Award-Winning Savory Quiche
Award-Winning Savory Quiche is a medium French recipe that serves 6. 350 calories per serving. Recipe by Food52 on YouTube.
Prep: 2 hrs 23 min | Cook: 50 min | Total: 3 hrs 28 min
Cost: $8.17 total, $1.36 per serving
Ingredients
- 1 1/4 cup All-Purpose Flour (sifted)
- 1/2 cup Unsalted Butter (cold, cut into cubes)
- 1/2 tsp Salt (kosher)
- 3 tbsp Ice Water (very cold)
- 1/2 cup Bell Pepper (diced, any color)
- 1/2 cup Onion (diced, yellow or white)
- 1 cup Mushrooms (sliced, button or cremini)
- 2 cup Fresh Spinach (loosely packed, washed and trimmed)
- 4 large Eggs (room temperature)
- 1/2 cup Whole Milk (2% or whole)
- 1/2 cup Heavy Cream (cold)
- 1 cup Gruyère Cheese (shredded; substitute cheddar or Swiss)
- 1 cup Dried Beans (e.g., canned white beans, drained) (used as pie weights for par‑baking)
Instructions
Make the Pie Crust
In a mixing bowl combine the flour and salt. Add the cold butter cubes and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Sprinkle ice water a tablespoon at a time, mixing gently until the dough just comes together.
Time: PT5M
Chill the Dough
Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 2 hours (or up to overnight) to relax the gluten and keep the butter firm.
Time: PT2H
Roll Out and Fit the Pie Dish
On a lightly floured surface roll the dough to a 12‑inch circle. Gently transfer to the 9‑inch pie dish, pressing into the corners and trimming excess. Refrigerate the lined crust while you prepare the filling.
Time: PT5M
Par‑Bake the Crust
Preheat the oven to 375°F. Line the chilled crust with parchment paper and sprinkle the dried beans (or pie weights) evenly. Bake for 15 minutes, then remove the parchment and beans and bake an additional 5 minutes until lightly golden.
Time: PT15M
Temperature: 375°F
Sauté the Vegetables
While the crust is baking, heat a skillet over medium heat. Add a drizzle of oil, then sauté the bell pepper, onion, and mushrooms for 3‑4 minutes. Add the spinach and cook until wilted, about 1‑2 minutes. Season with salt and pepper, then set aside to cool slightly.
Time: PT5M
Prepare the Custard
In a large bowl whisk together the eggs, whole milk, heavy cream, a pinch of salt, and freshly ground black pepper until smooth.
Time: PT3M
Assemble the Quiche
Sprinkle the shredded Gruyère evenly over the bottom of the par‑baked crust. Distribute the sautéed vegetables over the cheese, then pour the custard mixture over everything, filling the crust just below the rim.
Time: PT5M
Bake the Quiche
Return the assembled quiche to the oven and bake at 375°F for 30 minutes, or until the center is set and a knife inserted comes out clean.
Time: PT30M
Temperature: 375°F
Cool and Serve
Allow the quiche to rest on a cooling rack for 10 minutes before slicing. Serve warm or at room temperature.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 25g
- Fiber
- 2g
Dietary info: Vegetarian, Can be made gluten‑free with a gluten‑free flour blend
Allergens: Eggs, Milk, Butter, Wheat
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Gluten-Free Flour Blend
- Instead of Unsalted Butter: Vegetable Shortening, Margarine
- Instead of Mushrooms: Canned mushrooms (drained)
- Instead of Fresh Spinach: Frozen spinach (thawed and squeezed dry)
- Instead of Eggs: Egg substitute (for binding)
- Instead of Whole Milk: Milk alternative (almond, soy)
- Instead of Heavy Cream: Half-and-half
- Instead of Gruyère Cheese: Swiss cheese, Cheddar cheese
- Instead of Dried Beans (e.g., canned white beans, drained): Pie weights, Rice
Equipment Needed
- Mixing Bowl
- Pastry Cutter or Fork
- Rolling Pin
- 9‑inch Pie Dish
- Parchment Paper
- Baking Sheet
- Skillet
- Whisk
- Spatula
- Oven
- Cooling Rack
Critical Steps — Do Not Skip
- Keep butter cold when cutting into the flour to ensure a flaky crust.
- Chill the dough for at least 2 hours before rolling.
- Par‑bake the crust with beans to prevent sogginess.
- Do not over‑cook the vegetables; excess moisture will ruin the custard texture.
- Bake until the custard is just set; over‑baking makes the quiche dry.
Chef Tips from the Video
- Use ice‑cold water and keep all crust ingredients chilled for maximum flakiness.
