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Mini Quiche

If you need a healthy, protein-packed breakfast to make ahead and eat on the go, you’ll love this easy mini quiche recipe with ham and cheese. It’s great for breakfast, brunch, meal prep, and back to school. Mini Quiche Recipe with Ham and Cheese To li…

If you need a healthy, protein-packed breakfast to make ahead and eat on the go, you’ll love this easy mini quiche recipe with ham and cheese. It’s great for breakfast, brunch, meal prep, and back to school. Mini Quiche Recipe with Ham and Cheese To lighten up the quiche, I use phyllo crust and yogurt

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Basic Quiche Recipe

This quiche recipe features a hearty, savory filling encased in a flaky pastry crust! Brunch just got better. It’s savory,…

A Couple Cooks – Recipes worth repeating.

This quiche recipe features a hearty, savory filling encased in a flaky pastry crust! Brunch just got better.

Quiche Recipe

It’s savory, hearty and works for breakfast, brunch, or a light dinner: it’s quiche! A good quiche recipe can move mountains (we think). We’ve become obsessed with honing the perfect recipe and discovering all the best tips and fillings. This quiche has a simple filling of onion, garlic, spinach and sundried tomato, and it’s encased in a golden flaky pastry crust. Try this filling idea or use it as a base for your own variation (see below). Here’s what to do!

How to make quiche (overview)

A quiche is a French tart filled with custard and savory fillings. It’s become a classic brunch recipe in the Western world, stuffed with fillings from cheese to spinach to bacon (quiche Lorraine).

This classic quiche recipe comes together in less than 2 hours, made completely from scratch with a homemade quiche crust. Or, you can use store-bought refrigerated pie crust as a shortcut. Here’s what to expect:

Make the quiche crust (or use purchased)20 minutes, active
Freeze the dough15 minutes, inactive
Blind bake the dough + make the filling30 minutes, active
Bake the quiche40 to 50 minutes, inactive

Quiche recipe filling

This quiche recipe has a basic formula that you can use for creating filling variations of your choice! It’s got a custard base, then various vegetable fillings. If you want to add more volume of veggies, you can remove one egg from the mixture (see below). Keep in mind that most vegetables should be sauteed, but some you can use raw (green onion, sundried tomato, and bell pepper). Here’s what’s in this basic quiche recipe filling:

  • Custard: 5 large eggs, ¾ cup milk, ½ cup heavy cream, ½ teaspoon each dried mustard and oregano, salt and pepper
  • Sauteed vegetables: Butter, ¼ cup minced white onion, 2 garlic cloves, 3 cups baby spinach
  • Raw vegetables: 2 green onions, ⅓ cup sundried tomatoes
  • Cheese: ¾ cup shredded mild cheddar cheese, ¼ cup Parmesan cheese
Quiche recipe

For the quiche crust

The best way to make a quiche recipe is with homemade quiche crust! However, you can use purchased refrigerated pie dough if you prefer. There are pros and cons to each method.

  • Homemade crust holds its shape better and tastes better.  This quiche crust tastes so much better than store-bought: it’s more buttery and flaky. It can also hold a crimped crust better (at least with the purchased brands we’ve tested!).
  • Purchased crust is faster, but can lose its shape. Purchased crust works too! It’s not quite as delicious, but it comes close. We’ve had some issues with refrigerated pie dough holding its shape, so we recommend using the shape where you press the fork tines into the crust (see photo below).
How to make quiche

Blind baking the crust is key

The biggest key to making a quiche? Blind bake the crust! This means you bake the pastry crust without the filling first to avoid a soggy bottom. This is essential with quiche because the filling is so liquid (but not required with say, apple pie which has a chunkier filling). Here’s how to blind bake a crust:

  • Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling. (Make sure to dock gently so you don’t create holes in the dough!)
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 12 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights. Remove the weights and bake 20 to 25 more minutes until the crust is golden. Then the quiche is ready to fill.

How to make a pie crust shield

For this quiche recipe, you’ll also need to use a pie crust shield. This tool prevents pie crust from burning in the oven by covering just the crust, allowing the filling to bake normally. There are two options for a pie crust shield:

  • Make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust, but allow the filling to bake uncovered. Here’s a video with instructions for more details.
  • Or, buy a metal pie crust shield. Here’s a link to buy a pie crust shield online.
Quiche recipe

Quiche recipe ideas (variations)

There are so many different ways to fill a quiche! Here are a few classic flavors:

Spinach: Use 4 eggs instead of 5 and increase to 1 teaspoon kosher salt in the custard. For the filling, keep the onion and garlic. Add 8 ounces defrosted frozen spinach with all liquid squeezed out (no need to saute). See this Spinach Quiche recipe.

