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I absolutely love preparing, serving, and savoring a good quiche. Quiche is one of the easiest to prepare, and most versatile dishes around. It can be served for breakfast, lunch, or dinner. Quiche can be served hot or room temperature, making it the perfect dish for a buffet.
Basic quiche has a few universal key ingredients, but in what combinations and flavor profiles you use is entirely up to your imagination. If you are not proficient in the art of making a pie crust, Pillsbury rolled pie crust in your grocery dairy case is an excellent substitute for homemade.
To begin you will need a glass or ceramic deep dish pie pan to bake your pie. The basic ingredients for a quiche are six eggs, one cup of heavy cream, two- and one-half cups of grated cheese, one half a teaspoon of fresh ground black pepper, a teaspoon of salt, and a dash of nutmeg.
Preheat your oven to 375 degrees. Combine all of the above ingredients except the grated cheese in a large mixing bowl. Whisk all of your ingredients until they are thoroughly combined. Add your freshly grated cheese.
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You can add any grated cheese to your quiche mix, in any combo you like. Gruyère,Fontina,Swiss,Cheddar, and Parmesan will all work well for your dish.
Now here is where your imagination kicks in! Here are a few add in options to add to your mix.
To make an asparagus quiche add one pound of asparagus lightly blanched and cut into one inch pieces.
To make a mushroom and spinach quiche add a half of a cup of onion, four cups of Baby Bella Mushrooms and two cups of baby spinach both sautéed in two tablespoons of unsalted butter.
To make a crab quiche add one cup of lump crabmeat and two tablespoons of sautéed minced shallots.
For classic Quiche Lorraine add a half a pound of diced crispy fried bacon and a half a cup of sautéed onion.
To begin assembling your quiche unroll your pie dough and place it carefully in your pie pan. Be sure it is even to the edge all the way around and the pie dough is flush with the corners of the pan.
Carefully pour your ingredients into the crust, making sure they are level. Sit your pie pan on a cookie sheet to catch any possible spillover, place on the center rack, and bake for fifty minutes or until a fork poked into the middle of the quiche comes out clean.
Let the quiche sit for ten minutes to cool before serving.
– Janis Merrill-Gipson,
Janis is a self-proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, art collector, jazz fan, and avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.
You can inbox Janis on Facebook for contact.
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