Perfect Quiche has the perfect texture, flavor combination, seasoning and is gorgeous. It makes a terrific meal anytime of the day. Perfect Quiche is so versatile. Add your favorite meats, cheeses, vegetable or herbs to make it your own creation.
Course Breakfast, Entree
- Prep Time 30 minutes
- Cook Time 50 minutes
- Total Time 1 hour 20 minutes
- Servings 6 -8 slices
- Author Susie Gall
1 store-bought pie crust read package directions for pre-baking store-bought crust or if making homemade pie crust (follow recipe in the Notes section)
BASIC RECIPE FOR FILLING:
- 1 cup shredded Swiss cheese • 1 cup shredded Gruyere cheese
- ¼ c shredded Parmesan cheese
- ¼ cup grated Parmesan cheese
- Favorite herbs – if available fresh are best
- ½ c onion – sweet yellow or Vidalia – sautéed
- 6 eggs
- 1 ½ c heavy cream
- ¼ – ½ t nutmeg or 1/8 t grated fresh nutmeg
- ½ t white or black pepper
Optional Ingredients for the 2 different quiches I made)- see Notes*
Added ingredients for Prosciutto-Apple Quiche
- 2 slices Prosciutto – fried crisp
- 1 Gala apple – peeled cored & diced • extra slice of crisped Prosciutto for garnishing
- ½ tsp Parisien or Fines herbs or your favorite herbs
Added ingredients for Tomato-Basil Quiche
- Reduce heavy cream to 1 1/4 cup heavy cream due to extra liquid added with tomatoes
- 1 T fresh chopped basil
- 2 med-large fresh tomatoes – extra juice squeezed out peeled & diced
- Basil leaves & tomato slices for garnishing the top of quicheInstructions
- Use a 9″ pie pan. 1 Use a 9″ pie pan.
- Preheat oven to 350F *(if using store-bought pie crust, the oven temperature should be higher for prebaking crust then turn down the heat to 350F)
- Prebake or blind-bake crust w/foil & beans – follow package directions for pre-baking store-bought crust. If using homemade crust, see directions in Notes section)
- While crust is cooking, sauté onions and divide dry and wet ingredients into separate bowls.
- Combine all dry ingredients in a medium bowl and blend well.
- Combine all wet ingredients (including sauteed onions) in a medium bowl and whisk well.
- Place 2/3 c dry ingredients in cooked crust
- Pour 2/3 c liquid ingredients on top of dry ingredients
- Place the last 1/3 c dry ingredients on top of ingredients in the crust.
- Pour the last 1/3 c liquid ingredients on top of all ingredients in the crust.
- Opt: Add garnishes on top.
- Bake for 50 minutes or until egg mixture is just set.
- The quiche will continue cooking after removing from the oven.
- Cover and refrigerate leftover quiche.
DO NOT ADD ANY SALT – cheese is salty so adding extra salt is unnecessary and the end result will be too salty if extra salt is added.
This quiche is so versatile. Both variations I made turned out beautiful and delicious. We could not decide our favorite. The quiche I enjoyed in Hermann, MO was made with canned artichokes and frozen spinach. I don’t know the amounts used, but it was fantastic. Neither ingredient overpowered the egg mixture, so I think equal portions of each were used and not a lot of either one.
This is the pie crust recipe given to me along with the quiche recipe, but I used store-bought crust and it tasted great.
Mezzacello note: Rick makes this quiche with duck eggs and it is AMAZEBALLS – Jim