Basic Quiche
A versatile French-style quiche with customizable fillings. Perfect for breakfast, brunch, or any meal. The recipe scales by guest count with a simple egg-to-cream ratio.
30 mins
20 mins
50 mins
Ingredients
Optional fillings
Equipment Needed
- pie shell
- measuring cup
- cookie sheet
Ingredients
Optional fillings
Equipment Needed
- pie shell
- measuring cup
- cookie sheet
Instructions
Prepare the Pie Shell
- 1
Blind bake shell
Line pie shell and bake at 475°F for 15 minutes. Remove lining and return to oven for 5 minutes more. Let cool completely.
Make the Custard
- 1
Combine eggs and cream
Bring all ingredients to room temperature. Put eggs into a measuring cup and add enough cream (or milk) to equal 1/2 cup combined total per guest.
- 2
Season custard
Swirl together well but don't froth. Mix in a pinch of nutmeg, pepper, salt, and sugar (not enough to sweeten).
Assemble and Bake
- 1
Add fillings
Place sautéed fillings in bottom of cooled, partially baked pie shell.
- 2
Pour custard
Pour custard over fillings and top with a sprinkling of grated cheese and perhaps paprika for color.
- 3
Bake quiche
Place pie on a cookie sheet and bake in preheated 375°F oven for about 20 minutes or until puffed up. Can be finished with a convection blast if desired.
Cook's Notes
Optional seasonings for custard: cinnamon, lemon thyme, other herbs, or Greek seasoning. Remember to sauté the fillings to remove excess moisture. You can add a splash of white wine during sautéing for mellowness—just let it boil off completely. Zucchini coins can be arranged on top of the custard for visual effect. May be served hot, warm, or at room temperature (the French way).
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