Basic Quiche Recipe

By johnwhorfin

Ingredients

• 1/2 1/2 package 1/2 (14.1-ounce) package refrigerated or frozen pie dough (such as Wholly Wholesome Organic Pie Dough)
• 3 3 3 large eggs
• 1/8 1/8 1/8 teaspoon ground nutmeg
• 1/4 1/4 1/4 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon freshly ground black pepper
• 1 to 2 1 to 2 2 tablespoons freshly chopped chives
• 1 1 1 teaspoon olive oil
• 1 1/2 1 1/2 1/2 cups sliced cremini mushrooms
• 3 3 3 slices center-cut bacon, cooked and crumbled
• 1/4 1/4 1/4 cup freshly grated Parmesan cheese
• 260 260
• 15g 15g
• 6.5g 6.5g
• 5.5g 5.5g
• 11.5g 11.5g
• 21g 21g
• 0g 0g
• 3g 3g
• 0g added sugars 0g
• 484mg 484mg
• 10% 10% DV
• 4% 4% DV
• 260 260
• 15g 15g
• 6.5g 6.5g
• 5.5g 5.5g
• 11.5g 11.5g
• 21g 21g
• 0g 0g
• 3g 3g
• 0g added sugars 0g
• 484mg 484mg
• 10% 10% DV
• 4% 4% DV

Details

Servings 6
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Pre-bake the crust: Roll dough to fit slightly larger than a 9-inch fluted tart pan. Press dough into fluted edges of pan, trimming off excess pieces if needed. Poke several holes in the crust with a fork. Line crust with parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 10 minutes. Remove weights and foil, and bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 375°.

Step 3

Cook the mushrooms: Heat a medium skillet over medium heat. Pour in oil, add mushrooms, and saute until softened and browned, about 5 minutes. Set aside.

Step 4

Prepare the custard: In a large bowl, whisk together eggs, milk, chives, nutmeg, salt, and pepper.

Step 5

Assemble the quiche: Spoon the mushrooms, bacon, and cheese into the crust. Pour in egg mixture and carefully transfer to oven.

Step 6

Bake until set (a knife inserted into the center should come out clean), about 35 to 40 minutes. Let cool at least 10 minutes. Cut into 6 wedges and serve warm or at room temperature.