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