Basic Cheese Quiche

Name: Basic Cheese Quiche
Ingredients: 1 (9 1/2 inch) deep dish pie shells, unbaked and chilled; 6 eggs, at room temperature; 2 cups grated cheddar cheese (or the lesser known Emmenthal or Cantal cheese) or 2 cups gruyere cheese (or the lesser known Emmenthal or Cantal cheese); 2 2 cups half-and-half or 2 cups whole milk, gently heated just until warm; 1/2 teaspoon salt; 1/4 teaspoon cayenne

6 ingredients

7 steps

Ingredients

1 (9 1/2 inch) deep dish pie shells, unbaked and chilled
6 eggs, at room temperature
2 cups grated cheddar cheese (or the lesser known Emmenthal or Cantal cheese) or 2 cups gruyere cheese (or the lesser known Emmenthal or Cantal cheese)
2 2 cups half-and-half or 2 cups whole milk, gently heated just until warm
1/2 teaspoon salt
1/4 teaspoon cayenne

Directions

1

Preheat oven to 425°; prick the crust all over with a fork.
2

Line it with tin foil and weight the bottom with a pile of dried beans, rice, or other weights that will sit flat on the surface.
3

Bake 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°.
4

In a bowl, combine the eggs, cheese, cream, and seasonings; beat until well blended.
5

Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top.
6

Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle (cover pie crust edges with foil if getting too brown).
7

Cool on a rack; serve warm or at room temperature.