Perfect Quiche

Step 1

If the pie dough is not rolled out, place on a floured work surface and roll out into a 12-inch round. Press into a 9-inch standard (not deep-dish) pie plate. Crimp as desired.

Step 2

Refrigerate the pie shell for 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350ºF.

Step 3

Place the pie crust on a rimmed baking sheet. Line the crust with parchment paper, then fill with pie weights, dried beans, or rice. Bake until the crust is set, about 20 minutes. Remove the weights and parchment. Bake until just starting to brown, 6 to 8 minutes more. Leave on the baking sheet and let cool slightly for 10 minutes. Meanwhile, prepare the fillings and custard.

Step 4

Grate 4 ounces cheese on the large holes of a box grater (about 1 cup), or crumble 4 ounces feta cheese.

Step 5

Place 3 large eggs; 1 1/2 cups whole milk, half-and-half, or heavy cream; 3/4 teaspoon kosher salt; and 1/4 teaspoon black pepper in a medium bowl and whisk until frothy and combined.

Step 6

Sprinkle the cheese into the pie crust. Top with 1 cup filling ingredients. Pour the custard into the crust.

Step 7

Bake, still on the baking sheet, until browned around the edges and mostly set but the center jiggles just a little, 40 to 50 minutes (check after 30 minutes and cover loosely with aluminum foil if the crust is already browned). Let cool for at least 20 minutes. Serve warm, at room temperature, or cold.