Savory Quiche Classic French (Print Version)

Flaky tart filled with creamy eggs, cheese, spinach, and savory additions for flavorful meals.

# Recipe Ingredients:

→ Pastry

01 - 1 sheet (8 oz) ready-made shortcrust pastry

→ Filling

02 - 4 large eggs
03 - 1 cup (1 cup) heavy cream
04 - 1/2 cup (1/2 cup) whole milk
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - 1/4 teaspoon ground nutmeg (optional)

→ Cheese

08 - 1 cup (3.5 oz) grated Gruyère or Swiss cheese

→ Vegetables & Add-ins

09 - 1 cup (3.5 oz) fresh spinach, chopped
10 - 1/2 cup (2 oz) cooked bacon or ham, diced (optional)
11 - 1/2 cup (2 oz) sautéed onions or leeks
12 - 1/2 cup (2.5 oz) cherry tomatoes, halved (optional)

# Directions:

01 - Set oven temperature to 375°F (190°C).
02 - Roll out the pastry sheet and fit into a 9-inch tart or pie pan. Trim excess dough and prick base with a fork.
03 - Line pastry with parchment paper and fill with baking weights or dried beans. Bake for 10 minutes. Remove weights and paper, then bake an additional 5 minutes.
04 - Whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until smooth.
05 - Evenly distribute grated cheese, chopped spinach, sautéed onions or leeks, and diced bacon or ham (if used) over the baked pastry shell.
06 - Pour the egg and cream mixture evenly over the fillings in the crust.
07 - Bake for 30 to 35 minutes until the filling is set and the top is golden brown.
08 - Let the tart rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It turns random fridge leftovers into something that feels elegant and intentional.
  • The custard bakes up silky and rich without any fussy technique or special equipment.
  • You can make it ahead, serve it warm or cold, and it still tastes like you care.
02 -
  • Blind baking isn't optional, soggy pastry will ruin the whole thing no matter how good your custard is.
  • Don't overbake or the custard will turn rubbery and weep liquid when you cut into it.
03 -
  • Let your custard mixture sit for a minute before pouring so any bubbles rise to the surface and pop.
  • Use a pie shield or foil around the crust edges if they're browning too fast.
  • Room temperature eggs whisk smoother and bake more evenly than cold ones straight from the fridge.

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