Biting through a creamy foil of smooth, creamy, custard-like eggs to find flavorful bits that slide over your tonge before your bite even reaches the crumbly, flaky crust…
Quiche is the kind of seemingly-complicated savory dish that scares away a lot of people. Really, though, quiche is the perfect summer and left-over food. It’s intended to be eaten cold, can hold up to throwing just about any random ingredient, and can even be easily frozen pre-baked.
The basic idea of quiche is the same as custard – egg protein provides structure rather than a starch. Usually baked in a pastry crust, however, it is not nearly as delicate as a custard dessert.
If you are the type to make your own pastry crust, quiche offers a great way to show off those crusts. If you buy the frozen crusts (as I do when I’m in a hurry or it’s too hot to keep the butter solid) – then quiche fills them nicely and easily.
The basics for quiche filling are eggs and dairy. For a nine-inch pie shell, five to six large eggs and about 1 cup of half-and-half or cream. If you’re watching calories or are in a hurry, use milk and add an extra egg yolk for richness.
From there, it’s truly wherever your creativity takes you. Cheese is a standard, and a good addition for the structure it can offer. Cheddar mixes, three-cheese Italian mixture, and CoJack all work wonderfully. If you want to get fancy, then use fancy cheeses. Just remember if you use one strongly flavored cheese (such as feta) stick with milder cheeses to support the flavor.
Veggies can literally be what’s on sale at the local farmer’s market. Remember to sautée them a bit before they get thrown in the filling- onions, garlic, asparagus, even chunks of eggplant – anything that cooks down soft enough to bite through easily.
Meat, similarly, can be just about anything you have in the fridge. Cooked and crumbled bacon, sliced lunch meat, or leftover shredded chicken. The idea you’re going for is small bits and bite-sized pieces, not huge chunks you’d have to cut with a knife. I would recommend avoiding beef and other red meats – eggs and cream simply don’t make a good base for these.
And finally, the spices. Go crazy! Quiche is a great place to feature fresh herbs – tarragon, rosemary, even basil. Garlic is always a good choice. A little salt is usually a good idea, as it brightens the overall flavor.
If you’re baking the quiche right away, about 20-30 minutes in a 350 degree oven will set up the custard, then just cool it for a while in the fridge to solidify everything before serving. If you’re going to freeze it for later use, the best idea would be freeze the filling in the pre-baked crust, and bake from there.
Still worried about making a quiche? Here’s the basic one NT tossed together last night (props to NT, by the way, for doing a great job – and especially since he’s just beginning to dip toes into the wide world of cooking)- but remember, once you’ve got the basics down, it’s the perfect way to experiment with new flavors!
1 9 inch pie shell
6 eggs
1 cup half and half
Olive Oil
1/2 a small onion, diced and sautéed
2 cloves garlic, sautéed
3/4 cup diced lunch meat ham
1 1/2 cups shredded three cheese Italian blend (Parmesan, Asiago, Romano)
1/2 cup bread crumbs
Salt
Pepper
Pre-bake and chill the pie crust.
In a mixing bowl, whisk together the eggs and cream.
In a medium frying pan, with a few drops of olive oil, sautée the onion and garlic until soft and fragrant. Throw in the diced ham to heat through.
Stir onion mixture into egg mixture. Stir in cheese and bread crumbs. Season to taste.
Pour egg mixture into prepared pie crust. Place on a baking sheet (in case anything spills).
Bake at 350 for 25 minutes, or until puffed and a knife inserted into the center comes out clean.
Chill 45 minutes to an hour in the fridge.
Slice into wedges and enjoy!






