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While I’ve never been much of a baker, I do enjoy making quiche for myself. It’s time intensive, especially if you make your own crust, but also easy enough to make two or three at once and freeze the extras. Below is a recipe for bacon and spinach, but the great thing about this recipe is that you can really swap in any filling you want. A great breakfast option is red pepper, breakfast sausage, and cheddar cheese. Be creative, it’s french!

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Butter Crust
Ruhlman’s Twenty

  • 1.5 c. all-purpose flour
  • 10.5 tablespoons cold butter (or: half butter – half shortening)
  • 1/4 c. ice water
  • three-finger pinch of salt
  1. Stir your flour contain with a knife, breaking up the flour with air pockets. Then scoop two level cups of flour into a bowl. Add salt, if desired.
  2. Cut butter into half-tablespoon pieces. Using your fingers, break up the pieces into the flour until mixture resembles course crumbs.
  3. Add in ice water, and shape dough into a ball. Wrap in plastic wrap, and let sit one hour. Can freeze for up to 1 month.

Build-Your-Own Quiché
adapted from Cooking Light

  • un-baked Butter Crust, from above or store-bought
  • Veggie and Meat Filling (4 slices bacon, sliced into 1/2 inch pieces; 4 cups baby spinach; 1 small yellow onion, sliced thin) Adapt as needed.
  • 3 eggs
  • 1 egg white
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 1% milk
  • 1/3 cup half and half
  • 1 c. cheese (mozzarella or Gruyère)
  1. Preheat oven to 425.
  2. If making your own crust: roll out dough on parchment paper, using plenty of flour to keep the dough from sticking to your rolling-pin. Place in pie pan, crimp edges, and cover with foil. Weigh down with baking stones or beans, and bake for 12 minutes. Uncover, and bake an additional 2 minutes. Let cool.
  3. Reduce heat to 350.
  4. While crust is baking, cook your fillings. Saute the meat until browned (8-10 min). Place meat on paper towels and wipe down the skillet before starting on veggies. Saute veggies until tender, or wilted. Onions and mushrooms need around 10 minutes, spinach will cook down in two. Place cooked veggies on paper towels to cool and remove excess liquid.
  5. Prepare the batter by combining the eggs, egg white, salt, pepper, milk, and half-and-half.
  6. Assemble the Quiche: place half the cheese on the bottom of the crust, followed by the meat and veggies. Cover ingredients with batter, and sprinkle the remaining cheese on top. Bake for 45-60 minutes, until top of golden brown, and a toothpick comes out mostly clean. Let sit for 10 minutes before serving.
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