Quiche
Asparagus Quiche
Quiche is one of easiest and most satisfying recipes to make. All you really need are a few eggs, some cream, and some cheese and you are well on your way to making a satisfying meal in very little time.
I vary my recipes usually by incorporating some leftover vegetables. Asparagus and broccoli are incorporated into two common types of quiche. And of course mushrooms and spinach can be a tasty addition. With quiche you are only limited by your imagination.
I offer a basic recipe below. But please do not limit yourself.
Basic
- 1 pie crust for a 9 inch pie pan (I use Pillsbury or you can make your own)
- 3 large eggs
- 3/4 cup half and half (or if you want it richer cream)
- 1/2 medium onion finely diced
- 6 to 8 ounces shredded cheese (you want to use a somewhat salty cheese that melts well; recommendations sharp cheddar, gruyere, swiss cheese, fontina)
- 1/2 tablespoon butter
- kosher salt and fresh ground black pepper
Preheat the oven to 375 degrees.
All of my quiches begin with the ingredients above. In a large saute pan add the butter over medium high heat. When melted add the onions and saute for about 5 minutes. Meanwhile add your pie crust to the pie pan pressing to make sure the bottom of the crust is completely sealed.
In a medium bowl add your eggs, cream , a pinch of salt, and a pinch of pepper. Whisk until completely combined.
Add your sauted onions to the pie pan, spreading out to make an even distribution. Add your shredded cheese to the pie pan and once again spread out for an even distribution. Pour the liquid mixture over the ingredients in the pie pan. Some of the cheese may stick out at this point, do not press down. The cheese will melt while cooking and give you some good color on top. Place in the oven for 40 to 45 minutes until the egg mixture is firm in the center of the quiche.
You do want to make the quiche a little more interesting so I would modify the basic recipe as follows:
Quiche Lorraine (traditional with bacon)
- 2 thick slices of smoked bacon, pepper cured if possible
- 6 to 8 ounces swiss or gruyere cheese
Modify the recipe above:
Cut the bacon into about 1/2 inch pieces. Cook the bacon over moderate heat until crisp golden stirring regularly to prevent burning. Do not cook on high heat it will burn the bacon. Remove the bacon and allow to drain on paper towels. Remove all but 1/2 tablespoon of the bacon fat and saute the onions in the bacon fat instead of the butter as recommended in the basic recipe. Add the onion, cheese, and then the bacon to the pie pan. Pour the egg mixture over the top. Place in the oven for 40 to 45 minutes until the egg mixture is set in the middle of the quiche.
Broccoli Cheddar
- 1 small head of broccoli cut into flowerets and steamed
- 6 to 8 ounces sharp chedder cheese
Use the basic recipe above and add the steamed flowerets over the top of the cheese and onions. The flowerets will stick up somewhat. Do not worry the mixture will rise to cover the broccoli. Place in the oven for 40 to 45 minutes until the egg mixture is firm in the middle.
Asparagus Cheddar (picture above)
I had some leftover asparagus and a couple of slices of bacon ready to turn in the refrigerator so I whipped this up for lunch one day. I only had some cheddar on hand but another type of cheese would work just as well. As you can see there is really no wrong recipe for quiche.
- 6 to 8 ounces of sharp cheddar
- 6 stalks of steamed asparagus
Begin with the quiche lorraine recipe above. Chop the asparagus into 3/4 inch lengths. Once you add the onion and cheese to the pie pan lay the chopped asparagus on top. Place in the oven for 40 to 45 minutes or until the egg mixture is fully set in the middle.