Anything-Goes Savory Pie
This reicpe is a roadmap to make your own savory style quiche. Add in some meat, veggies or both along with a bit of cheese and there most certainly is some option for different herbs and spices to be added as well. Have fun with this recipe!
- Prep Time: 00:20
- Cook Time: 01:15
- Total Time: 1 hour 35 minutes
- Yield: Serves 8
- Category: Savory Pie
- Method: Bake
Ingredients
- pie-crust-of-choice, prepared
- 8 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- 1-1/2 teaspoons coarse kosher salt (see note)
- ½ teaspoon black pepper
- 12 ounces add-ins (typically about 3-4 cups)
- 4 ounces (about 1 cup) cheese
Instructions
Prepare the Pastry:
- Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch metal pie plate, making sure to press the pastry into the sides and the bottom. Crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie shell in the freezer while the oven preheats, at least 15 minutes.
- Preheat the oven to 425ºF and place a rack in the lower part of the oven.
- Once chilled, line the pie shell with a round piece of parchment paper, then add pie weights (I recommend dry rice or beans or lentils), making sure to push the pie weights to the edges.
- Bake on the lower rack for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes. Set aside until ready to use.
Make and Bake the Filling:
- Lower the heat to 375º.
- In a large bowl, whisk together the eggs, milk, cream, salt, and pepper.
- Place the add-ins and cheese in the parbaked crust.
- Pour the egg mixture over the top.
- Bake at 375ºF for 50-55 minutes, until the middle of the quiche is set and slightly puffed. If necessary, cover the edges of the crust with aluminum foil to prevent them from burning.
- Transfer to a wire rack to cool. Let the quiche cool for at least 5-10 minutes before slicing.
- Serve warm or at room temperature.
Notes
Any meat or veggies that are added in should be cooked fully.
Not all pie crusts will need to be blind-baked. Follow the instructions for the pie crust recipe if you are unsure.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by half for volume.
Depending on the add-ins, temper the amount of salt (adding less if the add-ins are very salty and vice versa)
Find it online: https://everydaypie.com/the-best-savory-pie-recipes/