Category: Pie

Blueberry Pie

This blueberry pie recipe stars a luscious berry filling encased in a golden lattice pastry crust. Here are the tricks…

A Couple Cooks – Recipes worth repeating.

This blueberry pie recipe stars a luscious berry filling encased in a golden lattice pastry crust. Here are the tricks to the best pie!

Blueberry pie recipe

Is there a more quintessential summer dessert than blueberry pie? It tastes of backyard cookouts and the 4th of July, Grandma’s bake sale and lazy summer afternoons. There’s no better way to use a load of fresh berries than baking them into this classic pastry. This blueberry pie recipe is something special: it’s got a luscious, thick berry filling and a golden, buttery lattice-topped crust. Here’s how to make a fool-proof blueberry pie that will make everyone come running!

Ingredients in this blueberry pie recipe

Blueberry pie is as classic as they come here in the USA, though of course a good old apple or cherry pie come close! This one is a celebration of summer, with a thick sweet filling that’s best for eating on the back porch with a little melty vanilla ice cream. Like most pies, it’s a bit of a project: but it’s worth every minute. We’ve fool-proofed this recipe so you don’t end up with a gooey mess: it comes out perfectly golden with a thick filling every time. Here’s what you’ll need:

  • 1 recipe Homemade Pie Crust (2 crusts, or your favorite recipe)
  • Fresh blueberries
  • Sugar
  • Cornstarch
  • Maple syrup
  • Lemon juice and zest
  • Cinnamon
  • Vanilla extract
  • Salt
  • Egg, for egg wash
  • Turbinado sugar, for sprinkling
Blueberry pie

The trick to a fool-proof blueberry pie

Ever baked a pie, only to end up with a runny filling that collapses when you cut it? Fruit pie fillings can vary based on the ripeness of the specific fruit you use. Blueberries are approximately 85% water, which is activated when the fruit is heated. We had a few test pies that come out totally runny, so we came up with a solution: pre-cooking the filling! This way, it comes out perfectly set every time. Here are a few tips:

  • Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling gives it time to interact with the cornstarch, making a thick and gooey filling. Cook it just long enough so that the cornstarch is activated, but not enough that the fruit texture starts to disintegrate.
  • Allow the filling to cool while making the crust. If the filling is too hot, it can heat up the top crust of the pie which can cause the butter to melt. Making the filling first allows it time to cool.
  • Fully cool the pie for 2 hours, then refrigerate before serving. This is the most important step, which allows the filling to fully set after baking.

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? Pies are the perfect place to do it! Frozen blueberries can bleed into the batter of baked goods like muffins and breads, making them turn purple in color! But frozen berries work wonderfully here, especially since the filling is cooked down before baking.

Blueberry pie recipe

Tips for homemade pie crust

What makes this blueberry pie? The homemade pie crust recipe! It’s much tastier than purchased dough, and an important baking skill that’s fun to master. Here are a few tips and tricks that make this a stand-out pie crust:

  • Use Irish butter if you can find it. Irish butter has a higher fat content and lower water than American butter. It gives baked goods a richer flavor and flakier texture, which is the absolute best for pie crust! The most popular brand of Irish butter is Kerrygold, which is easy to find at most grocery stores.
  • Keeping pie crust cold is essential. Add ice cold water to the crust when making the dough to make sure the butter doesn’t melt. Then, refrigerate the pie crust for 1 hour before rolling it out. This allows the gluten to relax and the fat to firm up, which makes an extra flaky and helps it hold its shape.
  • When rolling, pick up the dough and rotate it occasionally so it doesn’t stick. Liberally flour the work surface and the rolling pin. Roll as perfect of a circle as possible. If the starts to stick, dust with a bit more flour and rotate the dough.
  • Weave the lattice. The lattice top makes the pie! If you’ve never woven a lattice pattern before, use this video tutorial to guide you.

Use an egg wash!

For the best golden finish to this blueberry pie crust, we recommend an egg wash. It makes a golden laminated exterior and gives a nice golden sheen to the surface. Whisk together 1 egg, then brush it onto the exposed crust with a pastry brush. Then sprinkle with crunchy turbinado sugar for a glittery finished look.

Serving blueberry pie

The most important thing to remember about blueberry pie? Make sure to cool it for at least 2 hours, then refrigerate until serving! This helps to firm up the filling so that you can cut a perfect slice.

Once you’re ready to serve, allow the pie to stand for about 20 to 30 minutes so that it warms back to room temperature (unless you enjoy cold pie!). It’s great with a dollop of homemade whipped cream or vanilla ice cream.

