Savory Classic Quiche (Print View)
A rich quiche featuring creamy eggs, cheese, and vegetables with a flaky buttery crust.
# What You'll Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 8 tablespoons cold unsalted butter, cubed
04 - 3 to 4 tablespoons ice water
→ Filling
05 - 1 tablespoon olive oil
06 - 1 small onion, finely chopped
07 - 1 cup diced mushrooms
08 - 1 cup baby spinach, roughly chopped
09 - 1 cup shredded Gruyère or Swiss cheese
10 - 4 large eggs
11 - 1 1/4 cups heavy cream
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/4 teaspoon ground nutmeg
# Step-by-Step Directions:
01 - In a large bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough just holds together. Shape into a disk, wrap with plastic wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Roll chilled dough on a lightly floured surface and place into a 9-inch tart pan. Trim edges and prick bottom with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights, then bake an additional 5 minutes until lightly golden. Let cool slightly.
03 - Heat olive oil in a skillet over medium heat. Cook onion until soft, about 3 minutes. Add mushrooms and cook until tender, approximately 5 minutes. Stir in spinach and cook until wilted, 1 to 2 minutes. Remove from heat and allow to cool slightly.
04 - Whisk eggs, heavy cream, salt, pepper, and nutmeg in a large bowl. Fold in sautéed vegetables and shredded cheese until evenly combined.
05 - Pour filling into crust. Bake for 30 to 35 minutes until center is set and top is lightly golden.
06 - Allow quiche to cool for at least 10 minutes before slicing and serving.
# Expert Suggestions:
01 -
- This quiche feels like a cozy secret piece of French comfort food you can make anytime.
- It became a favorite because it balances rich creaminess with fresh vegetables so effortlessly.
02 -
- Patience during chilling and blind baking the crust changes everything; skipping it risks a soggy bottom.
- Whisk the custard just enough to blend but avoid whipping air in, so the texture stays silky smooth.
03 -
- Always use cold butter for that perfect flaky crust—warm butter ruins the texture.
- Blind baking the crust prevents a soggy bottom and keeps your quiche crisp.