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!