Quiche Recipe
A classic quiche with a crisp pastry crust, creamy egg custard, Gruyère cheese and fresh chives, parsley and thyme.
Contains: Egg · Milk · Wheat
Check the label on a store-bought pie crust. Formulations vary and may contain additional allergens such as soy.
WHY IT WORKS
Why This Recipe Works
01
Blind-Bake the Crust
Partially baking the pastry before adding the filling helps keep the base crisp beneath the creamy egg custard.
02
Layer the Cheese First
Spreading the Gruyère and fresh herbs over the crust before adding the custard keeps them evenly distributed through each slice.
03
Bake the Custard Gently
A moderate oven sets the eggs without making them rubbery; the center should still have a slight wobble when it reaches 160°F.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
Method
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Heat the oven to 400°F. Fit the chilled pie crust into a 9-inch pie plate if it is not already shaped, crimp the edge, then line the crust with parchment paper and fill it with pie weights or dried beans.
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Bake the weighted crust for 15 minutes. Carefully lift out the parchment paper and pie weights.
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Return the uncovered crust to the oven for 5 minutes, until the base looks dry but is not deeply browned. Remove it from the oven and reduce the oven temperature to 350°F.
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Spread the Gruyère evenly over the warm crust, then scatter over the chives, parsley and thyme.
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In a large bowl, whisk the eggs, half-and-half, salt, black pepper and nutmeg just until smooth and evenly combined.
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Pour the custard slowly over the cheese and herbs. If the crust edge is already well browned, loosely cover the rim with foil.
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Bake for 35 to 40 minutes, until the outer filling is set and the center still has a slight wobble. Check the center with a food thermometer and continue cooking until it reaches 160°F.
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Transfer the quiche to a wire rack and let it rest for 15 minutes before slicing and serving.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
The outer custard should be set while the center retains a slight wobble. Check the center with a food thermometer and cook until it reaches 160°F.
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Recipe Notes
Ingredient Notes
Gruyère gives the filling a nutty, savory flavor and melts smoothly into the custard. Grating it from a block helps it melt evenly. Use a chilled all-butter or vegetable-shortening pie crust so the pastry stays firm during blind-baking.
Useful Substitutions
Swiss cheese can replace the Gruyère in the same quantity for a milder flavor. Whole milk can replace the half-and-half, although the finished custard will be a little less rich and slightly softer.
INGREDIENT QUALITY
Quality Note
For the smoothest melt, grate the Gruyère from a block rather than using pre-shredded cheese. Keep the pastry cold before blind-baking and avoid overbaking the custard once the center is set.
SPEND LESS
Cost-Saving Tip
Compare cheese by price per ounce and grate only what you need for the quiche. A store-brand block of Swiss cheese can also be used in the same quantity if it is better value where you shop.
COOKING TIPS
Tips
Keep the Crust Cold
Keep the pastry chilled until it goes into the oven. Cold dough holds its shape better and is less likely to slump during blind-baking.
Whisk Gently
Whisk the eggs and half-and-half only until smooth. Beating in lots of air can make the custard puff dramatically and then sink as it cools.
Protect the Crust Edge
If the pastry edge is already well browned after blind-baking, loosely cover the rim with foil before the filled quiche goes back into the oven.
Do Not Overbake
Take the quiche out when the center is just set with a slight wobble. Resting for 15 minutes finishes the set and gives cleaner slices.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate the cooked quiche within 2 hours, covered, and use it within 3 to 4 days.
Freezing
Cool the quiche completely, wrap individual slices well and freeze them in an airtight container for up to about 2 months. Thaw overnight in the refrigerator; the custard may be slightly softer after freezing.
Reheat in the Oven
Place slices on a baking sheet, cover loosely with foil and warm at 325°F until the center reaches 165°F. Remove the foil for the last few minutes if the crust needs to crisp.
Reheat in the Microwave
Heat a slice at medium power in short intervals until the center reaches 165°F. The microwave is convenient, although the pastry will be softer than when reheated in the oven.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Quiche FAQs
Do I need to blind-bake the crust?
Yes. Partially baking the crust before adding the custard helps prevent a pale, soggy base and gives the pastry a head start before the wet filling goes in.
How do I know when the quiche is done?
The outer filling should be set and the center should still wobble slightly when the dish is nudged. For food safety, the center should reach 160°F on a food thermometer.
Can I use milk instead of half-and-half?
Yes. Whole milk works, but the custard will be less rich and slightly softer. Avoid skim milk because the filling can taste thin and set less smoothly.
What cheese can I use instead of Gruyère?
Swiss cheese is the closest simple substitute and can be used in the same quantity. A mild Emmental also works well if available.
Why should quiche rest before slicing?
The custard continues to settle after it leaves the oven. Resting for about 15 minutes helps the filling hold its shape and makes the slices neater without serving the quiche cold.
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