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–+ servings

French Quiche Crust from Scratch

Laura Bay
Making a French Quiche at home is a rewarding experience that brings a touch of French elegance to your table. From creating a buttery, flaky crust to preparing a rich and savory egg custard filling, this easy quiche recipe will guide you through each step.
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Cuisine French
Servings 4 people

Ingredients
  

Crust

  • 1 ½ cup flour
  • ½ tsp salt
  • 1 stick unsalted butter cold and cubed
  • 3-4 tbsp iced water

Quiche filling

  • 4 eggs
  • 1 cup heavy cream
  • ½ cup milk
  • 2 leeks
  • 1 tbsp olive oil
  • 1 lemon
  • ½ cup cheese (Comté)
  • Salt and pepper to taste

Instructions
 

For the crust

  • In a large bowl, combine the flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, until the dough starts to come together.
  • Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat your oven to 375°F (190°C).
    On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish or tart pan.
  • Transfer the dough to the dish, pressing it into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans.
  • Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes until lightly golden. Set aside to cool slightly.

For the filling

  • Slice the leeks and wash thoroughly.
  • In a skillet over medium heat, add olive oil and the sliced leeks. Let them cook, stirring occasionally, until soft and translucent, about 8-10 minutes. Remove from heat and let cool slightly.
  • In a large bowl, whisk together the eggs, heavy cream, and milk. Stir in the lemon zest, lemon juice, salt, and pepper.
  • Pour the filling into the pre-baked crust. Add the cooked leeks and sprinkle grated Gruyère cheese on top.
  • Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden.

Notes

  • Don’t buy pre-grated cheese, the taste is better and it usually ends up more cost effective too. If you live in a hot weather, freeze your cheese for 10 min before grating.
  • Use the butter straight from the fridge or freeze 5-10 min before adding to the flour mixture. This is key for a flaky texture. 
  • Allow the dough to rest in the refrigerator to help relax the gluten and makes it easier to roll out.
  • You can freeze the rolled dough in the pie pan for a couple of weeks. 
  • You could also use a food processor to make the crust. Pulse a few times to get a sand consistency.
Tried this recipe?Let us know how it was!