Quiche Slice is my quiet answer to busy mornings. It's a single slice of pure comfort, with a crisp, buttery crust and a silky, savory custard that fills every bite.
Advertisements1
I've kept the filling simple—eggs, cream, cheese, and a handful of greens—so the flavors speak clearly. The result is a slice that feels both indulgent and light, perfect for a slow breakfast or a quick lunch.
This recipe is about precision and patience. The crust is blind-baked to golden perfection, and the custard is baked just until set, with a gentle wobble in the center. It's a technique that rewards attention, but the steps are forgiving enough for a weeknight.
Why You'll Love This Recipe
About the Ingredients
1 1/4 cups (160g) all-purpose flour
Use a good-quality all-purpose flour. For a whole-wheat twist, substitute half with whole-wheat flour.
1/2 teaspoon salt
Fine sea salt works best for the crust. If using kosher, reduce to 1/4 teaspoon.
1/2 cup (115g) unsalted butter, cold and cubed
Cold butter is key for a flaky crust. If you're dairy-free, use a high-quality vegan butter.
3-4 tablespoons ice water
Have extra on hand; you may need less or more. The dough should just hold together.
4 large eggs
Room-temperature eggs blend more smoothly into the custard. If you're short on time, place them in warm water for 5 minutes.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half or whole milk, but the custard will be less rich.
1/2 teaspoon salt
Adjust to taste; the cheese and ham add saltiness.
1/4 teaspoon black pepper
Freshly ground is best for aroma.
1/2 teaspoon ground nutmeg
Nutmeg is classic in quiche; a pinch of cayenne adds a subtle kick if you like.
1 cup (100g) shredded Gruyère cheese
Gruyère melts beautifully and has a nutty flavor. Substitute with Swiss or sharp cheddar.
1 cup (30g) fresh spinach, roughly chopped
Use baby spinach for ease. If using frozen, thaw and squeeze dry.
1/2 cup (75g) diced ham (optional)
Leftover ham or bacon works. For a vegetarian version, omit and add extra mushrooms.
Tips & Tricks
Blind-bake the crust fully
If the crust isn't pre-baked, it will become soggy from the custard. Bake until golden brown, about 15 minutes.
Don't overmix the custard
Whisk just until combined; overmixing incorporates air and can cause the quiche to puff and crack.
Let the quiche rest
After baking, let it rest for 10 minutes before slicing. This allows the custard to set and makes clean slices.
Pro Tips
Step-by-Step Instructions
1. Make the dough
In a large bowl, whisk flour and salt. Cut in the cold butter with a pastry blender or fingertips until the mixture resembles coarse meal. Sprinkle with ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roll and shape
On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) tart pan, pressing into the fluted edges. Trim excess dough. Prick the bottom with a fork and refrigerate for 15 minutes.
3. Blind-bake the crust
Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Continue baking for 5-7 minutes until the bottom is lightly golden. Set aside to cool slightly.
4. Prepare the filling
In a medium bowl, whisk the eggs, cream, salt, pepper, and nutmeg until well combined. Stir in the shredded cheese, spinach, and ham, if using.
5. Pour and bake
Pour the filling into the pre-baked crust. Bake at 375°F (190°C) for 25-30 minutes, until the center is just set with a slight wobble. The top should be golden brown and the edges bubbling.
6. Cool and serve
Let the quiche rest on a wire rack for at least 10 minutes. Slice into wedges and serve warm or at room temperature.
Delicious Variations
Mushroom and Thyme
Sauté 1 cup sliced mushrooms with 1 teaspoon fresh thyme, then add to the filling.
Broccoli Cheddar
Use 1 cup chopped broccoli and shredded sharp cheddar instead of Gruyère.
Caramelized Onion and Goat Cheese
Slowly cook 2 large onions until golden, then crumble 4 oz goat cheese over the top.
How to Store Quiche Slice
Refrigerator
Store leftover slices in an airtight container in the fridge for up to 3 days.
Freezer
Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a 350°F (175°C) oven for 10 minutes, or in the microwave for 30 seconds, until warm.
Frequently Asked Questions
Q: Can I use a store-bought pie crust?
Yes, you can use a refrigerated or frozen pie crust. Just blind-bake it according to the package instructions before adding the filling.
Q: How do I know when the quiche is done?
The quiche is done when the center is just set with a slight wobble, and a knife inserted 1 inch from the center comes out clean. The internal temperature should be around 160°F (71°C).
Q: Why is my quiche watery?
A watery quiche often results from using vegetables with too much moisture. Make sure to sauté or squeeze dry any watery vegetables like spinach or mushrooms before adding them.
Q: Can I make quiche without heavy cream?
Yes, you can substitute half-and-half or whole milk for heavy cream, but the custard will be less rich and may be slightly less firm. For a lighter option, use a 1:1 ratio of milk and Greek yogurt.
If you make this Quiche Slice, I'd love to hear how it turns out. Share your experience in the comments below or tag me in your photos. Happy baking!
Quiche Slice
Quiche Slice: a buttery, custardy slice with crisp edges, perfect for brunch or a light dinner.
🧂 Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 3-4 tablespoons ice water
- 4 large eggs
- 1 cup (240ml) heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1 cup (100g) shredded Gruyère cheese
- 1 cup (30g) fresh spinach, roughly chopped
- 1/2 cup (75g) diced ham (optional)
📋 Instructions
- 1Make the dough — In a large bowl, whisk flour and salt. Cut in the cold butter with a pastry blender or fingertips until the mixture resembles coarse meal. Sprinkle with ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 2Roll and shape — On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) tart pan, pressing into the fluted edges. Trim excess dough. Prick the bottom with a fork and refrigerate for 15 minutes.
- 3Blind-bake the crust — Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Continue baking for 5-7 minutes until the bottom is lightly golden. Set aside to cool slightly.
- 4Prepare the filling — In a medium bowl, whisk the eggs, cream, salt, pepper, and nutmeg until well combined. Stir in the shredded cheese, spinach, and ham, if using.
- 5Pour and bake — Pour the filling into the pre-baked crust. Bake at 375°F (190°C) for 25-30 minutes, until the center is just set with a slight wobble. The top should be golden brown and the edges bubbling.
- 6Cool and serve — Let the quiche rest on a wire rack for at least 10 minutes. Slice into wedges and serve warm or at room temperature.
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.
