Thursday’s Dish: Quiche Me Once, Quiche Me Twice …

***UPDATE*** My husband did a few things differently in his recipe than what I had down and wanted me to make the changes. See italics below.

I hope all you moms got lots of love on Mother’s Day. I got a bunch, plus some quiche! My husband makes the absolute best quiche, and he pulled out all the stops for my breakfast treat on Sunday. I asked him to share his recipe (see below). It makes two, but that’s okay because they freeze beautifully. He actually sent the second one home with my mother, who came to visit the next day. She was also thrilled.

Later in the week, LiveMom’s Catherine made a fantastic Leek and Gruyere Quiche and served it to us at a breakfast meeting. Here’s the recipe she used, which I love for the Dijon mustard and crumb layer over the crust. Yum! (She subbed half-and-half for the evaporated milk and used 2% where it calls for fat-free or low-fat milk.)

All of the quiche-makers agree that frozen pie crust is just fine. We prefer the Pillsbury frozen crusts that come rolled up in a box — just be sure to thaw them full before unrolling to put in your pie pan.

If you get the custard part of the quiche down, you can put just about anything in it that you fancy. Be creative with cheeses, herbs and vegetables. A good way to prepare the veggies is to sauté them with the onions as in the recipes below. You want the veggies in a small dice or grated so they distribute evenly throughout the quiche. Larger chunks also tend to make the pieces of quiche fall apart when you cut them.

Dad’s Mother’s Day Quiche

2 frozen pie crusts, thawed

1 Tablespoon olive oil

1 medium onion, diced
Advertisement1 large zucchini, grated

8 eggs

1 1/2 cups milk

1 cup cream or half-and-half

12-15 tiny new potatoes (size “c”), boiled in salted water just until done, cooled and halved

6 strips bacon, cooked and crumbled

2 cups shredded cheese, your choice (he used a Cheddar-jack blend)

Salt and pepper, to taste

Preheat oven to 425 degrees. Place pie crusts in pans and prick all over with a fork. Bake empty pie crusts at 425 degrees for 5 minutes and set aside. Heat oil in pan over medium heat and add onion and zucchini with a pinch or two of salt. Sauté slowly, without browning, until veggies are softened but not mushy, about 5 minutes. Prepare custard by whisking eggs together while adding milk and cream. Add salt and pepper to custard (a good place to start is 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper). Prepare quiche by splitting the vegetables, potatoes, bacon and cheese between the two pie crusts, spreading layers evenly. Then carefully pour half of the custard into each crust. (Don’t worry if some doesn’t fit — this may overfill two 9-inch pie pans and just fit in two 10-inch pans.) Carefully transfer to oven and bake at 425 degrees for 15 minutes and then reduce heat to 350 degrees for 15 minutes. Do not over-bake! The custard should set up as the quiche cools.

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