My good friend Carol messaged me the other day, suggesting this blog needed a quiche recipe. Quiche tends to be a spring menu item for me, and now that it’s spring…..well, quiche is definitely somethin’ yummy!
A quiche is basically an egg and cream custard baked in a pastry crust. The custard can welcome an almost endless array of meats, veggies and cheeses. Learn the basic recipe, check what’s in the garden, fridge or freezer, and you’ve got dinner! Or lunch! Or breakfast!
Asparagus is coming up in the fields around here and I was able to harvest enough today to inspire a ham and asparagus quiche!
Before we get started, have a look at how pretty these eggs are! I have a new local, fresh farm egg connection. The eggs are variable in size, shape and color, with bright orange-yellow yolks. The difference in flavor between the pale-yolked grocery store eggs and these eggs is like the difference between an Egg McMuffin and Eggs Benedict. Definitely worth finding your own fresh egg connection! Also check out the beautiful pottery tray the asparagus are resting in–made by a former student–now a friend, Marie. I love pottery, especially when I know the potter!
For one 8-9 inch quiche:
- 3 large eggs
- 1 1/4 cup heavy cream (Really worth it for the yummy factor!)
- 1/4 tsp pepper
- 1/8 tsp ground nutmeg (I grate mine fresh using the little grater in the photo.)
- 1/2-1 cup grated gruyere (Gruyere gives you a classic quiche flavor, but any cheese is yummy, especially a cheese that pairs well with other flavors you add.)
- 1 pre-made pie crust–I like the store-brand rolled up kind. Making your own crust would be uber-yummy, but pre-made makes a quiche do-able after work on a week night!
- 1 cup add-ins if desired–I used 1/2 cup diced pre-cooked ham and 1/2 cup chopped, steamed asparagus. (Always steam or parboil any veggies used in a quiche before adding them, and pre-cook any meat.)
Leave a wrapped, rolled pre-made pie crust out on the counter for 1/2 hour prior to starting your quiche. Preheat oven to 375 F.
Gently unroll pie crust over the top of a 8-9 inch pie or quiche pan. (The pan in the picture is an actual quiche pan–a gift from when quiche was popular in the eighties!) Center the crust, roll the edges down and crimp them along the edge for a pretty quiche.
Place half of the gruyere in the bottom–on top of the crust.
Add a TBSP of flour to any add-ins and lightly combine. (This will help your add-ins stay evenly dispersed in the quiche, rather than sinking to the bottom.) Add them to the quiche.
Whisk cream, eggs, pepper and nutmeg together until eggs are completely broken up and well blended. Pour into quiche shell, over any add-ins.
Top with remaining cheese. Bake 45 minutes–until quiche is golden brown and a knife inserted in the middle comes out clean. Let rest for 5 minutes, cut into 6 or 8 wedges and serve!
A package of pre-made pie crusts usually has two rolls. I decided to make a second quiche so we’d have leftovers for breakfast tomorrow. It only took me 10 minutes to cut up and steam a cup of broccoli and assemble a second quiche. I added it to the oven with the first quiche, re-setting the timer for an additional 10 minutes when the first quiche was finished.
Both were yummy, no one could pick a favorite–even though one was vegetarian! These are a couple of our favorite flavors for quiche, but there are so many other possibilities as spring moves to summer and the garden has more options–“everything in the garden” quiche is a summer favorite around here. BFF Becky makes a killer quiche with cooked chorizo, green chili and cheese. I’ve stolen the recipe and made it myself–yummy! What flavor will YOUR quiche be?