EASY Quiche Recipe
Recipe Information
Quiche
Cultural Context
Originating from the Lorraine region of France, Quiche is a savory custard pie that traditionally features eggs and cream. It was originally a simple dish made by local farmers, but has evolved into a beloved staple in French cuisine, often served at brunch or as a light meal. Today, variations abound globally, with fillings ranging from vegetables to seafood, making it a versatile dish enjoyed in many cultures.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
bacon
🥗Healthier: turkey bacon
💰Cheaper: ham
Turkey bacon is lower in fat and calories.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast offers a cheesy flavor with fewer calories.
pie crust
🥗Healthier: whole wheat crust
💰Cheaper: store-bought crust
Whole wheat crust adds fiber and nutrients.
Let the pie dough sit on the counter until it warms up a bit to roll it out easily.
Roll out the pie dough into about a 13-inch circle, about an eighth of an inch thick.
Fold the edge of the pie crust underneath for decoration and strength, then crimp the edges.
Place the pie crust in the freezer for at least 20 minutes to prevent it from collapsing in the oven.
Preheat the oven to 425°F (218°C).
Cook 1 cup of diced ham in a skillet over medium heat for 5 to 7 minutes until it takes on a darker color and is no longer wet.
Remove the ham from heat and set aside.
Take the pie crust out of the freezer and line it with parchment paper, then fill it with pie weights or dried beans to prevent bubbling.
Blind bake the crust in the oven for 10 to 12 minutes until the edges look dry.
Grate 100 g of gruyere cheese and set aside, reserving a quarter for topping.
Thinly slice 2 scallions and set aside.
In a large bowl, crack 6 large eggs and whisk them together.
Add 1/2 cup of heavy cream and 1/2 cup of milk to the eggs and whisk until combined.
Stir in 1/2 teaspoon of salt and 1/4 teaspoon of cracked black pepper.
Add 3/4 cup of shredded cheese, all the scallions, and 3/4 of the cooked ham to the egg mixture and whisk to combine.
Remove the blind-baked pie crust from the oven and dock it with a fork to allow steam to escape.
Return the crust to the oven for another 6 to 8 minutes until the bottom appears dry.
Pour the filling into the pre-baked pie crust, ensuring it is evenly distributed.
Wrap a pie shield or foil around the edge of the crust to prevent burning.
Reduce the oven temperature to 350°F (177°C) and bake for 30 minutes.
Sprinkle the remaining cheese and ham on top and bake for an additional 20 to 25 minutes until the center is set.
Allow the quiche to cool for 30 minutes before slicing and garnishing with additional scallions.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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