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Sydney Dawes

Basic Cheese Quiche Recipe

The classic plain quiche recipe which is creamy and light. Easy to add in extras for a heartier style quiche. Serve this light delight with a side salad or sliced potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Main Course
Cuisine: French
Calories: 212
Ingredients Method Notes

Ingredients
  

  • 1 refrigerated pie crust
  • 3 stalks green onions finely chopped
  • 3 whole large eggs
  • 1¼ cup whole milk
  • ⅛ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ cup white cheddar cheese shredded

Method
 

  1. Preheat over to 375℉. Adjust oven rack to middle position. Lightly oil a 10-inch oven safe skillet.
  2. Roll out your pie crust and gently place inside the skillet, press into the skillet and leave an overhand over the edges of the skillet. Gently tuck the edges under to form a neat pie crust edge. Use your thumb to lightly press around the edges creating a fluted design.
  3. Loosely cover the pie crust with plastic wrap and place skillet in the freezer for about 30 minutes.
  4. Remove skillet from freezer and line the quiche crust with parchment paper and fill with pie beads to weight down the crust so it maintains its shape during baking.
  5. Bake for about 20-25 minutes, the crust should be lightly golden.
  6. Carefully remove the skillet and let cool on a wire rack. When cool enough, remove the pie weights and parchment paper. Reduce over to 350℉
  7. Sprinkle the green onion on the bottom of the quiche crust.
  8. In a large measuring cup whisk together the eggs, whole milk, salt and pepper.
  9. Sir in the shredded cheddar cheese.
  10. Pour the egg mixture into the cooled quiche crust and bake on center rack for 25-30 minutes. The quiche is done when a knife inserted into the center comes out clean. Let quiche cool for about an hour before serving.

Notes

TO STORE: Cool the quiche to room temperature and refrigerate. Don’t put into the refrigerator while still warm, the crust will become soggy.
TO REHEAT: Cover the quiche with foil and warm in a 300 degree F oven until heated through, about 15 minutes.
TO FREEZE: Cool completely and wrap the quiche tightly with foil. For best quality don’t freezer for more than around 2 months When ready, thaw overnight in the refrigerator before reheating.