Savory Quiche Classic French

I pulled my first quiche out of the oven on a Sunday morning when I had nothing but leftover cheese and wilted spinach in the fridge. The custard puffed up golden and wobbly, the kitchen smelled like butter and nutmeg, and I realized I'd been intimidated by something that just wanted to be simple. Now it's my go-to when I want to look like I planned ahead but really just opened the crisper drawer.

I made this for my neighbor after she had surgery, and she told me it was the first thing that didn't taste like obligation. We sat on her porch with mismatched plates, and she ate two slices while the sun came through the trees. That's when I understood quiche isn't fancy, it's just generous.

Ingredients

• Shortcrust pastry: Store-bought works beautifully here, but if you have time, homemade pastry with cold butter makes it flakier and worth the effort.
• Eggs: They're the backbone of the custard, so use the freshest you can find for a cleaner, richer flavor.
• Heavy cream and whole milk: This combination gives you custard that's creamy but not too heavy, the kind that holds its shape when you slice it.
• Gruyère or Swiss cheese: Gruyère melts into nutty, slightly sweet pockets, but any good melting cheese you love will work.
• Spinach: Fresh spinach wilts down to almost nothing, so don't be shy with the handful you toss in.
• Bacon or ham: Optional, but a little smoky meat adds depth and makes the whole thing feel more substantial.
• Sautéed onions or leeks: They bring sweetness and a soft texture that balances the richness of the custard.
• Cherry tomatoes: Halved and scattered on top, they burst into little pockets of acidity that cut through the cream.
• Nutmeg: Just a pinch wakes up the custard with warmth you can't quite name but will notice if it's missing.

Instructions

Preheat and prep your pan:

Set your oven to 375°F and let it heat while you line your tart pan with pastry, pressing it gently into the corners. Prick the base with a fork so it doesn't puff up like a balloon.

Blind bake the crust:

Cover the pastry with parchment paper, fill it with baking weights or dried beans, and bake for 10 minutes. Remove the weights and bake another 5 minutes until it's just starting to turn golden and firm.

Make the custard:

Whisk together eggs, cream, milk, salt, pepper, and nutmeg until smooth and pale yellow. It should look silky and unified, not streaky.

Layer the fillings:

Scatter cheese, spinach, bacon, and onions evenly across the baked shell. Don't pile it all in one spot or the custard won't settle evenly.

Pour and bake:

Pour the custard over the fillings slowly, letting it seep into the gaps. Bake for 30 to 35 minutes until the center barely jiggles and the top is golden with a few brown spots.

Cool and slice:

Let it rest for 10 minutes before slicing. The custard will finish setting as it cools, and you'll get clean, beautiful slices.

Save

The first time I brought this to a potluck, someone asked if I went to culinary school. I laughed because I'd made it in my pajamas an hour earlier, but it taught me that a quiche doesn't need to be complicated to make people feel like you made an effort.

Choosing Your Fillings

I've learned that almost anything works if you cook out the moisture first. Mushrooms need to be sautéed dry, zucchini should be salted and squeezed, and raw tomatoes will make your custard watery. Roasted peppers, caramelized onions, and leftover roasted vegetables are all safe bets that won't betray you.

Serving Suggestions

This quiche is perfect on its own, but a handful of dressed greens on the side makes it feel like a real meal. I like arugula with lemon and olive oil, or a simple butter lettuce salad with Dijon vinaigrette. A glass of crisp white wine like Sauvignon Blanc doesn't hurt either.

Make Ahead and Storage

You can bake this the night before and reheat slices in a low oven, or serve it cold straight from the fridge. It keeps for up to three days covered in the refrigerator, and honestly, I think it tastes even better the next day when the flavors have settled into each other.

• Wrap leftovers tightly in foil or plastic wrap to keep the crust from drying out.
• Reheat individual slices in a 300°F oven for 10 minutes to bring back the flakiness.
• You can freeze baked quiche for up to two months, just thaw it overnight before reheating.

Save

This quiche has never let me down, whether I'm feeding a crowd or just myself on a quiet morning. It's proof that something this satisfying doesn't need to be complicated, just made with a little attention and whatever you have on hand.

Recipe FAQs

→ How do I prevent the crust from becoming soggy?

Blind baking the pastry shell before adding the filling helps create a crisp base that resists sogginess during baking.

→ Can I use different cheeses in this quiche?

Yes, Gruyère or Swiss cheeses are traditional, but other semi-hard cheeses like Emmental or cheddar work well.

→ What vegetables pair well with this savory tart?

Spinach, sautéed onions or leeks, mushrooms, roasted peppers, and cherry tomatoes complement the creamy custard nicely.

→ How can I make this suitable for a gluten-free diet?

Use a gluten-free pastry crust to replace the traditional shortcrust pastry.

→ What is the best way to serve this dish?

Allow the tart to cool for 10 minutes before slicing to ensure clean cuts, and serve with a crisp white wine like Sauvignon Blanc.