Blueberry pie

More pie recipes

Love baking up pies? Here are some of our favorite classic pie recipes:

This blueberry pie recipe is…

Vegetarian.

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Blueberry pie

Blueberry Pie Recipe

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 pie (8 slices)
Print Recipe

Description

This blueberry pie recipe stars a luscious berry filling encased in a golden lattice pastry crust. Here are the tricks to the best pie!

Ingredients

  • 1 recipe Homemade Pie Crust (2 crusts; or use your favorite recipe)
  • 6 cups fresh blueberries (or substitute frozen)
  • ¾ cup plus 2 tablespoons granulated sugar
  • ¼ cup cornstarch
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 teaspoon lemon zest
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon fine salt
  • 1 egg, for egg wash
  • Turbinado sugar, for sprinkling

Instructions

  1. Make the Homemade Pie Crust. Chill the dough for 1 hour (or up to 24 hours).
  2. Meanwhile, stir together the blueberries, granulated sugar, cornstarch, maple syrup, lemon juice, lemon zest, cinnamon, vanilla extract, and salt in a saucepan and heat over medium heat for 4 to 5 minutes, stirring frequently, until the sauce is thick. Transfer the blueberries and sauce to a bowl and cool at least 30 minutes, until the crust is ready.
  3. Preheat the oven to 425°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
  4. Grease a 9” standard pie pan.
  5. Dust flour over a clean work surface. (Or if you have a pastry cloth, set it up and dust it with flour.) Dust a rolling pin in flour. Place one ball of dough on the work surface and gently roll it evenly from the center to the edge, until the dough is about ⅛-inch thick. Pick up the dough and rotate it occasionally as you work, keeping as perfect of a circle as possible and making sure it’s not sticking to the work surface. If it’s sticking, dust with a bit more flour. Roll the dough to a 12-inch wide circle (which corresponds to the 9-inch circle on a pastry cloth). Visible chunks of butter are expected: that’s what makes it flaky!
  6. Gently drape the dough over then rolling pin, then transfer it the prepared pie pan. Gently center and push the pastry towards the bottom of the pan.
  7. Allow the 1-inch of overhanging dough to drape over the edge. Fill the dough with the blueberries and sauce and place the entire pan in the freezer while rolling out the next dough.
  8. Roll out the second dough ball. Use a pizza cutter to cut the dough into 1 inch strips. Remove the pie from the freezer and weave a lattice pattern using the strips (see this video for a demonstration). Use kitchen scissors to cut off excess from the strips, then fold the draped dough over the top and crimp the edges with a fork.
  9. Whisk the egg in a small bowl, then brush the top of the lattice and crust with the egg wash using a pastry brush. Sprinkle generously with turbinado sugar.
  10. Place the pie directly onto the preheated baking sheet lined with foil. Bake immediately for 15 minutes (at 425°F). Leaving the pie in the oven, reduce the oven temperature to 375°F and bake for 60 minutes, until browned and the filling has small bubbles. Check at 40 minutes and if necessary, add a foil tent if the crust is already very golden brown.
  11. Cool at least 2 hours, then refrigerate until ready to serve. Bring to room temperature before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Blueberry pie, blueberry pie recipe

A Couple Cooks - Recipes worth repeating.

Strawberry Rhubarb Pie

This strawberry rhubarb pie recipe is pure perfection, with thick sweet tart berry filling and flaky pie crust. 5 stars!…

A Couple Cooks – Recipes worth repeating.

This strawberry rhubarb pie recipe is pure perfection, with thick sweet tart berry filling and flaky pie crust. 5 stars!

Strawberry rhubarb pie

What’s the most popular rhubarb recipe of them all? Three words: strawberry rhubarb pie. This iconic pie filling is famous for a reason: it’s just that good. Sweet tart stalks of pink rhubarb are the perfect foil for sweet summer berries. When you taste this thick, gooey filling, you’ll understand. Bake it up in a flaky pastry crust, and there’s really nothing better to finish a summer meal.

