Cooked fillings: The following should be cooked before assembling the quiche: sausage, bacon, bell pepper, onion, leek, sliced zucchini, mushroom, broccoli, shallot, spinach, chard, kale, root vegetables.
Uncooked fillings: The following can be used raw in quiche: ham, cured meats, tomato, asparagus, herb, scallions, peas, grated zucchini.
Dairy choice: Whole milk will give you the lightest quiche, heavy cream will give you the richest quiche, and half-and-half will land you somewhere in the middle.
Make ahead: The crust can be blind baked and cooled up to 2 days in advance. Cool, tightly wrap, and store at room temperature. Alternatively, the assembled quiche can be baked, cooled, and refrigerated up to 3 days in advance. Let come to room temperature or uncover and reheat in a 300°F oven before serving.
Storage: Refrigerate in an airtight container for up to 5 days. Reheat in a 300°F oven until just warm to the touch.
