My Award Winning Quiche
- Serves
- 1 9-inch quiche
- Prep Time
- 1 hour (not including chilling)
- Cook Time
- 1 hour and 30 minutes
I like calling this my award winning quiche because I won an award for Best Savory Pie for a Home Baker at a pie baking festival here in Atlanta. I think the main appeal to this quiche is the pie crust, which is super flaky and bakes up nicely with a few extra steps.
The filling can be whatever you'd like! I always have extra or leftover vegetables hanging out in my fridge, but if you have things that you're saving in your freezer, this could be a good option too.
I definitely prefer making pie crust at home and will always stress the importance and ease of doing so versus buying a store bought pie shell. It really makes the world of a difference!
Whether you're making this quiche with vegetables or adding something like bacon, you'll be going back for seconds and thirds with how much you'll enjoy it!
Ingredients
For the pie crust
- 1 2/3 cups (225g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 16 tablespoons (225g) salted butter, cold and cubed
- 1/2 cup (115mL) water, cold
For the filling
- 4 large eggs
- 1 cup (240mL) milk
- 1/2 cup (120mL) heavy cream
- 3 medium bell peppers, diced
- 1 medium onion, diced
- 1 cup fresh spinach
- 1 cup mushrooms, diced
- 1/2 cup 6 ounces cheese of your choice, shredded
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
Directions
To make the pie dough
- Step 1
Combine the flour, sugar, and salt in a medium bowl. Whisk together.
- Step 2
With the butter in cubes, place in the flour mixture and toss around using your fingertips.
- Step 3
Combine the butter mixture and flour together, using your fingertips. Create pie-sized pieces of the flour.
- Step 4
Pour in your water and combine with a fork. The dough should slowly start coming together.
- Step 5
Dump mixture onto a floured surface and add additional water if needed using a teaspoon.
- Step 6
Once combined, place the dough in plastic wrap and place in the fridge to chill for about 2 hours.
Shaping the pie crust and parbaking
- Step 1
Remove the pie dough from the fridge and on a floured surface, roll the dough out, trying your best to keep it in a circular shape.
- Step 2
Carefully add the rolled out dough to your pie plate and crimp the dough to your preference. Make sure you don't overwork the dough and place back in the fridge to chill for about 30 minutes.
- Step 3
While the dough is chilling, preheat your oven to 425 F. Once ready, remove your prepared crust from the fridge. Using a fork, poke hole throughout the base of the pie crust and brush with an egg wash. Cover with two layers of aluminum foil and add in your pie weights.
- I prefer using dried beans instead of traditional pie weights, but you can also use sugar or rice.
Bake the pie with the pie weights for 15 minutes.
- Step 4
Remove the pie weights and bake for another 3 minutes. After 3 minutes, remove from the oven and let cool while you work on the filling.
To make the filling
- Step 1
In a oiled pan on medium heat, add your chopped bell peppers and cook for about 5 minutes until slightly softened. Add in your preferred seasonings and using a spatula, stir throughout the pan.
- Step 2
Next, add in your onions and cook until they begin appearing slightly translucent, another 5 minutes.
- Step 3
Add in your mushrooms and spinach and continue cooking for another 5 minutes. Remove from heat and allow to cool slightly.
- Step 4
In a large bowl, add in the milk, heavy cream, eggs, and your seasonings of choice and whisk to combine. Dump in the cooled down filling and continue whisking to fully combine.
Prepare to bake the quiche
- Step 1
Preheat oven to 350 F.
- Step 2
With the pie crust, add in the shredded cheese at the base of the crust.
- Step 3
Carefully pour in the quiche filling and if you'd like, top with additional cheese.
- Step 4
Bake for 50-55 minutes, or until the quiche has fully set.
- Step 5
Once set, remove from the oven and top with additional cheese. Let quiche cool for about 10 - 15 minutes and enjoy!