I have a lot of experience making quiche. It's what I make nearly every time I host, or cater a shower, or luncheon. This recipe is not from a cookbook, but something I have developed over time, with some help from my MIL...who happens to make an awesome quiche herself.
Nearly every quiche recipe is different. Some use less eggs & add in crème fraîche. Some use half cream & half whole milk. Personally, this is my favorite & comes out with a texture that is neither too firm, nor too gooey.
I am making it with very simple fillings today...as it's for the Bozo's dinner. But, you can get very creative. Some of my favorites are caramelized shallots & goat cheese, or sharp cheddar with spinach & sliced fresh tomatoes on top.
It's a great way to empty out the fridge on leftover night...anything goes. And these proportions will work for anything.
You should have a partially baked pie shell ready. It can be store bought, or made from scratch.
Preheat the oven to 350 degrees.
In a large mixing bowl, add 5 eggs.
To them add a pint of half & half,
a pinch of nutmeg,
a teaspoon of kosher salt,
and a 1/4 teaspoon of white pepper.
Then, whisk it all up.
This is your custard.
I don't measure anything as far as fillings. You can add anything you want, up to a little less than half way full. Here, I sprinkle in some jack cheese.
I would prefer swiss with the ham...but, again, Bozo's.
Take some good quality smoked ham, or cooked bacon, if you prefer.
Dice it up & sprinkle that in as well.
Then pour in your custard.
Before baking, I like to place my pie plate on a rimmed baking sheet. This just makes it easier to get in & out of the oven without breaking the crust.
Bake for about an hour & 15 minutes...or, until the filling is set & no longer jiggly.
Let it cool for about 10 minutes & serve.
It can also be served at room temperature.
4 comments:
This looks so yummy, I'm going to have to try this. I wonder if my kids will like it?
Your quiche looks delicious! How can I avoid the weeping, watery mess that seems to come out of mine when I serve it? What am I doing wrong?
Thanks Jane.
I'm not sure what's causing the watery texture. I would try using the proportions of eggs to cream that I used here & see how it comes out!
Also...make sure it's really set. Just because the top looks firm doesn't mean the center is cooked. I find that when a quiche is done, it puffs up quite a bit in the center. Look for that.
I made a broccoli and cheddar quiche tonight using your instructions and it came out perfectly! THANK YOU!
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