Basic Quiche

Ingredients

• 4 each Large eggs (room temperature)
• 2 cups Half‑and‑half (full‑fat)
• 0.125 teaspoons Salt (fine sea salt)
• 0.25 teaspoons White pepper
• 0.125 teaspoons Ground nutmeg
• 4 ounces Shredded cheddar cheese (shredded)
• 2 ounces Shredded mozzarella cheese (shredded)
• 1 piece Unbaked 9‑inch pie crust (store‑bought, refrigerated)

Instructions

1. Preheat oven

   Set the oven to 425°F and allow it to preheat fully.

   Time: PT10M

   Temperature: 425°F

2. Crack eggs

   Crack the 4 large eggs into a large mixing bowl.

   Time: PT2M

3. Add half‑and‑half

   Pour the 2 cups of half‑and‑half into the bowl with the eggs.

   Time: PT1M

4. Whisk together

   Whisk the eggs and half‑and‑half together until the mixture is uniform and slightly frothy.

   Time: PT3M

5. Season the custard

   Add 1/8 tsp salt, 1/4 tsp white pepper, and 1/8 tsp ground nutmeg. Stir briefly to incorporate.

   Time: PT2M

6. Prepare the crust with cheese

   Evenly spread the shredded cheddar (4 oz) and mozzarella (2 oz) over the bottom of the unbaked 9‑inch pie crust.

   Time: PT3M

7. Add the egg mixture

   Pour the seasoned egg‑half‑and‑half mixture over the cheese layer in the crust.

   Time: PT1M

8. Place on baking sheet

   Set the pie dish on a baking sheet for easier handling and to catch any spills.

   Time: PT1M

9. Initial high‑heat bake

   Bake the quiche at 425°F for 15 minutes. This sets the crust edges.

   Time: PT15M

   Temperature: 425°F

10. Finish baking at lower temperature

    Reduce the oven temperature to 350°F and continue baking for 25 minutes, or until the crust is golden brown and the filling is set.

    Time: PT25M

    Temperature: 350°F

11. Rest the quiche

    Remove from the oven and let the quiche rest for 5–10 minutes before slicing.

    Time: PT7M

12. Slice and serve

    Cut the quiche into 6 equal wedges and serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

11 g

Carbohydrates

25 g

Fat

33 g

Fiber

2 g

Ingredient Substitutions

• Instead of Large eggs: egg substitute, silken tofu (for vegans)
• Instead of Half‑and‑half: whole milk, evaporated milk
• Instead of White pepper: black pepper
• Instead of Shredded cheddar cheese: Swiss cheese, Gruyère
• Instead of Shredded mozzarella cheese: provolone
• Instead of Unbaked 9‑inch pie crust: homemade pie crust

Equipment Needed

• Oven
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• 9‑inch pie dish
• Baking sheet
• Knife
• Cutting board
• Timer (optional)

Critical Steps — Do Not Skip

• Preheat oven to 425°F
• Initial high‑heat bake (425°F for 15 min)
• Reduce temperature to 350°F and finish baking

Chef Tips from the Video

• Combine a sharp cheddar with mozzarella for a balance of flavor and melt.
• A pinch of smoked paprika adds depth without overwhelming the classic taste.
• Let the quiche rest before slicing; this prevents the custard from spilling.

Troubleshooting

Storage

Refrigerator: Cover tightly; store up to 4 days.

Freezer: Wrap each slice in foil and place in a freezer bag; freeze up to 2 months.

Room temperature: Not recommended; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the egg mixture and cheese layer up to step 7; cover and refrigerate for up to 24 hours before baking.
• Par‑bake the crust for 5 minutes before adding the filling for an extra‑crisp bottom.