Babe's Quiche

This is the quiche that converts people who say they don’t like quiche.

A deep-dish shell gets loaded with a generous layer of crispy chopped bacon, shredded cheddar, earthy mushrooms, and crunchy water chestnuts.

Then the whole thing gets bathed in a rich egg-and-cream custard with a warm nudge of nutmeg before heading into a hot oven.

The result is golden, puffed, and set with that just-barely-jiggly center that tells you it’s cooked through but still silky inside.

Pro Tips

• Start at high heat to set the crust, then drop the temperature to gently cook the custard through without cracking.
• Chop the bacon into small pieces so every slice of quiche gets some in each bite.
• Don’t skip the water chestnuts. They add a surprising crunch that keeps each forkful interesting.
• Let the quiche rest for 10 minutes after pulling it from the oven. It slices cleaner and the custard finishes setting.