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Easy Quiche Recipe

Easy quiche recipe
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4.5 from 2 reviews

This easy quiche recipe has a simple filling that’s irresistible! Bake up the cheesy savory custard in a flaky pastry shell.

Ingredients

Scale
  • 1 Homemade Quiche Crust (made through Step 4 in advance) or 1 refrigerated pie dough
  • 1 tablespoon butter
  • 1/4 cup white onion, finely minced
  • 5 large eggs
  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • Fresh ground black pepper
  • 3/4 cup shredded mild cheddar cheese
  • 1/4 cup feta cheese crumbles, plus more for garnish
  • 2 green onions, thinly sliced

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this breakfast quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Refrigerate the crust: Refrigerate the crust in the pan for 30 minutes (this prevents shrinkage during the blind bake).
  3. Preheat the oven: Preheat the oven to 400°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
  4. Blind bake the crust at 400°F: Crumple a piece of parchment paper, then open it and place on top of the crust. Fill the parchment paper with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 18 minutes at 400°F.
  5. Reduce the oven temperature and blind bake at 350°F: Immediately reduce the oven temperature to 350°F. Remove the pie from the oven and carefully remove the parchment and weights, then place the pie back in the oven. Bake an additional 18 to 22 minutes until the bottom is lightly browned. Remove from the oven and add the filling once it is ready.
  6. Prepare the filling (while the crust blind bakes): Meanwhile in a medium skillet, heat the butter over medium heat. Add the onion and sauté for 5 minutes, until tender and translucent. Set aside.
  7. Make the filling: In a medium bowl, whisk the eggs, milk, cream, dried mustard, dried oregano, garlic powder, kosher salt, and several grinds black pepper. Place the cheddar and feta cheese in the bottom of the crust, followed by the sliced green onions and white onion (reserve a bit of green onion for the top). Pour the egg mixture over the top until it fills the crust; there will be a small amount extra that you can discard (don’t overfill it!). Sprinkle the top with another handful of feta cheese and the reserved green onions on top.
  8. Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.

Notes

*To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.

Find it online: https://www.acouplecooks.com/easy-quiche-recipe/