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Gallery Classic Quiche Credit: Romulo Yanes Recipe Summary prep: 45 mins total: 6 hrs Servings: 10
Ingredients Crust 1 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon coarse salt 1 stick cold unsalted butter, cut into pieces 1 large egg, plus 1 large egg yolk 3 tablespoons ice water Basic Filling 6 large eggs 1 1/2 cups heavy cream 1 1/2 cups whole milk 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground pepper
Gallery Classic Quiche Credit: Romulo Yanes
Recipe Summary prep: 45 mins total: 6 hrs Servings: 10
Gallery
Classic Quiche Credit: Romulo Yanes
Classic Quiche
Credit: Romulo Yanes
Classic Quiche
Recipe Summary prep: 45 mins total: 6 hrs Servings: 10
Recipe Summary
prep: 45 mins total: 6 hrs
Servings: 10
prep: 45 mins
total: 6 hrs
prep:
45 mins
total:
6 hrs
Servings: 10
10
Ingredients
Ingredients
1 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon coarse salt 1 stick cold unsalted butter, cut into pieces 1 large egg, plus 1 large egg yolk 3 tablespoons ice water
6 large eggs 1 1/2 cups heavy cream 1 1/2 cups whole milk 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground pepper
Directions
Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
Add any toppings. Bake 10 minutes; reduce oven to 325 degrees. Bake until filling is just set. Let cool about 1 hour before serving.
Reviews (2)
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
Reviews (2)
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
Add Rating & Review
4 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
4 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
4 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: 1.0 stars 06/11/2020 Crust recipe does not work :( I used this recipe for 4 quiches I needed to bake and every single one of them leaked and ended up with very soggy bottoms. I would not recommend this crust recipe. Martha Stewart Member Rating: 5 stars 07/04/2019 Terrific recipe! I hadn't made quiche in a long time & needed a recipe to use up aging green vegetables. The dough came together easily and baked beautifully (even without chilling). Will make this again! Martha Stewart Member Rating: 5 stars 10/03/2018 Whip a little air into this mixture and it will be light and delicious. I use a whisk or even a blender.Martha Stewart Member
Rating: 1.0 stars 06/11/2020
Crust recipe does not work :( I used this recipe for 4 quiches I needed to bake and every single one of them leaked and ended up with very soggy bottoms. I would not recommend this crust recipe.
Rating: 1.0 stars
Rating: 5 stars 07/04/2019
Terrific recipe! I hadn’t made quiche in a long time & needed a recipe to use up aging green vegetables. The dough came together easily and baked beautifully (even without chilling). Will make this again!
Rating: 5 stars
Rating: 5 stars 10/03/2018
Whip a little air into this mixture and it will be light and delicious. I use a whisk or even a blender.
All Reviews for Classic Quiche
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Quiche
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