Broccoli: Use 4 eggs instead of 5. For the filling, saute 2 cups very small broccoli florets with the onion and garlic and an extra ¼ teaspoon kosher salt.

Asparagus: Use 4 eggs instead of 5. For the filling, saute 4 ounces asparagus (about 8 thin stalks) with the onion and garlic, and an extra ¼ teaspoon kosher salt. Use smoked gouda cheese instead of cheddar and top with feta crumbles instead of Parmesan. See this Asparagus Quiche recipe.

Breakfast quiche: Use 4 eggs instead of 5 and increase to 1 teaspoon kosher salt in the custard. Remove the onion and garlic. Add 1 cup (4 ounces) frozen or refrigerated hashbrowns to the bottom of the crust. Top with 2 sliced green onions, ¼ cup finely diced red pepper and feta cheese crumbles instead of Parmesan.

01

Classic Spinach Quiche

This spinach quiche recipe has a flaky pastry crust and a savory, cheesy interior! It’s perfect for brunch or a…

02

Classic Asparagus Quiche

This asparagus quiche recipe is a total showstopper! Smoked mozzarella and feta make an irresistible filling for the flaky pastry…

03

Quiche Crust Recipe

This quiche crust recipe makes a crisp, buttery crust with no soggy bottom! Here’s the secret to the perfect pie…

This quiche recipe is…

Vegetarian.

Print
Quiche recipe

Basic Quiche Recipe


  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8

Description

This quiche recipe features a hearty, savory filling encased in a flaky pastry crust! Brunch just got better.


Ingredients

  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough
  • 1 tablespoon butter
  • ¼ cup white onion, finely minced
  • 2 garlic cloves, minced
  • 3 cups baby spinach
  • ¾ teaspoon plus 1 pinch kosher salt, divided
  • 5 large eggs
  • ¾ cup milk
  • ½ cup heavy cream
  • ½ teaspoon dried mustard
  • ½ teaspoon dried oregano
  • Fresh ground black pepper
  • ¾ cup shredded mild cheddar cheese
  • ¼ cup shredded Parmesan cheese
  • 2 green onions, sliced
  • ⅓ cup chopped sundried tomatoes

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this asparagus quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Freeze the crust: Freeze the crust in the pan for 15 minutes.
  3. Preheat the oven: Preheat the oven to 400°F.
  4. Blind bake the crust at 400°F: Place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 12 minutes.
  5. Reduce the oven temperature and blind bake at 350°F: Reduce the oven temperature to 350°F and carefully remove the parchment and weights. Bake 20 to 25 minutes until the bottom is lightly browned (or more if necessary for refrigerated pie crust). Remove from the oven and add the filling once it is ready.
  6. Prepare the filling: Meanwhile, in a medium skillet, heat the butter over medium heat. Add the onion and garlic and sauté for 5 minutes. Add the spinach and a pinch of salt and cook until wilted, about 2 to 3 minutes. Set aside.
  7. Make the filling: In a medium bowl, whisk the eggs, milk, cream, dried mustard, dried oregano, ¾ teaspoon kosher salt, and several grinds black pepper. Place the cheddar and Parmesan cheese in bottom of the crust, followed by the sliced green onions and sundried tomatoes (saving out a few to sprinkle on top). Add an even mix of the spinach, onion and garlic. Pour the egg mixture over the top. Sprinkle the top with another handful of shredded cheese and the reserved green onions and sundried tomatoes.
  8. Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.

Notes

*To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.

  • Category: Brunch
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Quiche recipe, how to make quiche, how to make a quiche

A Couple Cooks - Recipes worth repeating.

Classic Spinach Quiche

This spinach quiche recipe has a flaky pastry crust and a savory, cheesy interior! It’s perfect for brunch or a…

A Couple Cooks – Recipes worth repeating.

This spinach quiche recipe has a flaky pastry crust and a savory, cheesy interior! It’s perfect for brunch or a light dinner.

Spinach Quiche

Want a knockout brunch idea? Try this Spinach Quiche recipe, the perfect savory pie for any occasion! This one features a savory filling with spinach and cheddar cheese, scented with garlic and just the right seasoning to make it irresistible not to take another bite. Pour it all into a flaky pastry crust and bake until puffed and golden. It’s the best idea for wow-ing a crowd at brunch, and it works as a light dinner too with a salad. This one got rave reviews over here (especially with our crust-loving 6 year old!).

