Quiche is considered a French dish; however, using eggs and cream in pastry was practiced in English cuisine at least as early as the 14th century and Italian cuisine at least as early as the 13th century. They are just recipes for eggs and cream baked in pastry containing cheese, meat, fish and fruit. I have found quiche to be a creative way to also use up some of those bits of leftover meat and vegetables that really aren’t enough to save, but too much to throw away. For example, there are a couple extra pieces of chicken, a serving size of broccoli and a couple pieces of ham in the refrigerator that needs to be used. Chop it all up, throw it in a pie crust with whatever cheese you have on hand and add the milk and cream mixture. Quiche!
What I try to do is to help people have the confidence to just experiment with recipes. A quiche is a very versatile dish.Let’s start with the basics. First, a pie crust. There just so happens to be a recipe for that right here on this blog. I have seen chefs use both a cooked and an unbaked pie crust for quiche. So it’s something each individual has to choose for themselves.
But in truth, one doesn’t really even need to use a crust if they don’t want to. A Spring form pan works, too. For large groups, quiche can also be put in a great big baking pan and cut in squares. The process is to layer a crust, then cheese, then whatever meats and vegetables you want to use, then fill the pan with the egg mixture and bake.
Egg mixture for a 9′ pie:
2 cups of half and half.
1 tsp season all (Lawry’s Season Salt)
1/2 tsp mustard flour
a little pepper.
Spice options: cayenne pepper, thyme, curry, lemon pepper, dill, garlic
For a Spring form pan, double it.
Do not be stingy with the milk and egg mixture. The quiche experience is diminished when there is no “custard” in the dish. So be sure to have the pan almost full. They sometimes shrink during baking.
With the basics covered, the sky is the limit as far as ingredients go or even spices.
New Orleans Quiche: Pepper jack cheese on the bottom, cooked and sliced Andouille, chopped and sautèed green peppers, celery and onions. Cover with egg mixture.
Quiche Italiane`: Mozarella, parmesan on the bottom, Prosciutto, dill. Cover with egg mixture.
Spinach and Artichoke: Havarty and Mozzarella on the bottom, 1 small jar of chopped marinated artichokes, fresh sliced mushrooms, loosely fill the the pan with chopped raw spinach. Cover with egg mixture.
Quiche Lorraine: Swiss cheese on the bottom, a half dozen slices of bacon. Cover with egg mixture.
Ham and Cheese: Cheddar Cheese on the bottom, then ham and parsley.
Any kind of cheese, sea food, ham, bacon, sausage, chicken, asparagus, broccoli, spinach, onions, green peppers, mushrooms, cooked peas or carrots, black olives. I would not recommend tomatoes or beans.
So now ya know. You don’t really need much of a recipe to make your own special kind of quiche.