Universal Quiche

Introduction

The universal quiche is a simple, customizable recipe that uses a perfect ratio of eggs, dairy, and fillings to create a creamy, tender, and flavorful custard in a buttery crust. This base recipe allows endless variations — from classic Quiche Lorraine to veggie-packed or crustless quiches — all with a smooth, balanced texture every time.

Ingredients

For 1 standard 9-inch quiche:

Ingredient	Quantity
Large eggs	4
Heavy cream or milk (or a mix)	1½ cups (360 ml)
Salt	½ teaspoon
Black pepper	¼ teaspoon
Grated cheese (Gruyère, cheddar, Swiss, etc.)	1 to 1½ cups (100–150 g)
Cooked fillings (vegetables, meats, etc.)	1 to 1½ cups total
Unbaked pie crust or shortcrust pastry	1 (for 9-inch pan)

Instructions

1. Preheat Oven
   Heat your oven to 375°F (190°C).

Prepare the Crust

• Line a 9-inch pie pan with your pastry dough.
• Trim and crimp the edges.
• (Optional but recommended) Blind bake for 10–12 minutes to prevent sogginess.

Prepare Fillings

• Cook any meats or vegetables beforehand to remove excess moisture.
• Let them cool slightly before using.

Make the Custard Base

• In a medium bowl, whisk together the eggs, cream/milk, salt, and pepper until smooth.
• This mixture follows the golden ratio: 1 egg for every ½ cup of dairy.
  (So you can scale up or down easily!)

Assemble the Quiche

• Spread fillings evenly over the crust.
• Sprinkle cheese on top.
• Pour the custard mixture over everything.

Bake

• Bake for 35–45 minutes, until the center is just set but still slightly wobbly.
• The top should be lightly golden.

1. Cool and Serve
   • Let the quiche rest for 10–15 minutes before slicing.
   • Serve warm, room temperature, or chilled.

Customization Ideas

Quiche Lorraine: Bacon, onion, Gruyère cheese. Vegetable Quiche: Spinach, mushrooms, bell peppers, feta.

• Three Cheese Quiche: Cheddar, mozzarella, and Parmesan.
  • Mediterranean Quiche: Sun-dried tomatoes, olives, and goat cheese.

• For a lighter version, use all milk instead of cream.
• For a richer quiche, use all cream or half-and-half.
• Keep the total filling + cheese around 2 cups to avoid overflow.

Storage

• Refrigerate leftovers for up to 3 days.
• Reheat gently at 325°F (160°C) or enjoy cold.

Nutrition (Per Slice, 1/8 of quiche)

Nutrient	Amount
Calories	~280 kcal
Protein	11 g
Fat	22 g
Carbohydrates	10 g
Fiber	1 g
Sodium	320 mg