When it come to cooking during the winter months, I crave all things comfort. Savory, cheesy, roasty, toasty, you get the picture. Wait. Do you? Let’s think about this: warm and gooey macaroni and cheese bubbling over the side of a small, cast iron skillet. Mama’s chicken and dumplings. Ooh. And, what about individual pot pies? I bet I have some leftover holiday turkey somewhere in the back of the freezer. So many ideas when it comes to comfort foods! But I have to say, these days I’m all about quiche.
Even though I love to be in the kitchen, there are those nights I want to prepare something quickly. That’s when my good, old quiche recipe comes in handy. Easy ingredients and easy to make.
The quickest way to prepare quiche for supper is with a store-bought crust, and there is absolutely nothing wrong with this option. I like to brush mine with a little melted butter about halfway through cooking it. Egg wash works, too.
For those of you who want to make a pie crust, here’s a recipe I use that makes just one crust. It can be doubled, but I’m not a fan of freezing pie dough. Don’t worry about letting the dough chill for two hours after you make it. I say an hour will do if you work quickly to roll it out.
We’re under our second big snow alert down here in Alabama (at least an inch, ya’ll), so that means all the bread and milk is sold out at Piggly Wiggly. That’s why quiche comes in handy if you’re stuck indoors. You probably have the ingredients on hand: butter, flour, salt, ice water, eggs, fillings and a hot oven.
How you fill your quiche is up to you. I tend to use whatever bits and leftovers I find in the fridge. For this recipe I used leftover charcuterie board ingredients. I crisped up just a bit of prosciutto and capocolla with applewood-smoked bacon and added it into my hearty egg filling with provolone, feta and sharp white cheddar.
The best thing about making quiche for dinner is that you have the perfect breakfast waiting on you, ready to be warmed up in the toaster over or microwave. Enjoy!
1 cup of all-purpose flour
½ teaspoon kosher salt
1 stick cold unsalted butter, cut in 1/8-inch pieces
3 tablespoons ice water
Put flour and salt in a large mixing bowl. Add the butter and quickly cut it into flour until mixture resembles coarse meal. I prefer to do this by hand, because I’m usually cooking while my infant is sleeping. You can also do this with a mixer, pulsing it for about 30 seconds.
Add the ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and freeze for an hour. This is a shortcut, and it works if you roll your dough out quickly.
I will admit that it’s best to just let the dough rest in fridge for a few hours or overnight. However, we all know that sometimes Mama makes the miracles happen! Let the dought sit out for a bit before rolling, about ten minutes. It should be cold but pliable.
Lightly flour the dough and the counter. Roll the dough out with a few rolls, then turn the dough and roll again. Let it rest for a minute in between rollings. Roll the dough into a 12-inch circle. I like to roll mine out to about an eighth of an inch, thickness wise. That leaves plenty of room for lots of quiche filling.
Lay the dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. If you don’t have one of these pans, that’s Ok. You can also use a pie pan or a cast-iron skillet. Press the dough into the pan. Let the crust sit in the freezer for about 20 minutes.
Pre-bake the dough for about 6 to 8 minutes at 350°, using pie weights or beans to weigh the crust down. You can also poke holes into the bottom with a fork, but you will need to do this a few time while the crust is pre-cooking.
Let the crust cool before adding your quiche filling.
1/2 cup of cream
1/4 cup each of roasted vegetables (I used tomatoes, mushrooms and yellow bell peppers)
You can also sauté your vegetables. I think they taste better if they are cooked before adding them to your quiche mixture.
1 cup of grated cheese (I used feta, provolone and sharp, white cheddar)
1/2 cup of cooked, crumbled bacon, prosciutto and capocolla (use what meat you like or none at all)
1/2 teaspoon of salt and pepper or salt and pepper to taste.
Whisk together the eggs and cream and then fold in the cheese and meats.
Add a few pinches of salt and peeper, less if your vegetables are already seasoned.
Pour mixture into pre-baked crust or store bought crust and bake at 350° for 20 to 30 minutes or until your filling is jiggly. Test with a knife. If it comes out clean, you’re good to go.
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