Pre-heat your oven to 425 degrees
NOTE: I have only given you ingredient portions for ONE quiche … yet, if you make at least TWO (as I suggest) you will just double everything! Yep, that easy! You can also use a little less or a little more of the meats & veggies but you might have a little too much custard if you pack in the filling too much. I do encourage you to resist over doing it & let the egg custard carry the flavors if you can… you can always do it different next time!
Get all of your ‘ducks in a row’ … or mise en place – as they should be! (this is the part where you prepare all of the filling ingredients & get them ready for “building” the quiche.
Combine eggs, cream, salt, pepper plus a dash of nutmeg. Whip just to combine & set side to be used in a few minutes.
Make sure the oven in at 425 degrees and if you need to shred the cheese, be sure to do that now too!
Begin adding ingredients to the crust (or crusts if doing more than one).
Continue adding veggies & meats in layers & then top with the cheese. I typically lightly toss them together with my fingers before pouring in
Now, slowly pour the custard over the fillings and let it settle in as you pour. The cheese filling should be just covered & up to the top rim of the pie pan. Top by sprinkling the herbs on top
Place the quiche in the oven on the middle rack. Set the timer for 15 minutes.
When the timer goes off REDUCE the oven temperature to 325 & set timer for 45 minutes BUT you will want to check it half way through (my oven heats uneven so I always have to rotate them based on how the tops are browning). Check after 35-40 minutes & insert toothpick or thin knife. It should come out clean. If not clean check every 5 minutes.
Remove from open & let stand about 10 minutes before slicing. Leftovers heat up well in the microwave. ENJOY!!
NOTE: Extra quiche can be frozen for later date. When you bake those (from frozen), bake covered with foil UNTIL last 10 minutes; 350 for about an 45-60 (from frozen).