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Cooked fillings:<\/strong> 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.<\/p>\n Uncooked fillings:<\/strong> The following can be used raw in quiche: ham, cured meats, tomato, asparagus, herb, scallions, peas, grated zucchini.<\/p>\n Dairy choice: <\/strong>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.<\/p>\n Make ahead:<\/strong> 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\u00b0F oven before serving.<\/p>\n Storage: <\/strong>Refrigerate in an airtight container for up to 5 days. Reheat in a 300\u00b0F oven until just warm to the touch.<\/p>\n<\/div>\n