Enjoy your Easter Sunday with this crowd-pleasing quiche that is sure to impress your friends and family during your holiday celebration — check out this recipe.
1. Make the pie dough ahead of time/the night before. It needs to chill in the refrigerator for at least 30 minutes before rolling out and blind baking .Turn the dough about a quarter turn after every few rolls, until you have a circle 12-13 inches in diameter. Roll and wrap dough around a rolling pin, then transfer to a 9 to 9½-inch, deep-dish pie pan.
3. Unroll dough into pan, then shape into pan. Trim uneven edges while leaving about 1-inch overhang; tuck overhang underneath. Decorate edges as desired. 4. Freeze dough for 15 minutes, or refrigerate for at least 30 minutes. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.6. Partially blind bake your crust ["Blind baking" refers to pre-baking a pie crust before any filling is added). Line the chilled pie crust with parchment paper, heavy duty plastic wrap or foil. Fill with pie weights, un-popped popcorn or dried beans. Make sure the weights are evenly distributed around the pie dish.
2. Starting with your cheese, add the mix-ins, alternating between cheese and whatever else you are using. Slowly pour the egg mixture over the top, and let it settle evenly. 3. Bake the quiche for about 45-55 minutes, until the center is just about set. Don’t overbake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. You can also cool the quiche completely before serving. It’s delicious at room temperature .Whole Milk & Heavy Cream:Cheese: Use
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