I love a quiche. I will order it anytime we see it at a bakery. I like to take to-go quiche after I’ve already had breakfast. I LOVE QUICHE. The crust really gets me. Those flaky butter crusts are my love language. And my all time favorite crust recipe along with the easiest filling is about to be yours...
Table of Contents
Why I Love This Recipe
Who doesn’t love a good quiche? This recipe is all about comfort with a homemade crust that’s buttery and flaky, plus a rich, creamy filling loaded with Gruyère, bacon, and tender potatoes. It’s the kind of dish that feels just as at home at brunch with friends as it does on a cozy weeknight dinner table. Don’t worry if you’ve never made your own crust before—this step-by-step guide will have you feeling like a pro in no time. Let’s talk about ingredients.
Because the crust is so simple the key is GREAT ingredients. Enter: Bob’s Red Mill!
Bob’s Red Mill is the gold standard for flour, known for its exceptional quality, consistency, and commitment to using whole grains and minimal processing. Their flours are milled with care, preserving the natural nutrients and flavor, which makes a noticeable difference in baked goods. For a quiche crust, Bob’s Red Mill flour shines by delivering a perfect balance of tenderness and structure. The crust comes out buttery and flaky, yet sturdy enough to hold creamy fillings without becoming soggy. Whether you choose their all-purpose, whole wheat, or gluten-free options, the texture and taste are unmatched, elevating your quiche to something truly special.
Ingredients & Substitutions
- Bob's Red Mill White All-Purpose Flour, Unbleached, Organic
- Kosher salt
- Eggs
- Unsalted butter
- Apple cider vinegar
- Cold water
- Whole milk
- Heavy cream
- Kosher salt
- Freshly cracked black pepper
- Cheddar or gruyere
- Potatoes
- Bacon
How to Make
Make the Crust: In a large bowl, combine Bob's Red Mill White All-Purpose Flour, salt, and egg white. Using clean hands, cut in the butter, pressing the chunks between your fingers until the mixture resembles coarse meal with some pea-sized lumps. Drizzle 4 tablespoons of ice water and the vinegar over the mixture. Stir gently with a fork. Squeeze a handful of dough—if it doesn’t hold together, add more water, 1 tablespoon at a time, until it does.
Shape the dough into a 5-inch disk, wrap in plastic wrap, and chill for 1 hour (or up to 2 days).
On a floured surface, roll out the dough into a 12-inch circle, turning it a quarter turn after every few rolls. Gently place it into a 9-inch pie dish, smoothing it out with your fingers. Crimp the edges with a fork or your fingers. Chill for at least 30 minutes.
Blind Bake the Crust: Preheat the oven to 375°F. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15–16 minutes until the edges are lightly browned. Remove the parchment and weights. Prick the bottom with a fork, then bake for another 7–8 minutes, until the bottom is just beginning to brown. Set aside.
Prepare the Filling: Reduce oven temperature to 350°F.
In a large bowl, whisk together the eggs, milk, cream, salt, and pepper until smooth (about 1 minute). Fold in the cheese, potatoes, and bacon. Pour the mixture into the pre-baked crust.
Bake: Bake for 45–55 minutes, until the center is set. Let cool for 15 minutes before slicing. Serve warm, cooled, or at room temperature.
Tips & Tricks
1. Blind Bake the Crust
Blind baking ensures your crust stays crisp and doesn’t get soggy from the filling. Be sure to chill your dough before baking, and use parchment paper and pie weights to keep it from puffing up.
2. Keep the Butter Cold
Cold butter creates those flaky layers in the crust. If the butter starts to soften while you’re working, pop the dough back in the fridge for a few minutes.
3. Don’t Overmix the Dough
Mix just until the dough comes together. Overworking it can lead to a tough crust.
4. Use a Cream and Milk Combo
A mix of heavy cream and whole milk gives your quiche a creamy texture without being overly rich. You can adjust the ratio to your taste—just keep about ⅔ cup total liquid per 6 eggs.
