You may have seen a few recipes here for quiche, but I don’t think I’ve ever really emphasized how important it is to blind bake the crust. If the crust is not blind baked before, the quiche will be runny and the crust will be soft and raw tasting. If you’ve had quiche and didn’t like it, that’s probably why.
YouTube Video How to Blind Bake Crust
Let’s Make Three Cheese Quiche
- 1 pie crust
- 1 cup Milk
- 1 cup Cream
- 4 large Eggs
- 1/4 teaspoon Nutmeg
- 1/8 teaspoon Cayenne
- 2 tablespoon Feta cheese
- 2 tablespoon Shaved Parmesan
- 1/2 cup White cheddar
- 1/2 Red Onion, chopped
- 4 Mushrooms, sliced
- 4 slices Bacon, cooked and chopped
- Preheat the oven to 425F/218C. Have ready a quiche or large pie pan. Cut wax or parchment paper to fit inside and overlap the pan.
- Put the crust in the pan and make sure it goes all the way up the sides. If you are not using your own crust, you might have to stretch it out a bit to make it fit. No holes!
- Put the paper on top of the crust and tap it down. Pour a weight on the paper - it could be lentils, beans, pie weights, rice, what have you.
- Bake the crust for 10 minutes then remove it from the oven and let it cool completely before filling it.
- Preheat the oven to 350.
- In a large bowl, put the milk, cream, eggs, nutmeg, and cayenne. Whisk to combine. Next, add the cheeses and mix thoroughly. The last things to add are the onion, mushroom, and bacon. Mix it all together nicely.
- Put the mixture into the prebaked crust and distribute the contents evenly.
- Bake the quiche for one hour or until the inside is set and the top has browned.