We love quiche. Seriously. Like, we eat one a week. Here’s the basic recipe, and the beautiful, lovely thing about quiche is it’s the PERFECT vehicle for using up any bits and pieces of veggies you have laying around, or a great way to showcase a veggie that’s near and dear to your heart. The following is a recipe for the dough (it makes two!) and a recipe for the custard part of the filling. It’s up to you to decide what to put in there, and really, you can’t go wrong as long as you pre-cook whatever the vegetable is. Don’t forget some cheese sprinkled in the bottom of the quiche shell, and be sure not to overcook it. Otherwise, this is easy peasy and quite rewarding.
Makes 2 shells, the dough freezes really well if you’re only up to making and eating one quiche right now. Having some dough in the freezer is a great way to have a quick meal in your future. The whole, cooked quiche freezes pretty darn good, too, so you could make them both ahead of time and really be ahead of the game!
2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. sugar
1 cup butter, cut into pieces
1/4 cup ice water
In the bowl of a food processor, combine flour, salt, sugar. Pulse to mix. Add butter, and pulse until coarse, with pea-sized or smaller lumps of butter. Sprinkle with the ice water, and pulse again until the dough just comes together. Dump onto a countertop, gently work in any loose flour, and divide into two parts. Form each half into a disc, wrap in wax paper or plastic wrap and chill for at least 4 hours, or overnight. Can be frozen at this point as well.
Alternately, combine the flour, salt and sugar into a mixing bowl, stir to combine, cut in the butter with a pastry cutter, and sprinkle the ice water over. Mix by hand and proceed with dividing and chilling.
Bring the dough out of the fridge and let rest for about an hour or hour and a half, or until it’s ready to roll out. Roll out and line two 9 inch pie pans. Place back in the fridge to chill for at least an hour, or if well wrapped, several days. They can be frozen at this point, too.
Quiche filling (makes two)
350 degree oven
2 unbaked quiche shells
3 cups 1/2 and 1/2 OR whole milk, or a combination of both
1/8 tsp. nutmeg (it’s nice, but not neccessary)
salt and pepper, to taste
any amount and type of cooked vegetable-well drained if it’s been blanched or boiled
any amount and type of cheese (4 oz per quiche is pretty standard)
a bit of fresh herb, chopped
Using a whisk, combine eggs, milk or half and half, and salt and pepper.
Sprinkle the veggies, cheese, herbs, etc. of your choice in the bottom of an unbaked quiche shell. Gently pour the custard over the filling. Place on a sheet pan and bake until the filling is just set (no liquid jiggling when you give the pan a gentle shake). Remove from oven and let cool for at least 20 minutes before slicing.