Quiche de carne al horno is a savory baked tart with a buttery crust, filled with a rich, creamy egg custard and seasoned ground meat. It’s a versatile dish that works for breakfast, brunch, or a light dinner, and it’s loved for its hearty, satisfying flavor and simple preparation. This recipe uses a classic shortcrust pastry and a juicy beef filling, making it a reliable choice for both everyday meals and special occasions.
Ingredients
- 1 ½ cups (190 g) all-purpose flour, plus more for dusting
- ½ tsp salt
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- 3–4 tbsp (45–60 ml) ice water
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1 lb (450 g) ground beef (or ground pork, or a mix)
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and black pepper, to taste
- 4 large eggs
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) whole milk
- 1 cup (100 g) shredded cheese (Gruyère, cheddar, or Monterey Jack)
- 2 tbsp (8 g) fresh parsley, chopped (optional, for garnish)
Instructions
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Sprinkle with ice water, one tablespoon at a time, mixing until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll the dough into a 12-inch (30 cm) round. Transfer to a 9-inch (23 cm) tart or pie pan, pressing it into the bottom and sides. Trim the excess, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes, until lightly golden. Set aside to cool slightly.
- Cook the meat filling: In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the ground beef and garlic, breaking up the meat with a spoon. Cook until the beef is browned and cooked through, about 8–10 minutes. Season with paprika, cumin, salt, and pepper. Drain any excess fat, then let the mixture cool for a few minutes.
- Make the custard: In a medium bowl, whisk together the eggs, heavy cream, and milk until smooth. Season with a pinch of salt and pepper.
- Assemble the quiche: Spread the cooked meat mixture evenly over the pre-baked crust. Sprinkle the shredded cheese over the meat. Pour the egg custard over the top, ensuring it covers the filling evenly.
- Bake: Place the quiche on a baking sheet and bake for 35–40 minutes, until the center is set and a knife inserted near the middle comes out clean. The internal temperature should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If the crust edges are browning too quickly, cover them with foil.
- Rest and serve: Let the quiche rest for 10 minutes before slicing. Garnish with fresh parsley if desired.
Tips
- Blind baking is essential: Pre-baking the crust prevents it from becoming soggy under the custard. Don’t skip it, even if you’re in a hurry.
- Drain the meat well: After browning, remove excess fat with a spoon or paper towels. Too much fat can make the quiche greasy.
- Substitutions: Use a store-bought pie crust if short on time. For a lighter version, substitute half-and-half or evaporated milk for the heavy cream, though the texture will be less rich.
- Common mistake: Overbaking makes the custard rubbery. Pull the quiche out when the center is just set but still slightly jiggly; it will continue to set as it rests.
Serving Suggestions
Serve warm or at room temperature with a simple green salad dressed with vinaigrette. It also pairs well with roasted vegetables, a tomato salad, or a bowl of soup. For brunch, offer fresh fruit and crusty bread on the side.
Variations
- Add vegetables: Sauté mushrooms, spinach, or bell peppers with the onion before adding the meat.
- Different meats: Use ground turkey, chicken, or Italian sausage instead of beef. If using sausage, adjust the salt and spices accordingly.
- Cheese options: Try feta, goat cheese, or smoked gouda for a different flavor profile.
- Herb boost: Add fresh thyme or rosemary to the custard for extra aroma.
Storage and Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in a preheated 350°F (175°C) oven for 10–15 minutes, or until warmed through. You can also microwave individual slices for 1–2 minutes, though the crust will be softer. Quiche can be frozen for up to 2 months; wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make quiche without a crust? Yes, simply grease a pie dish and pour in the custard and filling directly. It will be more like a frittata and may be slightly less stable.
Why is my quiche watery? This can happen if the vegetables release too much moisture, or if the custard is undercooked. Be sure to drain any cooked vegetables well, and bake until the center is fully set.
Can I use pre-shredded cheese? Yes, but pre-shredded cheese often contains anti-caking agents that can affect melting. For the smoothest texture, shred your own cheese.
How do I know when the quiche is done? The center should be just set and a knife inserted near the middle should come out clean. Using a thermometer, it should read 160°F (71°C).
Can I prepare the quiche ahead of time? Yes, you can assemble the quiche completely and refrigerate it unbaked for up to 24 hours. Add about 10 minutes to the baking time.
What if I don’t have pie weights? You can use dried beans, rice, or even a second nesting pie pan to weigh down the crust during blind baking.
Related
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- Tabbouleh Ingredients: Healthy & Authentic Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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