Ingredients Jump to Instructions ↓

  1. 1 cup heavy cream or half-and-half

  2. 2 egg s

  3. 2 pinches kosher salt

  4. Freshly grated nutmeg

  5. 1 frozen 9-inch pie crust

  6. vegetable and/or meat of your choice

Instructions Jump to Ingredients ↑

  1. In a nonreactive, stainless steel bowl, combine the cream or half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine.

  2. For Pie filling: We love the Spinach/Feta combo, Broccoli/Cheddar (plus Ham or turkey if you eat it). You can put just about anything in this though, and it’s a good time to clean out leftovers in the fridge.

  3. When doing a veggie like broccoli or spinach, go with a small box of the frozen stuff. Defrost it and drain as much water as you possibly can. It’s important that no excess water is in it or the Quiche will be runny. You want to use about as much cheese as you do veggie and/or meat.

  4. Refrigerator Pie Rules: Heat oven to 350 degrees F. Evenly distribute the pie fillings in the pie crust. Do not overfill the crust with the filling ingredients. Do not pour too much royale into the crust. The eggs will expand upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing.


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