4 Easy Quiche Recipes | How to Make a Quiche
Learn how to make a quiche at home from scratch. 4 easy and delicious quiche filling recipes and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
4 Easy Quiche Recipes | How to Make a Quiche
Ingredients
For the crust:
- 2¼ cups 280g flour
- ¾ cup 170g cold butter, cubed
- 1 teaspoon salt
- 4-6 tablespoons cold water
Pizza Quiche:
- 3 eggs
- 1 cup 240 ml heavy cream
- 9-10 Cherry tomatoes halved
- 1 ⅓ cups 150g mozzarella, shredded
- 2 tablespoon 10g Parmesan
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon oregano
- 3-4 Basil leaves
Spinach and cheese Quiche:
- 14 oz 400g fresh spinach
- 1 yellow onion chopped
- 1 red onion chopped
- 2 garlic cloves crushed (optional)
- 3 eggs
- 1 cup 240 ml heavy cream
- 7 oz 200g gruyere cheese
- 3 oz 90g blue cheese such as gorgonzola
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon nutmeg
- Butter + olive oil for frying
Salmon and Broccoli Quiche:
- 5 oz 140g salmon fillet, boneless and skinless (or leftover cooked salmon)
- 2 oz 60g broccoli, cut into small chunks
- 2 oz 60g Mozzarella
- 3 eggs
- 1 cup 240 ml heavy cream
- 1 teaspoon salt
- ¼ teaspoon black pepper
Mushroom Quiche:
- 2 oz 60g gruyere/cheddar
- 250 g 8.8oz Mushrooms
- 1 Red onion
- 2 garlic cloves crushed
- 3 eggs
- 1 cup 240 ml heavy cream
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Nutmeg
- 1 teaspoon Oregano/thyme
- 1 tablespoon 15g Butter
- 2-3 tablespoons Olive oil
Instructions
- DIRECTIONSMake the crust: 1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix. 2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. 3. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes. 4. Preheat oven to 350F (175C). 5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10 minutes or until crust is slightly golden. Remove from oven. Pizza Quiche: 1. In a large bowl beat eggs, heavy cream, salt, pepper and oregano. Set aside. 2. Sprinkle shredded mozzarella into the baked crust, add some basil leaves, pour the eggs and cream mixture. Arrange halved tomatoes with the cut side up. 3. Bake until golden brown and set, about 30-35 minutes. Allow to cool slightly. Spinach and cheese Quiche: 1. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain. 2. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside. 3. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese. 4. Bake until golden brown and set, about 30-35 minutes. Allow to cool slightly. Salmon and Broccoli Quiche: 1. In a large bowl beat eggs, heavy cream, salt, pepper and oregano. Set aside. 2. Cut the salmon into small cubes, season with salt and pepper, fry in olive oil until fully cooked, transfer to a paper towel to drain. 3. Blanch the broccoli in boiling water for 4-5 minutes. Drain and set aside. 4. Place cubed salmon and broccoli over the baked crust. Sprinkle mozzarella cheese. Pour the eggs and cream mixture. 5. Bake until golden brown and set, about 30-35 minutes. Allow to cool before serving. Mushroom Quiche: 1. Slice the mushrooms and onions. Heat 2 tbsp of olive oil and butter in a large pan. Sauté onion for 4-5 minutes, add crushed garlic, sauté for 1 minute. Add mushrooms, cook until the mushrooms release all of their moisture, and get well browned, about 10 minutes. Add more oil if needed. Remove from heat and set aside. 2. In a large bowl beat eggs, heavy cream, salt, pepper, dried oregano and nutmeg. Set aside. 3. spread mushroom mixture over the crust, then sprinkle the cheese evenly. pour the eggs and cream mixture. 4. Bake until golden brown and set, about 30-35 minutes. Allow to cool before serving.
Hi can you use 1/2 @ 1/2 instead of creamM
I have, but only in quiches that use a fair amount of cheese. I’ve also used Carnation evaporated milk.
I just subscribed to your channel. How do you make the quiche dough if you don’t have a food processor? Can you use ready made frozen pie crusts purchased from grocery store? Thanks
You can make the pastry dough by hand. I usually just follow the recipe on the box of lard. Tenderflake or Crisco work well. I replace the water with a sparkling one, makes the crust flakier. If I am making sweet pies, I use a clear pop such as Sprite , Seven-up or ginger ale.
the trick is to not overwork the dough and to use cold butter.
And yes, you can use a frozen crust, just follow the instructions in the video for pre-baking, etc.
Good luck!
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nice recipes
What is the size of ur pastry dish.. I have a 23cm dish.
Hi, may I know what’s the size of the dish pan you’re using? Thank you for the lovely recipes, would love to try it.
Amazing! You bailed me out for a get together I am doing. Great recipes!
When using a store bought quiche crust – will the recipe remain the same or are there adjustments? Thanks!