Ingredients in strawberry rhubarb pie

This recipe is a true revelation: the gooey red filling is a burst of sweet tart, pure fruity flavor. Like any pie, it’s a bit of a project: but it’s worth every minute. Strawberry rhubarb pie has a relatively short ingredient list. Once rhubarb is in season, it’s a matter of stocking up on a few extra ingredients and setting aside a few hours. Here’s what you’ll need:

  • 2 Homemade Pie Crusts (or your favorite recipe)
  • Fresh strawberries
  • Rhubarb stalks
  • Granulated sugar
  • Cornstarch
  • Vanilla extract
  • Orange zest
  • Egg, for egg wash
  • Turbinado sugar, for sprinkling
Rhubarb

The secret to this strawberry rhubarb pie

One note on fruit pies: the liquid content of your filling can vary based on the specific fruit. Rhubarb and strawberries are approximately 95% water, which is activated when the fruit is heated. It’s easy to end up with a runny pie, so we’ve safeguarded this recipe so it works every time:

  • Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling on its own gives it time to interact with the cornstarch, making a thick and gooey filling. Cook it just long enough so that the cornstarch is activated, but not enough that the fruit texture starts to disintegrate.
  • Allow the filling to cool while making the crust. If the filling is too hot, it can heat up the top crust of the pie which can cause the butter to melt. Making the filling first allows it time to cool.

Tips for making homemade pie crust

This homemade pie crust recipe is our tried and true favorite! If you’ve never made a pie crust from scratch, now is the time. It’s loads tastier than purchased dough, and it’s an important cooking skill that’s fun to master. Here are a few tips and tricks for our Pie Crust recipe:

  • Use Irish butter if you can find it. Irish butter has a higher fat and lower water than American butter. It gives baked goods a richer flavor and flakier texture: the absolute best for pie crust! The most popular brand of Irish butter is Kerrygold, which is easy to find at most grocery stores.
  • Keeping pie crust cold is essential. You’ll add ice cold water to the crust when making the dough to make sure the butter doesn’t melt. Then, it’s important to refrigerate the pie crust for 1 hour before rolling it out. This allows the gluten to relax and the fat to firm up, which makes an extra flaky and helps it hold its shape.
  • When rolling, pick up the dough and rotate it occasionally so it doesn’t stick. Liberally flour the work surface and the rolling pin. Roll as perfect of a circle as possible and making sure it’s not sticking to the work surface. If it starts to stick, dust with a bit more flour.
Strawberry rhubarb pie

Egg wash is ideal for a double crust

This strawberry rhubarb pie recipe features a double pie crust: one crust on the bottom of the pan and one crust on the top. This makes for an incredibly satisfying pie, though you can also do a streusel topping like our Rhubarb Pie.

For the best golden finish to a double pie crust, we recommend an egg wash. It makes a golden laminated exterior and gives a nice golden sheen to the surface. Whisk together 1 egg, then brush it onto the exposed crust with a pastry brush. Then we like to sprinkle with crunchy turbinado sugar for a glittery finished look.

Alternative topping: streusel

If you’re new to pie crust, the double pie crust requires a bit of finesse to get it right. Want an easier pie topping? Try the crumble topping from this Rhubarb Streusel Pie! It will taste even sweeter this way since the streusel has sugar, so you may want to cut the sugar in the crumbles in half (reduce to 2 tablespoons brown sugar).

Strawberry rhubarb pie recipe

Serving strawberry rhubarb pie

Make sure to allow ample time for this strawberry rhubarb pie to cool. Allow to cool for 4 hours before serving. This might seem like overkill, but it’s important for the pie to come to room temperature, which solidifies the textures.

If you like, you can top this strawberry rhubarb pie recipe with vanilla ice cream or homemade whipped cream. But we like it as is without topping! This allows the beautiful fruity flavor to shine through.

More rhubarb recipes

Got more rhubarb? Here are a few more rhubarb recipes we love:

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Strawberry rhubarb pie

Strawberry Rhubarb Pie

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 pie (8 large or 12 small slices)
Print Recipe

Description

This strawberry rhubarb pie recipe is pure perfection, with thick sweet tart berry filling and flaky pie crust. 5 stars!

Ingredients

  • 2 Homemade Pie Crusts* (or your favorite recipe)
  • 3 cups (about 1 pound) sliced fresh strawberries
  • 3 cups (about 1 pound) diced rhubarb stalks
  • 1 ¼ cups granulated sugar
  • ¼ cup cornstarch
  • 2 teaspoons vanilla extract
  • ¼ teaspoon orange zest (or ½ teaspoon lemon zest)
  • 1 egg, for egg wash
  • Turbinado sugar, for sprinkling

