The Essential Cheese Quiche
Prep time
Cook time
Total time
The most perfect, custard-like quiche with plenty of gooey cheese and a homemade pastry crust.
Serves: 6-8 servings
For the Pasty Crust:
  • ¼ cup warm water (115 degrees F)
  • 1 packed dry active yeast
  • 1 teaspoon granulated sugar
  • ½ cup whole milk, room temperature
  • ¼ cup granulated sugar
  • 1 egg, room temperature
  • 1 teaspoon kosher salt
  • 2½ cups all-purpose flour
  • 1 cup (2 sticks) butter, chilled and cubed
For the Quiche:
  • 6 eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 2 cups grated cheese (I used Comté and Raclette)
  • ½ teaspoon kosher salt
  • pinch ground black pepper
  • minced chives, for garnish
  1. In a medium sized bowl, combine your warm water, yeast and 1 teaspoon of granulated sugar. Let them sit until the yeast is foaming, about 5 minutes. If your yeast doesn't foam, it's probably old and it's best to start over than to try to make this with old yeast. Better safe than sorry!
  2. Once the yeast is ready, add in your ½ cup whole milk, ¼ cup granulated sugar, egg and salt. Whisk until combined and set aside. In a large bowl, add in your flour and cubed and chilled butter. Cut the butter into the flour (you can use a pastry cutter, but I find that hands work best) until coarse crumbs form, but you will still have a few pieces of butter in there - that's fine!
  3. Add the wet mixture into the flour mixture and use a wooden spoon to combine until everything just comes together. Turn the dough out onto a well floured surface and use your hands to pat it into a square. Use a flour rolling pin to roll it into a 9x13-inch rectangle. Fold the dough into thirds, like you're folding a letter to put into an envelope, then roll the dough out again and, again, fold it into your envelope thirds. Roll the dough out a third time, fold it into thirds again, and roll it out again into a 9x13-inch rectangle. Finally, fold the dough into thirds once more, but instead of rolling it out again, cut the dough in half, wrap each square in plastic wrap, and chill for a minimum of 2 hours or as long as overnight (I only chilled mine for 2 hours). You can also freeze this dough for up to 3 months.
  4. Once you're ready to make your quiche, you'll want to parbake your crust, which will help it keep its shape. Preheat your oven to 425 degrees F. Roll out one of your pieces of dough (save the other to use another time and place it in the freezer, or do yourself a favor and make 2 quiches) on a well floured surface, then gently place it in your pie dish, crimping and/or trimming the edges so that it fits in your pan. Poke the bottom of the pie crust gently with a knife or fork a few times, then place a square of parchment paper in the pie dish and place dried beans or pie weights on top. Place the crust in the freeze for 10 minutes or so, to firm it up.
  5. When ready, bake the crust for 10 minutes or so, until the edges are golden. Remove from the oven and allow the crust to cool, or, if you like, cover and freeze until you're ready to bake. You can bake the crust later from frozen.
  6. Once you've parbaked your crust, you can make your quiche. Preheat your oven to 350 degrees F.
  7. In a blender or with an immersion blender, puree your eggs, cream, milk, salt, pepper and ⅓ of your cheese together. Sprinkle ⅓ of your cheese into the bottom of your pie crust, then pour the egg mixture of the top. Sprinkle the top of the quiche with your remaining ⅓ of cheese. Make a protective rim around your pie crust with foil, so that the edges don't burn, and bake for 60-80 minutes or so, until the center is just a little jiggly but the top is a golden brown. Allow the quiche to cool slightly before slicing and serving with a sprinkle of minced chives.
Recipe by The Crepes of Wrath at