Adaptable Quiche
There is no such thing as the “Quiche Police”
Quiche was one of the first things I learned to make when I was 12 years old. My mother had just returned to the workforce and I was learning to cook to help her out. She said a quiche was easy, mostly assembling things rather than actual “cooking”. Over the years this is what I have learned.
The basics of a quiche are pretty simple. As long as your egg-to-dairy-to-filling proportions are consistent, you can do anything you want. Our family’s “norm” was Spinach and Cheese Quiche but I soon realized that you could turn anything you found into quiche filling by peeking into your fridge and cleaning it out. There is no such thing as the “Quiche Police”. For a 9-inch pie crust, you just mix 5 or 6 eggs and ¾ cup of some kind of dairy liquid or dairy substitute for a base. Then you can go wild with 2 to 2 ½ cups of solid ingredients for flavor and texture. About 1 cup of this is usually cheese but relax, that’s not written in stone. Now all that’s left is the seasoning. You can increase or decrease according to your taste. It can be as simple as salt and pepper. Want to switch onion salt for regular salt? Perfectly acceptable. A couple of dashes of Tabasco? Sure. Now you get it. Go with what flavors you love.
So let’s begin. First, we need some ingredients. You look in the fridge and find some leftover ham from last night's dinner, a bag of shredded cheese you had planned to use for taco night but went out for pizza instead, and some scallions left over from the salad you made for lunch. Now, make a quiche.
Quiche
Preheat the oven to 375°F.
The Base:
1 refrigerated 9-inch pie crust (or homemade if doing that brings you joy)
6 large eggs
¾ cup any kind of milk (or dairy substitute)
The Flavor and Texture:
1 cup cooked ham chopped
1 cup shredded cheese (any kind you like best)
¼ cup of sliced green onions (or finely diced onions, any kind)
The Seasoning:
½ teaspoon salt
¼ teaspoon black pepper
Let's start with the crust. We always had a store-bought pie crust in our freezer, ready to go. I still keep them in my freezer, there is no shame in that. Store-bought pie crust has vastly improved over the years and you save more in stress and clean-up than you gain in saying it’s a homemade crust. If you are using the dough that comes in sheets and unfolds, unfold it and press it into a 9" pie plate, crimping the top edges if desired. This can be done by simply pushing the tines of a fork around the edge or the internet will offer many other ways if you want to get more fancy. If you have the kind that comes already crimped in its pie dish, you are set and ready to go.
The one cheffy thing I do is blind-bake the crust. It will make a world of difference and is a good skill to have in your back pocket for dessert pies.
While the oven is preheating, cut a square of parchment paper or aluminum foil 2 inches wider than the pie pan you are using and place it on top of your crust. If you are using parchment paper, it can help to crinkle it up into a tight ball, and then open it up again. This will help it fit better into the pan. Gently pour pie weights, dried beans, or uncooked rice on top of the parchment paper or foil to fill the pan. This will hold down the crust and prevent the dough from puffing up during baking. I like to use dried beans, they are cheap, easy to pour, and spill less than rice. I keep them in a ziplock bag and use them all year. Bake the pie crust, with the weights for 10 minutes then lift out the parchment or foil along with the weights, and put the crust back in the oven for another 10 minutes. This whole process will give the crust a jump on the baking and keep the egg mixture from giving it the dreaded soggy bottom.
In a large bowl, whisk together your eggs, dairy liquid, and salt and pepper. A traditional or immersion blender will also get this done efficiently and leaves no trace of the unbeaten egg.
Evenly sprinkle the chopped ham, cheese, and green onions into the blind-baked pie crust. Pour the egg mixture over the top. You may find it easier to put your pan in the oven, on a cookie sheet, it will be pretty full.. Makes the transfer to the oven a lot easier.
With the pan on a cookie sheet, bake for 45-50 minutes until the center is completely set. A toothpick inserted into the center of the quiche should come out clean. Let cool for 10 minutes before slicing and serving. A quiche can be made the day before you need it and will keep for 2 to 3 days in your refrigerator. It’s delicious served cold.
Now here is the fun part.
Be brave, go crazy.
Remember, for a 9-inch pie crust, you want 5 to 6 eggs and ¾ cup of some kind of milk or dairy substitute for the base and 2 to 2 ½ cups of flavor and filling. About 1 cup of this should (or could) be cheese. If you are leaning towards the full 2 ½ cups of filling, go with 5 eggs so you don’t run over the sides.
Here are some other filling variations to try
A 10-ounce bag of chopped frozen (but defrosted) spinach, squeezed dry of all the water, this leaves 1 cup of spinach. 1 cup of shredded cheese. Total solid filling: 2 cups
6-ounce can (¾ cup) of drained crab meat, ¼ cup of thinly sliced scallions, and 1 cup of shredded cheese. Total solid filling: 2 cups
1 cup of sliced sauteed mushrooms. Saute in butter or olive oil. Be wild and add some crushed garlic, plus 1 cup of shredded cheese. Cook the mushrooms on high enough heat to dry them out and there’s no excess liquid. Total solid filling: 2 cups
4 ounces (½ cup) of Goat Cheese, a bunch of chopped chives, and 2 medium onions caramelized. Two onions slow-cooked in butter until golden brown, when properly caramelized will equal about ½ cup. Finally 1 cup of shredded cheese. Total solid filling: 2 ½ cups
2 medium sliced zucchini chopped and sauteed in butter or olive oil until some of the moisture is cooked away. 2 sliced zucchini will cook down to about 1 cup when sauteed.1 cup of shredded cheese.Total solid filling: 2 cups
1 cup of frozen chopped broccoli (defrosted and at room temperature) plus 1 cup of shredded cheese. Total solid filling: 2 cups
8 ounces of sliced and cooked breakfast sausage, with cubes of boiled potato plus 1 cup of shredded cheese.
Sliced Poblano Chili, a few sliced jalapenos (as many as the mood strikes you), frozen corn (defrosted and at room temperature) any combination can be used, as long as you stick to the ration.
Random Add-ins to be used at your heart's content as long as you stick to the ratio
½ cup chopped Artichoke Hearts
¼ cup Slice Green Olives
¼ cup Sliced Black Olives
2 tablespoons of Chopped Chives
2 to 3 tablespoons of Pesto
¼ cup Salsa (red or green)
Sprinkle of Old Bay Seasoning
Lemon Pepper (instead of salt and pepper)
When surveyed, people on the interweb like this in their quiche.
Purple Onion, Spinach, Goat Cheese
Basil, Smoked Gouda, New Potatoes
Caramelized Onions, Ham, Asparagus
Roasted Red Peppers, Mushrooms, Spinach
Artichoke Hearts, Feta, Greek Olives