Easy Pastry Quiche – Flaky Crust & Creamy Filling

There is a quiet satisfaction in a well-made quiche. The crisp, buttery crust, the silky custard, and the savory filling come together in a harmony that feels both rustic and refined.

This pastry quiche is my take on the classic, focusing on simplicity and balance. I use a homemade pastry dough that bakes up golden and flaky, and a filling that is rich but not heavy.

It's a versatile dish that can be enjoyed warm, at room temperature, or even cold, making it a wonderful addition to any meal.

About the Ingredients

1 1/4 cups (160g) all-purpose flour, plus more for rolling

Use a good quality all-purpose flour. For a whole wheat version, substitute 1/2 cup with whole wheat flour.

1/2 teaspoon salt

Fine sea salt works best. You can also use kosher salt, but reduce the amount slightly.

1/2 cup (115g) unsalted butter, cold and cut into small cubes

Cold butter is essential for a flaky crust. You can also use a combination of butter and shortening for extra flakiness.

3-4 tablespoons ice water

The water must be ice cold to keep the butter solid. Add only as much as needed to bring the dough together.

6 large eggs

Fresh, large eggs give the best structure. You can also use 5 extra-large eggs if that's what you have.

1 cup (240ml) heavy cream

Heavy cream makes the filling rich and creamy. For a lighter version, use half-and-half or whole milk.

1/2 cup (60g) shredded Gruyère cheese

Gruyère melts beautifully and has a nutty flavor. You can substitute Swiss, cheddar, or a combination.

1/4 cup (25g) grated Parmesan cheese

Parmesan adds a savory, salty kick. Use freshly grated for the best flavor.

1/2 teaspoon salt

Adjust to taste, keeping in mind that the cheese is already salty.

1/4 teaspoon black pepper

Freshly ground black pepper is best. Add a pinch of nutmeg for a classic touch.

1/2 cup (75g) cooked ham, diced (optional)

You can use bacon, cooked sausage, or omit for a vegetarian version.

1/4 cup (40g) finely chopped onion or shallot

Sauté the onion in a little butter until soft before adding to the filling to mellow its flavor.

Tips & Tricks

Blind bake the crust

This prevents a soggy bottom. Line the crust with parchment and fill with pie weights or dried beans, then bake at 375°F (190°C) for 15 minutes, remove weights, and bake for 5 more minutes until lightly golden.

Don't overmix the custard

Whisk the eggs and cream just until combined. Overmixing can incorporate too much air, causing the quiche to puff and crack.

Let the quiche rest

After baking, let it rest for at least 10 minutes before slicing. This allows the custard to set completely and makes for cleaner slices.

Step-by-Step Instructions

1. Make the pastry dough

In a medium bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal. Add ice water, one 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. Blind bake the crust

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim and crimp the edges. Line with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, until the crust is lightly golden. Set aside to cool slightly.

3. Reduce the oven temperature

Lower the oven to 350°F (175°C) for baking the quiche.

4. Sauté the aromatics

In a small skillet over medium heat, melt a teaspoon of butter and sauté the onion or shallot until soft and translucent, about 3-4 minutes. If using ham, add it and cook for another minute. Set aside to cool.

5. Whisk the custard

In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined but not frothy. Stir in the Gruyère, Parmesan, and the cooled onion and ham mixture.

6. Assemble and bake

Pour the custard into the pre-baked crust. Place the quiche on a baking sheet to catch any spills. Bake at 350°F (175°C) for 35-40 minutes, until the center is set but still slightly jiggly and the top is golden brown. A knife inserted near the center should come out clean.

7. Rest and serve

Remove from the oven and let rest on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature.

Delicious Variations

Vegetable Quiche

Replace the ham with sautéed spinach, mushrooms, or zucchini. Squeeze out excess moisture from cooked vegetables to avoid a watery filling.

Smoked Salmon Quiche

Substitute the ham with smoked salmon and add a tablespoon of fresh dill. Omit the onion and use a bit of lemon zest.

Caramelized Onion and Goat Cheese Quiche

Slowly caramelize 2 large onions in butter until deep golden, then spread over the crust before adding the custard. Crumble goat cheese on top.

How to Store Pastry Quiche

Frequently Asked Questions

I hope this pastry quiche brings a moment of calm to your table. Try it for your next brunch or a simple weeknight dinner, and let me know how it turns out in the comments below. Less noise, more signal.

Pastry Quiche

This savory Pastry Quiche features a flaky, buttery crust and a creamy, custardy filling, perfect for brunch or a light dinner.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 1/4 cups (160g) all-purpose flour, plus more for rolling
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cut into small cubes
• 3-4 tablespoons ice water
• 6 large eggs
• 1 cup (240ml) heavy cream
• 1/2 cup (60g) shredded Gruyère cheese
• 1/4 cup (25g) grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (75g) cooked ham, diced (optional)
• 1/4 cup (40g) finely chopped onion or shallot

📋 Instructions

1. 1Make the pastry dough — In a medium bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal. Add ice water, one 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. 2Blind bake the crust — Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim and crimp the edges. Line with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, until the crust is lightly golden. Set aside to cool slightly.
3. 3Reduce the oven temperature — Lower the oven to 350°F (175°C) for baking the quiche.
4. 4Sauté the aromatics — In a small skillet over medium heat, melt a teaspoon of butter and sauté the onion or shallot until soft and translucent, about 3-4 minutes. If using ham, add it and cook for another minute. Set aside to cool.
5. 5Whisk the custard — In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined but not frothy. Stir in the Gruyère, Parmesan, and the cooled onion and ham mixture.
6. 6Assemble and bake — Pour the custard into the pre-baked crust. Place the quiche on a baking sheet to catch any spills. Bake at 350°F (175°C) for 35-40 minutes, until the center is set but still slightly jiggly and the top is golden brown. A knife inserted near the center should come out clean.
7. 7Rest and serve — Remove from the oven and let rest on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature.

👨‍🍳 Chef's Note: For the flakiest crust, handle the dough as little as possible and keep everything cold. The key is to have visible pieces of butter in the dough before baking.

Servings: 6

Cuisine: French

Course: Savory Pie

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Kenji Tanaka
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.