Instructions

  1. In a large skillet, stir together the sliced strawberries and chopped rhubarb with the sugar, cornstarch, vanilla, and orange zest. Cook on medium high heat for about 5 minutes, until the cornstarch activates and the sauce thickens. Transfer to a bowl to cool completely while you make the crust.
  2. Make the pie crust.
  3. Preheat the oven to 425°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.  
  4. Grease a standard 9-inch pie pan.
  5. Roll out the first pie crust and transfer it to a standard 9-inch pie pan, allowing the edges to drape over the sides (following these instructions). Add the filling and freeze the entire pie while rolling the next pie crust.
  6. Roll out the second pie crust. Use kitchen scissors to trim both crusts so there is about 1-inch of dough draping off of the edge. Fold both crusts under so they rest on the rim of the pan, then use your fingers to crimp the crust. Slice several vents in the crust with a sharp knife.
  7. Whisk the egg in a small bowl. Use a pastry brush to brush the top of the crust with the egg. Sprinkle generously with turbinado sugar.
  8. Bake immediately for 15 minutes. Then leaving the pie in the oven, reduce the oven temperature down to 350°F. Bake for 40 minutes until the crust is golden. (Check on the pie around 30 minutes and cover with aluminum foil if the crust is getting too brown.)
  9. Remove from the oven. Allow the pie to cool at least 4 hours at room temperature before serving.

Notes

*Want an easier pie topping? Top with the crumble topping from this Rhubarb Streusel Pie! It will taste even sweeter this way since the streusel also has sugar, so you may want to cut the sugar in the crumbles in half (reduce to 2 tablespoons brown sugar).

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Strawberry rhubarb pie, strawberry rhubarb pie recipe

A Couple Cooks - Recipes worth repeating.

Classic Rhubarb Pie

Make this classic rhubarb pie recipe for the taste of summer! It’s sweet tart with a flaky crust and buttery…

A Couple Cooks – Recipes worth repeating.

Make this classic rhubarb pie recipe for the taste of summer! It’s sweet tart with a flaky crust and buttery crumble topping.

Rhubarb Pie

Nothing says summer more than rhubarb pie! This recipe is our new family favorite: the filing is intensely pink and sweet tart, encased in a golden pastry crust and sprinkled with a buttery crumble topping. It’s like a rhubarb crisp and pie, all in one! Watching the sun set with a slice of this pie topped with melty vanilla ice cream will make all your summer dreams complete. Here’s everything you need to transform those green-pink stalks into a dazzling dessert!

Ingredients in this rhubarb pie recipe

If there’s one type of produce that we go mad for in spring and summer, it’s rhubarb. It’s extremely nostalgic for both of us: we grew up eating Grandma’s rhubarb crisp and rhubarb bars. But neither of us had a family pie recipe: until now! Rhubarb pie can be a little tricky, but we have a few tips to make this a no fail recipe. Here’s what you’ll need:

  • 1 Homemade Pie Crust
  • Rhubarb
  • Granulated sugar
  • Cornstarch
  • Vanilla extract
  • Orange zest
  • All-purpose flour
  • Brown sugar
  • Cinnamon
  • Salt
  • Salted butter
Rhubarb pie

The secret to no-fail rhubarb pie

Here’s the thing about fruit pies: the liquid content can vary based on the ripeness of the fruit. Your rhubarb pie might turn out perfectly one day, but the next time you make it it might be too runny. In our recipe testing for this rhubarb pie, we found it’s easy to get a really runny filling! Here’s how to make rhubarb pie not runny and perfectly set:

  • Allow the rhubarb to macerate for 30 minutes. Stir it together with sugar and let it sit at room temperature. This draws out the fruit juices.
  • Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling on its own gives it time to interact with the cornstarch, making a thick and gooey filling. Don’t cook it too long, or the rhubarb will become mushy: just enough so the juices form into a thick sauce.

That’s it! Pour this filling into the crust and the rhubarb pie comes out perfectly set, every time!

For the crust

The pie crust for this rhubarb pie recipe is our Homemade Pie Crust recipe, which comes out flaky and buttery. Make sure to allow for about 15 minutes for making a homemade pie crust, 15 minutes to chill, and then about 10 minutes to roll it out and place it in the pie plate.

Make sure to use a standard pie plate for this recipe: not deep dish! Instructions for rolling it out are in the linked crust recipe. You can also substitute any pie crust recipe or store-bought pie crust if you prefer!

Strawberry rhubarb
Want to make it strawberry rhubarb? Sub in sliced strawberries for half of the rhubarb!

