How to Make the Best Quiche
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A simple quiche made with a pie crust and an egg-and-cream custard. Optional cooked meats or vegetables can be added before baking.
Ingredients
Instructions
Instructions
Preheat the oven to 350°F (175°C).
Prepare the pie crust according to your recipe or package directions and fit it into a pie dish. Crimp or flute the edges as desired.
In a large bowl, whisk together 6 large eggs, 2 cups heavy cream, 1 cup whole milk, 1½ teaspoons salt, and 1 teaspoon ground pepper until well combined and slightly frothy.
If you are adding any meats or vegetables, cook them first: brown or sauté in a skillet until fully cooked and any excess moisture or grease is removed, then let them cool slightly.
If using add-ins, spread them evenly in the bottom of the prepared crust. Pour the egg and cream mixture over the crust (and over the add-ins, if using), pouring slowly to avoid overflow.
Place the pie dish on a baking sheet and put it in the preheated oven. Bake for 45 to 55 minutes, until the center is set — it should no longer be liquid and will have a slight jiggle in the very center.
If the crust edges begin to brown too much during baking, cover the edges with a pie shield or strips of foil for the remainder of the bake time.
Remove the quiche from the oven and let it sit undisturbed for 15 minutes before slicing and serving.