How to make spinach quiche: an overview

A quiche is a French tart filled with custard and savory fillings. Leave it to the French to invent the idea of pie as a main dish! It’s become a classic brunch recipe, with spinach as one of the top vegetarian fillings.

Want to make a spinach quiche recipe? You can make this classic recipe in less than 2 hours, made completely from scratch with a homemade quiche crust. Or, you can use store-bought refrigerated pie crust for a shortcut. However, we highly recommend the homemade crust for its crispy, buttery texture: and it holds its shape better! Here’s what to expect:

Make the homemade quiche crust (or use purchased)20 minutes, active
Freeze the dough15 minutes, inactive
Blind bake the dough + make the filling30 minutes, active
Bake the quiche40 to 50 minutes, inactive
Spinach quiche

Ingredients in the spinach quiche filling

This spinach quiche filling is savory and cheesy, with just the right nuance in flavor from onion and garlic. The key? Frozen spinach, which makes this quiche easy to assemble. Cooking that amount of spinach from fresh just isn’t practical here, and the texture from frozen spinach is actually better for this application. Here’s what you’ll need for the filling:

  • Frozen spinach
  • Butter
  • White onion
  • Garlic
  • Eggs
  • Milk
  • Heavy cream
  • Dried mustard and dried dill
  • Salt and pepper
  • Shredded cheddar cheese and Parmesan cheese
Spinach quiche recipe

Tip: blind bake the crust

The biggest key to making a quiche? Blind bake the crust! Blind baking is baking a pastry crust without the filling. This makes sure the bottom won’t get soggy because the crust is perfectly firm before you add the filling. If you don’t blind bake, you’ll get soggy bottom crust (we did). Here’s what to know about how to get the perfect flaky crust:

  • Freeze the crust 15 minutes. This helps the crust to hold its shape while blind baking.
  • Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 12 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights. Remove the weights and bake 20 to 25 more minutes until the crust is golden. Then the quiche is ready to fill.

Homemade vs purchased quiche crust

You can use purchased refrigerated pie dough for this recipe: but we’ve found we like homemade quiche crust much better! Why?

  • Homemade crust holds its shape better. We’ve had some issues with refrigerated pie dough holding its shape, even when blind baking! It can lose the crimping on the edges and come out looking uneven.
  • Homemade crust tastes better. It only takes a few minutes to make homemade quiche crust: and it tastes so much better! The flavor is much more developed and it’s even flakier and crisper than a purchased crust (at least the brands we’ve used!). Feel free to weigh in if you have a refrigerated quiche crust brand you love.
Spinach quiche

Make ahead instructions for quiche

Quiche saves very well: in fact, it’s even better after it’s cooled to room temperature or even cold. Here’s what to know about making quiche in advance:

  • Make the quiche 1 to 3 days in advance. Then refrigerate it until serving! You can eat it cold, room temperature or warm.
  • To reheat, warm in a 200 degree oven for about 20 minutes.
  • The quiche saves 5 days refrigerated. Wrap it in plastic or aluminum foil to keep it fresh.

More quiche recipes

Want more quiche? Here are a few more ideas for savory pies:

This spinach quiche recipe is…

Vegetarian.

Print
Spinach quiche

Classic Spinach Quiche


  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8

Description

This spinach quiche recipe has a flaky pastry crust and a savory, cheesy interior! It’s perfect for brunch or a light dinner.


Ingredients

  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough
  • 8-ounces frozen spinach
  • 1 tablespoon unsalted butter
  • ¼ cup white onion, finely minced
  • 2 garlic cloves, minced
  • 4 large eggs
  • ¾ cup milk
  • ½ cup heavy cream
  • ½ teaspoon dried mustard
  • ¼ teaspoon dried dill
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • ¾ cup shredded cheddar cheese, plus more to garnish
  • ⅓ cup Parmesan cheese

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this asparagus quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking). 
  2. Freeze the crust: Freeze the crust in the pan for 15 minutes.
  3. Preheat the oven: Preheat the oven to 400°F.
  4. Blind bake the crust at 400°F: Place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 12 minutes.
  5. Reduce the oven temperature and blind bake at 350°F: Reduce the oven temperature to 350°F and carefully remove the parchment and weights. Bake 20 to 25 minutes until the bottom is lightly browned (or more if necessary for refrigerated pie crust). Remove from the oven and add the filling once it is ready.
  6. Prepare the filling: Meanwhile, thaw the frozen spinach. Squeeze out all the moisture with your fingers (or use a strainer) until the spinach is dry and crumbly. In a medium skillet, heat the butter over medium heat. Add the onion and garlic and sauté for 5 minutes. Set aside.
  7. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, dried dill, kosher salt, and several grinds black pepper. Place the cheddar and Parmesan cheese in bottom of the crust, along with even crumbles of the thawed and dried spinach and the cooked onions and garlic. Pour the egg mixture over the top. Sprinkle the top with another handful of shredded cheddar cheese.
  8. Bake: Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. (Check at 30 minutes and if the crust is browning too much, add a crust guard.*) Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.

