How to Cook a Great Quiche


Start to Finish: 60 minutes to 2 hours 30 minutes, depending on crust type
Servings: 4 to 6
Difficulty Level: Intermediate

Anyone can whisk eggs and shred cheese, but making the perfect homemade quiche requires artfulness. Using Julia Child's egg-to-liquid ratio and a tart dough that's flaky and crisp results in a dish that's equal parts light and sinful. You may also opt to use store-bought pie crust instead of making dough from scratch if you are a cook who likes to take it easy in the kitchen. Either way, partially pre-baking the crust prevents it from becoming soggy.


  • Crust

    • 1 pie crust
    • 1 1/2 cups, minus 2 teaspoons, all-purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon salt
    • 1 pinch sugar
    • 8 tablespoons unsalted butter, cold
    • 2 tablespoons shortening
    • 6 tablespoons cold water


    • 4 eggs
    • 1 1/2 cups of milk, cream or a mixture of the two (approximately)
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • Pinch of nutmeg
    • 1 cup shredded Swiss cheese

Prepare the Tart Dough

  • If you're using pre-made pie crust, roll it out into a 9-inch pie pan. For next steps, see "Preheat" below.

    If you're making homemade tart dough, pour the dry ingredients into a food processor and blend them for a few seconds. Add the butter and shortening and pulse the mixture several times, until they're broken up and the dough resembles coarse crumbs.

    Pour in the water and pulse the mixture a few times, until it forms a ball. If the dough is too dry to hold together, add water a teaspoon at a time, pulsing after each addition, until it does.

    Transfer the dough to a clean, floured surface. Push the heels of your hands through it until the dough is even in color and texture. Form the dough into a disc, wrap it in plastic wrap and refrigerate it for 1 hour. Place the chilled dough on a clean counter and using a rolling pin, roll it into a circle that's large enough to fit into your pie pan. Press the dough into the pan.

    Preheat the oven to 400 degrees Fahrenheit. Cover the crust with a large sheet of aluminum foil. Pour dry rice or beans onto the foil, enough to fill the entire crust; these act as pie weights, which keep the crust from forming bubbles. Bake the crust for 15 minutes. Let it cool for 5 minutes, then lift out the foil.

Prepare the Filling and Assemble

  • Turn the oven down to 375 degrees.

    Crack four eggs into a 2-cup measuring cup. Add enough milk or cream to reach the 2-cup mark. Place the eggs, milk or cream, salt, pepper and nutmeg in a large bowl and whisk everything together.

    Sprinkle half the cheese over the partially baked crust. Pour in enough of the egg mixture to reach about 1/4 inch from the top of the crust. Sprinkle the remaining cheese on top.

    Bake the quiche for 30 minutes. Test its doneness by inserting the tip of a knife in the center of the quiche. If it comes out wet, bake it for an additional 5 minutes and test again. A finish baked quiche will jiggle slightly.

    Let it cool for 10 minutes before cutting up slices.

Fillings to Try

  • Personalize your quiche by experimenting with different cheeses, meats and vegetables. Any filling that needs to be cooked should be cooked before going into the dish; for instance, bacon should already be fried, but cherry tomatoes can go into a quiche raw.

    • Make a traditional quiche Lorraine by using 1/2 cup of diced Swiss cheese and 1/2 cup of crumbled bacon or cubed ham as fillings.
    • Use 1 cup of mixed roasted vegetables or cooked shellfish as the quiche filling and leave out cheese altogether.
    • Add minced, sauteed onions or leeks to the egg mixture for any quiche.
    • Fill the quiche with 1/2 cup of steamed broccoli florets and 1/2 cup shredded cheddar cheese.
    • Pair sauteed portobello mushrooms and blue cheese to make a vegetarian quiche with earthy, meaty flavor.

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