Quiche Reboot

Funny how memories work. Early this morning, I had a taste for quiche, then today one of my social media accounts had a memory of a post from many years ago, where I had posted the recipe for quiche..

Soooo, Time for a reboot post.

From Wikipedia:

Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or cold. It is popular worldwide.

Quiche is considered a French dish; however, using eggs and cream in pastry was practised in English cuisine at least as early as the 14th century and Italian cuisine at least as early as the 13th century. Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to Crustardes of flesh and Crustade in the 14th-century The Forme of Cury and in 15th-century cookbooks, such as the Italian Libro de arte coquinaria.

There are many variants of quiche, using a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally, e.g. florentine (spinach) and provençale (tomatoes).

Reboot – Quiche

Base quiche recipe – Add your favorite fillings
Prep Time 2 hrs 30 mins
Cook Time 1 hr 30 mins
Total Time 4 hrs
Course Breakfast, Dinner, Lunch, PubGrub
Cuisine American, French, Global
Servings 4 people
Calories 1026 kcal

Ingredients
  

  • 1 ea Prepared Pie Crust or Puff Pastry (docked)
  • 4 ea Eggs Jumbo
  • 1/2 cup Milk Whole
  • 1/2 cup Whipping Cream
  • 1/4 tsp Salt Adjust if using heavy salt add ins
  • 1/4 tsp Black Pepper
  • ~1 cup Grated Cheese
  • ~2 cup Add-ins See notes
  • 1/4 cup Parmesan cheese Fresh grated

Instructions
 

  • Assuming a prepared pie crust, blind bake according to package instructions
  • Allow crust to cool
  • Adjust or preheat oven to 350
  • In the bowl of a stand mixer beat eggs, milk, cream, salt, pepper, get a bit of air and lift in, (~1 minute)
  • Fold in prepared add ins
  • Pour gently into pie crust.
  • Top with Parmesan
  • Bake until center is set, ~45 – 55 minutes
  • Cool and let set for 15 minutes

Notes

The crust should be blind baked for falkeynes.
Add Ins to the filling should be pre-cooked, and drained well to avoid greasy, soggy messes.
One can add:
  • Cooked cubed ham
  • Crispy Bacon
  • Caramelized onions
  • Browned mushrooms
  • Cooked spinach
  • Fresh parsley 
  • Assorted cheeses
  • Sauteed diced bell peppers
  • Seeded, minced Jalapeno
For this base 1 cup cheese and 2 cups of veggies at most .
Serve with a fruit cup, or salad.  
This was always a hit in the Bad Wolf Kitchens, leftovers can be refrigerated and eaten cold, or reheated in a microwave. (And around the lair there were rarely any leftovers of anything)

Nutrition

Calories: 1026kcalCarbohydrates: 15gProtein: 54gFat: 84gSaturated Fat: 51gCholesterol: 295mgSodium: 2618mgPotassium: 375mgSugar: 7gVitamin A: 3007IUCalcium: 1620mgIron: 1mg
Keyword Baked, Eggs, Pie
Tried this recipe?Let us know how it was!

  Filed under: American, Baked, Basics, Egg, French, ReBoot

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