I’ve made quiches with at least three different pie crust bases (Zsuzsa’s pie crust, Allison’s Vinegar pie crust and Ann’s No-fail pie crust, which I used here and posted below). I’ve even made a crustless version. But whatever the base, and whatever the filling you are using, quiche is a tasty, relatively inexpensive dish to make ahead, freeze and serve at your convenience. Or, pre-bake a few pie shells and freeze them away for when inspiration strikes.
ETA: I was sure I had made a salmon quiche but I couldn’t find the post. Guess that’s something I should remedy soon.
The quiche below is a simple version with leftover ham (and crispy bacon) from yesterday’s ham and potato soup, broccoli florettes and Canadian Swiss cheese. At $12.99 a pound, it’s cheaper than its imported cousin, Gruyere ($21.99 per pound), but nowhere near the sale price of cheddar ($4.99 a pound). Use whatever you like or what your budget allows for. I didn’t have any mushrooms in the house so I just increased the amount of broccoli I used a bit.
Basic Ham, Mushroom and Broccoli Quiche – fills a 9 inch pre-baked pie shell
3 large eggs
1 cup milk
1 tbsp flour
1/2 tsp nutmeg
1 cup cheese, grated (cheddar & monterey jack mix; swiss cheese; gruyere)
1 cup broccoli (cut into florets and pre-cooked)
4 oz cubed ham (or 5-6 strips cooked diced bacon)
1/2 cup sliced white mushrooms
dash tabasco (optional)
salt (~ 1 tsp) and pepper (~ 1/2 tsp) to taste
1 9-inch Pre-baked pie shell
Preheat oven to 350°F. Place the baking dish with the pre-baked shell on a baking sheet, in case of overflow.
Mise en place for quiche
In a large bowl, whisk (or beat with a fork) together the eggs. Stir in the flour, mixing well, and then add the milk and nutmeg. Add salt and pepper to taste remembering that the ham, bacon and cheese already have some salt in them. Add as much tabasco or hot sauce as desired.
Pre-baked quiche shell
Layer the cooked broccoli, mushrooms and ham into the pre-baked pie shell.
Sprinkle about 3/4 cup of the cheese over the vegetables and meat.
Pour the milk and egg mixture carefully over the ingredients. Sprinkle the rest of the cheese on top.
Bake at 350 deg F for 45-50 min. Let stand another 10 min before cutting.
Ann’s No-fail Pie Crust – enough for a 8-9 inch top and bottom or 2 bottoms
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup shortening or unsalted butter (or half of each)
1/4 cup sour cream
water as needed (~1/4 cup)
Sift dry ingredients together in a large bowl. Cut in the shortening with a pastry blender.
In a 2 cup measuring cup beat together the egg and sour cream and add enough cold water to make a total of 3/4 cup liquid. Stir the liquid into the dough using a fork. If a hand full of dough holds together when squeezed, the dough is wet enough, otherwise, fork in an additional tablespoon of water and try again. Repeat.
Wrap in saran wrap and refrigerate until needed or roll to 1/4″ thickness.
I was a bit hasty in throwing together the dough for the pie plate … I should probably have re-rolled it. 🙂
For an empty shell, bake 12-15 min in a 400 deg F oven. For a filled shell, bake 15 min at 400 F, then reduce temperature to 350 deg F and bake an additional 25-30 min or until the contents are set.
If the edges get too brown, cover them with a strip of aluminum foil.
Remove the baked pie from the oven to a cooling rack and let cool for about 3 hrs before serving.