This is a basic recipe that has so many variations. It really can be so many different things. I find it’s handy to use up the bits you have in the fridge. 

I’ve made it with leafy vegetables, leeks, onions, tomatoes, smoked salmon, ham, bacon, and all sorts of other vegetables and many different cheeses.

Goats Cheese and Cherry Tomato Quiche

Want to try a different version, Easy Broccoli Blue Cheese Tart Recipe

Or a summer treat, Delicious Summer Tomato Tart Recipe

This salad is great to make it a meal, Hearty Arugula Salad with Blue Cheese Recipe

Looking for my go to recipes I make regularly, My Favorite Recipes

As I’ve mentioned many times, baking is not my forte, so I use a store bought crust. I’ve probably used this brand for 20 years. I highly recommend it.

Ingredients:

1 Piecrust, either home made or store bought. Not deep dish. 
1- 3/4 cup chopped filling of choice. Meat, seafood or veggies. 
4 Eggs
1 cup Heavy Cream, or Whipping Cream or Half and Half
5 oz of Roquefort, Gruyère , goat or other cheese, cubed into ½ inch pieces 
Salt and pepper to taste
Parchment Paper
Dried beans, approx 2 cups
1 Tbsp fresh chives, chopped

Preparation:

Begin by blind baking the crust. Preheat the oven to 375F/190C degrees, use a fork to gently prick the crust on the bottom and on the sides.

Cut a piece of parchment paper so it overlaps the crust slightly and lay it onto the unbaked crust, and fill with dried beans. Push them so you have more beans on the sides and less in the middle. Then bake for 10-15 minutes.

After baking, remove the crust and lift off the parchment paper and beans. The beans will be hot, so handle with care.

Drop the oven down to 350°F/176C and prepare your filling by beating your eggs and gently incorporating the cream. Add your salt and pepper, remembering that depending on the cheese, it can already be quite salty. 

Put your cheese and filling of choice into your pie crust and gently pour the egg and cream mixture over the top and bake until the tart doesn’t wobble when gently shaken.

That’s usually about 30 to 40 minutes. This is what it looks like when it’s ready. Remove and allow to cool.

Simple Steps to Make a Perfect Quiche

This is a basic recipe that has so many variations. It really can be so many different things. I find it’s handy to use up the bits you have in the fridge. 

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: French

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 1 Piecrust either home made or store bought. Not deep dish.
• 1- 3/4 cup chopped filling of choice. Meat seafood or veggies.
• 4 Eggs
• 1 cup Heavy Cream or Whipping Cream or Half and Half
• 5 oz of Roquefort Gruyère , goat or other cheese, cubed into ½ inch pieces
• Salt and pepper to taste
• Parchment Paper
• Dried beans approx 2 cups
• 1 Tbsp fresh chives chopped

Equipment

• Pie Dish Or, or a prepared crust

Method

 

1. Begin by blind baking the crust. Preheat the oven to 375F/190C degrees, use a fork to gently prick the crust on the bottom and on the sides.
2. Cut a piece of parchment paper so it overlaps the crust slightly and lay it onto the unbaked crust, and fill with dried beans. Push them so you have more beans on the sides and less in the middle. Then bake for 10-15 minutes.
3. After baking, remove the crust and lift off the parchment paper and beans. The beans will be hot, so handle with care.
4. Drop the oven down to 350°F/176C and prepare your filling by beating your eggs and gently incorporating the cream. Add your salt and pepper, remembering that depending on the cheese, it can already be quite salty.
5. Put your cheese and filling of choice into your pie crust and gently pour the egg and cream mixture over the top and bake until the tart doesn’t wobble when gently shaken. That’s usually about 30 to 40 minutes.

Tried this recipe?

Let us know how it was!