How to Make ANY Quiche! (No Recipe Required)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: cheddar cheese

Emmental offers a similar flavor profile at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is leaner, while smoked ham is often more affordable.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Start by making a classic French short crust dough called pâte brisée for a crispy flaky crust.

Weigh out your dry ingredients and place them in the bowl of a stand mixer with a paddle attachment.

Chill the dry ingredients in the freezer for about 20 minutes until ice-cold.

Add cold butter to the chilled dry ingredients and mix on low to medium-low until the mixture resembles coarse sand, about 5 to 10 minutes.

Form the dough into a puck shape, cover with plastic wrap, and chill in the fridge for at least 2 hours or overnight.

Roll out the chilled dough to about an eighth of an inch thick on a floured surface.

Gently place the rolled dough into your baking dish and trim any excess dough.

Chill the prepared crust in the fridge for 30 minutes or overnight.

Blind bake the crust at 400°F (204°C) for 25 to 30 minutes with foil and pie weights (or beans), then remove the foil and bake for an additional 5 to 10 minutes until golden brown.

Prepare the egg base by mixing eggs, whole milk, heavy cream, thyme, nutmeg, and black pepper in a bowl or using an immersion blender.

Layer the filling ingredients (bacon, onion, Gruyère cheese) in the pre-baked crust, then pour the egg base over the top.

Bake the quiche in a 350°F (176°C) oven for 40 to 60 minutes until just set and barely jiggly in the middle.

Let the quiche rest for at least 25 minutes before slicing for easier serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens