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Perfect Quiche has the perfect texture, flavor combination, seasoning and it is gorgeous. It is versatile and the perfect meal anytime of the day.
4.12 from 9 votes
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Perfect Quiche

Perfect Quiche has the perfect texture, flavor combination, seasoning and is gorgeous. It makes a terrific meal anytime of the day. Perfect Quiche is so versatile. Add your favorite meats, cheeses, vegetable or herbs to make it your own creation.
Course Breakfast, Entree
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 -8 slices
Author Susie Gall

Ingredients

  • 1 store-bought pie crust read package directions for pre-baking store-bought crust or if making homemade pie crust (follow recipe in the Notes section)
  • BASIC RECIPE FOR FILLING:
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Gruyere cheese
  • ¼ c shredded Parmesan cheese
  • ¼ cup grated Parmesan cheese
  • Favorite herbs - if available fresh are best
  • ½ c onion – sweet yellow or Vidalia - sautéed
  • 6 eggs
  • 1 ½ c heavy cream
  • ¼ - ½ t nutmeg or 1/8 t grated fresh nutmeg
  • ½ t white or black pepper
  • Optional Ingredients for the 2 different quiches I made)- see Notes*
  • Added ingredients for Prosciutto-Apple Quiche
  • 2 slices Prosciutto – fried crisp
  • 1 Gala apple – peeled cored & diced
  • extra slice of crisped Prosciutto for garnishing
  • ½ t Parisien or Fines herbs or your favorite herbs
  • Added ingredients for Tomato-Basil Quiche
  • Reduce heavy cream to 1 1/4 cup heavy cream due to extra liquid added with tomatoes
  • 1 T fresh chopped basil
  • 2 med-large fresh tomatoes – extra juice squeezed out peeled & diced
  • Basil leaves & tomato slices for garnishing the top of quiche

Instructions

  1. Use a 9" pie pan.
  2. Preheat oven to 350F *(if using store-bought pie crust, the oven temperature should be higher for prebaking crust then turn down the heat to 350F)
  3. Prebake or blind-bake crust w/foil & beans - follow package directions for pre-baking store-bought crust. If using homemade crust, see directions in Notes section)
  4. While crust is cooking, sautee onions and divide dry and wet ingredients into separate bowls.
  5. Combine all dry ingredients in a medium bowl and blend well.
  6. Combine all wet ingredients (including sauteed onions) in a medium bowl and whisk well.
  7. Place 2/3 c dry ingredients in cooked crust
  8. Pour 2/3 c liquid ingredients on top of dry ingredients
  9. Place the last 1/3 c dry ingredients on top of ingredients in the crust.
  10. Pour the last 1/3 c liquid ingredients on top of all ingredients in the crust.
  11. Opt: Add garnishes on top.
  12. Bake for 50 minutes or until egg mixture is just set.
  13. The quiche will continue cooking after removing from the oven.
  14. Cover and refrigerate leftover quiche.
  15. Enjoy!

Recipe Notes

DO NOT ADD ANY SALT – cheese is salty so adding extra salt is unnecessary and the end result will be too salty if extra salt is added.

This quiche is so versatile. Both variations I made turned out beautiful and delicious. We could not decide our favorite. The quiche I enjoyed in Hermann, MO was made with canned artichokes and frozen spinach. I don't know the amounts used, but it was fantastic. Neither ingredient overpowered the egg mixture, so I think equal portions of each were used and not a lot of either one.

This is the pie crust recipe given to me along with the quiche recipe, but I used store-bought crust and it tasted great.

Stone Hill Winery's Vintage Restaurant Pie Crust:
3 cups flour
10 ounces butter
2 eggs
2 T ice water
prebake crust 12 minutes – blind bake with foil and beans