Quiche Recipe

Ingredients

• 1 pie crust (homemade or store-bought)
• 4 large eggs (at room temperature)
• 3/4 cup whole milk ((180 ml))
• 1/2 cup heavy whipping cream ((120 ml))
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 8 to 10 slices fully cooked bacon (chopped (approx. 3/4 cup))
• 1 cup shredded cheddar cheese ((100 grams))
• 1/4 cup thinly sliced green onions ((15 grams))

Instructions

1. 1

   To prepare the pie crust: Preheat the oven to 400°F (204°C).

2. 2

   Roll out the pie dough into a large circle (it needs to be larger than your pie dish). Carefully transfer the dough to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges or tuck it under.

3. 3

   Place the pie plate in the refrigerator and allow the dough to chill for 15 to 20 minutes while the oven is preheating.

4. 4

   Once the oven is preheated, remove the pie plate from the refrigerator, and decorate the edges. Line the dough with parchment paper or foil, making sure to cover the bottom and the sides. Fill with pie weights (dried beans or rice work great too!), making sure to press them up against the sides as well.

5. 5

   Bake with the pie weights for 15 minutes or until the edges of the crust start to lightly brown. If using a thinner store-bought pie crust, you may need to reduce the baking time slightly.

6. 6

   Remove from the oven, carefully remove the parchment paper (or foil) and the pie weights. Return to the oven to bake for 5 more minutes or until the bottom of the crust is set and looks dry.

7. 7

   Remove from the oven and set aside to cool slightly on a wire rack while you prepare the filling.

8. 8

   To prepare the filling: Reduce the oven temperature to 350°F (180°C).

9. 9

   In a large mixing bowl, lightly beat the eggs. Add the whole milk, heavy cream, salt, pepper, and garlic powder and whisk until just combined. Make sure not to over beat the eggs to avoid incorporating too much air.

10. 10

    Sprinkle the bacon, shredded cheese, and chopped green onions evenly around the partially baked pie crust.

11. 11

    Carefully pour the egg mixture over the mix-ins. If needed, use a spoon or rubber spatula to carefully move the mix-ins around so they’re evenly distributed.

12. 12

    Bake in the center rack of the oven for 45 to 50 minutes or until the top of the quiche is set and no longer jiggly in the center or a toothpick inserted into the center comes out clean. If the edges of the pie crust start to brown too much before the quiche is done, cover the edges with a pie crust shield or foil.

13. 13

    Remove from the oven and transfer to a wire rack to cool for at least 20 minutes.