Classic Quiche
Elevate your brunch game with this classic quiche recipe, a timeless dish that combines a flaky, buttery homemade crust with a rich, velvety filling. This recipe brings together savory Gruyere cheese, tender spinach, and crispy bacon, all baked to perfection in a creamy, custard-like egg mixture. With just the right hint of nutmeg and a perfectly golden crust, this quiche is as elegant as it is satisfying. Whether you're hosting a special occasion or simply craving a comforting yet refined meal, this quiche, which serves six, is an ideal choice. Plus, it's easy to customize with your favorite fillings for endless versatility. Perfect for breakfast, brunch, or even dinner, this classic quiche will delight your family and guests every time!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsalted butter (cold, cut into cubes)
- 0.25 teaspoons salt
- 3 tablespoons ice water
- 4 large eggs
- 1 cups heavy cream
- 0.5 cups milk
- 1 cups Gruyere cheese (shredded)
- 1 cups fresh spinach (roughly chopped)
- 0.5 cups cooked bacon (crumbled)
- 0.25 teaspoons black pepper
- 0.125 teaspoons nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C).
To make the crust, combine the all-purpose flour and salt in a medium-sized bowl.
Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press it gently into the pan, trim any overhang, and prick the base with a fork.
Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans. Blind bake the crust in the preheated oven for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes. Remove the crust from the oven and let it cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, milk, black pepper, and nutmeg (if using).
Sprinkle the shredded Gruyere cheese evenly over the cooled crust.
Add the chopped spinach and crumbled bacon on top of the cheese.
Pour the egg mixture over the fillings, making sure it’s evenly distributed.
Bake the quiche in the still-preheated oven for 35–40 minutes, or until the custard is set but still slightly wobbly in the center.
Remove the quiche from the oven and let it cool for 10–15 minutes before slicing and serving.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.3 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 225 mg | 17% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
