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Making the Perfect Quiche
The Ongoing Search
As a breakfast-hater, I have found that there are only a few things that I will eat for breakfast. As a vegetarian, I find it to be the most difficult search in the world to actually find a breakfast meal that isn't processed, is meatless, and is some-what nutritional for me to eat a.k.a. isn't covered in syrup. This summer, I stumbled upon this wonderful pastry that I have come to learn and love as basically a savory pie! My discovery of quiches probably saved me from being completely anti-breakfast. I tried one for the first time, and I just had to learn how to make it. Now the only thing is to make a recipe that will satisfy my needs.
My quiche obsession began to grow and I found myself not able to stop eating them. I had to crack down and develop a recipe. As I was shopping, I came across a Mini Tart Trays for an extremely cheap price of 50 cents. I bought 4 packs and was determined to start recipe making. I was a little unsure with my purchase. I have never worked with mini tart pans before and I wasn't sure if these pans were going on sale because of their cheap quality. i decided it wasn't that big of a deal considering I only spent $2 on 8 mini pans. From there, I began to concoct my recipe. The first big decision was whether or not to make a crust. I am not the biggest fan of making pie crusts primarily because of my impatience and depending on what crust you want to make, it may be laborious. I decided to go with a simple flaky crust.
Flaky Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon sea salt
- 6 tablespoons unsalted butter, diced and chilled
- 3/4 cup Crisco shortening, chilled
- cold water
Flaky Pie Crust Directions
1. Sift your flour and salt into a mixing bowl.
2. Add Butter and Shortening to the bowl. Incorporate it by using a spatula or your hands... whichever you prefer. Do not use a mixer.
3. Incorporate the mixture until a soft ball of dough is formed. It should be like a play-dough texture. It should not be to sticky. Then, begin to add your ice cold water by table spoons and incorporate it into the dough. My range for adding water is normally about 9-12 tablespoons or till its barely sticky. You do not want it to be still sticking to the bowl when you pick it up.
4. Form a ball with the dough and divide it into two and refrigerate for at least 2 hours.
This crust is really tasty and can be used for other pies too. It can be stored up to 6 days or else the fats will begin to separate.
Finally!!!! We are at the part for making the quiche. An important thing to know about quiches is that they are basically like a blank canvas. You can put basically whatever you want in it, and it will still taste phenomenal. However, you shouldn't go crazy by putting pineapple with Salmon and rice into the quiche. There are certain restrictions. My general rule is, if you have tasted it on a pizza, it will most likely taste good.
Recommended Flavor Combos:
Spinach, Mushrooms, Peppers with Italian Blend
Ham and Pepper Jack Cheese
Tomatoes and Parmesan Cheese
Bacon and Ham
Chicken and Tomatoes
Zucchini and Asiago
Basic Quiche Ingredients
- Flaky Pie Crust
- 4 large eggs
- 1 cup of whole milk
- 1/4 grated parmesan cheese
- 1 cup of any shredded cheese you desire
Basic Quiche Directions
1. Set your oven to 350 degrees.
2. On a floured surface, roll your pie dough to about half a centimeter thickness and spray your pan so the crust does not stick to the pan. Evenly disperse your dough to fit your pan or pans. Since I use 8 mini tart pans, I cut my dough into 8 pieces.
Note: You may have additional crust. You can save it or throw it away, but to not add more dough to the pie pan.
3. Put your crusts into the oven for about 7-9 minutes to bake some of the crust.
4. Beat your eggs, grated parmesan, and milk together. Make sure that your parmesan does not stick to the bottom of the bowl so you can pack as much flavor into the egg mixture.
5. Put all your filling in the quiche. Make sure to sauté or cook any ingredients that are putting in your quiche. You do not want to put raw meats or veggies in there.
Note: If you spread your filling evenly, your eggs will cook more evenly.
6. With a ladle or an ice cream scoop, scoop the egg mixture into the crust. You want enough egg mixture to cover your filling, but not overflow your pan.
7. Place back in the oven to cook for about 30 minutes.
Note: If they seem to be done at the top, take them out of the oven and wiggle the tray. If there is still liquid in it, put the quiche back into the oven to cook longer.
8. Serve cold or warm!
Note: Baked quiches can be frozen. For next day preparation, let them thaw and put in the oven at 350 degrees for about 15 minutes. It could be longer depending on your oven
- If you are doing a filling, make sure that your flavors work well together with eggs and in omelettes.
- Test out this recipe before serving to guests. I failed the first time making the quiche, so you want to make sure that you are familiar with the recipe beforehand.