9" inch glass pie plate (see recipe notes below for pie plate volumes)
Ingredients
1pie crust, refrigerated, roll-out dough (See Recipe Notes)
5tablespoonsall-purpose flour, for rolling out crust (optional)
1cupdried beans (any kind) or pie weights, to weight pie for blind baking
3whole large eggs
1½cupsheavy cream See Recipe Notes
4ouncescheese , shredded (See Recipe Notes)
½teaspoonsalt
¼teaspoonblack pepper
1½cupschopped meat and vegetables(optional)See Recipe Notes
Instructions
Prep
Thaw a roll of pie dough at room temperature; chop any proteins or vegetables and set aside
1 pie crust
Blind Bake the Crust
Preheat oven to 350ºF; set rack in middle setting
Sprinkle flour on countertop and roll out pie dough to 1/4" thick (you don't have to do this if you're using a 9"inch pie pan; if you're using a bigger pan, you will need to do this)
5 tablespoons all-purpose flour
Place dough in baking dish; trim or crimp edges
Add dried beans to pie dish (you can use pie weights if you have them)
1 cup dried beans (any kind) or pie weights
Bake 25-30 minutes, until edges are lightly golden; remove and allow to cool at room temperature (do not turn the oven off yet:)Once the pie plate is cool, remove the beans
Make the Quiche Filling
In a large mixing bowl, whisk eggs; add heavy whipping cream, and shredded cheese. Add in any diced meat/onions/veggies and combine well; season with salt and pepper
3 whole large eggs, 1½ cups heavy cream, 4 ounces cheese, ½ teaspoon salt, ¼ teaspoon black pepper, 1½ cups chopped meat and vegetables(optional)
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)
Allow to cool for 15-minutes; then, using a serrated knife, slice and serve
Notes
Pie DoughI 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.CheeseI use 4 ounces of shredded cheese; however, you can use up to 6 ounces of cheese.Heavy CreamThis 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 seasoningsDepending 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 ingredientsThis recipe for a 9"inch quiche can easily hold up to a total of 1 ½ cups 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 SizePie 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)