A Quick Quiche

I make quiche quite often, and I have shared them with you many times. I love quiche. The basic ingredients are eggs and a little bit of cheese. The rest is up to you. I like to make a “mile-high” quiche, using 8 eggs. It comes out so light and fluffy. I also like a crust for my quiche. Many people prefer it without a crust. I like meat in my quiches, many people like it with just vegetables. Use your imagination and add what you like. There is no right or wrong way to make a quiche. As with most things, the most important ingredient is LOVE.

The other day, some friends and I were chatting about quiche, and ironically I was planning on making one the next day too. My friend Stacie said she would love to see what I put in mine. So, Stacie, this one is for you. Enjoy. πŸ™‚

I like my quiches nice and fluffy and that means a lot of eggs. I also bake them in a springform cake pan so they can rise to their peaks. My dough is my basic dough that I use for just about everything.

Jeanne’s Basic Dough

1 1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

Combine the flour, butter and salt in the food processor and pulse for just a few seconds, or until it all resembles a fine sand. Then add the egg and the cream and mix together until it all forms into a ball. Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes before rolling out to use.

This time I added some lemon pepper to the dough as well, for a little extra flavor. Then I added the ham, asparagus and red peppers and a shallot, diced fine as well.

Once the dough (if using one) was placed firmly in the pan, I added a layer of mozzarella cheese. You can use most cheeses, like Jack, cheddar, Swiss, mozzarella, or something similar. Then I added the ham and the vegetables and shallots. I usually prefer to just scatter them around randomly, giving it a more rustic personality, but you can arrange them nice and neat too if you prefer. I cooked the asparagus first for about 5-7 minutes, then cut them into pieces about 1 inch in size. I diced the red pepper this time. For quiches, I tend to dice things and randomly scatter them, but when making a tart, I usually place everything neatly for a better presentation.

After the “filling” is in place, it is time for the eggs. I whisked together 8 eggs, about 1/2 cup of heavy whipping cream, a dash of salt and pepper and a pinch of both nutmeg and cayenne pepper. I prefer to use black pepper, but often times with eggs, people use white pepper. White pepper is a bit more subtle than black pepper. But when am I ever subtle???? πŸ™‚ If you do not like your quiche this fluffy, use less eggs and you can put it all in a shallow baking dish, like a tart pan or a quiche dish.

Once it was all set, I baked it uncovered at 375* F or about 190* C for about 1 1/4- 1 1/2 hours. You want to make sure the center is cooked completely, and you can tell that by the touch. Lightly place your hand on the center. If it is firm, your quiche is done. If it still wiggles a bit, it needs to cook a bit longer. If the crust is browning to quickly, just cover it with aluminum foil until the quiche is done.

Let it cool for about 5-10 minutes before cutting, then serve it up with your favorite side dishes. I served it alongside a small salad and some roasted potatoes, with a glass or two of a rich, creamy chardonnay. C’est manifique!

Enjoy your days and make the most of them all. Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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