Skip to main content
Report this ad

See also:

Conquer the quiche

The secret to a great quiche is the consistency of that eggy-creamy-custardy goodness. This open-faced pie that wows crowds at breakfast, brunch, dinner, and parties full of hors d'oeuvres only appears to be overwhelmingly difficult to make. In fact, quiche is one of the most versatile and simple dishes to whip together.

After you try this approach, there is a great chance you will not only start stocking your freezer full of ready-made frozen pie crust, but you also may have difficulty falling asleep at night because you’re thinking of all the quiche filling combinations you can’t wait to try!

The three main steps to quiche-making are: the crust, the filling, and the custard. Heat the oven to 400 degrees and get cooking.

You can knock out part one with a frozen, ready-formed pie crust. They often come in packs of 2 and in regular or deep dish size. This recipe is for a regular sized pie crust. If you have an insanely delicious pie crust recipe, don’t care for packaged foods, or have lots of time on your hands, making a homemade crust can take this simple and delicious dish to mind-blowing status. The choice is yours!

Step two is to decide on and prepare your quiche filling. The combinations are endless, but here are some ideas to get you started: classic quiche lorraine is bacon, gruyere (or any creamy white) cheese, and green onions; broccoli and cheddar; sweet potato, sausage, and kale; spinach and artichoke; mushrooms and chives. Use local produce that is in season for the best taste.

You need to cook up the filling prior to putting it into the pie crust (don’t go throwing raw sweet potatoes into your crust and think they will bake through in the oven!), and make enough to fill the crust about half way. Taste your filling before adding your egg mixture in step 3 so you know if you want more seasoning.This is the time to add more salt, pepper, spices, etc. If you like the way it tastes prior to adding your custard, you will love it once it is baked!

The final step is the custard. This tried and true custard ratio is so easy: 4 eggs and 8 ounces of sour cream with about 1/2 teaspoon of salt – season it up with garlic salt, chives, salt and pepper, Worcestershire sauce, or some dill – whatever you want, really, but the ratio stays pretty close to 4 eggs mixed with 8 ounces of sour cream.

After you have filled the pie crust to halfway with the desired quiche filling, added your custard mixture on top of the fillings (if you are a cheese lover, add extra on top at this point!), bake the quiche until it is golden on top (around 35 minutes) and passes the wiggle test (when you wiggle it, it is firm in the middle). You can wiggle, too, if you feel like it. Quiche-makers can do whatever they want.


Report this ad