Who doesn’t love quiche? This quintessential brunch dish can take your meal from good to “I’ve got to have the recipe!” great. You’re going to love how easy it is to put together and create this spectacular fool proof dish. In this master recipe, you get exactly what you need to make the dish your own…being able to add and delete ingredients based on the season or what you are craving at the time. Enjoy!
In a food processor, combine flour salt and cold butter until it comes together as coarse crumbs.
With a fork whisk together oil and water.
Pour into flour mixture while machine is running,
until dough comes together and pulls away from sides.
Gather it, forming into a ball. Flatten, wrap in plastic wrap and
refrigerate while prepping other ingredients for quiche.
Roll dough out on a lightly floured surface, large enough to overlap your pie pan.
Fit it into your pan, taking the overlap and folding it in just over the edge of the pan.
Flatten the top of the dough edge to the level of the pan, crimp to create a decorative edge.
Best Ever Quiche-Master Recipe
Ingredients
For the Crust:
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 3 tablespoons butter cold cut into small pieces
- 2 tablespoons olive oil
- 1/4 cup cold water you may need a little more depending on dough consistency
For the Filling:
- 4 eggs
- 1 1/2 cups milk
- 1/3 cup melted butter
- 1 cup shredded cheese mozzarella, cheddar, Jack, gruyere, Swiss, or a combo
- salt/pepper to taste
Add In Ideas: (Choose one or all...It's your quiche!)
- 1/2 cup diced yellow onion saute until soft
- 2 cups chopped spinach packed (you must wilt and squeeze out excess liquid before adding)
- 3/4 pound bacon cooked and crumbled
- 8 oz mushrooms sliced (cook down to release excess moisture)
- 1/2 to 3/4 pound sausage cooked, crumbled and drained
- 1-2 cups ham diced
- 2 cups fresh broccoli chopped (saute until soft)
- 6-7 spears asparagus tough ends removed
- 1 cup leeks finely chopped white and light green parts only (wash really well and saute until soft)
- 1 bell pepper diced (I prefer to saute first to reduce excess liquid)
Instructions
For the Crust:
- In a food processor, combine flour salt and cold butter until it comes together as coarse crumbs.
- With a fork whisk together oil and water. Pour into flour mixture while machine is running, until dough comes together and pulls away from sides.
- Gather it, forming into a ball. Flatten, wrap in plastic wrap and refrigerate while prepping other ingredients for quiche.
- Roll dough out on a lightly floured surface, large enough to overlap your pie pan.
- Fit it into your pan, taking the overlap and folding it in just over the edge of the pan. Flatten the top of the dough edge to the level of the pan, crimp to create a decorative edge.
- Refrigerate 30 minutes or overnight if preparing in advance.
- Preheat oven to 375 degrees F. Place parchment over dough and add pie weights or dried beans. Cook until edges are dry and beginning to turn slightly golden (approximately 20 minutes)Remove pie weights and parchment paper and set aside.
For the Filling:
- In a blender, add eggs, milk, melted butter and salt and pepper. Blend until smooth.
- Layer your add ins evenly in the pie crust. Sprinkle with cheese and pour egg mixture to cover.
- Pop it into the oven set at 375 for 35-45 minutes or until just set and golden. (If it browns too quickly, tent with a foil sheet)
- Best served at room temperature. (or at least give it 10-15 minutes to rest before cutting)