Notes

*You can make your own crust guard by cutting a circle out of aluminum foil to protect the crust but leave the filling uncovered.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Brunch
  • Diet: Vegetarian

Keywords: Spinach quiche, spinach quiche recipe

A Couple Cooks - Recipes worth repeating.


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A Frittata Is Not a Quiche, Do You Hear Me?

Whether you’re out for a boozy breakfast with friends or cooking brunch for your family at home on a snowy Saturday morning, quiche is always the answer. Or wait, is it a frittata? Which one should you cook? Or order? What’s the difference between thes…

Whether you’re out for a boozy breakfast with friends or cooking brunch for your family at home on a snowy Saturday morning, quiche is always the answer. Or wait, is it a frittata? Which one should you cook? Or order? What’s the difference between these two egg dishes anyway?

In the most basic framework, a quiche has a pie crust and a frittata does not. A quiche is an egg custard pie and a frittata is, well, a crustless quiche. Right? Yes and no. It’s not really that simple. In order to understand what a frittata is, you need to know what it’s not. A frittata is not a pie. It does not have a crust. It does not take an hour to cook. It’s not French. Any other questions?

Read More >>

Crustless Quiche with Spinach

This crustless quiche with spinach is an easy recipe that’s perfect for brunch! The savory flavor will impress everyone. Looking…

A Couple Cooks – Recipes worth repeating.

This crustless quiche with spinach is an easy recipe that’s perfect for brunch! The savory flavor will impress everyone.

Crustless Quiche

Looking for a savory brunch recipe to impress? Try a crustless quiche! This concept is our favorite for entertaining: it’s deliciously savory and hearty, with lots of protein to keep bellies full all morning. Even better: it’s so easy to whip up! No need to bother with a quiche crust: just whisk together the filling and pop it in the oven. This crustless spinach quiche is a bit of a miracle: even our spinach-fearing 4 year old loves it! Here’s how to make a crustless quiche recipe and how to customize the filling for your family.

Elements in a crustless quiche

A crustless quiche is a savory egg custard that’s baked without the traditional pastry shell. Without the crust, a crustless quiche is similar to an Italian frittata. The difference? Quiche traditionally has more dairy than a frittata. Here’s what you’ll need for the base recipe of this crustless spinach quiche. The great thing about this recipe is that it convinces even the spinach-averse (like our son!). But you can customize it to have whatever vegetables you choose. Here’s what you’ll need:

  • Eggs
  • Oregano, garlic powder, salt and pepper
  • Frozen spinach
  • Cottage cheese: often a quiche recipe uses whole milk, but cottage cheese makes magic here! It brings a bold, savory flavor and velvety texture
  • Parmesan cheese
  • Jarred roasted red peppers
Crustless Spinach Quiche

Some notes on the spinach

This recipe is so simple: all you have to do is mix up the ingredients and bake it up for 25 minutes until puffed and golden! How does it all work? Here are a few notes on some of the ingredients and how they make the magic:

  • Use frozen spinach, not fresh. Why? Frozen spinach has already been blanched so it has reduced greatly in volume versus fresh spinach. It also has a chewy, desirable texture: it’s hard to describe, but trust us! Think spinach artichoke dip.
  • Thaw the spinach under warm water. Your spinach package may indicate to microwave it for 10 minutes: that’s not necessary here! Simply place it in a colander and warm it under water.
  • Important: squeeze out as much water as possible! This prevents a watery crustless quiche. Use your hands to squeeze it out while the spinach is in the colander. The spinach should feel like dry crumbles when you are done.
Crustless quiche recipe

Variations on mix-ins

You can turn this crustless quiche recipe into hundreds of different flavor variations based on your preferences! If you’d like, you can add other flavors to this one like a handful of chopped ham or crumbled bacon. Or, you can drop the spinach and use other cooked vegetables. Add ½ cup additional mix-ins to the recipe below, or remove the spinach entirely and substitute about 1 to 1 ½ cups mix-ins. Here are some ideas (make sure they are finely chopped):

As a note, you’ll want the veggies on the done side when you sauté them, so they don’t release too much moisture while baking. They should be finely chopped for good distribution.

