For a long time I had a weird aversion to eggs in all their forms, which made quiche pretty much my nightmare. This is the recipe that made me realize how fantastic quiche could be. The base recipe comes from my brother’s MIL, who I’ve known for 16+ years. She is a fantastic cook and decorator and shared her recipe with me hand-written in pencil. This slip of paper is now covered with years of kitchen splatter, smudges, and is fairly crumpled and I almost had a nervous breakdown one time when I thought it was lost. Quiche is a great recipe for entertaining, because it’s easy to make in advance and is delicious hot or at room temperature. It’s the perfect brunch menu item, but we also eat it for dinner. For guests, I love to prepare 2-3 different fillings and serve it with a green salad and a fruit salad. And hopefully mimosas.For this specific filling I used a combination of bacon, broccoli, and sharp cheddar. I also made the dough, but regularly use store-bought pie crust to save time. It poured rain all weekend and I needed an activity to distract a toddler so…”we” baked some pie crust! Some of my other favorite fillings are caramelized onions, ham, crumbled sausage, and mushrooms. You could do swiss and mushrooms, gruyere and onions, cheddar and ham, etc. The key is to pre-cook your vegetable filling to cook out their water content. If you don’t do this, you will have a leaky, soggy quiche.Please enjoy the haggard crust edges shown here – my 3 year old “helped” me do the crust with her precious little Peppa Pig fork and you can see how that worked out.
- 2 eggs
- 5 oz heavy cream
- 4 oz evaporated milk
- 4 oz grated cheese, such as swiss or cheddar
- salt and pepper
- dried herbs, such as Herbes de Provence
- a few slices of butter
Heat oven to 350.
Place your crust (home made or store bought) in a dish and pre-bake until crusts loses the raw-dough appearance and begins to slightly color.
In a bowl whisk together eggs, milk, and cream, then set aside.
Pre-cook vegetables to release liquid or meat to render out fat.
Fill crust with your choice of filling and sprinkle with cheese.
Pour the liquid mixture over the filling, and then season with salt and pepper, a few thin pats of butter on top, and a good sprinkle of herbs.
Bake until firm, approximately 35-40 minutes.
Pre-baking pie crust can be tricky - I use a little baking spray or butter on the sides of the pan to keep the edges from slipping, or you can use pie weights, a tin foil pie pan, dried beans, to weigh down the crust. I also poke holes with a fork so the base doesn't puff up. The amount of filling depends on your preferred ratio of filling to egg mixture. I like mine fairly packed with ingredients, rather than more of the egg. Here I used 3 slices of bacon, and about 2 cups of chopped broccoli.