A savory custard pie with a rich buttery crust best describes quiche for me. Quiche brings a touch of elegance to any meal and is relatively easy to make, not to mention fun to create. From the basic cheese quiche to an array of add-ins from meat, seafood, cheeses, vegetables, hot chillies, herbs, spices, the flavors and combinations are seemingly endless. For the quiche you see here I chose to add spinach, mushroom, red pepper, red onion, fresh basil and two kinds of cheese.
Ingredients
Pie Crust (1 single 9 inch crust)
3/4 cup all-purpose white flour (more for dusting)
1/4 cup whole-wheat flour
1/2 cup chilled butter (cut into small cubes)
1/2 teaspoon salt
1/4 cup ice water
Quiche Ingredients
2-3 tablespoons Dijon mustard
2 1/2 cups half and half cream
5 large eggs
1 1/2 cup grated or 8 slices of cheese of choice
1/3 cup choice of onion chopped (yellow, red, or green)
1 cup chopped greens (spinach, chard, or kale)
1 cup sliced or diced mixed vegetables of choice, such as mushrooms, peppers, zucchini, or cherry tomatoes
Handful of fresh and/or a few sprinkles dry herbs and salt/pepper (optional)
Method
Step 1) Preheat oven to 350 degrees. Grease or spray a 9 inch glass or aluminum baking pie dish
Step 2) In a food processor or mixing bowl (if making by hand) stir together the flour and salt. Add the butter and pulse several times until the flour and butter are coarsely combined together (or use a pastry blender or fork). Once the butter is well incorporated into the flour, add the ice water and pulse again several times until the dough begins to form a ball and comes together. If more water is needed add by the teaspoon.
Step 3) Dump the dough mixture out onto a slightly floured work surface. Knead lightly a few times and form into a round disk shape. Lightly flour both sides of the dough and work area.
Step 4) Using a large rolling pin, roll out dough into a 9-10 inch circle, about 1/4 inch in thickness. Use just enough flour to keep the dough from sticking to the rolling pin and on work surface. Remember to roll away from the center and in one direction at a time to keep dough from sticking onto pin. To make a nice round circle it helps to rotate the dough as you work, along with dusting the work area if needed. Only use as much flour that is needed.
Step 5) Using both hands, gently lift up dough and place into the baking dish. Fold and crimp edges using forefinger and thumb. (Don’t worry about it being perfect if it’s your first time making a pie crust. It may not look that pretty, but it will still taste great!) Once in the dish, brush the pie shell with 2-3 tablespoons of Dijon (optional). Cover with plastic wrap and set in the refrigerator until you are ready to add the rest of the ingredients.
Quiche filling
Step 1) In a medium bowl or a quart measuring cup whisk cream and eggs together until well blended and set aside.
Step 2) Starting with the cheese, spread it evenly on the bottom and sides of the empty chilled shell. I’m not sure that there is an exact order you need to follow with the remaining ingredients, however, I go with the mindset of how I might add toppings on a pizza. This it the creative part.. you get to decide! I do like to save the herbs and spices and add them after I pour in the egg mixture.
Step 3) Whisk egg mixture once again and slowly pour into shell starting in the center and then working your way around the perimeter.
Step 4) Carefully place the quiche in the center of a pre-heated 350 degree oven and bake for 45-50 minutes or so. If it starts to brown too much before it sets cover loosely with foil and continue baking. The quiche is ready when it still has a slight wobble. It will continue to firm up as it cools. The center should be set and not runny. Let it cool at least 15 minutes before serving. To store, cool to almost room temperature, cover, and refrigerate. In the summer it’s perfectly fine to make ahead and serve cold.
