Quiche Recipe

It's made with a buttery, crispy and flaky pie crust along with a rich egg filling and some delicious mix-ins including ham, cheese and herbs! It's perfect for weekends and holidays.

📝 Ingredients

• 1 1/4 cups (177g) unbleached all-purpose flour, (scoop and level to measure)
• 1/2 tsp granulated sugar
• 1/2 tsp (scant) salt
• 10 Tbsp (141g) unsalted butter, (very cold, cut into small cubes)
• 2 - 4 Tbsp ice water
• 5 large eggs
• 1 1/4 cups heavy cream ((or half and half))
• 1 1/4 cups chopped ham
• 1 cup shredded cheese ((cheddar, swiss, or gruyere))
• 1/3 cup chopped green onions
• 2 Tbsp chopped parsley
• Salt (and freshly ground black pepper, to taste)

👨‍🍳 Instructions

1. 1--- For the Crust ---
2. 2In a medium mixing bowl whisk together flour, sugar and salt.
3. 3Add butter and using a pastry cutter cut butter into flour until it resembles coarse meal with some slightly larger clumps of butter throughout.
4. 4Drizzle in water 1 Tbsp at a time, tossing and mixing after each addition, and adding just enough water until mixture is just moistened enough (when pressed together with your hand it should hold together).
5. 5Dump mixture onto a clean work surface then press together well into a round disk. Flatten to about 6-inch disk and wrap with plastic wrap or transfer to a container.
6. 6Chill 1 hour in refrigerator.
7. 7Roll chilled dough out onto a floured surface to about a 13-inch round. Roll and wrap dough around a rolling pin then transfer to a 9 to 9 1/2-inch deep dish pie pan.
8. 8Unroll dough into pan then shape into pan. Trim uneven edges while leaving about 1-inch overhang, fold overhang underneath. Decorate edges as desired.
9. 9Freeze dough for 20 minutes or refrigerate for 1 hour. Meanwhile move oven rack one level below center preheat oven to 350 degrees.
10. 10Cover crust with aluminum foil, pressing directly against bottom and side surfaces and leaving foil overhang to drape over edges of crust to prevent over-browning. Fill with dry beans, sugar or pie weights.
11. 11Set crust on a baking sheet, then bake in preheated oven 25 minutes.
12. 12Remove foil and beans. Pierce bottom and sides all over with a fork and continue to bake until crust appears dried, about 10 minutes longer.
13. 13--- Quiche Filling ---
14. 14While crust is baking prepare the quiche filling so you can pour into a warm crust.
15. 15In a mixing bowl whisk eggs with a fork until blended.
16. 16Add heavy cream, ham, cheese, green onions, parsley and season with salt and pepper to taste. Stir mixture until blended.
17. 17Pour mixture into pie crust. Bake in preheated 350 degree oven (one level below center of oven) until center of quiche is just barely set, about 45 - 55 minutes. If needed tent crust edges with a pie shield or a foil ring to prevent excessive browning during the last 15 minutes.
18. 18Let rest for a few minutes before slicing. Serve warm.