Quiche Recipe
This classic quiche recipe pairs a golden pastry crust with a tender egg custard loaded with savory ham, melted cheddar cheese, and fresh green onions.
Equipment
- 9-inch pie plate
- Large Mixing Bowl
- Whisk
Ingredients
- 1 single pie crust (unbaked)
- 6 large eggs
- ¾ cup milk (or cream)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cubed cooked ham
- 1 ½ cups shredded cheddar cheese (divided)
- 3 tablespoons sliced green onions
Instructions
- Heat the oven to 375°F. Give the oven time to reach temperature so the crust and custard begin cooking evenly.
- Fit the unbaked pie crust into a 9-inch pie plate, pressing it gently into the bottom and sides; crimp the rim if desired. The crust should sit snugly against the dish with a raised edge ready to hold the filling.
- Whisk the eggs, milk or cream, salt, and black pepper together in a large bowl. Stop when the mixture looks uniform and lightly foamy, with no visible strands of egg white.
- Scatter the ham, 1 cup of cheese, and green onions over the crust, then pour in the egg mixture and finish with the remaining ½ cup cheese. The filling should sit below the rim of the crust, with cheese spread across the top.
- Bake for 35 to 40 minutes, then rest the quiche for 5 to 10 minutes before cutting. Look for golden edges and a center that is mostly set with a subtle gelatinous wobble; it firms as it rests.
Notes
Doneness cue: Pull the quiche when the outer edges are set and the center still has a subtle, soft wobble. It will finish firming up as it rests.
Blind baking: For an extra-crisp bottom, pre-bake the crust lined with parchment paper and pie weights at 375°F for 10 to 15 minutes before filling.
Reheating: Warm leftover slices on a baking sheet in a moderate oven loosely covered with foil to keep the pastry flaky rather than microwaving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.