This simple cheese quiche is golden, creamy and irresistibly comforting: a buttery homemade crust filled with melted cheese, eggs and cream, baked until puffed and beautifully browned. It is easy enough for a weeknight, yet special enough for guests, and delicious warm or at room temperature. If you love savory bakes, try our Potato Crust Quiche with Chicken and Mushrooms and Chicken and Garden Vegetable Quiche.
Ingredients
- For the crust: 120 g (1/2 cup) cold butter, cubed
- 240 g (2 cups) all-purpose flour
- 5 tbsp ice water
- For the filling: 250 g (2 1/2 cups) grated cheese (suluguni, gouda, or any melting cheese)
- 3 eggs
- 200 ml (3/4 cup) heavy cream (20%)
- Italian herbs or seasoning to taste
Instructions
- For the crust, rub the cold butter into the flour with your hands until crumbly. Add the ice water and quickly knead into a dough. Wrap in plastic and chill for 1 hour. (You will need a 25-30 cm / 10-12 inch tart pan.)
- Whisk the eggs with the cream. Stir in the grated cheese and herbs.
- Roll out the dough, line the pan (leaving a rim), and prick the base with a fork. Spread in the cheese mixture and pour over the egg-cream.
- Bake at 180°C (350°F) for about 30 minutes, until the crust is golden and the cheese is nicely browned.
Tips
- Keep the butter cold and chill the crust for the full hour, so the pastry stays flaky.
- Prick the base with a fork before filling, so it does not puff up in the oven.
- For more quiche baking ideas, see the recipes at Allrecipes.
Nutrition (per 100 g): 276.7 kcal | Protein 5.5 g | Fat 18.4 g | Carbs 21.8 g