Quiche is a great way to clean out your refrigerator. It seems you can add whatever you like to a basic quiche recipe and get a fantastic entree. Whether it be meat, vegetables, herbs or a combination of any or all of them, you can always come out with a great meal.
I’ve added many things to quiche like broccoli, carrots, peas, spinach, pearl onions, cauliflower, ham, chicken – it just seems the combinations are endless. So last week I looked in my refrigerator and I had some bacon, butternut squash cubes and chives and I thought, ok quiche!
There are a few things you need to think about in order to have a perfect quiche. But it’s not hard and once you figure it out your quiche will turn out perfect every time. I have a full proof recipe for the custard/egg part, it’s the crust and what you add to the filling that you need to think through. So, let’s talk about making quiche…
Lesson Learned 1 – Whether you use a home made or store bought pie crust you need to blind bake it: Blind baking means you partially bake the pie crust before adding the custard mixture to it. That way the crust does not wind up soggy. The procedure is rather simple. Now I’ve mostly used store bought pie deep dish pie crusts. I take the crust out of the freezer and with a fork make some prick marks all over the bottom and sides of the crust being careful not to stick the fork all the way through the dough. This helps keep the dough from rising too much during the baking process. In order to ensure it stays flat I also cover the crust with parchment paper and weigh down the parchment paper with some uncooked beans I keep in mason jar in the pantry just for this purpose. You can also use pie weights. You can find those in most any store. Whatever you use, make sure the bottom and side are weighted down.
Bake the crust for about 20 minutes and then remove the parchment paper and weights and bake for another 10 – 15 minutes. If you use beans you may see a little moisture on the bottom of the crust after you remove the parchment paper. No worries, the moisture will be gone when you bake the crust for the additional 10-15 minutes. The blind baking process is done when the crust is just starting to turn brown.
If you use a home made crust you should set it up in a pie plate and then put it in the freezer for about 30 minutes before you do the blind baking. You want the dough to be a little stiff when it goes into the oven.
Lesson Learned 2 – To precook or not precook your ingredients before adding them to the egg/custard mixture: This is where you may have to learn by trial and error. Some ingredients you can just add but others need to either be cooked or partially cooked before you put them in the batter. I mentioned I decided to make a bacon, butternut squash and chive quiche. Bacon needs to be fully cooked, drained and cooled before adding it to the batter. The squash, if cut in small pieces about 1/2 inch square, can be cooked until the edges are just slightly turning soft and then drained and cooled before adding it to the batter. Chives you can just chop and drop in. I cooked the bacon first and then I cooked the squash in the bacon grease until it just started to soften. The result was perfectly cooked squash when the quiche was finished.
With cauliflower I found that if I cut the florets into bite-sized pieces I can just add them to the batter and I get perfect al dente pieces when the quiche is done. Carrots you will need to cook. I just add frozen pearl onions and they turn our perfectly. If you decide to use diced onion you will need to cook them. Ham is generally precooked so you can just cube it and add it. Spinach should be wilted and drained. Mushrooms should be cooked to release their moisture and drained. So you see, not one size fits all when it comes to adding ingredients to the egg/custard mix. But I know you’ll get the hang of it. Just remember, you don’t want hot things or a lot of moisture going in to the egg/custard mixture.
Lesson Learned 3 – Let the quiche rest for about five minutes after you take it out of the oven: By doing this you give the custard a change to get a little firmer and the quiche will be easier to cut. Resist the temptation to cut it right away, no matter how great it looks!
BACON, BUTTERNUT SQUASH AND CHIVE QUICHE...
1 nine inch frozen deep dish pie crust
2 cups filling ( I used 1 1/2 cups butternut squash, 1/2 cup bacon chopped and 2 Tbs minced chives)
2 cups good melting cheese, grated (I used jarlsberg)
4 large eggs
1 cup milk
1/2 cup heavy cream
1/2 tsp. salt
Preheat the oven to 350. Prick the bottom and sides of the frozen crust with a fork. Cover with parchment paper and weigh down with beans or pie weights. Bake in the oven for 20 minutes. Remove from the oven, take off the parchment paper and weights and bake the crust for another 10-15 minutes or until it just starts to turn brown. Remove from oven and let cool.
Prepare the filling while blind baking the crust. Cook the bacon until crisp. Drain on paper towels and cut into pieces when cooled. Cut the squash into half inch squares and saute in the bacon grease. Remove the squash when it just starts to soften and drain on paper towels. Mince the chives.
In a large bowl crack 4 eggs and slightly whisk to break the yokes. Add the milk, cream and salt and whisk thoroughly. Add your filling and stir to combine.
Put half the cheese on the bottom of the pie crust. Pour in the filling. Put the other half of the cheese on top of the filling. Place the dish on a foil lined baking sheet. Bake in the oven at 350 for 40-45 minutes. Let stand for five minutes. Slice and serve.