Best Tastiest Quiche Ever Recipes

THE BEST CLASSIC QUICHE

Steps:

• If using a refrigerated pie sheet or homemade pie crust, roll out pastry dough into a 1/4 inch thick circle and place it into a 9-inch pie pan or 9-inch deep-dish tart pan. Trim off excess pie dough and crimp edges using your fingers. Place pie dough into the freezer for 15 minutes or in the refrigerator for 1 hour.
• Preheat oven to 375 degrees F.
• If using a refrigerated pie sheet or homemade pie crust, line the crust with parchment paper and fill it with dried beans or pie weights. Bake until lightly golden and set, 15 minutes. Remove pie weights and continue baking until the bottom crust is golden, 5 to 10 minutes more. Let cool slightly.
• If using a frozen-ready to bake pie crust, bake from frozen for 10 minutes at 375 degrees F, before filling with the egg mixture. Let cool slightly.
• Once the pie crust has been baked, whisk or blend together eggs, cream, salt, pepper, and onion powder until light and fluffy. Gently tap out excess air bubbles.
• Sprinkle the desired 2 cups of fillings evenly over the cooled crust. Pour the egg mixture over the pie crust. Top with additional cheese if desired.
• Bake quiche at 375 degrees until eggs are set, about 35-40 minutes, checking on pie crust after 25 minutes, and covering the crust with pie shields or foil to prevent overbrowning. The quiche is done when the edges are set, but the center wiggles slightly.
• Let quiche cool for at least 20 minutes before slicing and enjoying.

QUICHE RECIPE

Steps:

• I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
• On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
• While the crust is chilling, preheat oven to 375°F (190°C).
• Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
• Reduce oven temperature to 350°F (177°C).
• In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
• Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
• This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

TASTIEST QUICHE EVER

Steps:

• Combine ham, cheese, green onion and flour; toss together and spread on the bottoms of the pie shells.
• In a bowl beat eggs.
• Add milk and soup, blend thoroughly.
• Pour egg mixture over ham and cheese.
• Sprinkle with nutmeg.
• Bake at 350° for 45 minutes or until knife inserted comes out clean.
• Note: This recipe originally said it fills 1 pie shell, but I think it fills two plenty.