We're Making This Ham & Cheese Quiche Recipe Just For The Crisp, Buttery Crust (2024)

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 quiche 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 key to the best quiche filling:
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.

Quiche variations:
We love this classic ham and cheese version, but we've got countless quiche recipes to experiment with once you've aced this one. Try our spinach quiche, crustless quiche (if you're looking for a low-carb version), crispy hash brown-crusted bacon and cheddar quiche, or our quiche Lorraine.

Made this? Let us know in the comments below.

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

Directions

    1. Step1On 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. Step2Using 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. Step3Refrigerate dough until cold, about 30 minutes.
    4. Step4Place 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. Step5Bake 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. Step6Continue to bake until bottom is dry and set, about 5 minutes more. Let cool completely, at least 30 minutes.
    7. Step7In a medium bowl, whisk eggs and 2 egg yolks until blended. Whisk in cream, milk, salt, and pepper until combined.
    8. Step8Spread ham and cheese across bottom of crust. Top with chives. Gently pour egg mixture over top.
    9. Step9Bake 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.

We're Making This Ham & Cheese Quiche Recipe Just For The Crisp, Buttery Crust (3)

We're Making This Ham & Cheese Quiche Recipe Just For The Crisp, Buttery Crust (5)

We're Making This Ham & Cheese Quiche Recipe Just For The Crisp, Buttery Crust (2024)

FAQs

How do you make the bottom of a quiche crust crispy? ›

Blind Bake the Crust

One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.

Should crust be prebaked for quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Is heavy cream or half-and-half better for quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Is quiche supposed to be crispy? ›

The crispy, flaky crust is one of the best parts of a quiche. "But to achieve that tasty outer layer, you need to bake your naked crust a little before adding the egg mixture," says Zakari Davila, executive chef at Willa's in Tampa, Florida.

How to make the crust crispy? ›

A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.

What temperature should quiche be cooked to? ›

The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference. A fast and accurate Thermapen® is perfect for the job, and will help you make perfect quiche the first time around.

Do you poke holes in pie crust for quiche? ›

Poking holes allows steam to escape

The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough. As a result, the crust will puff up and cause your pie to warp from the bottom.

What is the formula for quiche? ›

Ratios: The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup. Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture.

Why is my quiche always soggy? ›

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Can you put too many eggs in a quiche? ›

The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Do you prebake a quiche crust? ›

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

Should vegetables be cooked before putting in quiche? ›

Cook your veggies first

Kristin Beringson, the executive chef at Henley in Nashville, told Real Simple need to be pre-cooked before being added to your quiche. She said vegetables can take longer to cook than the egg custard, so pre-cooking them — whether sautéing or steaming — helps the whole dish cook evenly.

How do I keep my bottom crust crispy? ›

Prebake your crust

“Whenever it's possible, I prebake the crust,” says cookbook author and famed baker Dorie Greenspan. “It's such a good way to keep the bottom crisp and tasty.” This works best with single-crust pies, like Pecan Pie, Pumpkin Pie, and Chess Pie.

How do I stop my pastry from going soggy on the bottom? ›

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.

How to get pie crust to brown on the bottom? ›

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

References

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