Roll out pastry dough into ¼ inch thick circle and place into 9 inch pie pan. Trim off excess pie dough and crimp edges using your fingers.
Whisk egg white with 1 tablespoon of water and then brush the bottom and sides of pie crust with egg wash. Place pie dough into the freezer for 15 minutes or in the refrigerator for 1 hour.
Whisk or blend together eggs, cream, salt, pepper, and onion powder until light and fluffy. Gently tap out excess air bubbles.
Remove the pie crust from the refrigerator and sprinkle desired toppings evenly over the crust. Pour egg mixture over the pie crust. Top with additional cheese if desired.
Bake quiche at 375 degrees until eggs are set, about 30-35 minutes, checking on pie crust after 25 minutes. The quiche is done when the edges are set, but the center wiggles slightly.
Let quiche cool for at least 20 minutes before slicing and enjoying.
Flavor Ideas for Quiche:
Ham and Cheese
1 cup chopped ham
1 cup shredded sharp cheddar cheese
Mushroom and Asparagus
⅔ cups sauteed mushrooms
⅓ cup blanched asparagus tips
⅓-1/2 cup shredded cheese
Sausage and Cheese
1 cup browned breakfast sausage
1 cup cheddar cheese
½ cup defrosted and drained chopped frozen spinach (or 4 cups fresh spinach sauteed and drained of excess moisture.)
½ cup to 1 cup Swiss cheese
¼ cup chopped kalamative olives
¼ cup chopped roasted red peppers
¼ cup feta cheese
Storing Quiche: Once baked and cooled, wrap in plastic wrap and then foil to seal out moisture and store in the fridge for up to 4 days. Rewarm in a 250-degree oven for 20 minutes or serve cold.Freezing Quiche:
If you want to freeze quiche unbaked, place full quiche on a flat surface in freezer and freeze until solid. Once frozen, wrap quiche in foil and place in plastic freezer bag, removing air before sealing. Freeze for up to 1 month. When ready to bake, remove from freezer bag and keep top of quiche covered with foil. Baked for 1 hour at 375 degrees. Uncover the foil from quiche and bake an additional 10 minutes.
To freeze baked quiche, place full quiche in freezer and freeze until solid. Once frozen, wrap quiche in foil and place in plastic freezer bag, removing air before sealing. Freeze for up to 1 month. To reheat, remove from freezer bag remove foil. Bake at 350 degrees for 20-25 minutes, or until just warmed through.