This recipe makes enough for about eight servings but if you want more, you can always double the ingredients. It takes about thirty minutes to prepare and about thirty to thirty-five minutes for the crust to bake. Then when everything is together it takes another thirty to forty minutes to bake. It will smell so good, your mouth will be watering before you even try it!
Let's Get Started!
The Ingredients You Need To Gather Are:
1 9-inch pie crust
1 to 2 cups filling ingredients, like bacon, mushrooms, onions, and spinach
1 to 2 cups grated cheese, like Gruyère, Swiss, or cheddar
3 large eggs
1 cup milk
1/2 cup cream
1 teaspoon salt
The Step By Step Directions To Follow:
1. Line a 9-inch cake tin with parchment, spray the sides with nonstick spray. Roll out the pie crust and fit it into the tin. Trim away any overhang and reserve for patching up any cracks that appear during baking. Freeze the crust for 30 minutes.
2. Heat the oven to 350°F. Line the pie crust with parchment and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. Bake for 20 minutes and remove the weights and parchment. Bake for another 10 to 15 minutes until just starting to brown. Cool while you prepare the filling.
3. While crust is baking, prepare your quiche filling. Make sure all ingredients are cooked through and fairly dry (i.e., make sure spinach has wilted and that cooked mushrooms have released all their moisture).
4. Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.
5. Whisk together the eggs, milk, cream, and salt until frothy.
6. Pour the custard into the pie crust. Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center.
7. Cool for at least 20 minutes, but ideally overnight.
8. Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.
Notes:
The crust can be blind baked up to two days in advance and stored wrapped at room temperature. Quiche can be baked and cooled up to 3 days in advance; bring to room temperature or reheat in a low oven before serving.
Storage: Leftover baked and cooled quiche can be stored wrapped in the fridge for up to 5 days.
Enjoy!
This quiche is so good and will turn out so well, you might want to make one all the time! Have you tried this quiche yet?
Let Us Know How It Turned Out For You!
Article Source: The Kitchn
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