Introduction
This is the ultimate quiche: a buttery, flaky crust filled with a silky custard of eggs and cream, plus your favorite mix-ins. The secret is the right egg-to-cream ratio, which gives you a tender, never-rubbery filling every time.
⏱️ Prep Time
- Preparation Time: 15 minutes
- Bake Time: 40–45 minutes
- Total Time: About 1 hour
🧰 Equipment
- 9-inch pie dish
- Mixing bowl
- Whisk
- Skillet (for fillings)
- Measuring cups
📝 Ingredients (Serves 6–8)
Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Custard Filling
- 4 large eggs
- 1½ cups heavy cream (or half-and-half)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional but classic)
Add-Ins (Choose 1–2 cups total)
- 1 cup shredded cheese (Gruyère, Swiss, Cheddar, or Mozzarella)
- ½ cup cooked bacon, ham, or sausage
- ½–1 cup sautéed vegetables (spinach, mushrooms, onions, peppers)
📌 Ingredient Notes
- Cream: Heavy cream gives the richest texture; half-and-half is lighter.
- Cheese: Gruyère is traditional and melts beautifully.
- Crust: Blind-baking prevents a soggy bottom.
👩🍳 Instructions
- Preheat & Blind Bake Crust
- Preheat oven to 375°F (190°C).
- Line crust with parchment and fill with pie weights or dry beans.
- Bake 10 minutes, remove weights, bake 5 more minutes.
- Prepare Fillings
- Cook meats and sauté vegetables; cool slightly.
- Make Custard
- Whisk eggs, cream, salt, pepper, and nutmeg until smooth.
- Assemble
- Sprinkle cheese and fillings evenly into crust.
- Pour custard over top.
- Bake
- Bake 40–45 minutes until center is just set (slight jiggle).
- Rest & Serve
- Let rest 10 minutes before slicing.
🧾 Nutrition Facts (Approx. per slice)
- Calories: 360 kcal
- Protein: 12 g
- Fat: 28 g
- Carbohydrates: 14 g
- Sodium: 420 mg
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