Makes one (9-inch) pie or about 8 serving.
1 to 2 cups of filling ingredients, like bacon, mushrooms, onions, spinach or broccoli.
1 to 2 cups (3 to 6 ounces) grated cheese (Swiss, Cheddar or Colby)
3 large Seven Sons eggs
1 cup (8 ounces) milk
1/2 cup (4 ounces) cream
1 teaspoon sea salt
9-inch pie pan
Measuring cups and spoons
- Prepare the quiche crust: Line a 9-inch cake tin with parchment and apply butter or lard to create nonstick surface. Roll out the pie crust and fit it into the tin. Trim away any overhang and reserve for patching up any cracks that appear during baking. Freeze the crust for 30 minutes.
TIP: Skip this step and pickup an organic or gluten free pie crust.
- Blind bake the crust: Heat the oven to 350°F. Line the pie crust with parchment and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. Bake for 20 minutes and remove the weights and parchment. Bake for another 10 to 15 minutes until just starting to brown. Cool while you prepare the filling.
TIP: Skip this step if you are purchasing a ready-to-bake pie crust.
- Cook the filling ingredients: While the crust is baking, prepare your quiche filling. Make sure all ingredients are cooked through and fairly dry (i.e., make sure spinach has wilted and that cooked mushrooms have released all their moisture).
- Line the crust with cheese: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.
- Prepare the custard filling: Whisk together the eggs, milk, cream, and salt until frothy.
- Bake the quiche: Pour the custard into the pie crust. Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center.
- Cool the quiche: Cool for at least 20 minutes, but ideally overnight.
- Slice and serve: Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.
Make ahead: Consider baking ahead of time and freezing. Simply thaw and re-heat in the oven at 325°F until center is warm.
Adopted from Emma Christensen's "How to Make Foolproof Quiche"