16 steps, about 65 minutes start to finish.
Prepare the Crust: Preheat your oven to 375F (190C).
Place the pie crust in a pie dish and crimp the edges.
Prick the bottom with a fork and bake for 10 minutes. Remove and set aside.
Prepare the Filling: In a large bowl, whisk together the eggs, milk or cream, salt, black pepper, and nutmeg (if using).
Add the broccoli, ham, and cheddar cheese to the pie crust.
Assemble the Quiche: Pour the egg mixture over the broccoli, ham, and cheese in the pie crust.
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.
Serve: Let the quiche cool slightly before slicing and serving.
Quiche 2: Bacon, Mushroom, and Swiss. Prepare the Crust: Preheat your oven to 375F (190C).
Place the pie crust in a pie dish and crimp the edges.
Prick the bottom with a fork and bake for 10 minutes. Remove and set aside.
Prepare the Filling: In a large bowl, whisk together the eggs, milk or cream, salt, black pepper, and nutmeg (if using).
Add the bacon, sautéed mushrooms, and Swiss cheese to the pie crust.
Assemble the Quiche: Pour the egg mixture over the bacon, mushrooms, and cheese in the pie crust.
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.
Serve: Let the quiche cool slightly before slicing and serving.
“Prick and pre-bake the crust before the filling goes in, that blind bake keeps the bottom from turning soggy under the custard. Pull the quiche when the center is just set with a slight wobble, since it firms up as it cools and overbaking makes the eggs weep.”
