Quiche recipe

Summary:

This Quiche Recipe is a canvas for your culinary creativity, delivering a golden, flaky crust filled with silky egg custard, cheese, vegetables, and a bright hint of lemon zest. Follow simple, broad steps to bake a perfect quiche for brunch, lunch, or dinner, and feel free to experiment with different fillings and flavors.
Equipment:

– 9-inch pie dish or tart pan
– Rolling pin
– Mixing bowl
– Whisk
– Fork
– Saucepan
– Oven and oven mitts
– Cooling rack
– Citrus zester
– Knife and cutting board
– Measuring cups and spoons

Ingredients:

– 1 pre-made pie crust (9-inch) or homemade crust
– 4 large eggs
– 1 1/2 cups (360 ml) heavy cream or half-and-half
– 1 cup (100 g) shredded Gruyère or Swiss cheese
– 1/2 cup (50 g) grated Parmesan cheese
– 1/2 cup diced cooked ham or bacon (optional)
– 1/2 cup fresh spinach or sautéed vegetables
– 1 teaspoon fresh lemon zest
– 1 teaspoon fresh lemon juice
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– Pinch of nutmeg
– Fresh herbs for garnish (chives, parsley, or thyme)

Instructions:

1. Gather & Prep (10 minutes)

• Preheat oven to 375°F (190°C).
• Unroll the pie crust and fit it into the pie dish. Trim and flute edges.
• Place the crust in the freezer while you make the filling.

2. Blind-Bake the Crust (15 minutes)

• Line the crust with parchment paper, then fill it with pie weights or dried beans.
•Bake for 12 minutes, then remove the weights and bake for an additional three minutes.minutes.
• Let the crust cool on a rack while preparing the custard.

3. Make the Custard (5 minutes)

• In a mixing bowl, whisk eggs until smooth.
• Slowly whisk in cream, lemon zest, lemon juice, salt, pepper, and nutmeg.
• Stir in cheeses, ham or vegetables.

4. Assemble & Bake (30 minutes)

• Pour custard mixture into the pre-baked crust.
• Smooth the top with a spatula.
• Bake for 30–35 minutes until the centre is set and the top is lightly golden.
• Check at 25 minutes: Cover with foil if edges brown too fast.
5. Rest & Serve (10 minutes)
• Remove the quiche from the oven and let it rest on a rack for 10 minutes.
• This helps the filling finish cooking and makes slicing cleaner.
• Garnish with fresh herbs before cutting.

– Use cold eggs and cream for a light, tender custard.
– Blind-baking prevents a soggy bottom crust.
– Lemon zest adds brightness; adjusts quantity to taste.
– Leftovers can be stored in the fridge for up to 3 days. To reheat, place the slices in a warm oven..

Notes:

***History of Quiche***

The History of Quiche Quiche originated in the Lorraine region of France as a simple tart of custard and lardons. “Quiche Lorraine” became famous, and the concept spread worldwide, allowing cooks to add cheeses, meats, and vegetables. This rich history adds a cultural depth to the dish, making it more than just a recipe.

## Why You’ll Love This Recipe

You’ll appreciate the creamy filling balanced by a crisp crust. The lemon zest lifts the savoury notes, making each bite feel fresh. It’s versatile—swap fillings to match your mood or pantry.

***Tips for Perfect Quiche***

– Let the custard rest a minute before whisking to reduce bubbles.
– Use a metal pie dish for even heat distribution.
– Avoid overbaking: quiche is done when the centre jiggles slightly.
– Thinly slice fillings so they distribute evenly in the custard.

***Flavor Variations***

– Swap Gruyère for goat cheese and add sun-dried tomatoes.
– Stir in caramelized onions and bacon for a sweet-savory twist.
– Add roasted mushrooms and thyme for an earthy version.
– Mix in fresh herbs like tarragon or basil for bright notes.

***Serving Suggestions***

Serve warm or at room temperature. Pair with a crisp green salad or fresh fruit salad. A chilled white wine or sparkling water with lemon complements the creamy quiche.

***My Final Thoughts***

I tested this quiche on brisk mornings and shared slices with friends. Each trial refined the balance of tang, salt, and cream. I wrote this guide like a chatty cook, aiming for clear, friendly instructions.

***Behind the Scenes: Personal Story***

My variation of this quiche came from a personal experience, using leftover spinach and ham after a weekend brunch. Adding a touch of lemon zest made the quiche memorable. Since then, it’s been my go-to for quick, satisfying meals, and I’m excited to share this personal touch with you.

Quiche recipe Quiche recipe Quiche recipe Quiche recipe