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Classic Quiche

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Makes 1 (9-inch) quiche
This quiche starts with a deeply golden, all-butter crust. It’s the vessel for a classic custard: eggs for structure, cream for richness, and whatever herbs, vegetables, meat, and cheese you have on hand to round it out. It’s all about technique: parbake it, then bake low and slow so the custard sets gently without curdling. A slice served warm is golden and just set at the center, its edge crisp and bronzed. It’s adaptable, elegant, and deeply satisfying—exactly what a quiche should be.

Ingredients
  

  • All-purpose flour, for dusting
  • All-Butter Piecrust (recipe follows)
  • 1½ cups (360 grams) heavy whipping cream
  • 6 large eggs (300 grams)
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1/4 teaspoon ground black pepper (optional)
  • 2 cups assorted fillings (see Note)

Instructions

  • Spray a 9-inch deep-dish pie pan with baking spray with flour.
  • On a lightly floured surface, roll All-Butter Piecrust into a 14-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Trim excess dough, fold edges under, and crimp as desired. Freeze until firm, about 20 minutes.
  • Preheat oven to 375°F (190°C).
  • Top prepared crust with a piece of parchment paper, letting excess extend over edges of pan. Add pie weights. Place on a foil-lined rimmed baking sheet.
  • Bake until crust is mostly dry and set, about 35 minutes. Carefully remove parchment and weights, and bake until inside of crust is dry and edges are lightly browned, about 5 minutes more. Let crust cool completely.
  • Reduce oven temperature to 325°F (170°C).
  • In a large bowl, whisk together cream, eggs, salt, and pepper (if using) until well combined.
  • Spread desired fillings in bottom of crust. (See Note.) Pour cream mixture all over filling. Carefully return pie pan to foil-lined baking sheet. Tent edges of crust with foil.
  • Bake until filling is set and top is golden brown, 50 minutes to 1 hour. Let cool for 20 minutes. Best served warm.

Notes

Note: Meat should be fully cooked and vegetables should be parcooked before adding to crust.
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