Basic Quiche Recipe

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5 from 9 votes

A French classic, this basic quiche recipe can be used to make any type of quiche you want!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Entree, Lunch

Cuisine: American, French, International

Servings: slices

Calories: 195kcal

Author: Anecia Hero

Equipment

9" inch glass pie plate (see recipe notes below for pie plate volumes)
Parchment paper
foil (optional), to keep pie crust from getting too brown

Ingredients

1 roll-out, refrigerated pie crust
a few tablespoons all-purpose flour , for rolling out crust (optional)
1 cup dried beans (any kind) or pie weights , to weight pie for blind baking
3 whole large eggs
1½ cups heavy cream ,See Recipe Notes
1 cup shredded cheddar cheese ,See Recipe Notes
½ teaspoon salt
¼ teaspoon black pepper
1 cup chopped meat or vegetables (optional) ,See Recipe Notes

Instructions

Preheat oven to 350ºF; set oven rack to middle setting. Thaw pie dough at room temperature; chop any proteins or vegetables and shred cheese; set all this aside
1 roll-out, refrigerated pie crust
Sprinkle flour on countertop and roll out pie dough to 1/4" thick; place dough in pie plate; cut a piece of parchment paper to go in the center; add dried beans or pie weights; bake on middle shelf 20 minutes or until the edges are lightly golden; remove and allow to cool
a few tablespoons all-purpose flour, 1 cup dried beans (any kind) or pie weights
In a large mixing bowl, whisk eggs; add the following ingredients season with salt and pepper. Pour egg mixture into cooled pie shell; place on rimmed baking rack and bake, uncovered on the middle rack at 350ºF for 50-minutes, or until center is done (test for doneness with a toothpick)
3 whole large eggs, 1½ cups heavy cream , 1 cup shredded cheddar cheese, ½ teaspoon salt, ¼ teaspoon black pepper, 1 cup chopped meat or vegetables (optional)
Allow to cool for 15-minutes; then, using a serrated knife, slice and serve

Notes

Pie Dough

I use Pillsbury refrigerated roll-out pie dough. It comes with two sheets to a box. One sheet of dough usually unrolls just enough to cover a 9"inch pie pan; however, if you're using a deep dish pie plate, you may need to roll the dough out a little to "stretch" it so it will fill a deep dish and still cover the rim of the pie plate. In this case, you'll want to sprinkle a little flour on the counter to roll the dough.

Blind Baking

If your crust gets too brown while blind baking the pie shell, place a ring of foil around the perimeter before you add the quiche filling.

Cheese

Buy a block of cheese and shred it yourself. I use 4 ounces of cheddar cheese which is about 1 cup shredded; you can use up to 6 ounces of whatever cheese you prefer.

Heavy Cream

This means heavy cream or heavy whipping cream from the dairy aisle- it does not mean "whipped cream" like a whipped topping or Cool Whip.

Additional seasonings

Depending upon what you use for the filling (ham, bacon, onions, broccoli, etc.), you might want to add 1/2 teaspoon of onion powder or garlic powder...your call based on your quiche filling and palate.

Additional ingredients

This recipe for a 9"inch quiche can easily hold up to 1 cup of chopped meat or veggies. If you're using a bigger baking pan, you can add a little more, but I wouldn't exceed 2 cups.

Adjustments for Pan Size

Pie plate refers to a normal 1½ inch deep, 9"inch pie pan; deep dish and fluted do not have the same volumes, therefore the ingredients vary.

If you're using a classic 9" inch glass pie plate, use 3 eggs and 1½ cups of cream (total volume: 4 cups)

If you're using a 9" x 2" inch fluted plate, use 5 eggs and 2¼ cups of cream (total volume: 6 cups)

If you're using a 10" x 1½"inch pie plate, use 5 eggs and 2½ cups of cream (total volume: 6½ cups)

If you're using a 9½ x 2" Deep Dish, use 6 eggs and 2 and 3/4 cups of cream (total volume: 7 cups)

Nutrition