Recipe courtesy of Food Network Kitchen
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Total:
2 hr 20 min
Prep:
30 min
Inactive:
1 hr
Cook:
50 min
Yield:
1 (9-inch) quiche, 6 to 8 servings
Level:
Intermediate

Ingredients

Optional Quick Crust:
Custard:
Fillings:

Directions

Special equipment: 9-inch glass or ceramic pie pan

Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet. 

Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired. 

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving. 

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