They travel well, reheat perfectly, and can be customized to feed the masses. It is the potluck casserole of breakfast foods. It is the best friend of a fridge full of odds and ends. It is also a sneaky way to add a few servings of vegetables in pie form. In short – quiche is great.
I recently was enlisted to feed breakfast to the five families coming together for Thanksgiving this year. Whatever I made had to be prepared a day in advance and needed to travel well enough to make it from New York to Massachusetts. The answer was pretty obvious… Muffins!
But apparently that did not meet the standards set for this feast day. I needed something more – something delicious but also hot. And I needed enough of it to feed a crowd.
A quiche? Three quiches! So the battleplan was set: three quiches, two types of muffins, and a dozen bagels.
- 6 eggs
- 1 cup milk
- 1 cup cheese
(I used gruyere, mozzarella and cheddar)
- pie crust
- whatever is in your fridge (spinach, ham, broccoli, peppers, tomatoes, mushrooms, onions, etc)
*Some patrons of the culinary arts will insist that quiches be made with the 1 cup dairy to 2 egg ratio seen in most custard recipes. However my family likes rich eggy quiches so we use lots of eggs.
Blind bake the pie crust. There are a million tutorials on how to do this so I won’t waste time repeating here. I recommend keeping a sack of rice or beans to use repeatedly as your weights if you are going to make pie more than once a year.
While the crust is getting all flakey and delicious you will need to prepare the filling. Chop the “whatever is in your fridge” ingredients into smaller than bite sized pieces. Saute hard vegetables like onions, broccoli, and peppers before you put them in the quiche. It is important to choose ingredients that will compliment each other and stick to no more than 4 different things. Simpler is better.
The three quiches I made used:
Ham and Broccoli
Red and Green Bell Peppers with Tomato
Preheat the oven to 375 degrees. Mix the eggs and milk well. If you like a lighter quiche whip the eggs and milk until it is a lighter than yolk yellow. The lighter the color the more air is whipped into it.
Layer 1/2 the cheese onto the prebaked pie crust. This will act as a barrier between the crust and wet ingredients to prevent soggy crusts.
Then add the veggies/meats/whatever and cover with the eggs and milk. Fill to 1/2 – 1 inch below the top of the crust. Sprinkle on the rest of the cheese.
Cover the exposed edges of the pie crust with aluminium foil to stop them from burning and cook in the 375 degree oven for 30 -45 minutes or until set. The middle should not jiggle and an inserted knife should come out clean. Like always when cooking eggs it is ok if it looks a little underdone as it will continue cooking when you remove it from the heat.
The last step is to share and enjoy!
If you are making them early just reheat in a 350 degree oven covered in aluminium foil.