Sunday, July 5, 2015

Easy quiche


Since acquiring chickens, I'm always on the lookout for interesting ways to use eggs. We don't get tons of eggs - we only have two hens, after all - but we get enough that it seems like a good idea to use them creatively. I'm not particularly fond of eggs on their own; I much prefer to use them in something, such as baked goods, but you can't bake cakes and cookies all the time. So I've been using them in frittatas and quiches a lot lately, usually serving them for dinner with salads or soup. Do you like quiche? If you've never eaten it before, it's a pie, usually savory, made with an egg-custard filling. You can add vegetables, meats and cheeses to make many different flavor combinations. I've mentioned my new-found skills with quiche a few times and have had some requests for a quiche recipe, so here's how I make an easy Quiche Lorraine, a classic French recipe containing bacon, onion and cheese.

You'll need:
1 pie crust (regular size, not "deep-dish"; I prefer Pillsbury's refrigerated pie crusts)
4 slices of bacon, diced
1 small onion, finely chopped
4 eggs, beaten
1 cup milk
1 cup grated Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of nutmeg, optional

Preheat the oven to 350 degrees and prepare a large skillet for cooking the bacon and onions. You'll also need a medium-sized mixing bowl for preparing the egg mixture. A mixing bowl with a pour-spout is especially useful.



Let the pie crust sit at room temperature as directed on the package, then unroll it over a standard pie plate. I like to use a plain glass one by Pyrex, but you can use any kind, metal or glass. Push the crust into the bottom edge with your fingers, then prick the bottom all over with a fork. You can give the top edge a decorative look, if you want. I just use my fingers to make a fluted design. Place the pie plate in the oven to pre-bake the crust for 10-15 minutes, until lightly browned. I find this helps keep the crust from becoming soggy later when baking the assembled quiche.


Place the diced bacon into the skillet and cook it on medium heat until it becomes crispy. Remove cooked bacon to a paper towel-lined plate to drain and pour off most of the fat, leaving a couple of teaspoons in the pan.


Add chopped onions to the skillet and cook them in the fat until they become lightly browned. Return the bacon to the skillet and cook with the onions for a few minutes. This will blend the flavors and help the onions crisp a bit. The pie crust should be pre-baked by now; remove it from the oven and place it on a foil-lined baking sheet.



Now spoon the bacon/onion mixture into the pre-baked crust, topping the mixture with the grated cheese. The quiche can rest like this for a few minutes while you prepare the egg mixture.



In the mixing bowl, beat four eggs with a whisk. Then whisk in the milk, salt, pepper and nutmeg. Now open the oven and pull out the rack you want to use for baking the quiche (I like to bake mine in the lower-middle part of the oven). Move the foil-lined baking sheet with the prepared pie plate to the oven rack. Pour the egg mixture over the bacon, onions and cheese, stirring a bit with the whisk just to make sure everything is distributed evenly. Carefully slide the rack into normal baking position and close the oven door. Bake the quiche until the top is lightly browned and set in the center (test with a knife inserted down through the filling). My quiches are usually done in 45-50 minutes, but yours may need more or less time depending on your oven.


Remove the quiche, baking sheet and all, from the oven. Let the quiche rest for 10-15 minutes, to help it finish setting. A hot quiche fresh out of the oven will be really difficult to slice and serve neatly. Take it from me.


When your quiche has cooled a bit, you can slice and serve it. I like to use a short, sharp knife and a small offset spatula to serve quiche, especially for the first slice, which can be hard to remove as with any pie. I like the offset spatula because it allows me to slide right under the crust to loosen it from the pan. Then you can come back with a regular pie server if you want, or just lift it out with the spatula. With this baking procedure, my quiche will be moderately set with a firm top layer and a browned crust. We like it this way, but if you like a firmer or softer set to the eggs, you could experiment with baking time or temperature.

