Friday, October 22, 2010

Quiche - It's the Stuff that starts Wars!

A friend of mine asked me if I had any ideas for what she could serve for a luncheon she is hosting.  She wanted to serve something that would show off her Mother In Law's gorgeous china set.  I thought a slice of Quiche would look pretty on the plate.  Plus it's pretty versatile, one's you get down an egg and cheese mixture that you like you can add in any variety of ingredients that you like such as veggies or seafood.  So, I told her my friend I would send her over my recipe.  Then I was craving quiche so I decided to make one.

Funny thing is, no one in my house usually eats it.  On occasion my oldest daughter does.  So I made the quiche for lunch.  Gave my friend and her husband a slice each and I ate one.  The next day my incredibly picky eater son noticed the leftovers in the fridge at breakfast time and asked if he could have some and declared it the most delicious breakfast ever!!  By the next morning there was only one slice left.  My son wanted it and so did my daughter.  We were already having one of "those" morning and now they were fighting over quiche of all things!!  There was screaming, yelling, name calling.  My son was even trying to outwit my daughter with detailed "logical" arguments of why he should get to eat the quiche.  She declared possession is 9/10th of the law and ate it.  Needless to say I ended up making another quiche that evening.    Next time I just need to remember to never leave just ONE slice in the fridge!

Basic Quiche Recipe

Pastry for 9" one Crust Pie
1 1/2 cups cheese grated
4 large eggs
1 3/4 cups heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper
Filling of your choice*

Preheat oven to 425 degrees. 

Make the pie crust of your choice, or if you are like me get one out the freezer and let it defrost.  I always buy the Pillsbury kind cause I can keep them in the freezer and they taste good and I love the convenience.  Place the pie crust in your pie plate and make the edges looks fancy or rustic or however you like it.

At this point I usually pop the pie plate into the fridge while I get the rest of the stuff together to keep my crust from getting too soft.  

Next, you'll need to grate some cheese.  The original recipe called for Swiss which is not a big favorite in my household, so I usually do two thirds cheddar and one third swiss or mozzarella.  Try to use cheeses that you wouldn't mind eating a slice of.  

In a large bowl, lightly beat the eggs, add in the cream,  salt, pepper and dry mustard.  If you're the kind that like's Tabasco on your eggs and you want to spice it up a little you can add it a touch of cayenne pepper.  Give it a stir and make sure it's all mixed together.

Get that crust lined pie plate back out of the fridge and sprinkle it with the cheese and fillings of your choice.*

Pour the egg mixture over the top.  Make sure it's not filled completely to the top because it will puff up and if it's filled all the way to the top it will overflow and make a mess.

Bake for 15 minutes.  Reduce oven temperature to 300 degrees than bake for another 30 minutes.  Knife inserted in center should come out clean.  (If your quiche starts getting too dark, cover it with a piece of foil)

Let the quiche stand for 5-10 minutes before cutting and serving.

*Bacon is a big hit in the quiche in our house.  About 8 slices cooked crisply and crumbled usually does it.    Turkey bacon works fine too.    I have put in broccoli and diced ham too which was yummy and I had a delicious quiche at a restaurant that had asparagus in it.