📝 Instructions
= Recipe
1. Make sure 1 pie crust dough is prepared before you begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
2. On a floured work surface, roll out one of the disks of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover with plastic wrap if chilling for longer than 30 minutes.
3. While the crust is chilling, preheat oven to 375°F (190°C).
4. Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans, making sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15 minutes to 16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7 minutes to 8 minutes. Remove from the oven and set aside.
5. Reduce oven temperature to 350°F (177°C).
6. In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat 4 eggs , 0.5 cup whole milk, 0.5 cup heavy cream, 0.25 tsp salt, and 0.25 tsp pepper together on high speed until completely combined, about 1 minute. Whisk in 2 cups add-ins and then pour into crust. Sprinkle 1 cup shredded or crumbled cheese (such as feta, cheddar, goat cheese, or gruyere) over the top.
7. Bake the quiche until the center is just about set, about 45 minutes to 55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving if desired, or cool the quiche completely before serving — it's fantastic at room temperature!
8. Cover tightly and store in the refrigerator for up to 4 days.
