Easy Basic Quiche

This is a quiche template more than a fixed recipe, and that’s what makes it useful. Three eggs, two-thirds cup of half-and-half, a cup of cheese, and whatever filling you have on hand go into a pie shell and bake until golden. The technique stays the same no matter what you put inside.

The base version uses Monterey Jack cheese, sauteed mushrooms, and cooked spinach, but the recipe is built to swap. Broccoli, shrimp, ham, or any combination of cooked vegetables will work as long as you keep the proportions roughly the same.

Whipping the eggs until fluffy before adding the milk introduces air that makes the custard lighter. A flat, dense quiche usually means the eggs were barely beaten. The cheese goes on the bottom of the crust so it melts into a layer that helps seal the pastry against getting soggy from the custard.

Kitchen Tips

• Squeeze all the water out of the frozen spinach before adding it. Excess moisture makes the custard watery and the crust soggy
• Saute the mushrooms until their liquid evaporates completely for the same reason
• Let the quiche cool for at least 10 minutes before cutting. The custard needs time to set or it runs when sliced
• If using a frozen pie shell, don’t thaw it first. Pour the filling straight into the frozen shell for a crisper bottom

Variations

• Use a mix of cheddar and Swiss instead of Monterey Jack for a more classic French-style quiche
• Add crumbled cooked bacon or diced ham for a Quiche Lorraine variation
• Swap half-and-half for a mix of yogurt and milk for a lighter custard