Classic Quiche

If using a refrigerated pie sheet or homemade pie crust, roll out pastry dough into a ¼-inch thick circle and place it into a 9-inch pie pan or 9-inch deep-dish tart pan. Trim off excess pie dough and crimp edges using your fingers. Place pie dough into the freezer for 15 minutes or in the refrigerator for 1 hour.

If using a refrigerated pie sheet or homemade pie crust, line the crust with parchment paper and fill it with dried beans or pie weights. Bake at 375℉ (190℃) until lightly golden and set, 15 minutes. Remove pie weights and continue baking until the bottom crust is golden, 5 to 10 minutes more. Let cool slightly.

If using a frozen-ready to bake pie crust, bake the frozen crust for 10 minutes at 375℉ (190℃) , before filling with the egg mixture. Let cool slightly.

Once the pie crust has been baked, whisk or blend together 4 large eggs, 1 cup cream , ¾ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and ¼ teaspoon grated nutmeg until light and fluffy.

Sprinkle the desired additions (cheese, ham, veggies, etc.) evenly over the prebaked pie crust. Pour the egg mixture over the pie crust. Top with additional cheese if desired. Gently tap the pie pan on the counter to remove air bubbles.

Bake quiche at 375℉ (190℃) until eggs are set, about 35-40 minutes, checking on the pie crust after 25 minutes, and covering the crust with pie shields or foil to prevent over-browning. The quiche is done when the edges are set, but the center wiggles slightly.

Let quiche cool for at least 20 minutes before slicing and enjoying.