Whether you have picky eaters or are simply feeding a few vegetarians, this simple quiche flavored with parmesan, mozzarella, and cheddar comes together in no time and is sure to have folks coming back for another slice. The thing I love about this recipe is how easily adaptable it is. Make this recipe however it suits your needs and enjoy every bite.
Equipment
- 9" Pie Dish
- Rolling Pin
- Parchment Paper
- Baking weights I use uncooked rice
- Fork
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
Ingredients
CRUST
- 2 cups flour
- 3/4 tsp salt
- 3/4 cup unsalted butter cold and cubed
- 4 tbsp cold water
FILLING
- 8 eggs
- ½ cup Greek yogurt
- ½ cup milk
- ½ tsp pepper
- 1 tsp salt
- ½ cup grated parmesan
- ½ cup mozzarella shredded
- ½ cup cheddar shredded
Instructions
- In a bowl, stir together your flour and salt. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency.
- Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into a ball. See notes below if you have a food processor!
- Place your dough between two large pieces of parchment paper, and roll to ⅛” thickness - making sure your dough is an even thickness throughout.
- Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment.
- Removing one side of the parchment, carefully lay that side face down into a 9-inch pie dish and remove the top layer of parchment
- Carefully shift the dough to ensure it is lying flat within the pan and along the sides. If you have more than an inch excess, use a butter knife to cut away an extra and save for later.
- Tuck under the remaining excess dough around the edges, to form your crust
- Make a peace sign with your pointer and middle fingers on one hand, and place it along the edge of your crust. With the pointer finger of your other hand, pointing toward the center of the peace sign, pull back the dough in the center of your fingers. This will form a crimp. Repeat along the edge of your crust until complete.
- Place your pie dish with the crimped crust in the fridge for 15 minutes.
- Preheat your oven to 425F
- Once chilled, remove your pie dish from the fridge and prick the bottom and sides of your crust with a fork to prevent the crust from puffing when you bake. Crinkle a piece of parchment paper and lay it carefully in your dish before pouring in your baking weights.
- Bake your chilled crust for 10 minutes, remove from the oven, and carefully remove the parchment paper and baking weights before returning to the oven to bake an additional 6 minutes, until the inside bottom of your crust is no longer wet looking. Cool completely before adding your filling
- Preheat your oven to 350F
- In a bowl, whisk together your eggs, milk, yogurt, salt, and pepper. Stir in your three cheeses
- Pour the mixture into your blind-baked pie crust and smooth out as needed
- Bake for 40-45 minutes, until puffed and lightly browned in spots
- Allow to cool for 15 minutes before slicing
- Enjoy!
Notes
*If you have a food processor, pulse together your flour and salt before adding in your cubed cold butter. Pulse until combined and then add in your cold water and give a few more pulses. Pour into a large bowl and press the dough together with your hands to form a ball. Ever since I started using my food processor for dough making, I rarely go back to doing it manually as it saves so much time!
*If you need to add more water to your dough, do it one tablespoon at a time. Four tablespoons should be enough, you might just need to press and squeeze it together a little more. You want the dough to be on the dryer side versus too wet.
*This crust has a lot of butter, it’s crucial that you place it in the fridge before you bake it so you don’t risk your butter melting out of your crust as soon as it hits the oven.
*For the blind bake, I use uncooked rice as I feel it fits in all the nooks and crannies best. Once the rice cools completely after the bake, you can store it in a container and re-use it for your next bake! You can’t cook it as rice after this but you can use it on repeat for baking!
*Make sure your dough is no thicker than ⅛”, if it’s too thick it will be overwhelming and likely won’t bake properly in the time allotted. Also, be sure not to roll it too thin or it will be harder to handle and will likely burn.
*Cover and refrigerate for up to four days or freeze for two to three months. I freeze my quiche in slices, to make it easier. Noting that freezing will slightly affect the texture of your quiche but it still tastes delicious!
*To make this even easier, skip the crust and just bake off the filling as instructed, in a greased pie dish
*You can easily swap out the cheeses for another of your choice just keep in mind that if you are changing for a cheese that is more salty, you should lower the amount of additional salt you add to the egg filling
