It’s about time quiche reclaimed its spot in the brunch hall of fame, and this is the version that will bring the savory tart back to favor. Follow our step-by-step guide to making a deep-dish quiche with the ultimate ratio of custard to crust.
Fit Dough into Pan
Roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
Get tips on quiche-making from our test-kitchen expert and see our new quiche recipes.
Trim and Freeze
Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined. Mix in any variation ingredients.
Pour Into Crust
Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
Add Toppings and Bake
Add any toppings. Bake 10 minutes; reduce oven to 325 degrees. Bake until filling is just set. Let cool about 1 hour before serving.
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