Rhubarb pie flavor notes

This rhubarb pie recipe is our favorite for a few reasons:

  • Orange zest brings out the sweet tart flavor. You can leave it out, but we’ve found it adds a nice complexity to the filling.
  • The crumble topping seals the deal. The buttery crumble topping is crunchy and adds another pop of sweetness: it’s like eating rhubarb crisp and pie together!
  • The cornstarch helps to make a thick filling. It’s a hefty amount of cornstarch, but you need it here to compensate for the water in the rhubarb. You can use arrowroot powder as a 1:1 substitute for cornstarch.

And that’s it! We hope you’ll enjoy this rhubarb pie recipe for all your summer occasions: like Mother’s Day, 4th of July, and more! Let us know what you think.

Rhubarb pie

More rhubarb recipes

Got more rhubarb? Here are a few more rhubarb recipes we love:

This rhubarb pie recipe is…

Vegetarian.

Print
Rhubarb Pie

Classic Rhubarb Pie

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 pie (8 large or 12 small slices)
Print Recipe

Description

Make this classic rhubarb pie recipe for the taste of summer! It’s sweet tart with a flaky crust and buttery crumble topping.

Ingredients

  • 1 Homemade Pie Crust (or your favorite recipe)
  • 6 cups diced rhubarb (about 2 pounds)
  • 1 ¼ cups granulated sugar
  • ¼ cup cornstarch
  • 2 teaspoons vanilla extract
  • ¼ teaspoon orange zest (or ½ teaspoon lemon zest)
  • ½ cup all-purpose flour
  • ¼ cup light brown sugar, packed
  • ¼ teaspoon cinnamon
  • 1 pinch kosher salt
  • 4 tablespoons salted butter, melted

Instructions

  1. In a large skillet, mix the chopped rhubarb with sugar and place it on the counter. Allow it to sit and macerate at room temperature for 30 minutes while making the pie crust (this extracts the juices of the rhubarb; do not skip this step!). 
  2. Make the pie crust. Refrigerate while you make the topping.
  3. Preheat the oven to 400°F. 
  4. Place the skillet on a burner on the stove. Stir in the cornstarch, orange zest, and vanilla extract. Add medium high heat and cook about 5 to 6 minutes, until the sauce becomes very thick (but not longer, since the rhubarb will cook in the oven). 
  5. Make the crumble topping: In a medium bowl, add the flour, brown sugar, cinnamon, and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. 
  6. Roll out the pie dough, transfer it to a standard 9-inch pie pan, and crimp the edges (following these instructions). Pour in the rhubarb filling. Use your fingers to sprinkle the crumbles evenly over the filling.
  7. Place the pie on a large baking sheet and bake for 15 minutes.
  8. Keep the pie in the oven and turn the oven temperature down to 350°F. Bake for 30 to 40 minutes until the crust and crumble topping are golden. (Check on the pie around 20 minutes and cover with aluminum foil if the crust is getting too brown.)
  9. Remove from the oven. Allow the pie to cool for 3 hours at room temperature before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Rhubarb pie, rhubarb pie recipe

A Couple Cooks - Recipes worth repeating.

Peanut Butter Pie

This peanut butter pie is one seriously decadent dessert. Top this easy pie with mini peanut butter cups, whipped cream, and chocolate sauce to take it over the top!  When I was 15, I worked at a family-owned diner that made a killer peanut butter pie.  I always wanted to replicate it at home and …

The post Peanut Butter Pie appeared first on My Baking Addiction.

This peanut butter pie is one seriously decadent dessert. Top this easy pie with mini peanut butter cups, whipped cream, and chocolate sauce to take it over the top! 

Pie server lifting up a slice of peanut butter pie from the full pie.

When I was 15, I worked at a family-owned diner that made a killer peanut butter pie. 

I always wanted to replicate it at home and a few years ago, I finally got to work on it. I made 3 versions in one week and I must say, I totally nailed it.

The original recipe used a traditional pie crust, but I think this version is even better because it uses a chocolate cookie crust.

After all, what goes together better than peanut butter and chocolate?

(more…)

The post Peanut Butter Pie appeared first on My Baking Addiction.

Basic Quiche Recipe

This quiche recipe features a hearty, savory filling encased in a flaky pastry crust! Brunch just got better. It’s savory,…

A Couple Cooks – Recipes worth repeating.

This quiche recipe features a hearty, savory filling encased in a flaky pastry crust! Brunch just got better.

