RACHEL RAY'S BASIC QUICHE RECIPE

Rachel Ray's Basic Quiche Recipe image

Provided by Susan Feliciano

Time 55m

Number Of Ingredients 16

BASIC QUICHE
1 pie crust, store bought is fine
6 eggs (or 4 whole eggs and 2 whites)
1 c whole milk
2/3 c cream or half-n-half
1 c grated sharp cheese (swiss, cheddar, gruyere or crumbled feta)
1 pinch grated nutmeg (optional)
1 tsp fresh thyme
pinch of salt and pepper
OPTIONAL ADDITIONS:
1 medium onion, chopped and sauteed
1 c mushrooms, sliced and sauteed
1 c ham, diced
3 slice bacon, cooked and crumbled
3/4 c cooked spinach or broccoli, drained well and chopped
3/4 c hash brown potatoes

Steps:

1. Preheat oven to 425 degrees. If using fresh pie crust, line a deep pie plate or quiche dish with it.
2. Whisk the eggs in a large bowl and add the milk and cream. Whisk together thoroughly and then stir in the herbs and seasonings.
3. Sprinkle grated cheese on bottom of crust. If using any of the optional ingredients, sprinkle them on the bottom of the pie crust, too. Make sure your pie plate is large enough to hold everything. You may need to cut back on the cheese or a little of the milk if you use a lot of optional ingredients.
4. Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature.
5. If crust edges get dark, cover them with foil or a pie crust guard and keep cooking until the center of the quiche is set. I normally have to cook mine for 35-40 minutes in a deep-dish quiche plate.

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