Quiche. It’s not the drab posh dish that some might think it is. Not only is it delicious, but it has endless possibilities. Recipes with that kind of leg room are worth keeping. Not to mention, it’s one of those one-size-fits-all type deals since you can eat it at breakfast, lunch or dinner. But wait, there’s more! You can even eat it cold.
In the past, I’ve baked my quiche in one swift move without blind baking. That was stupid. As a dedicated and loyal watcher of The Great British Bake Off I’m now no fool. The golden rule for anything with a crust is, no soggy bottom. Don’t even try to cut corners because you’ll be crying tears of regret into your squishy soggy bottomed quiche if you do!
For this recipe, I used what I had on hand, which turned out to be lovely. I ended up with a nice rustic blend of ingredients and even managed to incorporate the sweet onion chutney I made a couple of days ago. I always feel the weirdest sense of accomplishment when I use leftover ingredients.
Use what you want or follow my ingredient list, but even the simplest of quiches are delicious. Happy quiching.
If you’re like me, you’ll take the quiche out of the oven with one hand accidentally hoisting up the free-form bottom while fumbling (and burning) the other in order to save the whole operation.
Don’t do that…
7 T. cold butter
1 1/4 c. all-purpose flour
1/4 t. salt
2-3 T. ice cold water
350° F / 180° C
- In a food processor (or by hand) pulse the flour and butter together until it forms a crumb like texture.
- Slowly add the cold water until the mixture comes together and holds its shape when pinched. You may not need all of the water.
- Roll the dough into a 12 inch circle on a floured surface. Place it in the your pan, pressing it against the edges. Trim the excess pastry and poke the bottom with a fork a few times so that it doesn’t bubble up in the oven.
- Blind bake the crust for 10 minutes. Visit The Kitchn if you’re unsure of how to do this.
- When finished, set aside for later.
2 T. olive oil
1/2 c. chopped smoked ham
2 cloves minced garlic
1/4 c. diced onion
1 1/2 c. chopped swiss chard
1 T. sweet onion chutney (optional)
1/2 c. parmesan cheese
salt and pepper to taste
2 egg yolks
1 c. cream
350° F / 180° C
- Heat the olive oil in a medium pan on medium-high heat.
- Sauté together the garlic, onion and ham. When the ham has darkened in color add the chard and continue cooking for 2 minutes.
- Season to taste with salt and pepper.
- Remove from the heat and add chutney and 1/4 c. of the parmesan. Set aside.
- In a large bowl whisk together the eggs and cream. Add the sauteed mixture and mix well.
- Pour the mixture into the pre-baked crust and top with the remaining parmesan cheese.
- Bake for 30 minutes or until there is no wobble.