How to Make a Quiche

Ingredients

• 1 sheet Refrigerated Roll‑Up Pie Crust (9‑inch crust, keep cold until ready)
• 1 cup Dried Beans (for blind baking) (Use any small dried beans; discard after baking)
• 4 large Eggs (Room temperature)
• 1 cup Heavy Cream (Cold)
• 0.75 cup Whole Milk (Cold)
• 0.5 teaspoon Salt (Fine sea salt)
• 0.25 teaspoon Black Pepper (Freshly ground)
• 1 cup Cooked Ham (Diced, low‑sodium if possible)
• 2 stalks Green Onion (Thinly sliced; adds color and mild flavor)
• 1.5 cup Shredded Cheese (Sharp cheddar or Swiss; divided (bottom barrier + topping))

Instructions

1. Prepare the Crust

   Unroll the refrigerated crust, gently press it into the 9‑inch pie plate, and prick the bottom all over with a fork to allow steam to escape.

   Time: PT5M

2. Blind Bake the Crust

   Line the crust with parchment paper, fill with the dried beans, and bake at 450°F for 8‑10 minutes. Remove the parchment and beans, then bake for an additional 2 minutes if you like a slightly firmer bottom.

   Time: PT12M

   Temperature: 450°F

3. Make the Custard

   In a mixing bowl whisk together the 4 eggs, 1 cup heavy cream, 3/4 cup milk, salt, and pepper until smooth and slightly frothy.

   Time: PT10M

4. Prepare Fillings

   Dice the cooked ham and slice the green onions. Set aside.

   Time: PT5M

5. Assemble the Quiche

   Sprinkle 1/4 cup shredded cheese on the bottom of the blind‑baked crust (creates a moisture barrier). Evenly distribute the ham and green onions, then top with the remaining cheese. Pour the custard mixture over the fillings.

   Time: PT5M

6. Bake the Quiche

   Reduce oven temperature to 325°F and bake for 45‑60 minutes, until the center is just set and slightly jiggles when the pan is gently shaken.

   Time: PT50M

   Temperature: 325°F

7. Cool and Serve

   Allow the quiche to rest on a cooling rack for 10 minutes before slicing. Serve warm or at room temperature with a side salad.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

20g

Fat

25g

Fiber

1g

Ingredient Substitutions

• Instead of Refrigerated Roll‑Up Pie Crust: Homemade pastry crust, Frozen pie crust
• Instead of Dried Beans (for blind baking): Pie weights, Uncooked rice
• Instead of Eggs: Egg replacer (commercial), Silken tofu (for custard, different texture)
• Instead of Heavy Cream: Half‑and‑half, Whole milk plus 2 tbsp melted butter
• Instead of Whole Milk: 2% milk, Almond milk (will change flavor)
• Instead of Salt: Kosher salt (use less), Table salt
• Instead of Black Pepper: White pepper
• Instead of Cooked Ham: Cooked bacon (drained), Diced turkey
• Instead of Green Onion: Chives, Leeks (white part only)
• Instead of Shredded Cheese: Gruyère, Mozzarella

Equipment Needed

• 9‑Inch Pie Plate
• Fork
• Parchment Paper
• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Spatula
• Oven

Critical Steps — Do Not Skip

• Keep the crust cold before blind baking to ensure flakiness.
• Blind bake the crust to prevent sogginess.
• Add a thin layer of cheese on the crust before fillings to act as a moisture barrier.
• Do not over‑bake; the custard should remain slightly jiggle‑y in the center.

Chef Tips from the Video

• Keep all dairy ingredients cold until whisked; this helps create a smoother custard.
• Use a light hand when mixing the custard to avoid incorporating excess air.
• Let the quiche rest before slicing to achieve clean, even pieces.
• A pinch of nutmeg in the custard adds a subtle warm flavor that complements the cheese.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Freeze unbaked (after blind bake) for up to 2 months; baked quiche can be frozen for 1 month and reheated.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Blind‑bake the crust, let it cool, then wrap and freeze before adding fillings.
• Fully baked quiche can be sliced, wrapped, and frozen; reheat slices in a 350°F oven for 15‑20 minutes.

Frequently Asked Questions