You will love how easy it is to make a homemade quiche with a crisp, buttery crust and a creamy, flavorful filling. A quiche is a classic French savory pie made with a rich egg and cream custard baked in a flaky crust. You can fill it with endless delicious combinations such as tender vegetables, grated cheese for a golden top, tuna, smoked salmon, or other meats. It is perfect for a satisfying meal with a fresh salad, a convenient work lunch, a leisurely brunch, or even as an appetizer.
Whether you make it with shortcrust or puff pastry, homemade or store bought, this classic quiche recipe is always a hit. You can choose any filling you want. The only thing that stays the same is the creamy custard.
Classic Quiche
I think quiche is a lot like pizza. You love the taste and also the endless topping possibilities. To make a quiche, start with shortcrust or puff pastry rolled out in a pan, then fill it with a savory mixture and a blend of cream and eggs. You can make the pastry from scratch or use store bought dough. The key is to bake it until it is golden and crisp.
I usually use shortcrust pastry, like in the savory zucchini tart you enjoyed, but sometimes I choose puff pastry for an extra crispy result, like in my mini puff pastry pizzas. Once the pan is lined, fill the quiche with your favorite ingredients. Here, I used flaked tuna as the main filling, and you can add capers, cherry tomatoes, or fresh herbs if you like. Then pour the egg and cream mixture over it and sprinkle with grated cheese. Bake it until it is golden brown and the custard is fully set.
Quiche can be enjoyed hot or cold, which makes it perfect for buffets, picnics, or impromptu lunches.
Table of Contents
What You’ll Love About Classic Quiche
Easy to Make: Classic quiche is simple to prepare, even for beginners. It requires few ingredients, and the steps are straightforward, especially if you use store bought shortcrust or puff pastry. You can even make a crustless quiche. It can be prepared in advance and reheated easily, making it a convenient option for weeknight meals.
Highly Adaptable: Classic quiche can be customized to suit any taste. You can vary the fillings based on what you like or have on hand. Add vegetables like tomatoes, spinach, or peppers, fish such as tuna or smoked salmon, chicken, ground meat, or shrimp. Flavor it with herbs like basil, oregano, or thyme, and use different cheeses or a combination of grated cheese and cream cheese. This makes it easy to personalize your quiche for different occasions or seasons.
Tips and Tricks
If you choose to make your own pastry, whether shortcrust or puff, prepare it a few hours in advance or, preferably, the day before. This allows the gluten to relax, making the dough easier to roll out without shrinking. If you don’t have much time, let it rest for at least 45 minutes. Freeze it briefly before filling.
If you are using a perforated pie pan, blind bake the pie crust to prevent the custard from leaking through the holes.
Blind baking is not necessary with shortcrust pastry in a regular pan or with puff pastry. However, I recommend it for puff pastry to help it rise properly, since the quiche filling can make the dough soggy.
You can also use a quick puff pastry, which is much easier to prepare. It gives excellent results with guaranteed flakiness and crispiness.
Ingredients You’ll Need
NB: You can find a printable recipe sheet at the end of the article.
For the Quick Puff Pastry
- 250 g all-purpose flour (8.8 oz)
- 125 g unsalted butter at 82% fat (or margarine / special layering butter) (4.4 oz)
- 1 teaspoon vinegar (optional)
- 1/2 teaspoon salt
- 125 ml very cold water (4.2 fl oz)
For the Filling and Egg Custard
- 280 g well-drained tuna (about 10 oz; you can use less, but the quiche will be less generous)
- 1 chopped onion
- 2 tablespoons olive oil
- About 20 g capers
- About a dozen cherry tomatoes
- 75 g grated cheese (Edam, Gouda, Emmental, or other types of cheese) (2.6 oz)
- 3 or 4 cream cheese squares or feta cheese, cubed or crumbled
- 300 ml heavy cream (10 fl oz; you may have a little custard left over)
- 3 eggs
- Salt and pepper
How to Make a Homemade Quiche from Scratch
Make the Pie Crust
Prepare your shortcrust or quick puff pastry at least 45 minutes in advance, or preferably the day before, and keep it well wrapped in the refrigerator. You can also use store-bought pastry.
1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, vinegar, and cold butter pieces. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs, leaving small pieces of butter visible. I recommend checking out the dedicated article to see the step-by-step images or video.
2. Gradually add the very cold water while continuing to mix with your fingertips in circular motions, bringing the dough together into a ball without kneading. You may not need all the water, depending on the flour’s absorption.
3. Roll out the dough on a lightly floured surface into a rectangle about 1 cm (about 1/2 inch) thick, then fold it into thirds like a letter: fold the top third over the middle, then fold the last third on top. You have just completed one turn.
4. Turn the dough a quarter turn to the right and repeat two more single turns. If you have time, you can chill the dough in the freezer for about ten minutes between turns.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.
Line the Pie Pan
1. Roll the dough out to about 4 mm (1/8 inch) thick so it is large enough to line a 28 cm (11-inch) pie pan with 3 cm (1.2-inch) sides.
2. Carefully line the pan, pressing the dough firmly into the bottom and up the sides. Run the rolling pin over the top edge to trim any excess, then press the dough along the sides with your thumb to make sure it sticks.
