It wouldn’t be Easter without quiche.

Great for breakfast, brunch or dinner, the egg custard and crisp pie crust can be adapted for almost any palate. The recipe below is the basics, you decide what combination of cheese, vegetables, herbs and meats you want to fill it with.

For Easter, I usually serve a classic crowd pleaser — ham and swiss with asparagus.

Experiment and find the flavor combination that pleases your crowd.


Serves 4 to 6.

For dough

½ cup (1 stick) butter, at room temperature

½ teaspoon salt

1 egg yolk

2 cups flour

3 tablespoons water

1 tablespoon freshly squeezed lemon juice

For custard

2 eggs

2 egg yolks

¾ cup heavy cream

¾ cup whole milk

½ teaspoon salt

Freshly ground pepper to taste

About 2 cups grated or crumbled cheese, herbs, cooked vegetables and/or cooked meats

To prepare dough: In the bowl of an electric mixer on medium-high speed, cream butter and salt. Add egg yolk and mix until thoroughly combined. Reduce speed to low and add flour, water and lemon juice and mix until just combined. Shape dough into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

When ready to bake, preheat oven to 350 degrees. On a lightly floured work surface, roll dough (1/8-inch thick) to a 12-inch round. Transfer dough to a deep 9-inch pie pan. Fold over excess dough to create an edge; trim excess dough and crimp edge. Line pan with parchment paper, fill with pie weights and bake 30 minutes. Remove from oven, remove pie weights and parchment paper and prick bottom of pastry with a fork. Return pan to oven and bake until crust is lightly and evenly brown, about 5 to 10 minutes. Remove from oven and cool.

To prepare custard: In a large bowl, whisk eggs and egg yolks to break them up. Add cream, milk, salt and pepper and whisk well. Pour mixture through a mesh strainer to eliminate lumps.

To prepare quiche: When ready to bake, preheat oven to 350 degrees. Place the baked tart crust on a baking sheet. Arrange cheese, vegetables, meat or other filling ingredients in an even layer over the baked crust. Pour egg mixture over fillings. Bake until custard is slightly puffed, golden brown and feels firm when patted in the center, about 45 to 60 minutes. If quiche begins to get too brown, cover with aluminum foil. Remove from oven to a wire rack and serve warm or at room temperature.

Contact M. Clare Haefner at or (254) 501-7551.

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