A couple weeks ago on Twitter, someone asked if they could eat quiche for breakfast. The real question is, when can you not eat quiche?
It’s one of the most versatile dishes. It makes a great breakfast by itself, it works for lunch with a salad, and it can be part of a dinner lineup to impress guests (not that we have many of those these days, anyway…).
It’s also a good thing to make to use up whatever you have lying around in the fridge. I had a bunch of mushrooms and a bag of spinach, and a block of Gouda that I couldn’t remember buying, so I combined everything in a quiche. I’m sure the French have more exacting standards for what belongs in a single quiche, but oh well. They would like how mine tastes.
My boyfriend makes quiche a lot and he always uses a premade pie crust. I know you think I’m about to tell you that’s a horrible idea, but I’m not. Actually, I think using a premade crust is great, especially if you’re running short on time and you don’t want to put in all the work it takes to make crust from scratch.
However, if you want to put in a little more work, you’ll be rewarded with a flaky, buttery crust that perfectly compliments your quiche fillings, and you’ll have the satisfaction of knowing that you made it yourself.
Also, if you master the crust recipe once, you can use it for almost anything. I use my crust recipe for pies, quiche, and basically anything else that needs a crust. It hasn’t failed me yet.
A few tips for making quiche: One, to check for doneness, look at the middle. If the quiche jiggles too much, it’s not ready. You want it to be set in the middle with minimal jiggle. Two, bake quiche on a baking sheet. You can place the pan with the unbaked quiche right on the sheet and stick it in the oven. That way, if anything sloshes over or a little egg gets out, you don’t have to worry about scraping your oven.
Third, you can use heavy cream or milk for the filling. Personally, I prefer milk because I usually have it on hand and I don’t have heavy cream, but using cream will make the quiche richer and more custard-like, which might appeal to you.
Here’s a song to get you started on your quiche journey. It takes me back to my younger years.
Spinach, Mushroom, and Gouda Quiche
for the crust:
1 1/4 cups all-purpose flour
1/8 tsp salt
10 Tbsp unsalted butter, cold and cut into cubes
4 Tbsp ice water
1 egg, lightly beaten (for brushing the crust later)
for the filling:
4 large eggs
1 cup milk (I used 2%)
1/4 tsp salt
1/4 tsp pepper
2 cups sliced fresh button mushrooms
1 cup shredded Gouda cheese
1 cup chopped fresh baby spinach
First, make the dough for the crust. Pulse together the flour, salt, and butter in a food processor until pea-sized balls form. Then pulse in a tablespoon of ice water at a time until the dough comes together in a ball. Remove it from the food processor and place it on a lightly floured work surface. Knead the dough a couple times then form it into a ball. Wrap the ball tightly with plastic wrap and place it in the fridge for two hours or overnight. I prefer to leave them in the fridge overnight. Don’t worry if your dough is a little wet and sticky at this stage. You can sprinkle a little flour on the dough later when you’re rolling it out.
In two hours or the next day, take the dough for the crust out of the fridge and let it come to room temperature. This takes about an hour. Flour a work surface and roll out the dough into a 13-inch circle. Grease a quiche pan or pie tin and carefully place the crust into the pan, pressing it in gently with your fingers. You can trim the overhang and form a pattern on the edge of the pan, or simply press the dough into the rim. Place the prepared crust in the freezer.
Preheat oven to 350 degrees F and set a rack in the lower part of the oven.
In a large bowl, whisk eggs, milk, salt and pepper until blended. Stir in remaining ingredients. Take the prepared crust out of the freezer. Pour the filling into the crust.
Bake the quiche on the lower oven rack for 30-35 minutes or until the crust is golden brown and the center of the quiche stops jiggling. Let it stand for 10 minutes on a wire rack before cutting into it. Enjoy!