Quiche Recipe

It’s savory, hearty and works for breakfast, brunch, or a light dinner: it’s quiche! A good quiche recipe can move mountains (we think). We’ve become obsessed with honing the perfect recipe and discovering all the best tips and fillings. This quiche has a simple filling of onion, garlic, spinach and sundried tomato, and it’s encased in a golden flaky pastry crust. Try this filling idea or use it as a base for your own variation (see below). Here’s what to do!

How to make quiche (overview)

A quiche is a French tart filled with custard and savory fillings. It’s become a classic brunch recipe in the Western world, stuffed with fillings from cheese to spinach to bacon (quiche Lorraine).

This classic quiche recipe comes together in less than 2 hours, made completely from scratch with a homemade quiche crust. Or, you can use store-bought refrigerated pie crust as a shortcut. Here’s what to expect:

Make the quiche crust (or use purchased)20 minutes, active
Freeze the dough15 minutes, inactive
Blind bake the dough + make the filling30 minutes, active
Bake the quiche40 to 50 minutes, inactive

Quiche recipe filling

This quiche recipe has a basic formula that you can use for creating filling variations of your choice! It’s got a custard base, then various vegetable fillings. If you want to add more volume of veggies, you can remove one egg from the mixture (see below). Keep in mind that most vegetables should be sauteed, but some you can use raw (green onion, sundried tomato, and bell pepper). Here’s what’s in this basic quiche recipe filling:

  • Custard: 5 large eggs, ¾ cup milk, ½ cup heavy cream, ½ teaspoon each dried mustard and oregano, salt and pepper
  • Sauteed vegetables: Butter, ¼ cup minced white onion, 2 garlic cloves, 3 cups baby spinach
  • Raw vegetables: 2 green onions, ⅓ cup sundried tomatoes
  • Cheese: ¾ cup shredded mild cheddar cheese, ¼ cup Parmesan cheese
Quiche recipe

For the quiche crust

The best way to make a quiche recipe is with homemade quiche crust! However, you can use purchased refrigerated pie dough if you prefer. There are pros and cons to each method.

  • Homemade crust holds its shape better and tastes better.  This quiche crust tastes so much better than store-bought: it’s more buttery and flaky. It can also hold a crimped crust better (at least with the purchased brands we’ve tested!).
  • Purchased crust is faster, but can lose its shape. Purchased crust works too! It’s not quite as delicious, but it comes close. We’ve had some issues with refrigerated pie dough holding its shape, so we recommend using the shape where you press the fork tines into the crust (see photo below).
How to make quiche

Blind baking the crust is key

The biggest key to making a quiche? Blind bake the crust! This means you bake the pastry crust without the filling first to avoid a soggy bottom. This is essential with quiche because the filling is so liquid (but not required with say, apple pie which has a chunkier filling). Here’s how to blind bake a crust:

  • Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling. (Make sure to dock gently so you don’t create holes in the dough!)
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 12 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights. Remove the weights and bake 20 to 25 more minutes until the crust is golden. Then the quiche is ready to fill.

How to make a pie crust shield

For this quiche recipe, you’ll also need to use a pie crust shield. This tool prevents pie crust from burning in the oven by covering just the crust, allowing the filling to bake normally. There are two options for a pie crust shield:

  • Make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust, but allow the filling to bake uncovered. Here’s a video with instructions for more details.
  • Or, buy a metal pie crust shield. Here’s a link to buy a pie crust shield online.
Quiche recipe

Quiche recipe ideas (variations)

There are so many different ways to fill a quiche! Here are a few classic flavors:

Spinach: Use 4 eggs instead of 5 and increase to 1 teaspoon kosher salt in the custard. For the filling, keep the onion and garlic. Add 8 ounces defrosted frozen spinach with all liquid squeezed out (no need to saute). See this Spinach Quiche recipe.

Broccoli: Use 4 eggs instead of 5. For the filling, saute 2 cups very small broccoli florets with the onion and garlic and an extra ¼ teaspoon kosher salt.

Asparagus: Use 4 eggs instead of 5. For the filling, saute 4 ounces asparagus (about 8 thin stalks) with the onion and garlic, and an extra ¼ teaspoon kosher salt. Use smoked gouda cheese instead of cheddar and top with feta crumbles instead of Parmesan. See this Asparagus Quiche recipe.

Breakfast quiche: Use 4 eggs instead of 5 and increase to 1 teaspoon kosher salt in the custard. Remove the onion and garlic. Add 1 cup (4 ounces) frozen or refrigerated hashbrowns to the bottom of the crust. Top with 2 sliced green onions, ¼ cup finely diced red pepper and feta cheese crumbles instead of Parmesan.

