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  • pie crust (half recipe, bottom only)
  • flour to roll crust
  • 3 cups dry beans to serve as pie weights
  • 1-1/2 cups diced onion
  • 1 cup shredded cheese filling
  • 1-1/2 cups vegetables and/or pre-cooked meats
  • salt and pepper
  • six eggs
  • 1-1/2 cups heavy cream<.li>

Preheat the oven to 400 degrees.

Whisk the eggs with the cream, and adding salt and pepper to taste. Let sit at room temperature while working with the pie shell and solid ingredients.

Roll the crust on a floured surface, and place in bottom of a pie plate. Trim off the edges. Cover the crust with parchment paper, and fill the crust with dry beans.

Bake the pie shell on a middle rack in the oven for 20 minutes. After twenty minutes remove the crust from the oven.

Turn the oven temperature down to 350 degrees.

You can save the dry beans for use as pie weights. Discard the parchment paper.

Meanwhile, start assembling the solid fillings. Add the diced onions, cheese, and any vegetables or pre-cooked meats.


  • Cheddar; broccoli
  • Cheddar; diced baked potatoes, sliced precooked sausage
  • Cheddar; halved cherry tomatoes, minced jalapeno and fresh spinach
  • Feta; pre-cooked chicken, fresh spinach
  • Provolone; sauteed shallots and mushrooms (onions should be sliced instead of diced, and should also be sauteed)
  • Swiss; fresh sliced peppers

Assemble the wet ingredients.

Alternate pouring the wet and solid ingredients into the pie crust.

Being certain that there is foil on a rack beneath the center rack, bake the quiche on the center rack of the oven for 40-50 minutes, until the egg mixture is set (it should still jiggle a bit if shaken, but an inserted knife should come out clean).

Serves: 4-6

Preparation time: ~100 minutes