Saturday, September 19, 2009
I really like this recipe because of how easy it is, and how non-fussy it is about measurements. You prepare whatever filling ingredients you like, add them to a 4-cup measuring cup, add three eggs, and then top off with whole milk or cream until there is 1 1/2 cups to 1 3/4 cups of liquid. Pour into a prebaked pie crust, and bake the quiche until done. Easy! And extremely flexible to change--you can use anything that looks tasty at the farmer's market that day or even use leftovers.
For the filling in this quiche, I used caramelized onions and sauted spinach (sauted so that it would be less watery, squeezed, and then minced) and turmeric, Spanish smoked paprika, and thyme for the flavorings. Since heirloom tomatoes are in season, I added a few slices of one tomato on top of the quiche.
I also like how she specifies that cream or milk can be used; I always thought quiche was very fattening, but at least in this recipe, it doesn't have to be. The crust contains the most fat, but the filling can be lighter if you use only a bit of milk milk, bulk up the filling using minced cooked spinach, and don't use too much cheese.
Also uncooked pie crusts, and cooked quiches both are supposed to freeze really well. So, if you make more than one pie crust from scratch, you could freeze the remaining pie crusts in their pie pans, and then easily have made-from-scratch quiche anytime you want. Or you could freeze cooked quiches, and they could be easily rewarmed for a meal on a busy day.
Quiche recipe is based on "All-Purpose Quiche Filling Proportions" in "From Julia Child's Kitchen" by Julia Child.
For an 8" or 9" pie crust:
3 large eggs
1/4 tsp salt
a pinch of pepper and nutmeg
Filling of your choice
enough cream or milk to fill measure of liquids to 1 1/2 to 1 3/4 cup level (about 1/4 cup cream or milk)
optional grated cheese (e.g. Gruyere), about 3 ounces (3/4 cup lightly pressed down)
optional seasonings or herbs
Piece your pie crust with a fork many time, and then prebake pie sheet according to your recipe's or premade pic crust's package directions, so that the pie crust will not be soggy. (e.g. Bake for 7-9 minutes at 400 degrees.)
Preheat oven to 375. Pour all filling ingredients together (including the filling, salt, pepper, seasonings, and herbs) except for cheese and cream or milk. Add enough cream or milk so that the total liquid volume is 1 1/2 to 1 3/4 cups. It should take approximately 1/4 cup cream/milk, but if lots more liquid is needed, then add an extra egg. Lightly mix ingredients with a fork.
If you are using cheese, then scatter about 2/3 of the cheese on the bottom of the pie crust. Pour in the filling, so that it comes no higher than 1/4 inch from the top of the pie crust (the filling will puff slightly in the oven). Sprinkle the remaining cheese on top of the filling.
Bake at 375 until the insides have set into a solid, the top is golden and a toothpick or knife inserted into the quiche comes out cleanly. Julia suggests that this takes 30-35 minutes, but it took 50 minutes for my quiche.