This basic quiche uses 6 eggs and 2 cups of half-and-half in a deep 9-inch pie crust: enough custard to fill a deep-dish pan to the brim, with 1 1/2 cups of cheese and a cup of cooked filling of your choice. Blind-bake the crust, then bake the filled quiche at 350°F for 45 to 55 minutes, until the center barely jiggles. It serves 8.
Six eggs is the count for a tall, sliceable deep-dish quiche. A standard 4-egg recipe leaves a deep pan half empty; six eggs with 2 cups of dairy gives the classic 1 egg to 1/3 cup dairy ratio that sets softly without turning rubbery.
Why 6 Eggs and Which Pan
The custard here is about 3 1/2 cups. That fits a 9-inch deep-dish pie plate (at least 1 1/2 inches deep) or a 9-inch springform pan with the crust pressed 2 inches up the sides. In a standard, shallow 9-inch pie plate it will overflow, so either use a deep pan or hold back about 1 cup of custard. Keep the filling to a cup and squeeze cooked vegetables dry, or the extra water will thin the custard.
Ingredients
Crust
- 1 deep-dish 9-inch pie crust, homemade or store-bought, unbaked
Custard
- 6 large eggs
- 2 cups half-and-half (or 1 cup whole milk plus 1 cup heavy cream)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of ground nutmeg
Filling
- 1 1/2 cups shredded cheese (Gruyère, Swiss or sharp cheddar)
- 1 cup cooked filling, such as crumbled cooked bacon, diced ham, sautéed onions and mushrooms, or well-drained cooked spinach
Instructions
- Blind-bake the crust. Heat the oven to 400°F. Line the crust with parchment, fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and bake 5 minutes more, until the base looks dry. Reduce the oven to 350°F.
- Make the custard. Whisk the eggs until no streaks remain, then whisk in the half-and-half, salt, pepper and nutmeg.
- Fill the crust. Scatter the filling over the base, then the cheese. Set the pan on a baking sheet and pour the custard over, leaving 1/4 inch at the top.
- Bake. Bake at 350°F for 45 to 55 minutes, until the edges are set and puffed and the center wobbles only slightly when nudged. An instant-read thermometer in the center should read 165°F to 170°F.
- Rest. Let the quiche stand for 15 to 20 minutes before slicing, so the custard finishes setting.
Cook and Prep Times
- Prep: 20 minutes
- Blind bake: 20 minutes
- Bake: 45 to 55 minutes
- Resting: 15 to 20 minutes
- Serves: 8
Filling Ideas
- Lorraine: 6 slices of bacon, cooked and crumbled, with Gruyère.
- Spinach and feta: 1 cup cooked spinach squeezed very dry, with 1 cup feta in place of some of the cheese.
- Ham and cheddar: 1 cup diced ham with sharp cheddar and a sliced scallion.
- Mushroom and onion: 8 ounces of mushrooms and one onion, sautéed until dry, with Swiss cheese.
Scaling and Pan Swaps
- Standard 9-inch pie plate: use 4 eggs and 1 1/3 cups half-and-half, and bake for 35 to 45 minutes.
- 9×13 pan, crustless: double everything except the crust and bake for 40 to 50 minutes.
- Crustless deep-dish: butter the pan well and bake the same recipe for 40 to 45 minutes.
Storage
Refrigerate leftovers, covered, for up to 4 days and reheat slices at 325°F for 15 minutes. The baked quiche freezes well, whole or in slices, for up to 2 months; thaw overnight in the fridge before reheating. Unbaked custard should not be held for more than a day.
Frequently Asked Questions
- Why is my quiche watery? Wet fillings or underbaking. Cook and drain vegetables first and bake until the center barely moves.
- Can I use milk only? Yes, with a lighter, less silky result; 2 cups of whole milk works. Skim milk makes it watery.
- Do I have to blind-bake? It prevents a soggy bottom with this much custard; for a crustless quiche, skip it.