How to Make Classic Quiche
Real quiche has that perfect wobble when you pull it from the oven—set but not stiff, creamy but not loose. It's all about the custard.
The custard sets as it cools, so don't worry if it seems soft
Your quiche will continue firming up for 15 minutes after you remove it from the oven. A slight jiggle in the center means it's done.
- 9-inch tart pan or pie dish
- rolling pin
- pie weights or dried beans
- large mixing bowl
- whisk
What goes in.
- 1¼ cupsall-purpose flour
- ½ tspsalt
- 8 tbspcold unsalted butter, cubed
- 3-4 tbspice water
- 4 largeeggs
- 1 cupheavy cream
- ½ cupwhole milk
- ½ tspsalt
- ¼ tspfreshly ground black pepper
- pinchnutmeg
- 1 cupgrated Gruyère or Swiss cheese
Four eggs to one cup cream plus half cup milk
This ratio gives you a custard that sets properly without turning rubbery. More eggs make it dense, more cream makes it loose.
The method.
Make the pastry
Mix flour and salt in a bowl. Cut in cold butter with your fingers until mixture looks like coarse breadcrumbs with some pea-sized pieces. Sprinkle ice water over and mix just until dough holds together. Wrap and chill 30 minutes.
Roll and fit the dough
Roll dough on floured surface to 12-inch circle. Fit into 9-inch tart pan, trimming edges to 1-inch overhang. Fold overhang under and crimp. Chill 15 minutes.
Blind bake the crust
Heat oven to 425°F. Line crust with foil and fill with pie weights. Bake 15 minutes, remove weights and foil, bake another 5-7 minutes until edges are golden. Reduce oven to 350°F.
Make the custard
Whisk eggs in large bowl. Add cream, milk, salt, pepper, and nutmeg. Whisk until smooth—no need to strain unless you see lumps.
Assemble and bake
Sprinkle cheese evenly in warm crust. Pour custard over cheese. Bake 35-40 minutes until center is just set with slight jiggle. Cool 15 minutes before slicing.
Other turns to take.
Quiche Lorraine
Add 6 strips cooked bacon, crumbled, with the cheese
Spinach Quiche
Sauté 4 cups spinach until wilted, squeeze dry, add with cheese
Mushroom and Herb
Sauté 8 oz sliced mushrooms until golden, add with fresh thyme
When it doesn't go to plan.
Cold butter in the pastry creates flaky layers as it melts during baking
Blind baking prevents a soggy bottom—the crust needs a head start
Room temperature eggs mix more easily and create smoother custard
Don't skip the nutmeg—it's traditional and brightens the custard flavor
The ones that keep coming up.
Can I make the crust ahead?
Yes, wrap the shaped, unbaked crust and refrigerate up to 2 days or freeze up to 3 months.
Why is my quiche watery?
Usually from not cooking vegetables before adding them, or from overbaking which causes the custard to separate.
How do I know when it's done?
The center should have just a slight wobble when you gently shake the pan. It will finish setting as it cools.