Martha Stewart Quiche Recipe

This Martha Stewart Quiche Recipe is a savory and creamy dish, which includes bacon and shredded Gruyère cheese. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.

Martha Stewart Quiche Recipe Ingredients

• All-purpose flour, for rolling
• 1 homemade or store-bought single-crust pie dough
• 1 tablespoon unsalted butter
• 2 cups medium diced yellow onion (from 1 large onion)
• Coarse salt and ground pepper
• 6 large eggs
• ¾ cup heavy cream
• ¾ pound bacon, cooked and crumbled
• 1 cup shredded Gruyère cheese (4 ounces)

How To Make Martha Stewart Quiche Recipe

1. Roll out pie crust: Preheat oven to 375°F. On a floured surface, roll out the pie dough to a 12-inch round.
2. Fit crust into pie plate: Place the dough in a 9-inch pie plate. Fold the edges under and crimp as desired.
3. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 20 minutes until the edges are dry and lightly golden.
4. Remove parchment and weights: Carefully lift out the parchment and weights. Set the crust aside to cool slightly.
5. Sauté the onions: In a skillet over medium-high heat, melt butter. Add diced onion, season with salt and pepper, and cook until light golden, 8–10 minutes.
6. Make the egg mixture: In a medium bowl, whisk together eggs and heavy cream.
7. Add filling ingredients: Stir in the cooked onion, crumbled bacon, and shredded Gruyère. Season with ½ teaspoon salt and ¼ teaspoon pepper.
8. Fill and bake the quiche: Pour the egg mixture into the prepared crust. Bake for 40–45 minutes, until the center is just set.
9. Serve: Let the quiche cool slightly. Serve warm or at room temperature.

Recipe Tips

• Do I need to blind bake the crust?
  Yes, it prevents the crust from getting soggy once the filling is added.
• Can I make it ahead of time?
  Yes, quiche can be made a day ahead and reheated gently in the oven.
• What can I substitute for Gruyère?
  Swiss cheese, sharp white cheddar, or fontina are great alternatives.
• Can I use milk instead of cream?
  Yes, whole milk can be used, but the texture will be slightly less rich.
• How to tell when quiche is done:
  The center should be just set and slightly jiggly—don’t overbake or it will crack.

What To Serve With Quiche

This quiche is a versatile main dish that pairs well with:

• Mixed greens salad with vinaigrette
• Roasted asparagus or green beans
• Fresh fruit salad
• Toast or crusty bread
• A glass of chilled white wine or fresh orange juice

How To Store Quiche

Refrigerate:
Store covered in the refrigerator for up to 4 days. Reheat slices in a 325°F oven for best texture.

Freeze:
Wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Quiche Nutrition Facts

• Calories: ~410
• Protein: 18g
• Fat: 33g
• Saturated Fat: 15g
• Carbohydrates: 15g
• Fiber: 1g
• Sugar: 2g
• Sodium: 620mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use store-bought pie crust?
Yes, a good quality store-bought crust works just fine.

Can I add vegetables to this quiche?
Absolutely—try sautéed spinach, mushrooms, or bell peppers.

Can I make it crustless?
Yes, just grease a pie dish well and pour the filling directly into it.

Is quiche served hot or cold?
It’s best served warm or at room temperature, but leftovers are also tasty cold.

Try More Recipes:

• Martha Stewart Buttermilk Biscuits Recipe
• Martha Stewart Waffles Recipe
• Martha Stewart French Toast Recipe