By: Meri
My favorite quiche recipe. I don't cut back in filling when using a store bought crust - just use a deeper pan. Always comes out amazing. Great proportions and tips!
By: Chrissy
In reply to <a href="https://www.cookingclassy.com/quiche-recipe/comment-page-2/#comment-713391">Sandra Serra Bradshaw</a>.
The quiche needs to be cooked for 45-55 minutes. Not 20 minutes.
By: Jasson
Very nice recipe chef . Fantastic tutorial. Thank you for your effort
By: Tracy R.
This was delicious. We used a mix of ham, mushrooms, shallots, jalapeno for the 1 & 1/4 cup. Yummy!
By: Gill
Perfect quiche, made the pastry myself and bacon and onion filling with single cream and dried herbs and worked out great - I followed the recipe step by step and definitely beats all other recipes out there
By: Katherine James
I followed the instructions for the store bought crust and your quiche recipe was perfect! Next time I’ll get enough courage to make the real crust!
By: Sandra Serra Bradshaw
At your twenty minutes, my quiche is needing another twenty to set (it is as wobbly as can be)!
By: Barbara
EXCELLENT! I love how this fills my large 10" deep dish Pyrex pie plate.
FYI, precooking the piecrust is completely unnecessary. Simply cook this at 375° on the very bottom rack closest to the heating element. It prevents 'soggy bottoms' and keeps the edges of the piecrust from browning too quickly. And I used the entire two crust amount when I rolled it out so it fits my pie plate.
Another tip: roll out your pie crust, room temperature, between two sheets of parchment. This prevents adding more flour and keeps the crust flakey. Keep flipping and peeling each side back every so often to prevent permanent creases. Then at the very end, when it's ready, peel back both sides to loosen, then peel off one side and reverse hang it in half-parchment against parchment (I hang it above me up to a light to make sure it's truly halvsies) and place the crust-side over your pie dish. You can lift it up at the parchment edges to center it before peeling back the last piece (carefully!) of parchment. Then carefully lift and lower all around the piecrust, into the dish, so there are no air pockets. Roll up the edges, crimp, and away you go!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/quiche-recipe/comment-page-2/#comment-710315">Lindsey</a>.
I'm so glad you found it helpful Lindsey!
By: Lindsey
Thank you for this amazing recipe! I am saving it for future quiche meals as this is the most thorough detailed recipe I have ever used. I made the quiche with a frozen pie crust and the ingredients fit in the shell perfectly.
. Fantastic tutorial. Thank you for your effort 
