Wednesday, October 17, 2012

Quiche

My dear friend Katie opened my eyes this weekend to the wonderful world of quiche. Of all the adventurous foods I've tried in my life, I have never once noshed on a quiche. In fact, I would go so far as to say that I actively avoided quiche before this week. I had in my mind the belief that quiche would be some oddly textured, bland, eggy pie. Oh lordy was I wrong.


Look at that beautiful, golden brown goodness! Katie was kind enough to share her base recipe with me and teach me the fundamentals of quiche:

1. Blind bake your crust beforehand- soggy crust is no good for quiche!
2. Measurement are for the weak of heart. Toss everything in until it feels right.
3. Salt and Pepper. Always. 
4. Quiche is delicious hot, cold, and everywhere in between. 

There ya have it! Now let your quiche ambitions run wild! Spinach, peppers, onions, bacon, sausage, chicken, cheddar, Gruyere, bleu.....any combo your little heart desires can meet with success in a quiche. Below is the recipe that Katie made for me- I'd highly suggest this as a great dish for quiche-virgins. 

Katie's Sausage and White Cheddar Quiche
1 pie crust (homemade or store bought)
6 eggs
3/4 C cream
1 pound pork sausage (uncooked)
1 C fresh shredded white cheddar
Salt and Pepper to taste

Preheat oven to 375.

Blind bake* your pie crust for 20 minutes. Remove from oven. 

In a large mixing bowl, combine eggs and cream. Beat until incorporated, then add cheese, pork sausage, salt and pepper. Pour into pie crust and return to oven. Bake at 375 40-45 minutes, or until golden brown and set in the center. Allow to cool for 20-30 minutes to allow the custard to firm up for serving. 

As I mentioned, I also loved this quiche straight out of the fridge. Make one, slice into serving sizes, then store for a quick breakfast!  



*To blind bake, press your pie crust into a pie plate. Cover the dough with a sheet of parchment paper, then add 2 cups of uncooked rice or beans to the center of the parchment. Bake, then remove parchment/rice from crust. Viola! 

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