5. Cook or Pre-Cook Add-Ins
Veggies like mushrooms, spinach, or onions should be sautéed to release moisture before adding them to the filling. Meat should be cooked and drained well.
6. Let It Cool Before Slicing
Quiche sets as it cools, so give it at least 15 minutes to rest before slicing. This helps it hold together and makes for cleaner slices.
7. Customize Your Fillings
The beauty of quiche is its versatility. Swap Gruyère for cheddar, add herbs like thyme or chives, or toss in seasonal veggies. Just keep the add-ins to about 2 cups total to avoid overcrowding.
8. Store and Reheat
Quiche keeps well! Store leftovers in the fridge for up to 4 days or freeze slices for up to 3 months. Reheat in the oven at 350°F for 10–15 minutes to keep the crust crisp.
9. Make Ahead
You can prepare the crust and filling separately a day in advance. Assemble and bake when you’re ready for a stress-free brunch or dinner.
FAQ's
Can I make the quiche crust ahead of time?
Yes! You can make the dough up to 2 days in advance and store it in the refrigerator. You can also freeze it for up to 3 months—just thaw it in the fridge overnight before rolling it out.
Do I have to blind bake the crust?
Blind baking helps prevent a soggy crust, especially with a wet filling like quiche. If you skip this step, your crust may not be as crisp, but you can try brushing the inside with a thin layer of egg white to create a barrier.
What types of cheese work best in quiche?
Gruyère, cheddar, feta, goat cheese, and Swiss are popular choices. Any cheese that melts well will add great flavor and texture.
Similar Recipes
Potato Bacon Quiche (with the best Homemade Crust)
Ingredients
For the Crust
- 1.25 cups Bob's Red Mill White All-Purpose Flour, Unbleached, Organic
- ¼ teaspoon kosher salt
- 1 egg white
- 8 tablespoon unsalted butter cut into ½ inch pieces
- 2 teaspoons apple cider vinegar
- 4 tablespoon water plus more as needed
For the Filling
- 6 eggs
- ⅓ cup milk
- ⅓ cup heavy cream
- ¾ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 cup cheddar or gruyere either cubed or shredded
- 1 cup potatoes cubed, boiled and cooled
- ½ cup crumbled bacon
Instructions
- Make the Crust: In a large bowl, combine Bob's Red Mill White All-Purpose Flour, salt, and egg white. Using clean hands, cut in the butter, pressing the chunks between your fingers until the mixture resembles coarse meal with some pea-sized lumps. Drizzle 4 tablespoons of ice water and the vinegar over the mixture. Stir gently with a fork. Squeeze a handful of dough—if it doesn’t hold together, add more water, 1 tablespoon at a time, until it does.Shape the dough into a 5-inch disk, wrap in plastic wrap, and chill for 1 hour (or up to 2 days).
- On a floured surface, roll out the dough into a 12-inch circle, turning it a quarter turn after every few rolls. Gently place it into a 9-inch pie dish, smoothing it out with your fingers. Crimp the edges with a fork or your fingers. Chill for at least 30 minutes.
- Blind Bake the Crust: Preheat the oven to 375°F. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15–16 minutes until the edges are lightly browned. Remove the parchment and weights. Prick the bottom with a fork, then bake for another 7–8 minutes, until the bottom is just beginning to brown. Set aside.
- Prepare the Filling: Reduce oven temperature to 350°F. In a large bowl, whisk together the eggs, milk, cream, salt, and pepper until smooth (about 1 minute). Fold in the cheese, potatoes, and bacon. Pour the mixture into the pre-baked crust.
- Bake: Bake for 45–55 minutes, until the center is set. Let cool for 15 minutes before slicing. Serve warm, cooled, or at room temperature.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Sponsored by Bob's Red Mill
This was BOMB! We thin-sliced and pre-cooked the potatoes and did bacon, cheddar and chives and agreed that with the crust it was restaurant quality!! Thanks for the great recipe!!
Are the potatoes cubed or sliced before they are folded in?
cubed
Do you think this would work substituting Bobs 1:1 GF flour?
I sure do!