The Salty Chronicles no. 11 the best buttery quiche

The only quiche recipe you need

Hi! How was everyone’s holiday weekend? I hope it was full of rest and time spent with the people you love most. I’m endlessly grateful for the sacrifices made to keep this country free and safe. So if you or someone you know has died serving our country, thank you for your sacrifice. My thoughts are with you today ♥️

Now let’s talk quiche. It’s become tradition for me to make quiche every Christmas and it’s always everyones favorite. If done right, it’s definitely a labor of love. Today I’m teaching you how to make the best buttery quiche of your life. Seriously it’s that good. 

All good quiches must start with a good crust. I opt for an all butter pie crust. Its *vital* to bake your crust before adding in the egg filling. This allows you to yield a beautifully crispy, flakey crust that won’t be soggy on the bottom. 

Homemade crust is always best imo and I’ve tried several different ones and my favorite is from Christopher Kimball. It holds well, doesn’t shrink when blind baking, and its perfectly buttery and flakey. I highly recommend his recipe! I’ve linked it here if you’re interested.

Pie dough is a great thing to have on hand in the freezer, so feel free to make a larger batch so you can thaw it out and use it at your leisure. 

A few pie crust tips: 

1. When blind baking the pie crust - after you roll out the dough and mold it to the pie pans, freeze for 30 mins or overnight. If you freeze overnight, take the crust out when you’re preheating the oven for the quiche. 

2. DON’T over roll the dough. This will encourage shrinkage. Don’t go over the same spot over and over again. Try to roll it out as quickly as possible making sure to not go over the same spot too many times.

3. Once dough is rolled out and in the pie pan, freeze for 1-2 hours before baking, or overnight. If you freeze overnight, take the crust out when you’re preheating the oven for the quiche. If freezing for just 1-2 hours, take out of the freezer 5 mins before baking. 

4. Baking the crust - cover the whole crust in foil (not just the edges) and add pie weights. Bake at 375F for 25 mins. Remove foil and weights and bake for another 7-8 mins. 

Now onto the quiche recipe…

Makes 6 servings