freshly baked quiche – recipesshubb

Freshly Baked Quiche

Golden, savory, and perfect straight from the oven

A freshly baked quiche is a classic for brunch, lunch, or dinner. Its buttery crust and creamy filling make it irresistible. You can fill it with vegetables, cheeses, or meats to suit your taste. This recipe is easy to follow and yields a perfectly baked quiche every time.

Ingredients (6–8 servings)

For the Pastry

250 g (2 cups) all-purpose flour
125 g (½ cup) cold unsalted butter, cubed
1/2 tsp salt
1 egg
2–3 tbsp cold water

For the Filling

4 large eggs
250 ml (1 cup) heavy cream
200 ml (¾ cup) milk
150 g grated cheese (Gruyère, cheddar, or your choice)
150 g cooked bacon, ham, or vegetables (spinach, mushrooms, peppers)
Salt and pepper, to taste
Optional: pinch of nutmeg or herbs (thyme, parsley)

Instructions

Step 1: Prepare the Pastry

In a mixing bowl, combine flour and salt.
Rub in the cold butter until the mixture resembles coarse breadcrumbs.
Add egg and 2 tbsp cold water; mix to form a dough. Add more water if needed.
Wrap dough in plastic wrap and chill for 30 minutes.

Step 2: Preheat the Oven

Preheat oven to 180°C (350°F).

Step 3: Roll and Blind Bake the Pastry

Roll out the dough on a floured surface to fit a 9-inch (23 cm) tart pan.
Line the pan with dough and prick the base with a fork.
Optional: line with parchment paper and fill with baking beans.
Bake 10–12 minutes, remove beans/paper, bake 5 more minutes until lightly golden.

Step 4: Prepare the Filling

Whisk eggs, cream, and milk together in a bowl.
Season with salt, pepper, nutmeg, or herbs.
Stir in cheese and chosen filling ingredients (bacon, vegetables, ham).

Step 5: Assemble and Bake

Pour filling into the pre-baked pastry.
Bake for 30–35 minutes, until filling is set and golden on top.

Tip: The center should jiggle slightly but will firm as it cools.

Step 6: Cool and Serve

Allow quiche to rest for 10–15 minutes before slicing.
Serve warm or at room temperature.

Tips for the Perfect Quiche

Blind bake pastry: prevents sogginess.
Use room-temperature eggs and dairy: ensures even custard.
Don’t overfill: gives a stable, even bake.
Fresh herbs add flavor: thyme, chives, or parsley work beautifully.

Variations

Quiche Lorraine: bacon and Gruyère
Vegetarian: spinach, mushroom, and feta
Mediterranean: roasted peppers, olives, and goat cheese
Seafood: smoked salmon and dill

Storage

Store covered in the fridge for 2–3 days.
Reheat in a 170°C (340°F) oven for 10–15 minutes for best texture.

A freshly baked quiche is versatile, elegant, and simple—perfect for any meal or gathering.