Updated: Nov 16
You all picked my favorite food to make this week and I was stoked to share my thoughts on quiche! For tips and to bake-along live, just follow along with the video.
Prep: 30 minutes
Rest time: 60 minutes (if you can spare that much!)
Bake: 45-60 minutes
Base Quiche Recipe:
2 & 1/2 cups AP flour
1/2 t salt
1 cup unsalted butter (cold and cubed)
1/4 cup cold water
1/2 cup half and half (or milk! Or cream! Whatever you have)
Veggies of your choice (you can use leftovers!)
2 cups cheese of your choice (could be less if you choose a strong cheese)
Salt & pepper and seasonings of your choice
Combine the all-purpose flour and salt in a bowl or the bowl of a food processor. Pulse/whisk to combine.
Add cold, cubed butter and incorporate by hand or using the food processor. Get your cold water measured out. To hear my tricks for adding the butter, check out the 5:22 mark (there are some aural cues you can use!).
If you are using your hands or a pastry blender, combine the butter by massaging it into the flour and until it is sandy -- you don't want the dough to hold itself together.
Once it's sandy add your water in all at once and combine until it forms into one ball of dough.
Form the dough into disc and wrap in plastic wrap. Allow to rest for 30 minutes.
Next make sure your filling veggies/proteins are prepped -- if you wouldn't eat it for dinner, don't include it! I believe your filling should always be something you'd eat right off the pan. Make sure they are seasoned and cooked well. For my thoughts, head to the 10:38 mark.
Preheat oven to 350 degrees. Grab your pie crust and roll out to about 3mm thick. Line your pie pan with the dough. Allow the dough to rest in the refrigerator for as long as you can (I recommend 30 minutes!).
Par-bake the crust: line the pie crust with parchment or foil and weigh it down with pie weights, dry beans, dry rice, whatever you have on hand! More on this at the 31:15 mark.
For the filling, whisk together the half & half, eggs, and seasonings of choice (I use salt, pepper, and garlic salt as a base, but it's up to you!).
Stir in your cheese of choice and the remainder of your fillings.
Fill your par-baked crust with your filling (the crust doesn't need to be cool) and bake at 350 degrees until the center is set and the quiche is golden brown on top. This could take anywhere from 45 minutes to over and hour.
You can allow to cool before eating so it fully sets...or not!!
This will last about one week in your refrigerator.
You can make the filling a day in advance or par-bake your crust a day in advance.