The highs and lows of parenting and real estate.

The Art and Science of a Quiche

Since my last post was so heated and controversial, I thought I’d transition to something calming to everyone: quiche (right? No one has any blood boiling opinions on eggs and crust, do they?).

I made a quiche last weekend for Easter brunch and I thought it turned out well. I was thinking of posting the recipe, but I realized that it’s less of a recipe and more of a map of how to get from A to Quiche. Really, quiche is four parts, and as long as you have those four parts, it’s tough to screw it up. The four parts are: Crust, Filling, Cheese and Eggs. You can interpret these in many different ways and it will still come out yummy. Mine went like this:

Crust – Pillsbury Crescent Rolls dough pressed into a greased pie tin.

Filling – Asparagus, onion and red potato chopped and sauteed in olive oil until tender.

Cheese – Ideally grated Gruyere (a cup or so), but a nice swiss works almost as well.

Eggs – 5 eggs beaten with about 1/4 cup of heavy cream and a 1/4 cup of skim milk.

I put the filling into the pie tin filled with crescent roll dough, top with cheese and then pour the egg over top until it’s full. I don’t always use all of all of the ingredients. Then I bake it at 375ish until the middle isn’t liquid anymore (jiggle it to tell). The top will be a bit brown.

You could do a zillion variations on this. Make it southwestern by using green chilies, red peppers and sausage as the filling and a pepper jack cheese. Maybe toss in a blue cheese and add ham for the filling. You could also use a premade pie crust or make one from scratch. Or if you like your quiche eggier (my version’s on the creamy and cheesy side) omit some of the cheese and cream and add a few more eggs.

Try out a quiche. I find them classic, creative and perfect for brunch!

quiche.jpg

10 Responses to The Art and Science of a Quiche

  1. Um, YUM. That sounds totally good.
    I made a chile relleno casserole for Easter that was quiche-ish. It was whole chiles stuffed w/ pepper jack cheese, sprinkle w/ cheddar, then cover the whole thing w/ a mixture of eggs, sauted onions and garlic, milk, salt and flour. SO yummy.

  2. I like my quiche with Navy Blue and Sage Green…

    Your clean pie plate is available at our house any time you need it. The quiche was delicious.

    love,
    Dad

  3. And technically I think Quiche is a little controversial. Doesn’t your husband hate egss? Anything there for him to eat?

  4. im pretty sure he enjoyed the delicious monkey bread that mini so conveniently ‘forgot’ to mention. maybe the quiche was afraid of its thunder being stolen?

  5. Yeah, Sarah… The monkey bread was AWESOME. I only had one or two pieces… It was the very first thing gone, and I think Todd was licking the plate. Nice work Sarah.

  6. I like my quiche YELLOW AND BLUE. And seriously, who doesn’t like quiche. It’s pie. And eggs. Too of my favorite food groups.

  7. Too of my favorite food groups. See I’m an NAU grad. I’m SMRT, as Homer J. Simpson would say.

    TWO. Mother of god.

  8. Oh lord. Get your own website and you can brag all you want about your monkeybread. It’s called http://www.elizabethnewlin.com, not http://www.sarahisawesomeforcuttingupcinammonrollsandputtingtheminabuntpan.com.

  9. You’ll eat eggs but not popcorn? Mmmmm…. 😉

    Elizabeth, I think that your recipes all sound delicious and I’m starting to try them all out on Sunday nights. I’ll let you know how it goes!

  10. Well that would just be too long of a web site. Duh. I think
    http://www.sarahscookingrocks.com is probably available. Or http://www.monkeybread.com.
    Or maybe http://www.jasonlovesmonkeybreadandnotquiche.com

    hee hee. We are spamming your comments.

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