Mini crustless quiche

Make mini-sized crustless spinach quiche

Last thing on this crustless quiche with spinach: want to make personal sized versions? You can! Make up mini crustless spinach quiche using a muffin tin! Here’s what to do:

  • Spray a standard-sized muffin tin with cooking spray.
  • Follow the recipe below, but pour the egg mixture equally into 12 muffin cups.
  • Top with additional red pepper.
  • Bake 22 to 24 minutes, until set in the center and golden around the edges. Allow to cool, then run a butter knife around the edges and remove from the muffin tin .
Crustless Quiche

More brunch recipes

Brunch is where it’s at! There’s nothing more fun and festive than brunching with family and friends. We originally created this crustless spinach quiche for Christmas breakfast, but we now eat it anytime of the year! Here are a few more tasty brunch ideas:

This crustless spinach quiche recipe is…

Vegetarian and gluten-free.

Print

Crustless Quiche with Spinach


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

This crustless quiche with spinach is an easy recipe that’s perfect for brunch! The savory flavor will impress everyone.


Ingredients

  • 10 to 12 ounces frozen spinach*
  • 6 large eggs
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • 1 cup cottage cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped roasted red pepper (from a jar), plus more for topping
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 375°F. Grease a 9” round pie dish.
  2. Place the spinach in a colander and let warm water run over it until it is thawed, about 1 minute. Then use your hands to squeeze out as much excess liquid as you can.
  3. In a large bowl, whisk the eggs. Then stir in the oregano, salt, garlic powder, cottage cheese, grated Parmesan cheese, spinach, and roasted red pepper. Add a few grinds of fresh ground black pepper if you like.
  4. Pour the egg mixture into the prepared pie dish. Sprinkle the top with a few tablespoons of additional chopped roasted red pepper.
  5. Bake the quiche for 25 to 30 minutes, until set in the center and golden around the edges. Allow to rest for at least 15 minutes before serving.

Notes

*Note: To customize the mix-ins in this recipe, substitute about 1 to 1 ½ cups mix-ins for the spinach. Try finely chopped sauteed broccoli, ham or bacon, caramelized onions, roasted peppers and onions or sautéed peppers, sauteed mushrooms, and so forth. You’ll want the veggies on the done side when you saute them, so they don’t release too much moisture while baking.

  • Category: Brunch
  • Method: Baked
  • Cuisine: Brunch

Keywords: Crustless quiche, crustless quiche recipe, crustless spinach quiche

A Couple Cooks - Recipes worth repeating.


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Quiche Lorraine

Quiche got a peculiar rap back in the 1980s when eating it was described as something that was not masculine. I’m not sure where that came from, but in France, everybody eats quiche. As the French debate how to address gender pronouns, in a language where crème, baguette, and salade are feminine and pâté, vin, and quinoa are masculine (although quinoa is a plante céréalière, which…

Quiche got a peculiar rap back in the 1980s when eating it was described as something that was not masculine. I’m not sure where that came from, but in France, everybody eats quiche.

As the French debate how to address gender pronouns, in a language where crème, baguette, and salade are feminine and pâté, vin, and quinoa are masculine (although quinoa is a plante céréalière, which is feminine), for no reason other than to make the language more challenging for the rest of us to learn (whether tique, the word for tick, was masculine or feminine has been hotly debated), quiche is enjoyed by tous (or everyone, which is masculine) in France, without any blowback.

Got that?

Continue Reading Quiche Lorraine...

Classic Asparagus Quiche

This asparagus quiche recipe is a total showstopper! Smoked mozzarella and feta make an irresistible filling for the flaky pastry crust. The buttery scent of this recipe in the oven may win you one or two marriage proposals…or at least it will have the neighbors wandering by to snatch up leftovers. Try this crowd-pleasing Asparagus Quiche! It’s packed with savory, cozy flavor, perfect for spring brunches or light dinners with a crisp glass of white wine. We won’t lie: it is a bit of a project. But it’s worth every second of time for the satisfaction you’ll get from making a quiche from scratch. Plus, it’s easy to make in advance…and we’ve got some cheater steps too. We served it to guests who went gaga over this one. Come: let’s make quiche! How to make this asparagus quiche recipe: an overview! In under 2 hours, you’ve got a complete masterpiece of an asparagus quiche recipe: made completely from scratch. That includes a homemade quiche crust. Want a shortcut? You can do storebought crust too: see below. But we highly recommend the homemade crust: it’s crispy, buttery perfection. Here’s what to expect from this process timing-wise: Make the pie dough 20 […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This asparagus quiche recipe is a total showstopper! Smoked mozzarella and feta make an irresistible filling for the flaky pastry crust.

