How to Make the Best Quiche

Want to impress guests at your next brunch? Then serve this generous ham and leek quiche. Our goal was to make the best quiche possible, so we decided on a deep dish version, resulting in a flaky and indulgent dish. A hearty meal made with affordable eggs, it’s perfect for entertaining. Here’s how you can make this perfect quiche recipe.

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Step 1
Roll out the dough, letting it hang over the sides of the pan. Prick the bottom with a fork and refrigerate for 20 minutes. Remove the excess dough from around the edge of the cake pan. Cover the dough with aluminum foil and fill it with dried beans or ceramic pie weights. Bake for 20 minutes, or until the crust is lightly browned on top. Remove the weights and foil, then let the crust cool on a wire rack.
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Step 2
In a bowl, whisk the eggs. Add the cream, three-quarters of the leek and the remaining ingredients.
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Step 3
Pour the egg mixture into the crust.
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Step 4
Top with the remaining leek. Bake for 1 hour 15 minutes or until the quiche is lightly browned and the centre is just set. Let sit for 45 minutes before unmoulding to allow the quiche to settle and set.

The number of eggs

To give your quiche the desired texture, the right number of eggs is crucial. Too many and the eggs will set, making the quiche too dense. Six eggs is the perfect balance.

Choosing cream

To achieve a creamy yet light filling, use cooking cream with 15% fat. This type of cream ensures stability during baking; it won’t split, meaning it won’t curdle or release water.

The fillings

We stuck with classic fillings. To the egg mixture add wilted leeks in butter for their mild, slightly sweet flavour, as well as ham for a touch of saltiness. And for a cheese that provides richness and body to the quiche, go with Gruyère, because it’s not too fatty and keeps the quiche from becoming overly rich.

The perfect dough

Given that this quiche has a deep crust, blind baking is essential in order to achieve a perfect result. This process involves partially baking the crust in the oven until it just starts to brown. To do so, fill the crust with pie weights, dried beans or dried chickpeas to keep it from puffing up. Once the filling is added, the crust won’t absorb the moisture. By the end of the quiche’s baking time, the crust will be perfectly crisp.

A low cooking temperature

To bake the quiche with the egg filling, reduce the oven’s temperature to 325°F (165°C) to keep the crust from baking too quickly. If the quiche starts to puff up and firm, stop baking immediately to keep it from cracking and overcooking the eggs. A resting period is required to allow the filling to settle properly.