21 June 2008


I am not a huge quiche fan. Okay, there. I said it. However, every once in a great while I just get an itch to make one (or in this case, many little ones). We also were at a moment mid-move where I wasn't up for buying much in the way of groceries. No bread to speak of, 2 measly slices of bacon, a few odd bits of vegetables and eggs. Some cream left from a baking adventure. Make a quick dough, bake it all up, and you have some luscious quiche in no time.

This crust recipe makes a great elastic dough. The baked crust is flaky and buttery, two things I love. The quiche filling is nice, very creamy. All in all a great little recipe, although for the most part I expect no less from my beloved copy of Fannie Famer.

(From The Fannie Farmer Cookbook)

For the crust:
1 c. flour1 egg yolk
6 Tbsp. unsalted butter
1 pinch salt
1-2 Tbsp. cold water

Pulse the food processor with all the ingredients except the egg yolk and water until you have a fine mix. Add the yolk and enough water so that the dough sticks together but is not sticky.

Add one tablespoon of water and then open up the machine to see if it's too dry before adding the second one. You don't want to over-process the dough.

Form it into a nice ball with your hands and wrap it in plastic wrap or aluminum foil. Refrigerate at least an hour.

To pre-bake the shell: Press dough into a tart shell. Bake at 425 F for 10 to 12 minutes, until set and golden.

4 eggs
2 c. heavy cream
½ tsp. salt
1/8 tsp. nutmeg
Pinch of cayenne pepper
Fillings of choice (I used pan-fried onion, crispy bacon, sautéed mushrooms, and sharp cheddar)

Preheat oven to 425 F. Sprinkle filling over the bottom of the tart shell. I usually sprinkle the heartier things first, then top with cheese or herbs.

Combine the eggs, cream, salt, nutmeg, and cayenne in a bowl and beat to mix thoroughly. Ladle the custard over fillings in crust.

Bake for 15 minutes at 425 F, then lower the heat to 350 F and bake for 30 minutes longer, until a knife inserted in the center comes out clean. Serve hot or cold.


Sarah said...

I'm not a huge fan of quiche, either, but these do look pretty tasty. I bet your quiches could make me change my mind.

Anonymous said...

I love quiche, and yours looks great! Your filling choices are perfect.

Steph said...

Your quishe looks great. The top is really nicely browned. I've actually never had quishe before, but I'm sure it's rich!

Elite Entrees said...

These would be great for a brunch!

Anonymous said...

I just wanted to tell you how much I LOVE your blog !!!!
I came across it the other day while searching the internet for PB Balls and came across your recipe- I made them the next day and they survived only a couple of hours after they cooled- my guys ate them up :-)
I snooped around some more and found some really neat recipe that I will be trying out soon.
Thank you for taking the time to do this blog and your kindness in sharing it :-)


Anonymous said...

Minus the mushrooms (none on hand) this is EXACTLY what I made for dinner last night. I just happened to have a ball of pie crust dough, a half pound of bacon needing attention, and about a cup of grated cheddar on hand and quiche came to mind. My husband and my two boys loved it. It shall be a weekly staple for summer. I love the flexibility of it. Leftover roasted veggies, garden fresh tomatoes, and even leftover grilled hot dogs will all make great additions.

Patricia Scarpin said...

I love quiche, Nemmie, so you can send some over! ;)