3. Prick the bottom and sides of the dough with a fork.
4. You can fill the pie crust immediately and bake it if you are using a regular pie dish. If you are using a perforated pie pan, chill it in the freezer for 30 minutes first, then cover it with parchment paper and fill the bottom with baking weights or dried chickpeas (use them only for this purpose).
5. For the pre-bake, after the 30-minute chilling, preheat the oven to 200°C (400°F) on conventional heat and bake for 25 minutes or more, until the pie crust is lightly colored.
6. After this time, remove the baking weights and parchment paper and continue baking for a few more minutes, until the bottom is lightly golden. Since I was in a hurry, I took the pan out of the oven as soon as the pie crust had puffed up and held its shape.
Quiche Filling and Egg Custard
1. Heat 2 tablespoons of olive oil in a skillet and sauté the onion until it becomes translucent. Let it cool before spreading it over the bottom of the pie crust.
2. Fully cover the base with well-drained, flaked tuna. Top with capers, about a dozen whole cherry tomatoes, and the cream cheese cubes.
3. In a bowl, whisk the cream and eggs together with a whisk or fork. Season with salt and pepper.
4. Pour the mixture into the pie pan almost to the top, about 0.5 cm (1/4 inch) from the edge. Generously sprinkle with grated cheese and bake at 200°C (400°F) for around 30 minutes. If the pie crust has not been pre-baked, total baking time is closer to 1 hour, watching carefully until both the crust and filling are golden.
5. To check for doneness, insert a skewer into the center of the quiche. It should come out dry.
6. Let the quiche cool slightly before removing it from the pan and transferring it to a serving plate. You can decorate it with a few basil leaves or sprinkle a little oregano on top if you like, although this is optional.
7. Serve and enjoy.
Easy Quiche Recipe
INGREDIENTS
For the Quick Puff Pastry
- 250 g all-purpose flour
- 125 g unsalted butter at 82% fat special layering butter
- 1 teaspoon vinegar optional
- 1/2 teaspoon salt
- 125 ml very cold water
For the Filling and Egg Custard
- 280 g well-drained tuna you can use less, but the quiche will be less generous
- 1 chopped onion
- 2 tablespoons olive oil
- About 20 g capers
- About a dozen cherry tomatoes
- 75 g grated cheese Edam, Gouda, Emmental, or other types of cheese
- 3 or 4 cream cheese squares or feta cheese cubed or crumbled
- 300 ml heavy cream you may have a little custard left over
- 3 eggs
- Salt and pepper
PREPARATION
Make the Pie Crust
- Prepare your shortcrust or quick puff pastry at least 45 minutes in advance, or preferably the day before, and keep it well wrapped in the refrigerator. You can also use store-bought pastry.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, vinegar, and cold butter pieces. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs, leaving small pieces of butter visible. I recommend checking out the dedicated article to see the step-by-step images or video.
- Gradually add the very cold water while continuing to mix with your fingertips in circular motions, bringing the dough together into a ball without kneading. You may not need all the water, depending on the flour’s absorption.
- Roll out the dough on a lightly floured surface into a rectangle about 1 cm (about 1/2 inch) thick, then fold it into thirds like a letter: fold the top third over the middle, then fold the last third on top. You have just completed one turn.
- Turn the dough a quarter turn to the right and repeat two more single turns. If you have time, you can chill the dough in the freezer for about ten minutes between turns.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.
Line the Pie Pan
- Roll the dough out to about 4 mm (1/8 inch) thick so it is large enough to line a 28 cm (11-inch) pie pan with 3 cm (1.2-inch) sides.
- Carefully line the pan, pressing the dough firmly into the bottom and up the sides. Run the rolling pin over the top edge to trim any excess, then press the dough along the sides with your thumb to make sure it sticks.
- Prick the bottom and sides of the dough with a fork.
- You can fill the pie crust immediately and bake it if you are using a regular pie dish. If you are using a perforated pie pan, chill it in the freezer for 30 minutes first, then cover it with parchment paper and fill the bottom with baking weights or dried chickpeas (use them only for this purpose).
- For the pre-bake, after the 30-minute chilling, preheat the oven to 200°C (400°F) on conventional heat and bake for 25 minutes or more, until the pie crust is lightly colored.
- After this time, remove the baking weights and parchment paper and continue baking for a few more minutes, until the bottom is lightly golden. Since I was in a hurry, I took the pan out of the oven as soon as the pie crust had puffed up and held its shape.
Quiche Filling and Egg Custard
- Heat 2 tablespoons of olive oil in a skillet and sauté the onion until it becomes translucent. Let it cool before spreading it over the bottom of the pie crust.
- Fully cover the base with well-drained, flaked tuna. Top with capers, about a dozen whole cherry tomatoes, and the cream cheese cubes.
- In a bowl, whisk the cream and eggs together with a whisk or fork. Season with salt and pepper.
- Pour the mixture into the pie pan almost to the top, about 0.5 cm (1/4 inch) from the edge. Generously sprinkle with grated cheese and bake at 200°C (400°F) for around 30 minutes. If the pie crust has not been pre-baked, total baking time is closer to 1 hour, watching carefully until both the crust and filling are golden.
- To check for doneness, insert a skewer into the center of the quiche. It should come out dry.
- Let the quiche cool slightly before removing it from the pan and transferring it to a serving plate. You can decorate it with a few basil leaves or sprinkle a little oregano on top if you like, although this is optional.
- Serve and enjoy.
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