Generic Quiche

Generic quiche is the master template every cook should know: a 4-egg custard whisked with a cup of half and half, a cup of grated cheese, and whatever filling is hanging out in the fridge. Spinach, bacon, ham, leftover roast chicken, sauteed mushrooms, all fair game.

The one technique that makes or breaks this recipe is brushing the pie shell with beaten egg and pre-baking it for five minutes. That egg wash creates a moisture barrier, sealing the crust so the custard doesn’t soak through and leave you with a soggy bottom. It’s the single fix for the most common quiche failure.

Pro Tips

• Pre-bake the crust as directed, even if you’re tempted to skip it. The egg-wash seal is the difference between flaky and gummy.
• Pre-cook watery fillings like spinach, mushrooms, or onions, then squeeze or pat dry. Raw vegetables release liquid that prevents the custard from setting.
• Set the pie on a sheet pan in case of overflow, and to make it easier to slide in and out of the oven.
• The 10-minute rest after baking is required, not optional. The custard finishes setting in residual heat and slices cleaner once it’s stabilized.

Variations

• Lorraine: Add cooked diced bacon and Swiss or Gruyere cheese.
• Florentine: Wilted spinach, crumbled feta, and a pinch of nutmeg.
• Provencal: Sauteed zucchini, sun-dried tomatoes, fresh basil, and goat cheese.