Basic Quiche

Quiche DrawingI make quiche at least once a week. Served hot or cold, this versatile dish can incorporate leftover vegetables and cheese and can be eaten at any time of day: breakfast, lunch, dinner, late-night snack… It can be made a day ahead of time, so feeding a crowd becomes a breeze. For a brunch, make one with bacon and another vegetarian, and spend your time making mimosas instead of slaving over the stove.

My standard filling is grilled mushrooms, onions, and shredded Emmental cheese. In France, it’s easy to find prepared crust dough (which tastes better to me than those already-in-a-pie-pan ones in the States). I use pâte brisée, you can click here for a recipe to make your own.

Basic Quiche Filling

Makes one quiche, which serves approximately 6 for breakfast or 4 for lunch/dinner.

What you need:
pâte brisée
1 onion, thinly sliced
1 tbsp butter
4 eggs
1 cup light cream or whole milk
1 cup shredded hard cheese (like swiss)

What to do:
Caramelize the onion in the butter by frying in a pan over medium heat for about 10-15 minutes (see nondescript photo below). While the onions are cooking, place the pâte brisée in a non-stick pie pan (no need to grease it) and pre-heat the oven to 350 degrees F. If you are using vegetables for the filling, add these to the frying pan after about 5 minutes. Putting fresh vegetables ?? especially mushrooms ?? in the quiche without pre-cooking will cause a watery mess. Also pre-cook any meats, such as bacon, since raw meat in the quiche will not become crispy and will end up chewy and unappetizing.

In a small bowl, mix the eggs with the light cream.

Put the filling into the crust in the following order (this is important, as cheese on the bottom will make the crust mushy):
meats (if using)
onion and vegetable mixture
cheese
egg mixture

Bake at 350 degrees for 40-45 minutes, until the top is golden brown and a toothpick poked in the middle comes out clean.

Serve with a simple green salad to put a healthy face on all that butter and cheese. Oh, and don’t forget a festive drink:

Mimosa Cocktail
1/2 oz triple sec
1 1/2 oz fresh orange juice
3 1/2 oz chilled Champagne
orange slice for garnish

Close-up of onion and mushroom filling: 

Quiche Filling

2 thoughts on “Basic Quiche

  1. I use the pate brisée too, and I have one cooking right now that is feuletté (?) just to see how it turns out. I usually use eight eggs, then throw in some tomato with peppers and/or ham. I haven’t had too much trouble with wateryness though. I just mix it all together and pour it in. Turns out okay.

  2. ooo, sounds delicious, Megan! I would love to know how the feilletée turns out; I haven’t tried that kind yet, but coincidentally I actually picked some up to attempt an apple pie recipe I have in my head. Ha, we’ll see how that turns out…
    I think the watery issue is mostly with the mushrooms. They are like 120% water!

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