Je crois en l’amour. J’adore la quiche!
I’ve said this before, but this is one of my proudest baking moments. I’m so excited to share this recipe with you guys!
When you think of a quiche, the first thing that comes to mind are the many things involved: the pie dough, the eggs, the toppings. But, as it turns out, a quiche is pretty simple and uncomplicated to make. At least, this recipe is.
This was my first time making pie dough from scratch, and I feel like this pie dough worked really great for me. The dough comes out really flaky.
Very Important Tips
Making this quiche is super fun and, by following just a few tips, you’ll be able to add this recipe to your top favourites!
- FEEL FREE TO MAKE YOUR OWN FILLING
I use spinach, onions, garlic, and tomatoes as my filling in this quiche. You can add whatever ingredients you wish to – bell peppers, meats, mushrooms, potatoes. This recipe is totally customizable.
- BEAT THE EGGS WELL
This is important because it enhances the dish. We are trying to make a custard, and the most crucial part of making a good custard is beating the eggs really well with the milk. We need the egg + milk mixture to be smooth and light.
- DON’T BE STINGY WITH THE CHEESE
The more the cheese, the better your quiche will be. It is what it is.
For 1 single crust 9″ quiche (approx.)
Spinach & Tomato filling
– 2 cups of spinach leaves
– 1 cup of chopped tomatoes
– 3-4 cloves of garlic, chopped
– 1 onion, thinly sliced
– 2 tbsp of butter
– 1 tbsp of olive oil
– salt, to taste
– pepper, to taste
– 1-2 tsp of dried parsley
– chili flakes (optional, but highly recommended!)
Egg & Milk mixture (savoury custard)
– 4 eggs
– 1 cup of milk
– salt, to taste
– pepper, to taste (I add a lot because it gives so much more flavour)
– 1 cup of shredded cheese (I used mozzarella)
Check out my recipe for pie dough, if you wish to make homemade pie crust. Otherwise, feel free to use store-bought pie crust if you have any.
- First, start with the eggs. Take a bowl, and crack the eggs in. Beat well. Now, add the milk and mix again. Once it forms a smooth mixture, add all the seasoning (salt & pepper).
- Then, add the cheese into the mixture and mix again. There is A LOT of mixing involved in the making of the custard, but this is important for a good quiche (go to Very Important Tips).
- Now, we move onto the spinach filling. This isn’t exactly a filling, but it adds so much flavour to the quiche; so I’d suggest not skipping it. Heat a medium-sized pan, and add butter. Now, add the olive oil. The oil helps in giving flavour and also, preventing the butter from burning.
- Once the butter is melted completely, add the chopped garlic and the onions. Sauté the onions in the garlic and butter, till they seem translucent. Don’t wait for them to caramelize as the garlic might burn if left on heat for that long. The onions will caramelize as we add our other ingredients.
- Once the onions look translucent, add the tomatoes. Continue stirring for 2-3 minutes. Once the tomatoes seem to have released their juices, mix in the spinach.
- Now, add the salt, pepper, parsley and chili flakes. This is the time to add whatever else you may want to add to your quiche filling. Continue cooking till it comes together; you will know when.
- We’re almost done! Add the filling at the bottom of the pie crust (which should be pre-baked in the pie pan/mould, check out the pie dough recipe on my blog, I can’t add enough links).
- Now, add the egg & milk mixture on top. Once everything has been poured into the pie crust, top it off with some cheese and additional toppings (if you plan to!).
- Bake the quiche for 20-25 minutes at 200 degrees Celsius in the oven (temperatures may vary). The quiche would rise up in the oven, but don’t worry, since it will deflate once taken out.
- And voilà! Your quiche is ready! This quiche tastes best hot, so serve immediately.
This recipe is so simple, it’s a must-try. And now, I think it’s best to end this wonderful journey with another picture of this perfect spinach quiche.