Nm Quiche Recipe

Preheat and prepare pan

Preheat the oven to 375°F (190°C). Place a 9-inch pie pan on a baking sheet (this makes transfer and any spills easier). If using a frozen crust, allow to partially thaw according to package directions but keep it chilled. Lightly grease the pie pan or crust with 1 tablespoon butter or spray.

Blind-bake (optional for crisper bottom)

For a crisper bottom, line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 10 minutes, remove weights and parchment, then bake 5 more minutes until the surface looks set but not browned. If you prefer a softer crust, skip blind-baking and proceed to filling.

Prepare meats and vegetables

If not already cooked, cook 4–5 slices of bacon until crisp, drain on paper towels, then crumble. Dice 1 cup cooked ham into small 1/4-inch pieces. Thinly slice 4 green onions, using both white and green parts. Ensure all fillings are at room temperature or slightly cooled so they don't cause the custard to seize.

Mix custard

In a medium bowl, whisk together 5 large eggs until homogenous. Whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Stir in 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon grated nutmeg (optional). Taste quickly and adjust seasoning as desired; remember the ham and cheese add salt.

Assemble quiche

Sprinkle 1.5 cups shredded Swiss cheese evenly across the bottom of the prepared 9-inch crust. Distribute the diced ham (1 cup), crumbled bacon (3/4 cup), and sliced green onions (from 4 each) evenly over the cheese. Gently pour the egg-milk-cream custard over the fillings, leaving about 1/4 inch from the top of the crust to prevent overflow. Lightly press any pieces that float so they are submerged; the custard should just cover the fillings.

Bake

Place the pie on the center rack of the preheated oven. Bake at 375°F (190°C) for 35–45 minutes, or until the custard is set but still slightly wobbly in the very center (it will continue to set as it cools). If the crust edges brown too quickly, shield them with foil or a pie shield after about 20 minutes.

Rest

Remove the quiche from the oven and let it rest on a cooling rack for at least 15 minutes before slicing. This resting time finishes the cooking and makes cleaner slices.

Slice the quiche into 6 equal pieces and serve warm or at room temperature. Leftovers refrigerate well in an airtight container for up to 3 days; reheat slices in a 325°F (160°C) oven for about 10–12 minutes or until warmed through.