A classic for a reason, and a Delish favorite, quiche is the versatile dish I turn to again and again for occasions big and small. My tried-and-tested version perfects every piece of the pie: a soft, creamy filling studded with ham, chives, and Gruyère all inside a crunchy, buttery pie crust. Simple enough to make for breakfast at home yet elevated enough to bring to a fancy brunch, this classic quiche fits in just about anywhere. Read on to ace every part of this dream breakfast, from the crust to your dream filling.
- All-Purpose Flour: AP is all you need to roll out the pie dough to the perfect thickness. Feel free to dust the rolling pin, too, to make this even easier.
- Pie Dough: I call for making the dough from scratch using our best-ever pie dough recipe, but store-bought works in a pinch! Just make sure you use it right after taking it out of the fridge. Room-temperature dough won’t hold up as well.
- Eggs: The star of any quiche! Separate 2 (transfer between the broken shells or your fingers to rid the yolk of the whites), but keep 2 whole. I always call for “large” eggs in my recipes. Do keep in mind that any other size could affect the final result.
- Heavy Cream & Whole Milk: These give the quiche its comfort food vibes and deliver the best texture for the filling. I included both because cream provides the, well, creaminess, while milk provides the richness. Try to find both if you can, but if not, you can double up on one or the other.
- Ham Steak: Of course, anything goes when it comes to your quiche, and feel free to omit if you or your crowd is vegetarian. I can’t help but love the ham & cheese combo in the morning, though. Speaking of cheese…
- Gruyère: One of my favorite cheeses to use when I want that luxuriously silky texture. Just be sure to shred it yourself—yes, it’s a little extra elbow grease, but it’s well worth it in the end, trust me! If you’re not a fan, check out my recipe tips below.
- Chives: A finishing touch that’s completely optional but well appreciated by those hoping for a little bit of green and a little bit of crunch in their quiche.
Step-By-Step Instructions
First thing you gotta do is roll out some pie dough. As I mentioned above, I used the recipe Delish developed, but store-bought also works. Just make sure it’s cold before you start rolling it out. A 1/4″-thick rough round will do it.
Transfer to a pie pan, letting it slump (don’t mess with it too much at this stage). This step is very optional, but after you trim, crimp the dough around the edges using your fingertips. It’s a lot easier than it looks, and the end result will have everyone clamoring for an Instagram pic.
After refrigerating the dough, cut out some parchment, place in the pie dish, then fill with your choice of pie weights before baking. This may seem like an extra step, but this is the only tried-and-true way to get a perfectly crisp crust.
After the blind bake, remove the weights, then brush the bottom of the crust all over with beaten egg whites. Bake it off, then let it cool.
Finally, time for the filling! Simply whisk 2 whole eggs plus 2 egg yolks, then whisk in the cream and milk; generously season with some salt and pepper.
Spread the cooked ham and shredded cheese into the crust, top with some freshly sliced chives, then pour the egg mixture over.
Bake until the filling is puffed up but not completely set (it should jiggle a little if you shake the pan). Marvel at your creation, but try to exercise some restraint. This quiche is best served at room temperature.
Quiche Variations
Much like a breakfast casserole, quiches are one of those dishes that you can adapt nearly endlessly with your favorite add-ins. Want to stick to a meaty quiche, but aren’t a huge fan of ham? Try our cheesy bacon quiche. Looking to cut the meat out completely? Our spinach and asparagus quiche recipes are classic brunch stars. Want to make things a step simpler by avoiding having to make a crust? Our crustless quiche gives you all of the creamy filling and flavor of a classic quiche, without the pie crust.
Storage
If you have any leftovers, store them in an airtight container in the refrigerator for around 3 days.
