The One Classic Dish Every Hostess Should Master

The Kitchy Kitchen is the brainchild of food enthusiast and self-taught chef Claire Thomas. With a focus on new spins on classic meals, the site provides unfussy recipes. Thomas has amassed notoriety in the culinary world, as host of Food for Thought With Claire Thomas on ABC and author of The Kitchy Kitchen: New Classics for Living Deliciously. Here, Thomas will be providing original recipes every month for MyDomaine readers to experience their own Kitchy Kitchen at home.


Quiche is an Easter classic, and honestly it's one of my favorite recipes to make when hosting. I love that it can be made ahead of time, that you can serve it warm or at room temperature, and that it makes a gorgeous centerpiece for a meal. I went classic with this recipe, doing a variation of a quiche lorraine, with plenty of caramelized onions, bacon, and gruyère, but the great thing about quiche is that it can be a canvas for almost any flavor combination. For Easter this year, I’m whipping up a few of these with a big, bright arugula salad. It’s elegant, easy, and so delicious. Keep reading to learn how to make this Easter quiche for yourself.


Ingredients for the quiche:

Note: I made this in a nine-inch-deep fluted tart pan with removable bottom.

1/2 recipe savory pie dough
4 slices bacon, chopped
1 yellow onion, sliced
2 cups half-and-half
5 eggs
Big pinch of salt
Pinch of pepper
Pinch of grated nutmeg
1 cup gruyère, grated

Ingredients for the dough:

Note: This is a double crust recipe, so you will only be using one. Refrigerate or freeze the other one for future use.

2 1/2 cups flour
8 oz. (two sticks) unsalted butter
1 tsp. kosher salt
1 tbsp. sugar
1/4–1/2 cup ice water


For the pie crust, in a food processor or quickly using your fingertips, combine the flour, sugar, salt, and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water, and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time. You can always add more water but not more flour, so careful not to add too much! Bring the dough into two balls, and plop them on top of two sheets of plastic wrap. Loosely wrap up the ball, and press down into a disc about an inch thick. Pop them in the fridge for 30 minutes while you busy yourself with the other portion of the recipe.

Preheat oven to 425°F. Unwrap and place one of the doughs on a well-floured surface. Sprinkle with flour, and roll out with a rolling pin, turning often to get an even thickness until the dough is about a 1/4-inch thick and about 11-inches wide. Place the dough into a tart pan with a removable bottom and press in the sides. Trim off the top of the dough, place a small sheet of parchment paper on top of the bottom of the tart, and fill with pie weights or beans. This will prevent the dough from rising and will keep the sides from shrinking down.

Bake on the center rack for 10 minutes, then turn down the heat to 375 F. Remove the parchment and weights/beans, and bake for an additional 10 minutes.

Remove the tart from the oven. It doesn’t have to be cool to continue.

Heat oven to 375°F. In a large saucepan over medium heat, cook the bacon until just crisp, about 10 minutes. Remove bacon, and add the sliced onion to pan. Sprinkle with salt, and cook for 20 to 25 minutes, until limp and golden brown.

In a bowl, whisk together the half-and-half, eggs, and additional flavorings. Add the bacon, onion, and cheddar, and combine.

Pour the mixture into the crust and bake for 40 to 45 minutes, or until golden brown and the edges are cooked, but the middle jiggles a bit like Jell-O. Remove the quiche, and let it cool for 10 minutes before cutting.

Need an Easter dessert to go along with your quiche? Learn how to make this Greek take on cheesecake.