Quiche

Quiche
Quiche
Try this Quiche recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 0
contains white meat tree nut free nut free contains gluten contains red meat contains fish contains dairy contains eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup heavy cream
  • 6 large egg yolks
  • 1 cup half and half
  • 2 whole large eggs
  • 1 9-10 inch tart dough or 10-inch deep dish frozen pie crust thawed
  • 1/4 teaspoon freshly ground nutmeg (optional)
  • up to 1/4 cup total of freshly chopped herbs (opti
  • 1/2 cup chopped meat (cooked bacon cooked ham, cooked chicken or turkey, cooked and crumbled sausage, smoked salmon, cooked lobster or crab)
  • 1/2 cup chopped vegetables (onion asparagus, mushrooms, drained tomatoes, bite-size broccoli, bell peppers, zucchini, corn, cooked and diced potatoes)
  • 1 cup grated cheese (cheddar parmesan, gruyere, goat cheese, brie, cream cheese, swiss, feta)
  • Carbohydrate 112.717408355157 g
  • Cholesterol 30550.4300003591 mg
  • Fat 749.424516769822 g
  • Fiber 0.287083333333333 g
  • Protein 405.137325015219 g
  • Saturated Fat 295.871896730877 g
  • Serving Size 1 1 recipe (3052g)
  • Sodium 1419.17666689204 mg
  • Sugar 112.430325021824 g
  • Trans Fat 30.7775566719901 g
  • Calories 8803 calories

Preheat oven to 350 and place cookie sheet in oven.Press dough into a lightly buttered 9-10 inch quiche dish or a 9½ inch deep dish pie plate.Trim dough as necessary, leaving a ¾ inch overhang.If using quiche dish or tart pan, fold overhang into dish and press sides up ¼ inch above dish.If using pie plate, fold overhang under itself and cover the rim of the pie plate.Refrigerate for at least one hour. (Can wrap in plastic and refrigerate for up to 2 days or freeze for 2 weeks. If frozen, allow crust to rest at room temperature for 30 minutes before baking).If using store-bought frozen pie crust, thaw and follow directions from here.Prick crust several times with fork.Crumple a piece of parchment paper large enough to cover crust, flatten, then line crust with it.Fill crust with about two cups of dried beans or uncooked rice grains and place on heated cookie sheet.Bake for about 30 minutes or until crust is deep golden brown. Cover edges with foil or pie shield if they start getting too dark.Remove crust from oven and remove parchment paper and beans.Cool on a rack to room temperature, 30-40 minutes.In a large mixing bowl, whisk together the egg yolks, whole eggs, cream, half and half, salt, pepper, and nutmeg and herbs if using.Sprinkle the cheese on the bottom of the crust.Scatter the meat and vegetables over the bottom and evenly distribute.Slowly pour custard into crust. If you're not using a quiche pan then you may have a little extra custard so be careful not to overflow.You can make the quiche up to this point and refrigerate overnight. If baking immediately, turn oven down to 325.Preheat oven to 325.Cover the edge of crust with foil to prevent over-browning.Place quiche on cookie sheet and place in oven.Bake 45 minutes to an hour (my oven usually takes an hour). Quiche should be golden brown and not jiggle.Remove from oven and place on cooling rack to rest for at least 45 minutes.Slice and serve warm or at room temperature.You can also cool completely then cover and refrigerate if you want to make ahead and serve the next day.Serve warm or room temperature.