1- Pie Crust 🥧 (**optional)
4- Lg Eggs 🥚
1- Cup Heavy Cream, Half & Half, or Milk 🥛
1-Cup Cheese 🧀
1-Cup Veggies or Meat (or a combo of both) 🥦🍅🧅🧄🥓
Salt, pepper, garlic salt, or whatever seasoning you’d like. 🧂
Poke lots holes in your crust with a fork or knife. Blind Bake* pie crust for 20 minutes at 375°
Turn your oven down to 350°
Mix your milk and eggs then add your preferred seasons. I always use salt and fresh black pepper. Garlic salt is yummy in them too.
Next place cheese in the crust then add meat and veggies or vise versa. What ever makes your heart happy.
Pour egg mixture over filling and bake 350° for 40-50 minutes.
Let quiche stand for 30 minute before serving.
** Our family loves when I double this recipe and don’t use a pie crust, just use a 9 x 13 casserole dish.
* For Blind Baking the pie crust is pre baked without its filling. Blind Baking is done when a pie has a cream filling, or will be used for a quiche.
Because pie dough has moisture in them they create steam and puff up. This can lead to a misshaped and saggy crust. To help the crust keep it shape, while Blind Baking, you’ll place two layers of foil on top of the crust, then place something to weight down the crust such as pie weights, beans, or pennies.
For cream filled pies the crust is completely cooked, and for quiche the crust is partially cooked for 20 minutes then filled.
If you purchase your crusts in the freezer section of your local grocery store you won’t need weights, but you will need to lots poke holes in the crust to keep it from bubbling up.
Courtesy of @ChristinaWilber