How to make perfect quiche every time. I break down everything from crust to fillings. Plus, I share my favorite quiche recipe – spinach, bacon, and mushroom.
- 1, 9-inch pie crust
- 4 eggs
- 1/2 cup (roughly) whole milk
- 1/2 cup (roughly) half and half or heavy cream
- pinch of nutmeg
- salt and pepper (to taste)
- 2 packed cups of fresh spinach leaves*
- 1 cup sliced mushrooms
- 1 small shallot, minced
- 6 slices of bacon, cut into small pieces
- 1 cup grated gruyere cheese
- Preheat your oven to 375F degrees. Line a 9-inch pie plate with pie dough and crimp your edges as desired. Chill the plate for 30 minutes in the refrigerator. Line your crust with parchment and fill it with pie weights (or dried beans). Bake until the crust has set, about 15 minutes. Remove the crust from the oven and take off the weights and foil/parchment. Continue baking until the crust is lightly golden, about 5 minutes. Let the crust cool while you continue to prepare your filling.
- In a large sauté pan over medium heat, add the sliced bacon. Cook for about 5 minutes, until cooked through but not burned. Transfer to a paper towel lined plate to drain. Drain excess fat from the pan, but do not wipe the pan clean.
- Over medium heat add the shallots and sliced mushrooms. Cook for 5-10 minutes, or until the mushrooms are tender. Add the spinach one handful at a time and allow to wilt. Add back the bacon and stir to combine. Remove from heat.
- To make your egg custard, crack your eggs into a 2-cup measuring cup. Add equal parts whole milk and half and half until you reach 2 cups total liquid. Add the nutmeg, salt and pepper. Whisk the custard until well combined and the eggs and milk have completely blended together.
- In your cooled crust, layer the filling mixture and cheese. Pour over the egg custard.
- Reduce the oven temperature to 350F degrees and bake the quiche until the filling has set and slightly puffed in the middle, about 50-60 minutes. When you remove it from the oven, the middle should jiggle slightly, but should not be watery. Let the quiche cool for at least 10 minutes (ideally 30 minutes) before slicing. This will give the custard a chance to set.
- If using FROZEN spinach instead of fresh, thaw before using. To prepare thawed spinach, it is important to remove as much moisture as possible, so it doesn’t make the quiche soggy. To do this, use cheese cloth (or similar) to wring and squeeze out as much liquid as possible. The spinach should be very dry and crumbly when you’re done. You want a cup of this dry and crumbly spinach for your quiche.
- If you have a deep pie dish, double the custard filling – 8 eggs, 2 cups (roughly) of milk.