Quiche Basics: Mastering the French Classic
François de Mélogue · Lunchtime Meals · Provencal Recipes · TasteAlthough not typically Provencal, quiche is definitely French. You find variations of this savoury tart in most bakeries, grocery stores and many lunch menus. The Quiche Lorraine is indeed the classic version, originating from the northeastern region of France. Any quiche recipe starts with eggs, cream, and (usually) cheese. After that, the sky is the limit with ingredients that you may wish to add. Some combinations might include smoked salmon and cream cheese, crab and tomato (photo below), leek and ham, or one of my favourites, spinach and feta.
However, keep in mind that too much of a good thing, like cheese or vegetables, will change the texture and outcome. For more simple French recipes, including many classics, head to our website.
Basic Quiche
You can take this foundational recipe in almost limitless flavour directions. It provides you with the cornerstones of a successful quiche: a flaky crust and a creamy filling. This crust can also be used for making fruit tarts and rustic galettes. For the filling, only use heavy cream; milk has the potential to curdle when it cooks.
Ingredients
FOR THE FLAKY PASTRY CRUST
- 2 1/3 cups All-Purpose Flour
- ½ tsp sea salt
- ½ tsp baking powder
- 1 cup unsalted butter 2 sticks, cold, diced into small pieces
- ½ cup Water
FOR THE BASIC QUICHE FILLING
- 3 large eggs
- 3 large egg yolks
- 2 cups heavy cream (35%)
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp nutmeg ground
Instructions
- To make the flaky pastry crust, in a food processor, combine the flour, salt, and baking powder—pulse for a few seconds, just enough to mix well. Add the butter and pulse several times until the flour resembles coarse cornmeal. Slowly add the water with the motor running. Stop as soon as you have added the last drop of water. Don't worry; the dough will not be fully mixed at this point.
- Turn the dough out onto a lightly floured work surface and mix it by hand until it comes together into a ball. Place in a large zip-top bag and refrigerate for at least 2 hours or overnight.
- Lightly flour your work surface. Roll the dough out into a giant circle, about 15 inches round and 1/8 inch thick. To transfer it to a 9-inch springform pan, coil it around your rolling pin. Unwind the dough loosely over the pan. Gently push the dough down into the corners, leaving at least 1inch of dough hanging over the top edge. The outer-upper lip of the springform pan has a curled edge facing outward. Pinch the excess dough tightly around the edge, leaving any excess dough hanging down the outside. It is important to pinch as firm as possible without tearing the dough. This will prevent the crust from shrinking. Refrigerate the crust for 2 hours or more.
- Preheat the oven to 350°F (175°C). Transfer the pan to a baking sheet. Situate the baking sheet in the lower third of the oven - bake for 10 minutes. Pull the baking sheet out of the oven and use a serrated knife to cut along the pan's top edge. All the scraggly pastry pieces that were pinched into place will fall off.
- To make the basic quiche filling, whisk the eggs, yolks, cream, salt, pepper, and nutmeg together in a large bowl. When the crust is done, increase the oven temperature to 375°F (190°C).
- Pour the filling into the pre-baked crust and bake until the filling is firm, about 50 minutes. Let it cool for about 30 minutes before cutting. It needs time to set. You will notice the difference resting makes, then you can slice it.
Tried this recipe?Let us know how it was!
More Recipes with Eggs
Fig, Walnut and Lardon Quiche
I love to make seasonal quiches, as there’s always a nice combination that will work. Figs are lovely with nuts, so you can make a very tasty number with some crushed almonds or walnuts, figs and some lardons for extra taste.
Check out this recipe
Duck Confit Hash and Eggs
Rich and decadent come to mind when eating this delicious brunch sensation. Silkie eggs take center stage atop succulent duck and veggie hash surrounded by sweet and sour cherry pearls.
Check out this recipe
Black Truffle Scrambled Eggs (Brouillade aux Truffes)
The hardest part of this recipe might be getting your hands on some fresh black truffles. Sophie used the traditional bain-marie method for super creamy and fluffy scrambled eggs.
Check out this recipe
Truffled Devilled Eggs
Devilled eggs are really appetizers with a sightly bit old fashioned touch until you add truffles!
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the ...
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
No Comment