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Foolproof Quiche

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5 from 1 review

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1.  I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust.  This is definitely a recipe to have in your repertoire.  Consider it a keeper with endless filling possibilities!

  • Total Time: 45 minutes
  • Yield: 8 1x

Ingredients

Units Scale
  • 1 (9-inch) pie crust, deep-dish* (see notes)
  • 1 to 2 cups filling ingredients: zucchini, peppers, & onions; spinach and mushrooms, onions and bacon; ham and asparagus
  • 1 to 2 cups shredded cheese, divided: Gruyere, Swiss, or Cheddar
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 tsp black pepper

Instructions

  1. Blind bake your crust – follow the directions on the package.  Make sure to pierce the pie crust with a fork (holes all over) so it won’t bubble up.  time is ~10 minutes, but again, read the package.  The quiche will bake at 350˚F.
  2. Prepare while the crust is baking your quiche filling.  Make sure all the ingredients are cooked through and fairly dry.  I sautéed my zucchini, peppers, and onions with a little olive oil and black pepper for ~8-10 minutes.
  3. Sprinkle half of the cheese over the bottom of the pie crust.  Top with fillings.  Sprinkle the remaining cheese on top.
  4. Place the eggs, cream, and black pepper in a medium bowl and whisk until frothy and combined.  Pour the custard into the pie crust.
  5. Bake the quiche until the edges are set but still jiggles a little in the center, ~30-35 minutes.
  6. Cool for at least 20 minutes, but ideally overnight in the refrigerator.

Notes

*You do you – meaning, choose whatever filling ingredient combos you’d like and that goes for the cheese as well.  I think this simply means endless possibilities if you ask me!

*I have not tested the quiche with a frozen pie crust, but my guess (based on the liquid I had) you’d need a deep dish and not just a regular pie crust (it’d be too shallow).  If you do only have a regular pie crust, you’ll have extra liquid leftover.  I scrambled the little that I had left (my pie crust shrunk, surprise surprise – more pie crust saga).

*I haven’t tested the quiche with just using whole milk – I did use the mix of whole milk and heavy cream.  There were lots of recipes that used half-n-half as I mentioned, but with the half-n-half and heavy cream as they do have a higher fat content they will allow for a more creamy taste.  If all you have is whole milk, go for it.  I just always have heavy cream on hand to make desserts.  Let me know if you try it with different liquids, just remember to keep the total at 1 1/2 cups for that 2 to 1 ratio of eggs to liquid.

Find it online: https://www.amysnutritionkitchen.com/foolproof-quiche/

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