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Best Ever Quiche Recipe
### For the filling:
* 4 large eggs
* 1 cup heavy cream or half-and-half
* 1 cup shredded cheese (Gruyère, cheddar, or Swiss work well)
* 1 cup cooked fillings (bacon, ham, spinach, mushrooms, onions, or a mix)
* Salt and pepper to taste
* Fresh herbs (optional, like chives, parsley, or thyme)
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## **How to Make the Best Ever Quiche**
### 1. **Prepare the Crust**
Combine flour and salt in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
### 2. **Blind Bake the Crust**
Roll out the chilled dough and fit it into a 9-inch tart or pie pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
### 3. **Prepare the Filling**
In a bowl, whisk together eggs, cream, salt, and pepper. Stir in your choice of shredded cheese and cooked fillings.
### 4. **Assemble and Bake**
Pour the filling into the pre-baked crust. Bake at 350°F (175°C) for 30–35 minutes, or until the custard is set and the top is lightly golden.
### 5. **Cool and Serve**
Let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.
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## **Tips for the Perfect Quiche**
* Use cold ingredients to keep the crust flaky.
* Avoid overfilling the quiche to prevent sogginess.
* Precook any vegetables or meats to avoid excess moisture.
* Let the quiche rest before cutting to allow the filling to set.
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## **Ideal for Any Occasion**
* Weekend brunch with family and friends
* Picnic or potluck dishes
* Light dinner with a fresh salad
* Make-ahead meals for busy weekdays
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## **Final Thoughts**
This **Best Ever Quiche Recipe** is a crowd-pleaser that’s as flexible as it is delicious. From classic Lorraine to vegetarian delights, the perfect quiche is just a few steps away. With a buttery crust and a creamy, savory filling, it’s a recipe you’ll want to keep in your repertoire for years to come.
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Would you like a printable recipe card or ideas for creative filling combinations?
