How to Blind Bake Crust for Quiche

This quiche is so tasty because of the three kinds of cheese. You can't miss this one!
Three Cheese Quiche

Last Updated on August 21, 2019


How to Blind Bake Crust for Quiche

Baked to Perfection

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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.

This is true of any pie crust, whether it’s something you bought from the store to roll out or in the freezer section of the supermarket. If you are using one from the store, it’s a good idea to let it come almost to room temperature before putting it in the quiche pan. It just makes stretching the dough a little easier since store-bought crusts are often almost too small and have to be stretched a bit to fit.

Let’s Make Three Cheese Quiche

How to Blind Bake for Quiche

Three Cheese Quiche

This quiche is so tasty because of the three kinds of cheese. You can't miss this one!
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 45 minutes
Cuisine: French
Difficulty: Easy
Newsletter: 2019-07-31
Servings (slide to adjust): 8 servings
Calories per serving: 367kcal


Quiche Pan


  • 1 pie crust

-- For the Custard --

  • 1 cup Milk
  • 1 cup Cream
  • 4 large Eggs
  • ¼ teaspoon Nutmeg
  • teaspoon Cayenne
  • 2 tablespoon Feta cheese
  • 2 tablespoon Shaved Parmesan
  • ½ cup White cheddar
  • ½ Red Onion, chopped
  • 4 Mushrooms, sliced
  • 4 slices Bacon, cooked and chopped
Ingredients necessary for the recipe step are in italic.


  • Mise En Place
    Mise En Place
  • 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.

For the Custard

  • Mise En Place for Custard
    Mise En Place for Custard
  • 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.
  • Completed Quiche
    Completed Quiche


If you don't have all those cheese, you put what you have, but this combination is really tasty.


Serving: 1gCalories: 367kcalCarbohydrates: 17gProtein: 11gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 4gTrans Fat: 11gCholesterol: 48mgSodium: 452mgFiber: 1gSugar: 4g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!


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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

One Response to How to Blind Bake Crust for Quiche

  1. Janine Pflughoeft says:

    5 stars
    I’m making quiche for Pi Day. Thanks for the ideas about pie weights. I cheat and use refrigerated pie crust, too.