***

There's more than one way to make a quiche! I've shown you my Lorraine recipe because it's my family's favorite quiche style. But I also make various vegetable quiches. If you opt for an all-veggie quiche, you can cook veggies lightly in a skillet with a little butter before placing in the pie plate. I've had good results with spinach, broccoli, asparagus, mushrooms or zucchini, always with chopped onion (and sometimes a little minced garlic). Or you could use bacon (or chopped ham) along with veggies, that works well too. You can vary the cheeses too; I like to use mozzarella, cheddar or Swiss cheeses because they melt nicely and make a good, bubbly top on the quiche. I've also used cheese mixtures (either bagged ones from the store or mixtures I've put together at home). Parmesan is also very good in a quiche, especially with zucchini or asparagus. I use it rather sparingly, though, because it can be very salty. You can also add your choice of herbs or spices. I think it's difficult to go wrong with quiche; you can put almost anything in one. The only thing I don't tend to change is the egg-to-milk ratio; I find that four eggs to one cup of milk seems to work best. I hope you found this recipe useful. Quiche is simple, delicious and easy!

38 comments:

  1. Thank you for this exquisite recipe, I love quiches so much! It seems so easy to make and so delicious to taste! Good photos as well, so necessary to better understand!
    Wishing you a happy week and hugs from me!
    Olympia

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  2. Quiches are also a hit in this house. One of our favourites is leek, mushroom and gruyere cheese. Yours looks completely delicious and is making me hungry!

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  3. If I have a lot of eggs prior to going away for the weekend or holiday I make quiches up for the freezer so we have a meal ready on our return and use all the bits/bobs in the fridge for the filling rather than throw it away.

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  4. I love quiche but I've never made one. I like eggs cooked any way, the rest of the family aren't so keen.

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  5. I love a good quiche. Yours look fantastic!

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  6. Quiche is lovely isn't it. It's one of the luxuries of spring for me, an asparagus quiche. I've taken to making it with broccoli in one half as well, as they don't all like asparagus here. I must try some other variations now that the asparagus has finished. CJ xx

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  7. Mmmmm I love quiche, my favourite is broccoli and cheese. I'm hungry after reading that!
    Jillxo

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  8. I love quiche and don't really need a recipe, but I read yours all through -- is that because I'm hungry right now or because your pictures are so appealing? -- and now I am much hungrier! I'll have to make some quiche pretty soon, and I like your method. Thanks!

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  9. The recipe you shared is my favorite combination for quiche, but when the kids were little I started experimenting with various kinds of vegetables and often made a shredded potato crust [better if pre-baked like you do your crust] then I tossed in bacon or ham and zucchini or even green beans. I most often used cheddar cheese since my family did not care for swiss cheese. Thanks for sharing, your experience, Jennifer :) xx

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  10. Mmm, yummy. Thank you. I hardly ever make quiche but when I do I wonder why I don't make it all the time. Salmon and broccoli is my favourite.x

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  11. Mmm, yummy. Thank you. I hardly ever make quiche but when I do I wonder why I don't make it all the time. Salmon and broccoli is my favourite.x

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  12. I love quiche and have not had one in years. I could just devour that one, looks amazing x

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  13. Thank you for sharing in such detail your beautiful quiche recipe and pictures. I love quiche but have never made it because I was intimidated by them. Now, with your instructions I think I'll be making one soon. It both looks and sounds delicious Jennifer.
    Blessings,
    Betsy

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  14. I had quiche for supper this evening. I also like it made with salmon and broccoli. x

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  15. quiche very popular here too. yours looks delicious xxx I get into trouble with the teenage boy if I don't put brocolli in..........

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  16. That looks delicious! We lean more to frittatas here, but maybe I should cook up a quiche and see what the little man thinks.

    Hope you are well, and enjoyed your weekend. Have a great week!

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  17. That looks like a really good recipe. I see quiche in our near future!

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  18. one of my very favorite things to eat (and make!).....i often use it for 'leftover delight'. :)

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  19. Yum, I love quiche! I'm like you...I don't care too much for eggs on their own, but would rather have them in something like quiche or a breakfast casserole.