01

Classic Spinach Quiche

This spinach quiche recipe has a flaky pastry crust and a savory, cheesy interior! It’s perfect for brunch or a…

02

Classic Asparagus Quiche

This asparagus quiche recipe is a total showstopper! Smoked mozzarella and feta make an irresistible filling for the flaky pastry…

03

Quiche Crust Recipe

This quiche crust recipe makes a crisp, buttery crust with no soggy bottom! Here’s the secret to the perfect pie…

This quiche recipe is…

Vegetarian.

Print
Quiche recipe

Basic Quiche Recipe

★★★★★

5 from 1 reviews
  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8
Print Recipe

Description

This quiche recipe features a hearty, savory filling encased in a flaky pastry crust! Brunch just got better.

Ingredients

  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough
  • 1 tablespoon butter
  • ¼ cup white onion, finely minced
  • 2 garlic cloves, minced
  • 3 cups baby spinach
  • ¾ teaspoon plus 1 pinch kosher salt, divided
  • 5 large eggs
  • ¾ cup milk
  • ½ cup heavy cream
  • ½ teaspoon dried mustard
  • ½ teaspoon dried oregano
  • Fresh ground black pepper
  • ¾ cup shredded mild cheddar cheese
  • ¼ cup shredded Parmesan cheese
  • 2 green onions, sliced
  • ⅓ cup chopped sundried tomatoes

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this asparagus quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Freeze the crust: Freeze the crust in the pan for 15 minutes.
  3. Preheat the oven: Preheat the oven to 400°F.
  4. Blind bake the crust at 400°F: Place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 12 minutes.
  5. Reduce the oven temperature and blind bake at 350°F: Reduce the oven temperature to 350°F and carefully remove the parchment and weights. Bake 20 to 25 minutes until the bottom is lightly browned (or more if necessary for refrigerated pie crust). Remove from the oven and add the filling once it is ready.
  6. Prepare the filling: Meanwhile, in a medium skillet, heat the butter over medium heat. Add the onion and garlic and sauté for 5 minutes. Add the spinach and a pinch of salt and cook until wilted, about 2 to 3 minutes. Set aside.
  7. Make the filling: In a medium bowl, whisk the eggs, milk, cream, dried mustard, dried oregano, ¾ teaspoon kosher salt, and several grinds black pepper. Place the cheddar and Parmesan cheese in bottom of the crust, followed by the sliced green onions and sundried tomatoes (saving out a few to sprinkle on top). Add an even mix of the spinach, onion and garlic. Pour the egg mixture over the top. Sprinkle the top with another handful of shredded cheese and the reserved green onions and sundried tomatoes.
  8. Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.

Notes

*To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.

  • Category: Brunch
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Quiche recipe, how to make quiche, how to make a quiche

A Couple Cooks - Recipes worth repeating.

Classic Spinach Quiche

This spinach quiche recipe has a flaky pastry crust and a savory, cheesy interior! It’s perfect for brunch or a…

A Couple Cooks – Recipes worth repeating.

This spinach quiche recipe has a flaky pastry crust and a savory, cheesy interior! It’s perfect for brunch or a light dinner.

Spinach Quiche

Want a knockout brunch idea? Try this Spinach Quiche recipe, the perfect savory pie for any occasion! This one features a savory filling with spinach and cheddar cheese, scented with garlic and just the right seasoning to make it irresistible not to take another bite. Pour it all into a flaky pastry crust and bake until puffed and golden. It’s the best idea for wow-ing a crowd at brunch, and it works as a light dinner too with a salad. This one got rave reviews over here (especially with our crust-loving 6 year old!).

How to make spinach quiche: an overview

A quiche is a French tart filled with custard and savory fillings. Leave it to the French to invent the idea of pie as a main dish! It’s become a classic brunch recipe, with spinach as one of the top vegetarian fillings.

