December 13, 2023

Customizable Quiche Recipe

Most commercially sold pie crusts are pre-baked or par-baked. This pie-crust from For the Love of Flour is not. Follow these easy steps below to “blind-bake” (par-bake) your raw crust and make a lovely quiche!

  • 1 pie crust
  • 4 large eggs
  • 1 cup half & half
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup shredded cheese
  • 1-2 leeks, sliced
  • up to 2 cups add-ins (Any variety of veggies, seasonings, or meats you prefer!)
Partially Blind Bake: Preheat oven to 375. Line inside of pie-crust with parchment paper and fill with pie weights (dried beans make a great substitute!). Bake for 15 minutes or until edges start to brown.
Remove pie weights and parchment and cook for another 6-8 minutes. Remove from oven and set aside while you prepare your filling.
Prepare your add-ins: In a hot pan, sautee sliced leeks till soft and starting to caramelize. Get creative! Add chopped pancetta, or spinach, or whatever suits your fancy and cook thru until extra liquid has evaporated.
Make the quiche mixture: In a large bowl, whisk to combine eggs, half & half, salt, pepper and seasonings. Fold in half the shredded cheese.
Assemble your quiche: Scatter cooked add-ons over parbaked pie-shell. Pour quiche mixture into shell, smoothing top, and then scatter remaining cheese on top. Finish baking in a 350-degree oven until puffed and browned, 30-45 minutes. Let rest & cool slightly before slicing and serving, approximately 15 minutes.

About Seasonal Roots

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at