Quiche Recipe: Elegant and Savory

Introduction

Quiche is a versatile, savory pie that combines a buttery, flaky crust with a creamy, egg-based filling, perfect for breakfast, brunch, or a light dinner. This classic dish, rooted in French cuisine, offers endless customization with its rich custard and flavorful add-ins. Its aesthetic appeal shines through a golden, puffed-up filling studded with vibrant green spinach and melted cheese, served on a white ceramic plate, garnished with fresh herbs for an elegant, inviting look. This recipe delivers a savory spinach and cheddar quiche with a spicy crust, adaptable for dietary preferences, best served warm or at room temperature for a delightful, comforting experience.

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp cayenne pepper
• 1 cup (2 sticks) unsalted butter, cold, cubed
• 3-4 tbsp ice water.

Filling Ingredients:

• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed, and squeezed dry)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely chopped yellow onion.

For Serving:

• Optional: Chopped fresh chives or parsley (for garnish)
• Suggested Accompaniments: Mixed green salad, roasted potatoes, or chickpea salad
• Suggested Pairings: Fresh fruit, croissants, or iced coffee.,
• Suggested Beverage: Sparkling water, orange juice, or white wine
• Suggested Aesthetic: Serve in a white ceramic pie dish for an elegant look
• Suggested Equipment: 9-inch pie dish, rolling pin, pie weights or dried beans

Step-by-Step Process

1. Make Crust: In a large bowl, whisk flour and salt, and cayenne pepper. Add cold butter cubes and cut in with a pastry cutter or fingers until the mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing until dough just holds together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Roll Out Crust: On a floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess, and crimp edges. Prick the bottom with a fork. Chill for 30 minutes.
3. Blind Bake Crust: Preheat oven to 425°F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, remove weights and parchment, and bake 5-7 minutes more until lightly golden. Set aside to cool slightly.
4. Prepare Filling: In a large bowl, whisk eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth. Stir in spinach, cheese, and onion.
5. Assemble Quiche: Pour filling into the pre-baked crust, spreading evenly. Place the pie dish on a baking sheet for easy handling.
6. Bake: Bake at 425°F for 45 minutes, until the center is set and the top is golden. A knife inserted near the center should come out clean. Let cool to room temperature before slicing.
7. Serve: Slice into 6 wedges and serve warm or at room temperature on a white ceramic plate. Garnish with chives or parsley for a salad. Pair with slices, fresh fruit salad, and sparkling water for an elegant brunch.

Tips for Baking

• Keep butter cold for a flaky crust; chill dough to prevent shrinking.
• Blind bake the crust to avoid keeping it soggy; to prevent
• Use fresh spinach for vibrant color, or squeeze frozen spinach dry to prevent excess moisture.
• Whisk eggs and whisk thoroughly for a smooth, creamy custard.
• Avoid overcooking; the baking time, the custard is done as it cools
• Let cool before slicing to keep clean slices
• Adjust cheese or vegetables to taste, but keep filling volume consistent to avoid overflow.
• Check for doneness with a toothpick inserted in the center of the filling; it should come out clean.
• For a golden crust, brush with egg wash (1 egg yolk mixed with 1 tablespoon water) before blind baking.g
• To enhance appearance, arrange filling ingredients evenly in the crust before pouring in the egg mixture and presentation for a refined, inviting look.

Storage and Serving Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat slices in a 325°F oven for 10-15 minutes or microwave for 1-2 minutes; oven preserves crust texture.
• Freeze baked quiche whole or in slices, wrapped tightly in plastic and foil, for up to 2 months; thaw in fridge and reheat in oven.
• Serve warm or at room temperature for the best flavor; cold quiche is less creamy.
• Use leftovers as a quick breakfast, lunch with a salad, or an appetizer in mini slices.
• Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
• Pair with light sides like a green salad to balance the rich custard.
• Present in a ceramic pie dish to showcase the golden crust; garnish with herbs tucked around slices for elegance.

Nutritional Information

Based on 6 servings (1 slice each):

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Trans Fat: 0g
• Cholesterol: 175mg
• Sodium: 480mg
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 12g
• Vitamin A: 25% Daily Value
• Vitamin C: 4% Daily Value
• Calcium: 20% Daily Value
• Iron: 10% Daily Value

Note: Nutritional values vary based on ingredient brands. This dish is moderate in calories, high in fat from cream and cheese, and rich in protein from eggs. For dietary needs, try vegan or crustless variations. Serve with vegetables for balance.

Conclusion

This quiche recipe delivers an elegant, savory dish that’s perfect for brunch, breakfast, or light meals, transforming simple ingredients into a French-inspired classic. Its straightforward preparation and refined presentation make it a favorite for home cooks. The flaky crust and creamy filling, accented with vibrant garnishes, create a delightful combination. This recipe is sure to become a cherished staple, loved for its rich flavors and inviting aesthetic.

Quiche Recipe: Elegant and Savory

Elegant spinach and cheddar quiche with buttery crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Chilling 1 hour hr

Total Time 2 hours hrs 25 minutes mins

Servings 4

Ingredients

  

• 1 ¼ cups flour
• ½ tsp salt
• ½ tsp cayenne pepper
• 1 cup cold butter cubed
• 3-4 tbsp ice water
• 4 eggs
• 1 cup heavy cream
• ½ cup milk
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp nutmeg
• 1 cup spinach chopped
• 1 cup cheddar cheese
• ¼ cup onion diced
• Optional: Chives or parsley
• Suggested Pairings: Green salad sparkling water

Instructions

 

• Mix flour, salt, and cayenne pepper; cut in butter. Add ice water to form dough; chill 30 min.
• Roll dough, fit into 9-inch pie dish, crimp edges; chill 30 min.
• Blind bake with weights at 425°F for 25-27 min; cool.
• Whisk eggs, cream, milk, salt, pepper, and nutmeg; stir in spinach, cheese, and onion.
• Pour into crust; bake 45 minutes until set.
• Cool at room temperature; serve in a pie dish with chives, salad, and sparkling water.

Notes

• Blind bake for a crisp crust.
• Store in fridge up to 4 days; freeze 2 months.
• Try a vegan variation.
• Pair with fresh fruit.