Instructions

• Preheat the oven to 350°F (175°C).
• Prepare the pie crust according to your recipe or package directions and fit it into a pie dish. Crimp or flute the edges as desired.
• In a large bowl, whisk together 6 large eggs, 2 cups heavy cream, 1 cup whole milk, 1½ teaspoons salt, and 1 teaspoon ground pepper until well combined and slightly frothy.
• If you are adding any meats or vegetables, cook them first: brown or sauté in a skillet until fully cooked and any excess moisture or grease is removed, then let them cool slightly.
• If using add-ins, spread them evenly in the bottom of the prepared crust. Pour the egg and cream mixture over the crust (and over the add-ins, if using), pouring slowly to avoid overflow.
• Place the pie dish on a baking sheet and put it in the preheated oven. Bake for 45 to 55 minutes, until the center is set — it should no longer be liquid and will have a slight jiggle in the very center.
• If the crust edges begin to brown too much during baking, cover the edges with a pie shield or strips of foil for the remainder of the bake time.
• Remove the quiche from the oven and let it sit undisturbed for 15 minutes before slicing and serving.