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Quiche

  • 1 Savory Piecrust, blind baked, cooled
  • 300 g Sausage or Bacon, cooked
  • Sautéed Vegetables (optional)
  • Egg Filling
    • 6 Eggs, room temperature
    • 120 g Whole Milk
    • 120 g Heavy Cream
  • Seasonings
    • 1/2 t Medium-Grain Salt
    • 1/2 t Black Peppercorn, ground
    • 1/4 t Dried Cayenne Pepper, ground
  • 110 g Cheddar Cheese, grated
  1. Preheat oven to 350ºF (177ºC).
  2. Mix filling. Add fillings and seasonings in a large mixing bowl. Whisk until blended.
  3. Build quiche. Place the piecrust on a parchement-lined sheetpan. Layer sausage on bottom of pie crust. Layer sautéed vegetables. Pour in the the filling. Layer cheese on top. Bake 50 - 60 minutes at 350ºF until almost firm and lightly brown on top.
  4. Cool 2 - 4 hours on a wire rack until cooled to room temperature.
  5. Serve warm or at room-temperature.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. ↩

  2. "Diagnose my watery quiche." The Straight Dope Message Board: Cafe Society. 20 September 2010. ↩