Quiche for a Home Made Pie Crust

  • 1 9” pie shell, partially baked (see below)
  • 5 large eggs
  • ½ cup skim milk
  • 1 ½ cups whipping cream
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • small log of creamy herbed goat cheese
  • a few slices of bacon, cooked and crumbled
  • 6 green onions, sliced small

CRUST:

Partially bake the pie crust, and have the other ingredients ready; the pie crust should be warm when it is filled.

  1. The crust should be fitted into a 9” glass pie plate, and “frozen” for about 30 minutes before baking.
  2. Adjust an oven rack to the lower-middle position and heat the oven to 375F.  Line firm, chilled crust with foil, and fill with pie weights (or beans etc).
  3. Bake until the pie dough looks dry and is light in colour, about 25 to 30 minutes.  Transfer the crust to a wire rack and remove the weights and foil.

QUICHE:

  1. Whisk together the eggs, milk, cream, pepper and salt.
  2. Move the oven rack to the middle position, and reduce the oven temperature to 350F.
  3. Sprinkle the bacon, onions, and crumbled goat cheese evenly over the bottom of the warm pie shell.
  4. Pour the egg mixture into the shell until it reaches about 1/2” from the top of the crust.
  5. Bake until the top of the quiche is lightly browned and a knife inserted about 1” from the edge comes out clean, about 40 to 50 minutes.
  6. Cool to desired temperature on a wire rack.

Note: if you want to use more filling ingredients and less custard, use 4 eggs, and 1-1/2 cups liquid.  Use any cheese and/or sauteed vegetables that you like, such as seafood, leeks, broccoli, onions, etc

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Filed under Main Course, Protein

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