Foolproof Quiche
This quiche is from my utility belt of recipes. It is simple to execute in a jiffy and takes no special equipment or skills to prepare. Done in an hour with a 15 minute prep, its great for quick, impressive meals.
Equipment
- Rolling Pin
- Pyrex Pie Pan
- measuring cups
- Chef's Knife
- Paring Knife
- Cutting Board
Ingredients
- 1 Pie Crust
- 6 Eggs Large or XL
- 1 Cup Heavy Cream
- 1 Cup Shredded Cheese
- Salt and Pepper to taste
- ½ Cup Fillings- Veggies, Meat, etc. fresh or thawed
Instructions
Blind Bake Crust
- Preheat oven to 400*F
- Remove pie crust from the fridge. Bring pie crust to room temperature. Place pie crust in greased pie dish. If it's too small roll it out a bit with a rolling pin.1 Pie Crust
- Blind Bake the pie curst for 10 minutes at 400*F until golden brown and bubbly.
- Reduce the oven temp to 375*F
Prepare Quiche Filling
- In a mixing bowl, combine eggs and cream, whisk until thickened (1-2 min).6 Eggs, 1 Cup Heavy Cream
- Add shredded cheese to egg mixture, whisk until well mixed and thickened (30 s). Salt and Pepper to taste.1 Cup Shredded Cheese
- Pour the egg mixture into the pie crust.
- Add veggies, meat, etc on top of egg mixture. See notes for cautions on certain toppings.1/2 Cup Fillings- Veggies, Meat, etc.
- Bake at 375*F for 30-40 min, until middle of quiche is no longer jiggly.
- Allow to cool for 5 minutes before cutting and serving.
Notes
- A glass pie pan yielded better results in most iterations. Metal pie pans tended to overbake the crust. If using a metal pie pan, skip the blind bake.
- Pre cook watery vegetables to avoid a watery quiche. Saute in oil briefly to partially cook or wilt.
- Chop fillings small for better distribution and texture.
- Check quiche at 30 min for doneness, and every 5 minutes until firm.
Nutrition
Calories: 280kcal
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