Best Quiche

Simple enough to make for breakfast at home yet elevated enough to bring to a fancy brunch, a classic quiche is the versatile dish I turn to again and again. My tried-and-tested version perfects every piece of the pie: a soft, creamy filling studded with ham, chives, and Gruyère all inside a crunchy, buttery pie crust. While quiches aren’t the most difficult of dishes, I’ve got a few tips to guarantee you ace every part of this classic breakfast, from the crust to your dream filling.

What People Are Saying:

"I made this the day before for guests to eat in the morning before they left the house (I sleep in lol). I used a frozen pie crust b/c I don't see the point in make a breakfast recipe take 3x longer when it's so delicious it'll be gone quick! Also used an 8oz package of diced ham instead of chopping it myself. Didn't try it until a day after that, popped it in the microwave and it was fabulous!! I've had gruyere in many dishes but it is an absolute treat here. Into the recipe box it goes." - megangracedavi

"If I could eat this quiche every morning, I would!" - trinidemboy868

How To Make Quiche

INGREDIENTS

• All-Purpose Flour: AP is all you need to roll out the pie dough to the perfect thickness. Feel free to dust the rolling pin, too, to make this even easier.
• Pie Dough: I call for making the dough from scratch using our best-ever pie dough recipe, but store-bought works in a pinch! Just make sure you use it right after taking it out of the fridge. Room-temperature dough won't hold up as well.
• Eggs: The star of any quiche! Separate 2 (transfer between the broken shells or your fingers to rid the yolk of the whites), but keep 2 whole. I always call for "large" eggs in my recipes. Do keep in mind that any other size could affect the final result.
• Heavy Cream & Whole Milk: These give the quiche its comfort food vibes and deliver the best texture for the filling. I included both because cream provides the, well, creaminess, while milk provides the richness. Try to find both if you can, but if not, you can double up on one or the other.
• Ham Steak: Of course, anything goes when it comes to your quiche, and feel free to omit if you or your crowd is vegetarian. I can't help but love the ham & cheese combo in the morning, though. Speaking of cheese...
• Gruyère: One of my favorite cheeses to use when I want that luxuriously silky texture. Just be sure to shred it yourself—yes, it's a little extra elbow grease, but it's well worth it in the end, trust me! If you're not a fan, check out my recipe tips below.
• Chives: A finishing touch that's completely optional but well appreciated by those hoping for a little bit of green and a little bit of crunch in their quiche.

STEP-BY-STEP INSTRUCTIONS

First thing you gotta do is roll out some pie dough. As I mentioned above, I used the recipe Delish developed, but store-bought also works. Just make sure it's cold before you start rolling it out. A 1/4"-thick rough round will do it.

Transfer to a pie pan, letting it slump (don't mess with it too much at this stage). This step is very optional, but after you trim, crimp the dough around the edges using your fingertips. It's a lot easier than it looks, and the end result will have everyone clamoring for an Instagram pic.

After refrigerating the dough, cut out some parchment, place in the pie dish, then fill with your choice of pie weights before baking. This may seem like an extra step, but this is the only tried-and-true way to get a perfectly crisp crust.

After the blind bake, remove the weights, then brush the bottom of the crust all over with beaten egg whites. Bake it off, then let it cool.

Finally, time for the filling! Simply whisk 2 whole eggs plus 2 egg yolks, then whisk in the cream and milk; generously season with some salt and pepper.

Spread the cooked ham and shredded cheese into the crust, top with some freshly sliced chives, then pour the egg mixture over.

Bake until the filling is puffed up but not completely set (it should jiggle a little if you shake the pan). Marvel at your creation, but try to exercise some restraint. This quiche is best served at room temperature.

The full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• The secret to the perfect quiche crust. Blind baking is the secret to getting that perfectly crisp, firm base on any quiche. Be sure to chill the formed pie shell at least 30 minutes before baking, then line it with foil or parchment and fill to the brim with your choice of pie weights. (And please don’t think that you need to buy a ton of expensive ceramic baking beans either; I used a mixture of uncooked rice and dried lentils.) Some people like to dock (poke holes in) the bottom and sides of their pie crusts to prevent them from puffing up and out of shape during the blind bake; however, we found that if the foil liner is completely filled, the pie weights prevent any puffing, so docking isn't necessary. After the crust has blind-baked for 20 to 25 minutes and the top and upper sides of the crust are dry to the touch, remove the pie weights and foil liner, brush the crust bottom with lightly whisked egg whites, and return the pie shell to the oven for 5 minutes more. Once baked, the egg white coating seals the crust, protecting it from the wet filling.
• The key to the best quiche filling. Everyone has their own ideal quiche filling combination. We’ve decided to feature one of our favorite flavor profiles, ham and cheese, with a few chives for some added pop. That said, feel free to customize the fillings according to your preference. Substitute cooked and drained sausage or bacon for the ham, or try Swiss, cheddar, or Monterey Jack instead of the Gruyère. You can also make this vegetarian if you like by exchanging the ham for 1 cup chopped cooked vegetables, such as broccoli, asparagus, or mushrooms. Just make sure the vegetables are drained and patted dry so they don’t leak out extra water or oil and spoil that rich, creamy filling.
• If your crust is cooking faster than your quiche, tent it. Sometimes, when you blind-bake a pie or quiche, you’ll find the crust is at that perfect golden brown while the center is still not done. When this happens, all you have to do is take a square of tin foil and fold it in half twice to form a long, skinny band of tin foil—you’ll most likely need to repeat this with a second square to cover the entire rim of the pie. Once you have the tin foil folded, carefully remove the quiche from the oven and fold the foil over the edge of the pie dish so it covers just the crust, leaving the center exposed. It may take a little bit of adjusting, but once the crust is fully tented, simply place the quiche back in the oven to finish baking. The result will be a perfectly browned crust and set quiche.

Quiche Variations

Much like a breakfast casserole, quiches are one of those dishes that you can adapt nearly endlessly with your favorite add-ins. Want to stick to a meaty quiche, but aren’t a huge fan of ham? Try our cheesy bacon quiche. Looking to cut the meat out completely? Our spinach and asparagus quiche recipes are classic brunch stars. Want to make things a step simpler by avoiding having to make a crust? Our crustless quiche gives you all of the creamy filling and flavor of a classic quiche, without the pie crust.

Storage

If you have any leftovers, store them in an airtight container in the refrigerator for around 3 days.