- 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
Partially bake the pie crust, and have the other ingredients ready; the pie crust should be warm when it is filled.
- The crust should be fitted into a 9” glass pie plate, and “frozen” for about 30 minutes before baking.
- 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).
- 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.
- Whisk together the eggs, milk, cream, pepper and salt.
- Move the oven rack to the middle position, and reduce the oven temperature to 350F.
- Sprinkle the bacon, onions, and crumbled goat cheese evenly over the bottom of the warm pie shell.
- Pour the egg mixture into the shell until it reaches about 1/2” from the top of the crust.
- 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.
- 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