Pre-baking can be referred to as “blind” baking. If you are utilizing a store-bought frozen crust, comply with the directions on the bundle for pre-baking. Culinary developments took an odd flip in the 70s when quiche gained the status of being a Ladies-who-lunch sort of dish.

Have been making quiche for years, utilizing roux as I like my quiche firm. Instead of cream, I opted for a more healthy model, half a can of evaporated milk. I doubled the onions (they are vegs in spite of everything, right?).

• Transfer the dough right into a 9-inch pie plate and fold the overhang underneath.
• Especially when you’re working with a prepared frozen crust.
• Use a wire whisk to beat the half-and-half with the eggs, after seasoning them.
• For an elegant pairing, try serving this dish with champagne.

I made it in 6 individual serving glass ramekins. I will definitely be utilizing this …