It seems only appropriate that a quasi-French food blog would discuss the makings of a quiche at some point or another. And this is as good a time as any, especially given that quiche seems to be the food theme of my week. My husband and I are in our final countdown before our trip to Paris right now. We leave on Friday! In the midst of making preparations for this long-awaited trip, I’ve also been trying to catch up with friends whom I’ve been neglecting due to grad school craziness. Whether I was hosting a meal, or bringing part of a meal over to someone else’s house, quiche was the perfect companion to a fresh spring salad, or assortment of seasonal fruit.
The best thing about quiche is that it will adapt to what you have in your fridge. When I made my first quiche of the week, I had some leeks, onions and tomatoes. I didn’t have the traditional gruyère cheese, but had some goat cheese and shredded parmesan. So I used those instead. Before making the second quiche of the week, I had no veggies in my fridge, so I went to the farmer’s market to pick something up. The button mushrooms appealed to me the most, so I made a mushroom quiche with parmesan cheese. Classic (with a little parmesan twist…since I still had no gruyère at home).
Another key to a good quiche is the crust. You want the right balance of flakiness without falling apart. I used to always make my pâte brisée in my food processor, because it’s quick and easy. Recently though, I’ve started making it by hand, and have really noticed a difference in the resulting pâte. Plus, the food processor is a pain to clean, especially when used to make anything sticky or doughy. Washing a bowl is much simpler.
1 ½ cups flour
1 tsp salt
1 egg yolk
½ cup unsalted butter (at room temperature)
5 Tbsp water
Place the flour in a medium bowl and create a “well” in the middle of the flour. In the well, add the salt, egg yolk and butter. Mix with your fingers until the butter is incorporated, but make sure not to over mix it. Then add the water and quickly work it into your dough. Again, be sure not to overmix, because this will make the dough elastic and take away from the flakiness of the crust. Cover the pâte in plastic wrap and chill it in the refrigerator for an hour. When you’re ready to make your quiche, roll out the dough and mold it into your tart dish. Then return it to the refrigerator while you prepare the quiche ingredients.
Quiche of all kinds:
Directions for Quiche:
Preheat your oven to 400 degrees F. Prep your quiche ingredients by sauteeing them until they’re soft. If you use a vegetable that releases liquid after sauteeing, make sure to strain the vegetable well before adding it to the quiche. Too much liquid will affect the consistency of the egg in your quiche. Use a paper towel to soak up liquid for vegetables that release a lot of liquid when cooked (like spinach and mushrooms).
Scatter prepared vegetables (and/or meats…ham or bacon is commonly used in quiche) in the bottom of the prepared crust. Next, in a medium bowl, mix 5 eggs, ½ cup of creme fraiche, and ½ cup of whole milk. Add salt & pepper to taste. Then pour the egg mixture over the vegetables.
Next scatter a handful or so of cheese over the quiche. Bake for 30-35 minutes, until the top of the quiche is lightly browned. Allow the quiche to sit out of the oven for 5-10 minutes before serving it so that the egg can settle. Slice and enjoy. Quiche can easily be reheated the next day, and often is even better when reheated!