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  20. You make your quiche in exactly the same way as I do :-) !
    I also make it regularly, for the same reason : what to do with the eggs of my chickens. Problem is, at the moment, I have minimum 8 eggs a day (from 10 girls), so even quiche doesn't solve my egg-problem anymore (can't bake quiche every day, my cholesterol levels would go through the roof). I think all my family/staff/neigbours all feel like hiding when they see me - "oh no, there she is again, trying to give us her excess eggs"

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  21. That looks delicious! We only have 3 chickens now due to some losses. I don't think I told you about the last one.. she had her head through the wire pecking on grass outside the pen and something got her by the head and it killed her. We have a family of skunks living under our shed which is giving us headaches. Thanks for sharing your great recipe! ((hugs)), Teresa :-)

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  22. Oo we love quiche (well not Ian but he's a fuss pot) think it's because they are delicious both hot and cold! Can't beat a classic quiche recipe... x

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  23. It sounds delicious. It's been a while since I made a quiche, I really must do one again soon, ideal for the summer months. x

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  24. Delicious.....and this is just how I make quiche too, but with cheddar cheese!! I love it warm or cold, and it is such a great summer meal with a big salad. Your photos are very tempting, Jennifer :)
    Happy new week.
    Helen xox

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  25. I am sure this tastes good but I have to say, it is the prettiest Quiche I ever saw ! :)
    I don't eat meat so I just skip the bacon/ham and add more cheese, smoked cheese can give it a little bit of a flavor of bacon/ham etc. Now I am hungry !

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  26. Your quiche looks delicious! You have inspired me to make a quiche this week. I usually double my quiche recipe so I'm sure to have leftovers for lunch!

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  27. This looks wonderful, and I will be trying it just as soon as our heat wave ends and I can turn on the oven again. Thanks for the recipe Jennifer!

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  28. I do love a home made quiche, especially without a soggy bottom! I think this will be on the menu next weekend :-) Take care xx

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  29. I very rarely make a quiche as I don't like eggs Mike does though so he tends to get a whole quiche to himself if I do make one. Yours does look delicious though x

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  30. Quiche and salad is a summer staple here too Jennifer, and how lovely to be able to use your own eggs. I was wondering if you've ever tried making your own pastry. I have a feeling you would enjoy the process if you gave it a go. I like adding chopped herbs or parmesan or sometimes an egg yolk to my pastry to ring the changes. Your photographs and text for your recipe were so clear and easy to follow too.

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  31. That looks really nice. Its good of you to share!

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  32. I love a good quiche too and yours looks delicious (although I'd have to leave out the bacon!). Our chickens are on a go slow at the moment and I'm having to buy eggs - I'm not pleased, especially as they're continuing to eat like mad! Looking forward to more of your gorgeous recipes. xx

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  33. Quiche is so versatile (and delicious). I don't know why we don't make them more often round here! xx

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  34. It looks delicious Jennifer, I love quiche with any filling but I am rather partial to one with a broccoli filling oh yes and anything with mushrooms. :) xx

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  35. This is a great recipe. I need a way to use up our hens' eggs (we get about 5 a day) and this will be a very delicious way to do it. I've made quiche in the past but my recipe uses only 1 egg so not really a good one for using up eggs.

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  36. I use ceramic beads to bake the lining 'blind', as we say over here. It just makes sure the pastry doesn't rise in the baking. My favourite quiche at the moment is broccoli and Comte, a lovely French cheese which gives a perfect 'melty' consistency. Thanks for sharing your recipe, Jennifer.x

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  37. Mmmm,that looks so delicious! I love quiche. Sometimes I bake it a little longer to make it slightly firmer to take on picnics, it is such a great picnic food eaten with a handful of baby tomatoes. Gosh, I feel so hungry now. x

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  38. I love a good quiche and quiche Loraine is my favourite! That ever so slightly wobbly bit in the middle - a delight! It's a picnic/party essential over here in Brittan, a buffet is just not complete without one, but I'm no good at pastry so have always shied away from them.. I never thought to take it easy on myself and use ready made pastry - I feel a foolish! I'm prepared for the future now though, thanks Jennifer! :)

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Thank you for leaving a comment. It's so good to hear from you! I don't always have time to reply but I try to answer questions when I can.

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