I love a good quiche. It’s amazing how much flavor you can fit into something so small. Have you ever opened your fridge and thought you only have a few bits and pieces of food? Well, my husband works nights, so we tend not to eat dinner together. That means Saturday morning brunch is my favorite meal of the week because we get to sit together and enjoy it. My quiche recipe came from both those things: lack of food and a good brunch meal.
- 1 cup flour
- ¼ cup cold butter, diced
- ½ tsp salt
- 3-5 TBS of cold water
- 1 cup shredded cheddar cheese
- 5oz of diced meat (cooked), I used tri-tip
- 3-4 carrots, peeled and diced into rounds
- 4 eggs, scrambled
- 3 tomatoes, sliced
- Salt and pepper to taste
- A 9” or 10” pie tin
- Turn your oven on to 350 degrees. Mix flour, butter and salt in a food processor or the stand mixer. Add one TBS at a time of the water until it starts looking like dough. On a floured surface dump out the crust and add the cheese. Then knead the dough three or four times until it forms a nice ball. Wrap it and put it into the fridge.
- One thing that helps your dough chill a little better is if you flatten it a little into a round disk. This helps the dough cool evenly. While the dough is chilling, start with the filling.
- The French have always been one of the leaders in the culinary world. Quiche came from the French. There are a lot of French words used in the kitchen as well. “Mise en place” means to have everything in one place. Now this phrase may not be used in your home kitchen, but it helps in your cooking. Whenever you start cooking, it is a good phrase to just think to yourself. I know I have had those days when I think I have all the ingredients, and half way through making the meal I realize I am missing something and I have to either find a replacement or leave to get some more at the store.
- Slice up the meat making sure to go with the grain. This helps the meat stay nice and tender. Once this is done, set it aside in a large bowl.
- Then wash and peel the carrots. Once this is done cut them up, making sure to not cut them too thick or they won’t cook through. Now add the carrots to the meat. Add a dash of salt and pepper to taste.
- Wisp the eggs separately so the yolk and whites blend nicely. If you want to add a splash of cream this gives the quiche some more body.
- Once all these ingredients are ready to go it is time to take out your dough. Flour a flat surface and roll the dough out. Take your rolling pin and put it in the middle of the dough.
- Roll from the middle out. Always roll from the middle out. This makes the dough even. Turn the dough every few rolls so it doesn’t stick to the surface.
- Once it is large enough to cover your pie dish, lay your crust in your dish. Make sure not to cut your edges, you want a little hanging off the edges.
- With a fork, poke lightly into the dough across the bottom. Then add all the ingredients. Once everything is in the quiche, take those tomatoes you have and slice them up and lay them on top.
- Then with the extra crust fold it back on top of the quiche. To make it look nice you can pinch the edges or make a nice ruffle.
- Once your oven is ready, put the pie on the middle shelf and set a timer for 45 minutes. It could take up to one hour to cook. If you want to check to see if it’s ready, turn on your oven light and see if the eggs have firmed up and the crust has browned.
- The best part about a quiche is if you are a vegetarian you can substitute the meat for some more veggies. Broccoli and mushrooms are always good in a quiche.
With a few simple ingredients you can make a beautiful meal. My husband and I ate half the quiche at brunch. If you eat normal portion sizes you could feed 4-6 people. I have always been a fan of brunch foods, and quiche is one of them I could eat all the time. You can always pair it with a bowl of fruit, or do as I did and pair it with a bowl of yogurt and fresh raspberries.