Ingredients
- For the crust:
- 1 unbaked 9-inch pie crust
- For the filling:
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese such as cheddar, mozzarella, Gruyère, provolone, or feta
- Optional vegetable add-ins:
- 1/2 cup sautéed onion or shallot
- 1 cup chopped spinach, thawed and drained
- 1 cup sautéed mushrooms
- 1 cup steamed broccoli florets
- 1 cup chopped asparagus
- 1/2 cup sun-dried tomatoes
- 1/2 cup sliced olives
- 1 tablespoon chopped fresh basil or dill
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the pie crust into a 12-inch circle and place it into a 9-inch pie dish. Press the crust into the bottom and sides and crimp the edges if desired.
- Prick the bottom of the crust with a fork. Line it with parchment paper and fill with pie weights or dried beans.
- Bake the crust for 10 minutes. Remove from the oven and let cool slightly. Reduce oven temperature to 350°F (175°C).
- In a large bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until smooth.
- Stir in the shredded cheese.
- Spread your chosen vegetables evenly over the partially baked crust. Do not exceed 1 1/2 cups total add-ins.
- Pour the egg and cheese mixture over the vegetables.
- Bake for 40 to 45 minutes, or until the center is set and a knife inserted into the middle comes out clean.
- Allow the quiche to rest for 5 to 10 minutes before slicing and serving.
Notes
- Pre-baking the crust helps prevent a soggy bottom.
- Sauté and drain vegetables before adding them to avoid excess moisture.
- Gruyère and cheddar cheeses provide especially rich flavor.
- Allow the quiche to rest before slicing for cleaner portions.
- This recipe works well for meal prep and freezes beautifully.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 145 mg
