From Scratch Quiche

Hello all!

It has been quite some time and I have to apologize! I was working full time for some weeks since my co-worker had a baby. I don't want to get too behind on my posts so I will try and play catch up now by posting a few recipes I was able master while having a busy full time schedule. I have to mention that I give props to the full time working mothers. I now know why so many families end up eating quick ready made or easy boxed dinners. There is little time at the end of the day and many parents take their kids to lessons and activities. It was a little hard for myself and I only have a husband to care for!!! I have learned now why so many people want crock pot meals and fast, easy recipes with simple ingredients found at home.

My husband and I both love quiche. This recipe is completely from scratch. I will not tell you what exact filling to put into it because in my opinion there is many different varieties that you can do. In my kitchen, I pretty much put a combination of things that I have left over into a frying pan and that's how I get my filling. Of course there are the standard and most common quiches but these are the mixtures I suggest that work well together:

1. Spinach

2. Lorraine (bacon filling)

3. Ham and Swiss

4. Broccoli and Cheddar

5. Mushroom Asparagus

6. Peppers and Onions (and even some mushrooms)

Please comment any other suggestions. Remember that the flavors and the cheese have to go together. If you want a quiche with a lot of filling then use closer to 2 cups of veggies/meat; however, if you want a light quiche only use a cup of broccoli or mushrooms or whatever you are using)

FOOL PROOF QUICHE FROM SCRATCH

What You Need:

Ingredients

1 9-inch pie crust (recipe below or just by Pillsbury)

1-2 cups filling ingredients, such as broccoli and bacon or mushrooms and caramelized onions

1-2 cups (3 oz - 6 oz) grated cheese, like Gruyere, Swiss, or Cheddar

3 large eggs

1 cup milk

1/2 cup cream (heavy, whipping, light or half-and-half works)

1 tsp salt

1 tsp garlic

1 tsp basil (dried) or thyme (dried)

Equipment

9-inch straight sided glass pie dish or a tart pan

Food Processor if you are making homemade crust

What to do:

1. Preheat oven to 350°F. Prepare your crust by using the recipe at the bottom of this post or use a pre-made crust and move to step 2.

2. Prepare the Filling: While the crust is baking, prepare your quiche filling. Make sure all ingredients are cooked through and fairly dry. (If making filling with bacon make sure majority of grease is removed or else your quiche will be very oily)

3. Remove the pie crust from the oven after 10 minutes.

4. Start Assembling the Quiche Filling: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.

4. Prepare the Custard Filling: Whisk together the eggs, milk, cream, salt, garlic and basil or thyme until frothy. Pour the custard into the pie crust.

5. Bake the Quiche: Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes before eating or chill overnight and reheat next day in microwave for around 10 minutes or in a 300°F oven until just warm to the touch.

ENJOY!

HOMEMADE CRUST USING A FOOD PROCESSOR

2 cups flour (I have been doing 1 cup unbleached flour with 1 cup whole wheat)

9 tablespoons cold unsalted butter, diced

1/2 teaspoon salt

1 egg, lightly beaten

2 tablespoons cold water

In a bowl of a food processor fitted with the steel blade, place flour, salt, and butter. Pulse until you get coarse pea-size crumbs. Add egg and 2 tablespoons of water. Pulse until a moistened crumbs form. If the flour mixture still looks dry and doesn’t form into a ball, add another tablespoon of water and pulse a little more.

Take the dough out of the bowl and dump into a well-greased (tart) pan. 

With your fingers, work the dough around the edges and the bottom of the pan, spreading it evenly. Bake for 10 minutes at 350°F