The Quiche Variations

Supposedly there's a saying: "Real men don't eat quiche." Whatever. My husband, father, brothers, and father-in-law all eat quiche, and quite happily too.

(What's unmanly about quiche anyway? It's a bunch of cheese, milk, eggs, plus fillings as you please, all poured into a pie crust. Aren't men supposed to love pie? I don't understand.)

Sayings aside, here's how I make quiche. I'm listing both my basic recipe and my favorite variations.

Very Basic Quiche

1 prepared pie crust (recipe to follow)
4 eggs
1 1/2 cups cheese (a mixture of cheeses is best: sharp cheddar, Swiss, Parmesan, mozzarella . . .)
3/4 cup milk
1/4 cup cream (adjust cream-to-milk ratio as the mood takes you, and if you don't have cream, you can substitute half-and-half or simply use all milk)
3/4 teaspoon salt
fresh black pepper to taste

Preheat oven to 350 degrees.
In medium bowl, beat eggs with whisk.
Add cheese, milk, cream, salt, and pepper. Whisk thoroughly.
Pour egg mixture into prepared crust.
Bake 35 minutes uncovered. Cover with foil and bake 15 more minutes.
Remove from oven and let "set" 15 minutes before slicing.

Hearty Quiche Crust (see this post for an update on my preferred crust)

1 cup whole wheat flour
1/4 cup white flour
6-7 tablespoons butter
1 egg yolk (I usually add the white to the quiche filling as the "fourth" egg)
4-6 tablespoons ice water

Stir together flours. Cut in butter until resembles coarse crumbs. Add egg yolk and water (a little at a time), tossing with fork until dough starts to hold together. Gather with slightly moist hands, shape into ball, and wrap tightly in plastic wrap. Chill at least 1 hour.
When ready to use, unwrap and roll dough out on floured surface. Work quickly to keep it cold. Transfer to lightly sprayed pie dish and pour in quiche fillings.

Quiche Variations

I almost always add half an onion, sauteed in butter.

Add a thawed package of frozen chopped spinach. A spicy pepper jack or a very sharp cheese is great with this. One of our favorite ways to do quiche. :)

Saute 4 ounces mushrooms and halve 1 cup cherry tomatoes. Use a milder cheese for this. Add a generous pinch of both rosemary and thyme to the filling, and whisk in the cooked mushrooms. Once you pour in the filling, arrange the tomato halves over the top of the quiche and push them in slightly.

Add 1 cup sliced cooked sausage, 1/4 teaspoon garlic powder, and a generous pinch of cayenne pepper.

Steam 1 1/2 cups chopped broccoli and add to filling. Whisk in a generous pinch of basil and a small pinch of nutmeg, and use some grated Parmesan in your cheese mixture.

Quiche is great served with pan-fried potatoes, a green salad, bread and jam, fruit and cookies . . . whatever floats your boat. And leftovers make super breakfasts and lunches.