There’s a lot to love about quiche—a savory French tart filled with eggs, cream and whatever else your heart desires, be it cheese, meat, veggies or all of the above. From the flaky, buttery crust to the rich, melt-in-your-mouth filling, quiche is undeniably a comfort food that has it all.

Luckily, quiche is also a simple dish to make at home. Here’s one of our favourite recipes from Cooking Classy that you can adapt to your liking. Add ham and cheese for a traditional quiche lorraine, or stuff it full of veggies—whatever suits your fancy.

Quiche Recipe

Serves: 8

Prep: 1 hour

Cook: 1 hour 30 minutes

Chill: 1 hour 20 minutes

INGREDIENTS

Crust

  • 1 1/4 cups unbleached all-purpose flour, scoop and level to measure

  • 1/2 tsp granulated sugar

  • 1/2 tsp (scant) salt

  • 10 tbsp unsalted butter, cold and cut into small cubes

  • 2-4 tbsp ice water

Quiche Filling

  • 5 large eggs

  • 1 1/4 cups heavy cream (or half and half)

  • 1 1/4 cups chopped ham

  • 1 cup shredded cheese (cheddar, swiss, or gruyere)

  • 1/3 cup chopped green onions

  • 2 tbsp chopped parsley

  • Salt and freshly ground black pepper, to taste

INSTRUCTIONS

For the crust

  • Whisk together flour, sugar and salt in a medium mixing bowl

  • Add butter and using a pastry cutter cut butter into flour until it resembles coarse meal with some slightly larger clumps of butter throughout

  • Drizzle in water 1 tbsp at a time, tossing and mixing after each addition, and adding just enough water until mixture is just moistened enough (when pressed together with your hand it should hold together).

  • Place mixture onto a clean work surface then press together well into a round disk. Flatten to about 6-inch disk and wrap with plastic wrap or transfer to a container

  • Chill 1 hour in refrigerator

  • Roll chilled dough out onto a floured surface to about a 13-inch round. Roll and wrap dough around a rolling pin then transfer to a 9 to 9 1/2-inch deep dish pie pan

  • Unroll dough into pan then shape into pan. Trim uneven edges while leaving about 1-inch overhang, fold overhang underneath. Decorate edges as desired

  • Freeze dough for 20 minutes or refrigerate for 1 hour. Meanwhile move oven rack one level below center preheat oven to 350 degrees

  • Cover crust with aluminum foil, pressing directly against bottom and side surfaces and leaving foil overhang to drape over edges of crust to prevent over-browning. Fill with dry beans, sugar or pie weights

  • Set crust on a baking sheet, then bake in preheated oven 25 minutes

  • Remove foil and beans. Pierce bottom and sides all over with a fork and continue to bake until crust appears dried, about 10 minutes longer

*Don’t have the time to make your own crust? Store-bought crust works perfectly fine too!

For the filling

  • While crust bakes, prepare the quiche filling so you can pour into a warm crust

  • In a mixing bowl whisk eggs with a fork until blended

  • Add heavy cream, ham, cheese, green onions, parsley and season with salt and pepper to taste. Stir mixture until blended

  • Pour mixture into pie crust. Bake in preheated 350 degree oven (one level below center of oven) until center of quiche is just barely set, about 45 - 55 minutes. If needed tent crust edges with a pie shield or a foil ring to prevent excessive browning during the last 15 minutes

  • Let rest for a few minutes before slicing. Serve warm

Other quiche mix-ins

If you’re vegetarian or want to add some additional ingredients to your filling, use up to 2 cups of any of the following:

  • Cooked meats: Bacon, chicken, turkey, breakfast sausage, Italian sausage, chorizo, salami, pastrami, smoked salmon, or crab meat

  • Veggies: Mushrooms, grape tomatoes (or sun-dried), bell peppers, broccoli, cauliflower, asparagus, olives, kale, spinach, radicchio, arugula, peas, potatoes, zucchini onion or shallot. Note that the vegetables should be cooked beforehand by sautéing, steaming or roasting

  • Cheeses: Cheddar, Swiss, gruyere, Monterrey jack or pepper jack, mozzarella, Romano, parmesan, goat cheese, feta, provolone, gouda, fontina, or ricotta

  • Herbs and seasonings: Basil, parsley, chives, tarragon, dill, thyme, marjoram, chervil, oregano, red pepper flakes, paprika, or nutmeg

Recipe source: Cooking Classy