Want to make a spinach quiche recipe? You can make this classic recipe in less than 2 hours, made completely from scratch with a homemade quiche crust. Or, you can use store-bought refrigerated pie crust for a shortcut. However, we highly recommend the homemade crust for its crispy, buttery texture: and it holds its shape better! Here’s what to expect:

Make the homemade quiche crust (or use purchased)20 minutes, active
Freeze the dough15 minutes, inactive
Blind bake the dough + make the filling30 minutes, active
Bake the quiche40 to 50 minutes, inactive
Spinach quiche

Ingredients in the spinach quiche filling

This spinach quiche filling is savory and cheesy, with just the right nuance in flavor from onion and garlic. The key? Frozen spinach, which makes this quiche easy to assemble. Cooking that amount of spinach from fresh just isn’t practical here, and the texture from frozen spinach is actually better for this application. Here’s what you’ll need for the filling:

  • Frozen spinach
  • Butter
  • White onion
  • Garlic
  • Eggs
  • Milk
  • Heavy cream
  • Dried mustard and dried dill
  • Salt and pepper
  • Shredded cheddar cheese and Parmesan cheese
Spinach quiche recipe

Tip: blind bake the crust

The biggest key to making a quiche? Blind bake the crust! Blind baking is baking a pastry crust without the filling. This makes sure the bottom won’t get soggy because the crust is perfectly firm before you add the filling. If you don’t blind bake, you’ll get soggy bottom crust (we did). Here’s what to know about how to get the perfect flaky crust:

  • Freeze the crust 15 minutes. This helps the crust to hold its shape while blind baking.
  • Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 12 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights. Remove the weights and bake 20 to 25 more minutes until the crust is golden. Then the quiche is ready to fill.

Homemade vs purchased quiche crust

You can use purchased refrigerated pie dough for this recipe: but we’ve found we like homemade quiche crust much better! Why?

  • Homemade crust holds its shape better. We’ve had some issues with refrigerated pie dough holding its shape, even when blind baking! It can lose the crimping on the edges and come out looking uneven.
  • Homemade crust tastes better. It only takes a few minutes to make homemade quiche crust: and it tastes so much better! The flavor is much more developed and it’s even flakier and crisper than a purchased crust (at least the brands we’ve used!). Feel free to weigh in if you have a refrigerated quiche crust brand you love.
Spinach quiche

Make ahead instructions for quiche

Quiche saves very well: in fact, it’s even better after it’s cooled to room temperature or even cold. Here’s what to know about making quiche in advance:

  • Make the quiche 1 to 3 days in advance. Then refrigerate it until serving! You can eat it cold, room temperature or warm.
  • To reheat, warm in a 200 degree oven for about 20 minutes.
  • The quiche saves 5 days refrigerated. Wrap it in plastic or aluminum foil to keep it fresh.

More quiche recipes

Want more quiche? Here are a few more ideas for savory pies:

This spinach quiche recipe is…

Vegetarian.

Print
Spinach quiche

Classic Spinach Quiche

★★★★

4 from 1 reviews
  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8
Print Recipe

Description

This spinach quiche recipe has a flaky pastry crust and a savory, cheesy interior! It’s perfect for brunch or a light dinner.

Ingredients

  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough
  • 8-ounces frozen spinach
  • 1 tablespoon unsalted butter
  • ¼ cup white onion, finely minced
  • 2 garlic cloves, minced
  • 4 large eggs
  • ¾ cup milk
  • ½ cup heavy cream
  • ½ teaspoon dried mustard
  • ¼ teaspoon dried dill
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • ¾ cup shredded cheddar cheese, plus more to garnish
  • ⅓ cup Parmesan cheese

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this asparagus quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking). 
  2. Freeze the crust: Freeze the crust in the pan for 15 minutes.
  3. Preheat the oven: Preheat the oven to 400°F.
  4. Blind bake the crust at 400°F: Place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 12 minutes.
  5. Reduce the oven temperature and blind bake at 350°F: Reduce the oven temperature to 350°F and carefully remove the parchment and weights. Bake 20 to 25 minutes until the bottom is lightly browned (or more if necessary for refrigerated pie crust). Remove from the oven and add the filling once it is ready.
  6. Prepare the filling: Meanwhile, thaw the frozen spinach. Squeeze out all the moisture with your fingers (or use a strainer) until the spinach is dry and crumbly. In a medium skillet, heat the butter over medium heat. Add the onion and garlic and sauté for 5 minutes. Set aside.
  7. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, dried dill, kosher salt, and several grinds black pepper. Place the cheddar and Parmesan cheese in bottom of the crust, along with even crumbles of the thawed and dried spinach and the cooked onions and garlic. Pour the egg mixture over the top. Sprinkle the top with another handful of shredded cheddar cheese.
  8. Bake: Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. (Check at 30 minutes and if the crust is browning too much, add a crust guard.*) Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.

Notes

*You can make your own crust guard by cutting a circle out of aluminum foil to protect the crust but leave the filling uncovered.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Brunch
  • Diet: Vegetarian

Keywords: Spinach quiche, spinach quiche recipe

A Couple Cooks - Recipes worth repeating.