Asparagus quiche

The buttery scent of this recipe in the oven may win you one or two marriage proposals…or at least it will have the neighbors wandering by to snatch up leftovers. Try this crowd-pleasing Asparagus Quiche! It’s packed with savory, cozy flavor, perfect for spring brunches or light dinners with a crisp glass of white wine. We won’t lie: it is a bit of a project. But it’s worth every second of time for the satisfaction you’ll get from making a quiche from scratch. Plus, it’s easy to make in advance…and we’ve got some cheater steps too. We served it to guests who went gaga over this one. Come: let’s make quiche!

How to make this asparagus quiche recipe: an overview!

In under 2 hours, you’ve got a complete masterpiece of an asparagus quiche recipe: made completely from scratch. That includes a homemade quiche crust. Want a shortcut? You can do storebought crust too: see below. But we highly recommend the homemade crust: it’s crispy, buttery perfection. Here’s what to expect from this process timing-wise:

Make the pie dough20 minutes, active
Freeze the dough10 minutes, inactive
Blind bake the dough + make the filling25 minutes, active
Bake the quiche40 to 50 minutes, inactive
Asparagus quiche recipe

Tips for making homemade quiche crust

Ever made a quiche crust from scratch? It’s pretty simple, but you do need a few dough-making techniques. Above all: have confidence! Working with dough takes time and practice. If it’s your first time, give yourself some grace. (Let us know if you have any questions in the comments or on Instagram!)

  • Use a standard 9-inch pie plate, not deep dish. Deep dish will be too thick for the filling amount here.
  • A pastry cloth is helpful, but not necessary. It helps for rolling out the dough so it doesn’t stick on the counter. If you don’t have one, just lightly dust the counter with flour.
  • Use the tines of a fork to decorate the edge. We’re fans of the lines a fork tine makes for a quiche crust. Of course, you could do a fluted edge too, like this one.
  • You’ll freeze the crust 10 minutes before blind baking it. Why? This helps the crust to hold its shape while blind baking. (This freezer method shortcuts refrigerating for a few hours. You’re welcome!) What’s blind baking? Well, we’re glad you asked…

The key? Blind bake the crust!

The biggest key to making an asparagus quiche recipe, or any quiche for that matter? Blind baking the crust. Blind baking is baking a pie crust without the filling. This makes sure that crust is perfectly firm before you add the wet filling, which avoids the soggy crust problem. This is especially important for a custard pie like a quiche, because the filling is so wet. If you don’t blind bake, you’ll get soggy bottom crust for sure (we did). Here’s what to know about blind baking and how to get the perfect flaky crust:

  • Prick holes with a fork all over the crust. This is called docking the crust: it makes it puff up less while in the oven.
  • Add pie weights: like dried beans or rice! You can use ceramic pie weights (we used these) to weigh down the crust so it doesn’t get too puffy. Or, you can use dried beans or dry rice! It doesn’t harm the beans or rice: you can still cook them as normal after using them as weights.
Asparagus quiche recipe

Want a shortcut? Use store-bought crust

Yes, you can short-cut the effort to make your homemade crust and go with a store-bought pastry crust. Any type of purchased pie crust works (we don’t have a favorite brand since we always make our own). You’ll still need to blind bake the store-bought crust! So start in the recipe below at Step 3.

This asparagus quiche recipe is easy to make in advance

Yes, it takes about 2 hours to make! But here’s the thing: only about 1 hour of it is active time. Even better: it saves VERY well. It’s so easy to make the night before, or even a few days in advance! Here’s what to do:

  • Make the entire quiche 1 to 3 days in advance. Then refrigerate it until serving!
  • Warm in a 200 degree oven for about 20 minutes before serving. It’s also delicious cold, but we like it warmed up.
  • Saves 5 days refrigerated. Wrap it in plastic or aluminum to keep it fresh.
Asparagus quiche

Ways to serve asparagus quiche

This asparagus quiche recipe is a total showstopper! We served this at a spring birthday brunch for my mom and everyone went crazy over it. In fact, it was suddenly gone before we knew it! It was absolutely perfect for a festive occasion (it would be great for Easter or Mother’s Day). While recipe testing, we also ate it for dinner: which was perfect as well. Here are some ways we’d accessorize it:

How would you serve it? Let us know in the comments below!

This asparagus quiche recipe is…

Vegetarian.

