Quiche is one of my absolute FAVORITE things, and as far as I’m concerned, it’s the perfect food—chock full of protein, fully customizable to your particular tastes, and ridiculously easy.
Like why-don’t-I-just-make-this-every-week easy.
I mean, youmake a pie crust(or buy one, that’s totally okay), prebake it, mix together eggs, milk, cheese, and what-have-you, and about forty minutes later, you have glorious deliciousness. If you can make scrambled eggs, you can make quiche.
Plus, if you make enough, it makes killer leftovers so you don’t have to make dinner again FOR DAYS. (Color me SOLD because I hate making dinner. Also, I always make quiche for dinner, not breakfast. Breakfast around these parts is whatever-you-make-yourself. Sometimes dinner is, too, honestly.)
So it’s a mystery to me why I hadn’t made quiche in years, that is, until my sweet 91-year-old neighbor requested one this winter. And so I went on a hunt for a great recipe, looking at what I used to use as well as scouring the internet.
What I discovered through making various versions is that most recipes use waaaaay too much milk. And too much milk means that your bottom crust ends up soggy. While that doesn’t really take anything away from the flavor, it definitely leaves much to be desired about the textural experience of every bite. I mean, who really wants to be eating soggy crust? And that’s the beauty of this recipe, your crust will stay perfectly crispy and firm.
So a little adjustment here, a lot of adjustment there, and I came up with a solid working recipe for a basic 9″ quiche, with even an easy option for a higher protein-lower fat version.
You can add anything you want into this recipe, as long as you remove extra moisture from it first. That means you’d seed tomatoes before chopping, saute mushrooms until they release their juices, and defrost any frozen vegetables and squeeze the water out of them. Fresh spinach is not watery enough to cause a problem, so I put it in without precooking. Broccoli would need to be steamed first to be sure it gets fully cooked. You can use any kind cheese and meat (or no meat…quiche makes a fabulous vegetarian meal)—whatever strikes your fancy!
Experiment until you find what you like. Or, if you have a favorite quiche that you always order when you’re out, try making it yourself. It’s easy. I promise.
Chilling the pie crust before you prebake helps it to retain its structure. Though it’s not perfect, I’ll be honest. Sometimes my crust really relaxes during the prebake, sometimes it’s better at maintaining its form. If you’re worried about prebaking, that you don’t have the right equipment to do it (you don’t own pie weights), have no fear! You don’t need pie weights. You can either use (a) parchment paper filled with uncooked rice or beans (you can use them again and again for this) or filled with granulated sugar (the sugar can be used multiple times until it becomes a nice, light toasty tan, then bake with it and enjoy it’s fabulous caramel taste in your favorite baked sweets!) or (b) you can just use empty aluminum foil. I use both methods, but the foil one is my favorite because it’s the quickest and easiest.
(Sidenote: The quiche I made and photographed here is cooling on my table and it’s kinda killing me to not be eating it yet because it smells soooooo good. I am never so excited about dinner as I am when I make quiche.)
As your crust is prebaking, ready your other ingredients, beat the eggs and milk, so you can fill that crust and put it back in the oven ASAP. (There’s no real rush to get it right back into the oven other than you get to eat it sooner the quicker you put it together.)
You’ll notice the pie will dome up in the middle when it’s done, and you can do a quick check to make sure the egg is fully cooked by slicing into the middle with a knife. If your top crust is getting a little too toasty but there’s still liquidy egg in the middle, you can turn off the oven and just let it sit in there for another 10-15 minutes until it’s completely cooked.
As the quiche cools on your counter, the top will deflate and flatten out. Then you’re ready to slice and enjoy. Bon appetit! Oh, and for dessert…how about some of Bec’sFlawless Chocolate Cupcakes with Russian Buttercream?
- 1Everyday Pie Crust or gluten free crust of choice
- 6eggs(For higher protein/lower fat, use 4 eggs + 5 egg whites)
- 1cupshredded cheese (mozzarella, cheddar, etc)
- 1/4cupgrated parmesan
- freshly ground pepper to taste
- 1-2cupsvegetables(spinach, sauteed mushrooms, diced and seeded tomato, sauteed onion and/or garlic, steamed broccoli, etc)
- 1cupchopped, cooked meat (optional)(ham, bacon, sausage, etc)
Preheat oven to 425 F/218 C. Poke the bottom of the pie crust with a fork, then line with aluminum foil (or pie weight of choice). Bake for 15 minutes.
After crust has prebaked, lower oven temperature to 350 F/177 C.
使用handmixer或搅拌,搅拌鸡蛋和牛奶螺母il well combined. Add cheeses, salt, pepper, chopped/sauteed vegetables and chopped meat. If using leafy greens like spinach, set them aside.
If all ingredients are combined with the egg mixture, carefully pour the mixture into prebaked pie crust. If using leafy greens, pour half of the mixture into the crust, add leafy greens, then pour remaining mixture over top of them.
Bake at 350 F/177 C for 40-50 minutes, until the quiche is domed and a knife inserted into the middle reveals the egg mixture is completely cooked. Allow quiche to cool for about 10 minutes, then slice and serve. Keep leftovers refrigerated and covered.
*The Oxo handmixer is an Amazon affiliate link. Thanks! Please see the right sidebar for more info.