ATK Classic Cheese Quiche for Two

By GratefulSea

You will need a 6-inch pie plate for this recipe. We prefer the buttery flavor and flaky texture of homemade pie dough; however, you can substitute 1 (9-inch) store-bought pie dough round if desired. It is important to add the custard to the crust while it is still warm; if the crust has cooled, rewarm it in the oven for 5 minutes before adding the custard.

Ingredients

• 1 recipe Classic Single-Crust Pie Dough for Two
• 2/3 cup half-and-half
• 2 large egg , lightly beaten
• 2 teaspoons minced fresh chive or parsley
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 ounces cheddar cheese , shredded (1/2 cup)

Preparation

Step 1

1. Roll dough into 10-inch circle, about 3/8 inch thick, on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 6-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand, letting excess dough overhang plate.

2. Trim overhang to ½ inch beyond lip of pie plate. Tuck overhand under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Wrap dough-lined pie plate loosely in plastic wrap and place in freezer until dough is fully chilled and firm, about 20 minutes.

3. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line chilled pie shell with parchment paper or double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until pie dough looks dry and is light in color, 25 to 30 minutes. Transfer pie plate to wire rack and remove weights and parchment. (Crust must still be warm when custard filling is added.)

4. Reduce oven temperature to 350 degrees. Line rimmed baking sheet with aluminum foil. Whisk half-and-half, eggs, chives, salt, and pepper together in 4-cup liquid measuring cup. Stir in cheddar until well combined.

5. Place warm baked pie crust on prepared sheet and return shell to oven. Carefully pour egg mixture into crust until it reaches about ½ inch from top edge of crust (you may have extra egg mixture). Bake quiche until top is lightly browned, very center still jiggles and looks slightly underdone, and knife inserted about 1 inch from edge comes out clean, 30 to 40 minutes. Let quiche cool on wire rack for 30 minutes to 1 hour. Serve slightly warm or at room temperature.