*“Pie dough formula and process” and “pie dough blind baking” to see how to prepare the crust. Custard recipe on previous post.*
For 1, 8" quiche
Blind baked pie shell
Cream 360g / 1 1/2 cups
Milk 180g / 3/4 cup
Egg 200g / 4 large eggs
Pepper 3g / 1 tsp
Salt 4g / 1 tsp
Whisk all of the ingredients together.
Swiss cheese, bacon, caramelized onion
Goat cheese, roasted red pepper, sautéed spinach
Cheddar cheese, blanched broccoli
Ricotta cheese, cherry tomato, grilled asparagus
Place the toppings in the baked pie shell.
Place the quiche shell on the oven rack. Pour the custard into the shell.
Gently slide the quiche into the oven, and bake at 385F for 30-45 minutes. At the end of the baking, the custard will jiggle when gently shaken, but feel springy to touch.
Let the quiche cool before slicing.