Home Cookin'

This decadent quiche is a favorite! And to say that I don’t do it differently every single time would be a lie. The original recipe is found here on Simply Recipes.

Base Ingredients

Pie Crust (see my All Butter Freshly Milled recipe)

Heavy Whipping Cream (not a little)

Eggs

White Cheddar Cheese

Salt & Pepper

From there you can make so many different additions and adaptations.

The quiche for this recipe adds crisped prosciutto bits and chives. We also love some cooked sausage and caramelized onions. And the original recipe is amazing as well!

I pulled the frozen pie crust disc out of the freezer because “make ahead” anything is my idea of fast food.

Par baking that crust is the way to go. Throw it in the oven at 425F for about 15 minutes with pie weights. Remove the pie weights and let it bake at 375F for another 10 min. The bottom of the crust should look golden and dry.

While that’s par baking, shred your cheese and mix up your eggs. I mix the eggs, whipping cream, salt & pepper together. Sometimes I add a dash of mustard powder.

I like to layer in the ingredients – cheese (reserve some for the top), then meat, then herbs and then pour in my whisked eggs and cream mixture. Top with a little more cheese.

It goes back in the oven at 350F for about an hour or until the middle is no longer jiggly. Then it should cool for about 2hrs.

If you want to make this ahead (even the homemaker needs a rest Christmas morning), you can par bake the pie crust the day before. You will want to freeze it if it’s longer than a day. Then assemble and bake the morning of – I find this still means an early morning because of the cooling time. Or you can bake the day before, and reheat in the oven at 350F for 15 min.