I don't know why but I had quiche on my mind in the last couple of weeks. Being quite familiar with the techniques of the sweet kitchen, making a quiche is really no big deal. It's just a savory custard in a pie crust. Let me just say this up front: this quiche tastes awesome. Instead of the typical dried out chewy filling, this is creamy and smooth through and through. T ate a quarter at one sitting!
Now, I know that I am cheating by using frozen rolled out pie dough. However, when I make a quiche, I have a meal in mind so it is not the time to fuss over the perfect pie crust. :)
- 1 round of Pillsbury pre-rolled pie dough
- 250g Swiss cheese, grated
- 100g diced ham
- 6 large eggs
- 250mL skim milk
- 165mL heavy cream
- salt & pepper to taste
- Unroll pie dough to a 10" glass pie plate. Crimp the edges. Bake according to package instruction.
- Preheat over to 425F. Reserve a handful of the grated cheese. Evenly spread the cheese and ham over the baked pie crust.
- In a medium mixing bowl, whisk together eggs, milk, and cream. Season with salt and pepper to taste.
- Pour custard into pie crust. Sprinkle the reserved grated cheese over the custard.
- Bake for 40 minutes until golden and pouffy. The quiche is done when you don't see any liquid jiggling.