Basic Quiche
Submitted by loriwilkerson
Easy quiche with a pre-baked pie crust, eggs, half-and-half, cheese, and your choice of ham, bacon, or fish. A versatile brunch centerpiece ready in one hour.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minQuiche intimidates people for no good reason. It’s eggs, cream, cheese, and whatever protein you have on hand, poured into a pie crust and baked. That’s the whole mystery solved.
Pre-bake the shell until golden so it stays crisp under the custard. Layer your browned meat on the bottom (ham, bacon, or even sauteed fish), then blend the eggs with half-and-half, grated cheese, and seasonings and pour it right over.
Forty minutes in the oven and you’ve got a golden, puffy quiche that works for brunch, lunch, or a light dinner with a side salad.
Variations
- Classic Lorraine: Use bacon and Swiss cheese with a pinch of nutmeg.
- Ham and cheddar: Sharp cheddar and diced smoked ham is a crowd-pleasing combination.
- Vegetable quiche: Skip the meat and layer sauteed spinach, mushrooms, or roasted bell peppers on the bottom.
Kitchen Tips
- Pre-baking (blind baking) the crust is essential. Without it, the bottom turns soggy from the wet custard.
- Blend the custard in a blender for an impossibly smooth, lump-free filling.
- Let the quiche rest 10 minutes after baking. The custard sets as it cools and slices much cleaner.
Ingredients
Directions
Pre-bake the pie crust til golden brown.
Layer the meat on the bottom of the crust after it is browned.
In a blender mix the eggs, cheese, ½ and ½ and seasoning.
Pour into the pie shell over the meat and bake for 40 min. at 350.
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