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Classic Asparagus Quiche


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

This asparagus quiche is a total showstopper! Smoked mozzarella and feta make an irresistible filling for the flaky pastry crust. 


Ingredients

For the quiche crust*

  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 6 tablespoons unsalted butter
  • 4 to 6 tablespoons ice water

For the asparagus quiche

  • 4 ounces asparagus (about 8 thin stalks)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • Fresh ground black pepper
  • 3 ounces (about 3/4 cup) smoked mozzarella or smoked gouda, grated
  • 1/4 cup feta cheese crumbles

Instructions

  1. Make the quiche crust: Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Slice the butter into pieces, then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained. Sprinkle the ice water over the flour 1 tablespoon at a time, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together but is not sticky. Form the dough into a ball.
  2. Roll out and freeze the dough: If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and either way, dust the pin in flour. Roll the dough to an even 12-inch circle (which corresponds to the 9-inch pie pan). Use a rolling pin to transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. Then press it with the tines of a fork to decorate the edges (see the photos). Use a fork to gently prick holes in the bottom and sides of the crust (this helps it to not puff up while blind baking). Freeze the crust for 10 minutes before blind baking. 
  3. Blind bake the crust: Remove the dough from the freezer and place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 15 minutes, then carefully remove the parchment and weights and bake additional 8 minutes until the bottom is lightly browned. Remove from the oven and go to Step 5.
  4. Saute the asparagus: Meanwhile, wash the asparagus and trim off the ends. Cut the stalks into bite-sized pieces. In a large skillet, heat the olive oil over medium high heat. Add the asparagus, 1/4 teaspoon kosher salt, and a few grind black pepper. Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes. This depends on the thickness and maturity of the asparagus, so it’s different every time! Taste and remove when it’s just tender and still bright green, but not crunchy.
  5. Reduce the oven heat: When the crust is done blind baking, remove it from the oven and reduce the heat of the oven to 350 degrees Fahrenheit. 
  6. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, 3/4 teaspoon kosher salt, and several grinds black pepper. Place the grated smoked mozzarella cheese in bottom of the crust. Pour the egg mixture over the top. Sprinkle the sauteed asparagus and feta cheese crumbles.
  7. Bake: Bake 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least two hours. It’s easiest to make the night before, so you can refrigerate until serving. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated. 

Notes

*You can also use a storebought pastry crust to shortcut some time. You’ll still need to blind bake the crust, so start with Step 3.

  • Category: Main dish
  • Method: Baked
  • Cuisine: American

Keywords: Asparagus quiche, asparagus quiche recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes


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Christmas Caprese Quiche.

Merry christmas caprese quiche! Who needs a delish breakfast or brunch idea? Or let’s be real… lunch, dinner… all of the above.  I love quiches around the holidays! They are perfect because you can prepare them ahead of time. They are wonderful served hot or cold. I personally think they are best eaten straight out […]

The post Christmas Caprese Quiche. appeared first on How Sweet Eats.

Merry christmas caprese quiche!

christmas caprese quiche

Who needs a delish breakfast or brunch idea?

burst tomatoes

Or let’s be real… lunch, dinner… all of the above. 

I love quiches around the holidays! They are perfect because you can prepare them ahead of time. They are wonderful served hot or cold. I personally think they are best eaten straight out of the fridge the next morning, you know?

You can bake one and share pieces with friends and family who you may not be able to gather with this year. They are so delish! 

I have a broccolini, bacon and caramelized onion quiche that is super popular this time of year. I love a good broccoli cheddar quiche too! 

One of my absolute favorite quiches is this burst tomato and goat cheese quiche. It has a ton of flavor! I knew I could take those burst tomatoes and throw in some basil and mozzarella, making it the perfect caprese quiche. It is super festive, of course. Therefore…

Christmas caprese quiche!

christmas caprese quiche

Now yes, of course this can be made any time of year. Tomatoes aren’t that great right now, which is one of the reasons I like to skillet toast them or roast them. Let them burst and get all caramelly and sweet, then add them to the quiche filling and bake. 

christmas caprese quiche

I have tried adding fresh mozzarella to this and I don’t necessarily suggest it. You can get away with a few pieces, but in general it’s a bit watery when baked, so it prohibits the quiche from firming up a bit. Instead, I like to use a shredded mozzarella or provolone cheese – you could even use a grated italian blend cheese mix (Tillamook makes an amazing one!). 

