Best Quiche

Name: Best Quiche
Prep time: 30 min
Total time: 2 h 45 min
Yield: 8 serving(s)
Ingredients: All-purpose flour, for rolling; 1 batch basic pie dough, chilled; 4 large eggs, 2 separated, 2 whole; 3/4 c. heavy cream; 3/4 c. whole milk; 3/4 tsp. kosher salt; 1/4 tsp. freshly ground black pepper; 6 oz. cooked ham steak, finely chopped (about 1 c.), patted dry; 3 oz. shredded Gruyère (about 1 c.); 1/4 c. thinly sliced chives

By Taylor Ann SpencerUpdated: May 15, 2023

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preview for We're Making This Ham & Cheese Quiche Just For The Buttery Crust

A Delish favorite in the canon of classic recipes, quiche is the versatile dish we turn to again and again for occasions big and small. Our tried-and-tested version perfects every piece of the pie: a soft, creamy filling studded with ham, chives, and Gruyère all inside a crunchy, buttery pie crust. Read on to ace every part of this dream breakfast, from the crust to your dream filling:

The secret to the perfect crust.
Blind baking is the secret for getting that perfectly crisp, firm base on any quiche. Be sure to chill the formed pie shell at least 30 minutes before baking, then line it with foil or parchment and fill to the brim with your choice of pie weights. (And please don’t think that you need to buy a ton of expensive ceramic baking beans either; I used a mixture of uncooked rice and dried lentils.) Some people like to dock (poke holes in) the bottom and sides of their pie crusts to prevent it from puffing up and out of shape during the blind bake; however, we found that if the foil liner is completely filled, the pie weights prevent any puffing, so docking isn't necessary.

After the crust has blind-baked for 20 to 25 minutes and the top and upper sides of the crust are dry to the touch, remove the pie weights and foil liner, brush the crust bottom with lightly whisked egg whites, and return the pie shell to the oven for 5 minutes more. Once baked, the egg white coating seals the crust, protecting it from the wet filling.

The filling (& variations).
Everyone has their own ideal quiche filling combination. We’ve decided to feature one of our favorite flavor profiles, ham and cheese, with a few chives for some added pop. That said, feel free to customize the fillings according to your preference. Substitute cooked and drained sausage or bacon for the ham, or try Swiss, cheddar, or Monterey Jack instead of the Gruyère. You can also make this vegetarian if you like by exchanging the ham for 1 cup chopped cooked vegetables, such as broccoli, asparagus, or mushrooms. Just make sure the vegetables are drained and patted dry so they don’t leak out extra water or oil and spoil that rich, creamy filling.

Made this? Let us know in the comments below.

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Yields:: 8 serving(s)
Prep Time:: 30 mins
Total Time:: 2 hrs 45 mins
Cal/Serv:: 235

Ingredients

All-purpose flour, for rolling
1
batch basic pie dough, chilled
4
large eggs, 2 separated, 2 whole
3/4 c.
heavy cream
3/4 c.
whole milk
3/4 tsp.
kosher salt
1/4 tsp.
freshly ground black pepper
6 oz.
cooked ham steak, finely chopped (about 1 c.), patted dry
3 oz.
shredded Gruyère (about 1 c.)
1/4 c.
thinly sliced chives

Nutrition Information

Per Serving (Serves 8)

Calories235 Fat18 gSaturated fat10 gTrans fat0 gCholesterol153 mgSodium636 mgCarbohydrates4 gFiber0 gSugar2 gProtein14 gVitamin D1 mcgCalcium195 mgIron1 mgPotassium190 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1On a lightly floured surface, roll pie dough to a 1/4"-thick round. Lift and carefully transfer to a glass or metal 9" pie pan, letting sides slump into place (do not stretch).
2. Step 2Using a sharp knife or kitchen shears, trim around edges of dough, leaving about 1/4" excess. Fold excess dough underneath dough lying on top rim of pie pan. Using clean fingers, crimp to seal.
3. Step 3Refrigerate dough until cold, about 30 minutes.
4. Step 4Place a rack in center of oven; preheat to 375°. Cut a large square piece of foil or parchment and scrunch to wrinkle. Line dough with scrunched foil, then fill to the brim with pie weights, uncooked rice, or dried beans.
5. Step 5Bake crust until top and sides are dry and set, 20 to 25 minutes. Remove foil with pie weights. In a small bowl, whisk egg whites until blended. Brush over bottom of crust.
6. Step 6Continue to bake until bottom is dry and set, about 5 minutes more. Let cool completely, at least 30 minutes.
7. Step 7In a medium bowl, whisk eggs and 2 egg yolks until blended. Whisk in cream, milk, salt, and pepper until combined.
8. Step 8Spread ham and cheese across bottom of crust. Top with chives. Gently pour egg mixture over top.
9. Step 9Bake quiche until filling is puffed and set with just a slight jiggle in the middle when pan is shaken, 30 to 35 minutes. Let cool. Slice and serve at room temperature.

ham and cheese quiche topped with chives

PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE

Taylor Ann Spencer

Assistant Food Editor

Taylor Ann Spencer is the assistant food editor at Delish, where she develops recipes, creates recipe videos, and styles food. With a background in writing and theater as well as professional cooking, she enjoys sharing her love for global flavors and all things baking through informational posts, hosted videos, and just plain everyday conversations. When she's not cooking, she's brainstorming her next culinary mash-up. Mac 'n' cheese chili rellenos, anyone?