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Perfect Quiche Bar Recipe with 3 Easy Elegant Filling Ideas

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A quick and easy quiche bar featuring a flaky buttery crust and three sophisticated filling options: Mushroom & Herb, Classic Lorraine with a Twist, and Asparagus & Goat Cheese. Perfect for brunch or entertaining with minimal fuss.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream or half-and-half
  • Salt and freshly ground pepper, to taste
  • Filling Option 1: 1 cup (90 g) cremini mushrooms, sliced and sautéed
  • 1 tablespoon fresh thyme, finely chopped
  • 2 tablespoons shallots, minced
  • 3/4 cup (75 g) Gruyère cheese, shredded
  • Filling Option 2: 1/2 cup (75 g) smoked bacon, cooked and chopped
  • 1/2 cup caramelized onions
  • 3/4 cup (75 g) Emmental cheese, shredded
  • 1 tablespoon fresh chives, chopped
  • Filling Option 3: 1 cup (120 g) fresh asparagus, trimmed and blanched
  • 1/2 cup (120 g) goat cheese, crumbled
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh basil, chopped

Instructions

  1. Make the crust: In a large bowl, combine flour and salt. Add cold cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized pieces. Add 3 tablespoons ice water and mix gently until dough just comes together; add remaining tablespoon if needed. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the fillings: Sauté mushrooms with shallots and thyme in olive oil until golden and moisture evaporates. Cook and chop bacon, then caramelize onions in rendered fat. Blanch asparagus in boiling water for 2 minutes, then shock in ice water.
  3. Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch tart pan, press into edges, trim excess, and chill for 10 minutes.
  4. Blind bake the crust: Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until lightly golden. Let cool slightly.
  5. Make the custard: Whisk eggs and heavy cream together, season with salt and pepper.
  6. Assemble quiches: Divide crust into three sections or use three mini tart pans. Layer each filling evenly, then pour custard over fillings about 3/4 full.
  7. Bake quiches on a baking sheet at 375°F (190°C) for 30-35 minutes until custard is set and top is lightly golden. A knife inserted should come out clean.
  8. Cool quiches for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Keep butter cold and handle dough minimally for a flaky crust. Blind bake crust to avoid sogginess. Drain fillings well to prevent watery custard. Whisk custard gently to avoid bubbles. Dough can be made up to 2 days ahead and refrigerated. Quiche freezes well; reheat gently to keep crust crisp.

Nutrition

Keywords: quiche, brunch, savory tart, mushroom quiche, lorraine quiche, asparagus quiche, easy quiche recipe, elegant brunch, quiche bar

Find it online: https://lumalunch.com/perfect-quiche-bar-recipe-with-3-easy-elegant-filling-ideas/