- For extra flavor, toast the flour in a dry skillet for 1 minute before mixing with butter.
- A pinch of nutmeg in the custard adds a subtle warmth that complements the cheese.
Troubleshooting
Crust is soggy after baking.
Make sure to par‑bake the crust with beans and bake the filling just until set. If excess moisture remains, pat the sautéed vegetables dry before adding.
Filling is too runny.
Increase the number of eggs by one or add a tablespoon of flour to the custard. Also ensure vegetables are not overly watery.
Crust cracks when removing from the pan.
Allow the crust to cool slightly before loosening the edges, and use a flexible silicone pan if possible.
Storage
Refrigerator: Cover tightly and store for up to 4 days.
Freezer: Wrap individual slices in foil and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The crust can be prepared up to 2 days ahead and kept refrigerated, wrapped in plastic.
- Sautéed vegetables can be cooked ahead and stored in the fridge for 24 hours.
- Quiche reheats well; slice and reheat in a 300°F oven for 10‑12 minutes.
Frequently Asked Questions
What is the cultural significance and history of quiche in French cuisine?
Quiche originated in the German‑influenced region of Lorraine, France, where it was traditionally made with eggs, cream, and bacon. Over time it became a staple of French home cooking, celebrated for its versatility and ability to showcase seasonal vegetables.
What are the traditional regional variations of quiche in French cuisine?
In Lorraine, the classic Quiche Lorraine uses bacon or lardons. In other French regions, you’ll find quiche aux épinards (spinach), quiche aux champignons (mushrooms), or quiche provençale with tomatoes, olives, and herbs.
How is a traditional quiche served in France?
A traditional French quiche is served warm or at room temperature, often accompanied by a simple green salad dressed with vinaigrette. It can be a main course for lunch or a light dinner.
What occasions or celebrations is quiche traditionally associated with in French culture?
Quiche is a popular dish for brunches, picnics, and family gatherings in France. It’s also a common offering at buffet spreads and holiday meals because it can be made ahead and served cold or reheated.
How does quiche fit into the broader French cuisine tradition?
Quiche exemplifies the French emphasis on simple, high‑quality ingredients combined with technique. It bridges the gap between a hearty tart and a custard‑based dish, reflecting the French love for both pastry and dairy.
What are the authentic traditional ingredients for quiche versus acceptable substitutes?
Authentic quiche uses a buttery pastry crust, eggs, cream, and cheese such as Gruyère or Emmental. Acceptable substitutes include a gluten‑free crust, half‑and‑half instead of heavy cream, or cheddar cheese for a different flavor profile.
What other French dishes pair well with this award‑winning savory quiche?
Serve the quiche with a classic French green salad, a side of ratatouille, or a simple vinaigrette‑dressed frisée. A glass of crisp white wine such as Sauvignon Blanc complements the richness of the custard.
What makes this award‑winning savory quiche special or unique in French cuisine?
The recipe’s flaky, butter‑rich crust combined with a custard enriched by both whole milk and heavy cream creates an ultra‑creamy texture. The use of dried beans as reusable pie weights and the flexibility to incorporate leftover vegetables add practicality and originality.
What are the most common mistakes to avoid when making this award‑winning savory quiche?
Common mistakes include over‑mixing the crust dough, which makes it tough; skipping the chilling step, which reduces flakiness; and over‑baking the custard, which turns the filling rubbery. Also, too much moisture from vegetables can make the crust soggy.
Why does this quiche recipe use dried beans as pie weights instead of metal weights?
Dried beans are inexpensive, reusable, and distribute weight evenly, preventing the crust from puffing up during par‑baking. They also avoid the need for special metal pie weights, making the technique accessible to home bakers.
Can I make this award‑winning savory quiche ahead of time and how should I store it?
Yes. The crust can be baked and stored refrigerated for up to 2 days. Assemble the quiche, bake, then cool and wrap tightly; it keeps in the refrigerator for 4 days or can be frozen for up to 2 months. Reheat gently in a 300°F oven before serving.
What does the YouTube channel Food52 specialize in?
The YouTube channel Food52 specializes in home‑cooking tutorials, recipe development, and kitchen technique videos that blend classic culinary traditions with modern, approachable twists for everyday cooks.
How does the YouTube channel Food52's approach to French cooking differ from other cooking channels?
Food52 emphasizes practical, ingredient‑driven recipes with clear step‑by‑step visuals, focusing on techniques that home cooks can master without professional equipment, whereas many other channels prioritize high‑production or gourmet plating over everyday usability.
Last updated: August 20, 2026
