEN in the microwave STAYS CRUNCHY!!!
Trust the recipe.
 
suzanne March 13, 2020
Really pre-bake the crust for 40 minutes at 400? Seems quite long.
 
Author Comment
Emma L. March 16, 2020
Really! The crust goes in frozen (this helps maintain the shape) and you want it to start to lightly brown and lose its rawness (this avoids a soggy bottom later on). That said, it's worth noting that the time measurements here (and in pretty much all recipes!) are always guidelines, that depend on your oven, pan, etc. If it seems ready to you before the 40 minutes are up, then it's probably ready. Hope that helps!
 
MsGamgee89 January 3, 2020
I'm not sure you really meant this: "taking it as high to the brim as possible. It should be on the verge of overflowing." Followed this instruction and ended up with about a cup's worth of baked filling outside the quiche. Thankfully, I always bake quiches on cookie sheets, but I shudder to think of the state of my oven if I didn't!
 
Smaug January 3, 2020
This is so- custards always grow a bit in baking- they claim these recipes are tested, but sometimes I wonder.
 
katharinec April 9, 2020
Yeah, you should see my oven right now. Custard oozed out everywhere and has set nicely on the oven floor.
 
Smaug December 24, 2019
It helps to start the custard warm, or at least room temp.; it will cut baking time quite a bit. One way or another, I think starting temp. needs to be specified in the recipe.
 
Barbara T. January 5, 2020
The temp is specified. 325 right after the crust.
 
Smaug January 6, 2020
The comment wasn't about the oven temperature, it was about the temperature of the custard when it goes into the shell.
 
Ella Q. September 30, 2019
This quiche is worth it!!!! Best one I've ever made. (I went with roasted broc, sautéed onions, arugula, and cheddar.)
 
Author Comment
Emma L. October 1, 2019
You're making the quiche blush!
 
jeanne H. September 28, 2019
Very tasty. Rich and perfect vehicle for add in’s. First pie was Spinach, Roasted red pepper, caramelized onions and marinated artichoke hearts. Second was sausage, green chili’s, candied jalapeños and pickled carrots. Only note is one should use pie crust protector shield on the par bake. My frozen crust came out too brown after 40 minutes at 400. Will have custard left over for buttered ramekin next day breakfast !
 
Author Comment
Emma L. October 1, 2019
Wow, they both sound awesome!
 
Lynn Z. September 21, 2019
Can I have some quiche, too, Emma?
 
Author Comment
Emma L. September 22, 2019
Of course!
 
Erin A. September 20, 2019
I would give this a million stars if I could. It's that good.
 
Author Comment
Emma L. September 20, 2019
I would give you a million quiches if I could!