Instructions

• Remove the unbaked flaky pie crust from its packaging and fit it into a 9-inch pie dish. Trim any overhang and crimp or flute the edge. Chill the filled crust in the refrigerator for at least 30 minutes to help prevent shrinking during baking.
• Preheat the oven to 375°F. Line the chilled crust with parchment paper and fill the paper with pie weights (or other suitable oven-safe weights if you have them).
• Blind-bake the crust at 375°F until the edges begin to brown, about 15–16 minutes. Carefully remove the parchment and weights, then return the crust to the oven and bake another 7–8 minutes until the bottom looks set. Remove the crust from the oven and reduce the oven temperature to 350°F.
• While the crust finishes, whisk together 4 large eggs, 1/2 cup whole milk, 1/2 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until fully combined.
• Sprinkle 1 cup shredded cheese evenly into the prebaked crust. Distribute 2 cups of your cooked add-ins (vegetables, meats, or herbs) evenly over the cheese.
• Pour the egg-and-cream mixture slowly into the crust over the cheese and add-ins, leaving a small gap at the top of the crust to prevent overflow.
• Bake the quiche at 350°F for 45–55 minutes, until the center is set — it should have only a slight jiggle when the dish is gently shaken and no liquid remains. If the top is browning too quickly, tent loosely with foil.
• Remove the quiche from the oven and let it cool on a wire rack for 15 minutes before slicing. Serve with any optional toppings (extra cheese, chopped herbs, hollandaise sauce, or freshly ground pepper) as desired.