A mix of dried and fresh basil adds the best flavor. Basil can be hard to find right now, but hopefully you can find a few leaves at your grocery store. If not, using dried basil works too.

christmas caprese quiche

We have our eggs and cream and of course – the pie crust! You can use the one I always use from my grandma or do a store-bought one. Because it’s 2020 and the holiday season and if you don’t want to add one more thing like pie crust to your list, it’s OKAY!

My favorite way to serve quiche is with a greens salad and a tangy vinaigrette. You could also serve this as the savory part of your breakfast or brunch. As I mentioned earlier, you can serve this warm or cold – your preference! I like to enjoy it warm during the first meal, then eat the leftovers cold.

It’s super satisfying!

christmas caprese quiche

Caprese Quiche

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Caprese Quiche

This caprese quiche is loaded with burst tomatoes, mozzarella and parmesan cheeses, dried and fresh basil all in a flakey, buttery crust.
Course Breakfast, Main Course
Cuisine American
Prep Time 1 hour 5 minutes
Cook Time 55 minutes
Total Time 2 hours
Servings 6 people
Author How Sweet Eats

Ingredients

crust

  • 2 cups sifted all-purpose flour
  • 1/2 tablespoon sugar
  • 1 teaspoons salt
  • 1 large egg lightly beaten
  • 1/2 teaspoon white vinegar
  • 1/4 cup ice cold water
  • 3/4 cups cold unsalted butter cut into pieces, 1 1/2 sticks or 12 tablespoons
  • for brushing: 1 egg + a few drops of water beaten together

filling

  • 1 pint grape tomatoes
  • 1/2 tablespoon olive oil
  • 6 large eggs
  • 1 cup heavy cream
  • 3/4 cup freshly grated mozzarella or provolone cheese, or an italian blend
  • ¼ cup finely grated parmesan cheese
  • 3 tablespoons chopped fresh basil, plus extra for garnish
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon fresh cracked pepper
  • 1/2 teaspoon salt

Instructions

crust

  • Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  • Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
  • After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.

filling

  • Preheat the oven to 350 degrees F.
  • While the crust is chilling, heat a skillet over medium heat and add the olive oil. Add the tomatoes with a pinch of salt into the skillet and toss gently, cooking until the tomatoes start to burst, about 6 to 8 minutes. Alternately, you could roast the tomatoes at 350 degrees for 20 to 25 minutes until they burst. Set them aside until they cool.
  • Whisk together the eggs, cream, cheese, herbs, garlic, basil, salt and pepper. Place half of the tomatoes into the crust and pour the egg mixture over top. Add the remaining tomatoes, mixing them in gently. Bake for 55 to 60 minutes, or until golden on top and set in the center. Let cool slightly before serving. Top with fresh basil and a sprinkle of parmesan. This is so good served warm or cold!
  • You can make this a day ahead of time and store it in the fridge. I suggest slicing and heating single slices for the best way to reheat. I also like to serve this with greens. If you serve it with arugula or spring greens and your favorite dressing, I suggest about 2 cups of greens per person.

slice of christmas caprese quiche

Festive fun!

The post Christmas Caprese Quiche. appeared first on How Sweet Eats.

How to Eat a Quiche, According to Legendary Editor Judith Jones

One afternoon, I found myself in the presence and home of my hero, Judith Jones. Tucked away in northeastern Vermont , we ate thick wedges of quiche draped with sour cream (it was, I learned after one curious bite, a mingling of fat on fat that accentu…

One afternoon, I found myself in the presence and home of my hero, Judith Jones. Tucked away in northeastern Vermont , we ate thick wedges of quiche draped with sour cream (it was, I learned after one curious bite, a mingling of fat on fat that accentuated the texture of cream and custard alike). We drank white wine from the supermarket that Judith kept stored, re-corked from a previous day’s glass, in the condiments shelf of the refrigerator. Her dog, Mabon, scratched a small hole in the seam of my t-shirt while saying hello, a shirt I still have and a hole I haven’t mended. Ms. Jones told me to call her Judith.

It was August 2016—almost exactly a year before Judith, venerable writer and editor behind some of the most influential American chefs and writers, passed away at age ninety-three. Benchmarks in her long career include, famously, pulling the Anne Frank: The Diary of A Young Girl out of the slush pile; publishing Mastering the Art of French Cooking by Julia Child after its multiple rejections; and exploding the canon of American home cooking with the works of Edna Lewis, Madhur Jaffrey, Irene Kuo, Claudia Roden, Marcella Hazan Lidia Bastianich, Joan Nathan and James Beard, among many others. Judith received the James Beard Foundation Lifetime Achievement Award in 2006, the year before publishing The Tenth Muse: My Life in Food (sixty pages of which I read on the floor of a public library in Vermont).

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