Classic Savory Quiche

1. Prepare Pie Shell

Roll out the pie dough and place it into a 9-inch glass pie plate. Press it gently into the edges, trim any excess, and freeze the shell until it is firm, about 30 minutes.

2. Preheat Oven and Blind-Bake Shell

Preheat your oven to 375°F. Once the dough is firm, remove the plastic wrap, line the shell with aluminum foil, and fill it with pie weights. Place the pie shell on the lower-middle rack of your oven and bake for 25-30 minutes, until the edges start to turn golden.

3. Prepare Custard Mixture

In a large bowl, combine the 5 large eggs, 2 cups of half-and-half, 0.25 teaspoon of salt, and 0.25 teaspoon of ground black pepper. Add in 1 cup of shredded cheese. Whisk until smooth.

4. Remove Weights and Cool Shell

Once the pie shell has finished parbaking, remove it from the oven and take out the foil and pie weights. Set the shell on a wire rack to cool slightly.

5. Reduce Oven Temperature

Reduce the oven temperature to 350°F and place a rimmed baking sheet in the oven to heat.

6. Fill and Bake Quiche

Pour the custard mixture into the slightly cooled pie shell, filling it until it is about 0.5 inch below the top edge of the crust. Carefully place the filled pie shell on the preheated baking sheet in the oven. Bake the quiche at 350°F for 40-50 minutes. The top should be lightly browned, and the center should be set but still soft. A knife inserted 1 inch from the edge should come out clean.

7. Cool Quiche

Allow the quiche to cool on a wire rack for at least 1 hour, and up to 3 hours, before serving. Enjoy your classic savory quiche warm or at room temperature.