This recipe is my GO-TO easy dinner when I want to impress. This quiche had a buttery crust with cheesy, custardy, vegetables but also anything-you-have-in-the-fridge kinda filling is just SO good.
The best part is you can make a big batch of the dough and freeze it! I frequently make sure I have 1-2 pie crusts ready in the freezer for whenever I need them.
This Quiche isn’t only delicious and simple but also very impressive. If you have guests coming and you don’t know what to make, or if guests are coming at a weird time of the day, quiche and simple salad for main course with warm and gooey molasses cookies are the perfect easy summery lunch
Welcome! I'm Einav
Greetings! I'm delighted that you discovered my little piece of online paradise. Join me as we relish in the comforts of our home centered lifestyle, living naturally, from-scratch cooking, and establishing a home that's a true reflection of who we are. Let's celebrate the everyday beauty of life together!
Why you will love this recipe:
Straightforward – This recipe is easy! make the crust, chill, shape it onto the pan, and par-bake. Add all the ingredients of the filling in a bowl and mix, fill the half-baked crust and continue baking until done.
Super Tasty – Is there anything better than a buttery cheesy quiche with a refreshing salad on the side? perfect summer meal!
Perfect for Hosting – This recipe makes the best hosting recipe as it is easy to make a big batch, the dough freezes beautifully, so whip up the filling, and let the oven do its work.
Farm Problems – If you’re in abundance of eggs and milk in the summer this is the perfect way to use them up!
tart vs quiche vs pie vs gallete
The main difference between tart and quiche is that tart can be sweet and savory while quiche is always savory.
quiche is made with pie crust while tart is made with pastry crust. quiche is more egg-heavy while tart is more cream-heavy.
My Favorite Dessert Crust – GALLETE
a type of free-form pie dough baked on a sheet pan. To make a galette, a flakey dough is rolled out into a large circular shape; a filling of choice is arranged in the center of the dough, leaving a border. The border is then partially folded over the filling, leaving the middle exposed for a peek as to what’s waiting on the inside
and guess what? this recipe can be used for a quiche or gallete!
What can you fill your quiche with?
my quiches are made with anything i have in the fridge, leftover ground meat or sausage, any type of cheese, vegetable, or leafy greens. frozen vegetables also work here!
Ingredients list:
- flour – All Purpose Flour is perfect for this recipe but any will do
- Butter – cold
- Eggs
- Milk
- Cream
- Spices: salt, pepper, garlic powder, onion powder
- Cheese
- Leftover Meat Or sausage (optional)
- Vegetables of choice
TOOLS YOU WILL NEED:
measuring cups
measuring spoons
Mixing Bowl
Mixing Spoon
quiche\pie\tart pans
baking sheet
HOW TO MAKE THE BEST quiche
STEP 1
cut the butter with a knife into small cubes, add to the flour and brake the butter pieces into small pea-sized pieces.
make sure you work with cold butter to make the dough as flakey as possible.
if you have you can also use a mixer/food processor.
STEP 2
the goal is to try and keep the butter as cold as possible when incorporating the ingredients together. the colder the dough will be the flaker the crust will turn out.
add ice water to flour and water and a pinch of salt until a dough is formed.
STEP 3
divide the dough in half, wrap in plastic wrap and refrigerate for 30 minutes
Find More Delicious Meal Ideas Straight From The Farmhouse Downstream Kitchen:
STEP 4 – filling
Meanwhile make the filling for the Quiche, simply mix all the ingredients together until combined.
STEP 4 – mold crust
if you wish to freeze your dough you can do it now,
tightly wrap with plastic wrap and freezes well for up to 5 months.
with the dough you have left, roll the dough until slightly bigger than your pie dish.
gently place the dough in the dish and fold any excess to make the edges slightly thicker.
with a fork poke holes in your pie crust and par-bake for 15 minutes.
STEP 5 – fill and Bake
after the par-bake while still hot fill the quiche with your filling. bake according to quiche instructions.
Storage:
Store in an air-tight container in the fridge. Eat within 2-3 days for best results.
filling ideas:
- bacon, goat cheese and diced tomatoes
- sausage, potatoes, cottage and cheddar cheese
- sweet potatoes, goat cheese, zucchini
- quiche Lorraine – bacon/ham, sautéed onion, gruyere cheese
I hope that you found this information to be helpful and that you enjoy making some of the best soft molasses cookies you’ve eaten!
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Easy French Farmhouse Quiche
Equipment
- 1 bowl
- 1 kitchen scale optional
- 1 tbsp
- 1 fork
- 2 pie crust
- 1 plastic wrap
Ingredients
- 0.5 cup cold cubed butter 120 grams
- 1.5 cups all purpose flour 180 grams
- 2 tsp salt 14 grams
- 4-8 tbsp ice water
- 6 eggs
- 1 cup heavy cream 250grams/250ml
- your choice of seasoning for the filling
- 0.5 cup your choice of vegetables
- 1.5 cups cheddar cheese 150 grams
- 0.5 cup diced cold cut meat of choice
Instructions
- mix cold butter with flour until butter pieces are pea-sized. add salt and ice water until incorporated into ball
- divided dough in half and chill in fridge for 30 min
- make filling: mix all the ingredients and season to your liking
- mold dough into pie crust, make sure to poke holes with fork
- par-bake the dough for 15 minutes at 340F 170C
- add the mixed filling to the pie crusts
- bake for an additional 60 minutes until golden and cooked all the way through, if too brown before not cooked all the way add foil at the top to stop the browning
