key ingredients to make the perfect quiche
Pie dough
Store-bought pie dough sizes seem to keep shrinking these days so this recipe calls for 1 package of premade pie crust, utilizing both pie crusts. This allows for more leeway and running room for a prettier crimped edge to fit into a slightly larger quiche dish.
Eggs
The eggs provide the base and foundation for the most perfect quiche, serving as a binder to hold everything together for a creamy, savory custard.
Milk
Milk, half and half, or heavy cream can be used for quiche. Half and half will give you the best of both worlds – a rich, creamy consistency without it being too heavy. Whole milk can be used for a lighter quiche, whereas heavy cream can be used for maximum creaminess and richness.
Flour
Adding a little bit of all-purpose flour (1 TBS) helps absorb some of the moisture, keeping the quiche from curdling, and ensuring a creamy consistency throughout the quiche.
Filling
Bacon and spinach is a classic quiche filling combination, but various meat and vegetable options can also be added or swapped out as needed.
Cheese
Gruyere cheese is ideal for its nutty, savory, creamy textures, but cheddar, Swiss, fontina, goat or feta cheese also work very well here.
