Basic Quiche


1 ¼ c flour

1 stick of unsalted butter, cut into cubes

½ tsp salt

3-4 tbsps cold water

5 eggs

1 c heavy cream

1 c cheese, grated

1-2 cups protein, vegetables (cooked), or mix

Salt and pepper


First, make the crust.  It’s ok, this is much easier than you think.  Just keep these general rules in mind – cold and quick.  Place flour and salt in a mixing bowl and add cubed butter.  Toss the butter around to separate and coat the cubes. Now, either with your fingers (my preferred method), or with a pastry cutter, incorporate the butter into the flour until you have the texture of coarse crumbs (think panko rather than bread) with some larger pieces.  Next, add in water a tablespoon at a time until it all starts to come together and there are no powdery bits. Now collect it together and press into a disc shape. Lightly flour a surface (counter, table, board) and your rolling pin and roll the crust into a roughly 12 inch circle.  Place into your pie tin, crimp the edges and place into the refrigerator while you mix the filling.

Preheat the oven to 375 degrees. Mix together the eggs and cream.  Add your add ins and cheese and toss in a small sprinkle of salt and pepper to your liking, about  ¼ – ½ tsp depending, or 3-5 cranks from a grinder. Pour this into the crust.

Bake for about 40 mins or until browning on top and only very slightly jiggly in the center.

Garlic Butter

4 cloves garlic, smashed

6 tbsps salted butter, I prefer Kerrygold

Melt the butter in a small saucepan with the smashed garlic then take it off heat and let it sit for at least 10 minutes.

One variation is to add juice from 1/2 a lemon.

Tahini Sauce

⅔ cup tahini

1 tbsp lemon juice (roughly)

⅔ cup warm water (more or less)

pinch of salt

Mix the tahini, lemon juice, warm water and salt.  Adjust the salt level to taste and water level for smoothness and thick/thinness.

This is the basic version. Feel free to punch up with garlic, cayenne, paprika, or any other spices you like.


1 cup fresh parsley

1 cup fresh cilantro

1 tsp dried oregano or 2 tsp fresh

One large clove of garlic

Zest of one lime

Juice of one lime, plus enough red wine vinegar to equal ¼ cup, if necessary

½ cup olive oil

Place the parsley, cilantro, oregano, garlic, zest, juice/vinegar and olive oil in a blender.  Pulse several times until chopped and combined but the herbs are not totally pulverized.

Basil Pesto

½ cup pine nuts

⅔ cup grated parmesan

1 garlic clove, smashed

6 or so cups of basil leaves

½-¾ cup olive oil


Place the pine nuts, cheese and garlic into a food processor or blender.  Process until the nuts are well ground. Add the basil and, while processing, add a stream of the olive oil until it has reached a consistency you like.  Some prefer loose and oily, some more thick. Salt to taste.

Note: for variety, switch up the basil with arugula or spinach or kale or cilantro or any combination.

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