Quiche is the most famous of tarts, but I think it’s probably one of the world’s most underrated ones, too. Reserved for buffets and parties, they usually offer the best, most colorful solution for a tasty & filling hors d’oeuvre selection, but are limited to being just that. To me, they’re a lot like pizza…versatile & substantial with an open door to any kind of combination you & your family might be in the mood for!
My most favorite, best ever Pie Crust makes another appearance in this savoury recipe with a filling of custard made with eggs & cheese and additions of meat, seafood, or vegetables. Quiche Lorraine is the popular variant with modern preparations usually including cheddar cheese and bacon. From experience, however, the term has evolved throughout time and region and you can never be to sure what you’ll get when ordering it – but I’ve never been disappointed!
Whether it’s brunch or lunch or dinner, quiche is a great solution to any meal dilemma, and the custard is simple & light, making the additions the stars of this delicious tart. Today we had a family favorite: bacon, corn & mushrooms. We also like broccoli, ham, chicken, spinach, olives, and tuna! Try your own!
For the Custard
- 6 eggs
- 1 cup of heavy cream / Greek-style yogurt
- 1/4 cup of cream cheese
- 1/4 cup of milk
- Salt & pepper
- 1 teaspoon of paprika
For the Filling
- 1-1/2 cups total of cooked & drained vegetables, meat, or seafood
- 1 cup of grated Cheddar or Swiss cheese
- 1/2 small onion
- 1 tablespoon of butter
Quiche is traditionally prepared in a pre-baked shell brushed with egg yolk to help prevent it from getting soggy, but I like to keep the pie crust thin and bake it in a glass dish, and I’ve gotten past the soggy crust conflict. But, since you can never be too sure, I would recommend taking the advice of masters…pre-bake the pie crust.
Prepare the most perfect pie dough and spread it out evenly in a tart or pie pan, to a thickness of about 1/8″ (30mm). Preheat the oven to 375°F (190°C) and if you choose to, pre-bake the pie dough. While still warm, brush the baked crush with a beaten egg yolk. Place the pan on a baking sheet.
When choosing your additions, the most important thing to understand is that vegetables, meats, and seafood must be thoroughly drained to prevent the egg filling from becoming watery. I usually sautée the ingredients with the butter and onion, and use about 2 cups of the drained & cooked ingredients for a standard tart pan.
Add the cooked & drained ingredients into the crust and spread evenly. Sprinkle the cheese evenly over them. Whisk or blend the eggs with the heavy cream, cream cheese, milk, salt & pepper, and paprika thoroughly until no streaks of egg white remain. Pour the freshly beaten mixture over the ingredients in the pastry shell. Bang the pan to make sure the filling settles well between the ingredients. Bake until the filling is puffed around the sides and a knife inserted in the center comes out clean, about 30 minutes. To prevent surprises, I usually turn off the oven and let the quiche sit until serving. Not only does this trick keep it warm, it ensures doneness and I would rather have a toasty quiche than a runny one. Enjoy!
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