Tasty Quiche

I once made some crustless quiche. It was good. Last night I opted to go with the more traditional version. Why? because I had a bunch of broken eggs. Sadly, I waited to long to use them and they got tossed instead. I opted to crack some fresh eggs since I'd already started.

Quiche can be pretty simple, even if the ingredient list looks long. It's really just eggs (I've seen anywhere from 2-6, with most recipes in the 3-4 range), a cup of dairy, and 1 1/4 cups of cheese. Everything else is whatever filler you like. Here's my version from dinner:



Single shell pie crust (half of this recipe works nicely, but you could also just go store-bought, or use your grandmother's recipe, whatever. Note, the recipe I linked to comes together quickly, but needs at least an hour in the fridge)

5 or 6 or so slices of peameal bacon

2 oz butter
2 large leeks, chopped
1 medium cooking onion, chopped
salt
fresh ground pepper
1 clove garlic, minced
1/3 cup water
A few leaves of fresh basil, chopped

3 eggs
1 cup half-and-half, or milk, or any cream % you like
dill (I used dried, but fresh would be better)
basil (I used dried, but fresh would be better)
smoked paprika
cayenne pepper
pinch of fresh-ground nutmeg

Around 1 1/4 cups of your favourite cheeses, grated. 1 cup of a Swiss variety + 1/4 cup parmesan are standard. I used gruyère, applewood smoked chedddar, 6 year old white cheddar, roasted garlic havarti, jalapeno jack, and parmesan reggiano.


- Preheat oven to 350F

- I'll assume the pie crust is in a pie pan. If not, put it there. If you're using your own pie pan, greasing it first might be a good idea.

- If the pie crust is raw, put a sheet of parchment paper or greased foil (slippery-side down) on the crust and weigh it down with ceramic pie weights or dried beans. Bake in oven for 12-15 minutes, take out weights and paper/foil, and bake for a few more minutes until golden brown. Remove from oven and let cool while working on the rest.

- Cut up the bacon into small squares. Whatever size you're comfortable having in the quiche
- Fry the bacon pieces in a large frying pan over medium heat until cooked
- Remove the bacon and drain on a paper towel

- Melt the butter on the same pan. If the bacon was particularly fatty, you can use less butter. Mine left almost no fat behind.
- Once the butter is melted, add chopped leeks and onion to pan. Add a few pinches of salt and pepper. Sauté for around 5 minutes, until leeks are softened and onion is turning transparent
- Add 1/3 cup of water and bring to boil
- Stir, and cover. Cook for 15 minutes, stirring occasionally.
- Add minced garlic, cook 5 more minutes, covered
- If still watery, remove cover and cook away liquid. You should have a moist, but not soupy, mass of leek and onion and garlic.
- Taste and adjust seasoning accordingly. Turn off heat, add chopped basil, and let cool slightly.

- In a large measuring cup, mixing cup, or high-sided bowl, combine eggs, milk, and remaining seasonings
- Using an immersion blender or whisk, beat mixture to a froth. A hand-held mixer will also work here.

- Put the pie pan on a flat baking pan to protect from overflow

- Layer half the bacon and leek-onion mixture in the pie crust
- Sprinkle 1/3 of the cheese over this layer
- Pour half the egg mixture into the crust
- Layer the rest of the bacon and leek-onion mixture
- Sprinkle 1/3 of the cheese over this layer
- Pour the remaining egg mixture in
- Top with the remaining cheese

- Put the whole thing, baking pan and all, in the oven, and bake 30-40 minutes. The quiche is done when the top is lightly browned. There should still be some jiggle to the filling.

- Let cool 10 minutes before serving.

- Enjoy!


It was delicious. It SHOULD take about half an hour to assemble if you're using a pre-made crust, and another 30-40 minutes baking. If you make your crust from scratch, factor that into the time required.

As I said, the fillings are your choice. No peameal bacon? Regular bacon is standard. Basically, anything that goes well with eggs works here too. Asparagus? Broccoli? Tomatoes? All great options.

Next one I make will follow Michael Ruhlman's recipe, which involves a 2" cake pan, and 8 hours of refrigeration...