Quiche (pronounced: kee’ sh) is relatively new to my kitchen because Tim generally doesn’t like baked egg dishes like strata and things like that. I made it on a whim a few weeks ago, and he liked it a lot, so I made it for some friends, and they requested the recipe. So, here goes. Please note that I did not measure, since I was not planning to blog about this. These measurements are approximations only.
Time: 2+ hours (including bake time)
Yield: 1 9″ pie (8 servings)
- 1 pie crust (make “Vinegar Pie Crust” and use 1/4 of the batch)
- 6 eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup shredded mozzarella cheese
- 3/4 cup chopped fully-cooked ham (I chopped sliced deli ham, and it worked very well)
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
Roll out the pie crust to fit your 9″ pie plate with edges hanging over. Trim around the pie plate, fold the crust edge under itself with the raw edge toward the middle of the plate, and crimp it as desired. Take 2 pieces of aluminum foil and line the crust to keep it from sliding down into the pie plate as it bakes, and bake it at 450°F for 8 minutes. Remove the foil and bake it 4-6 minutes more, or until it is slightly golden in some places, and set up. Set it aside and reduce the oven temperature to 325°F.
While the crust is baking, beat the eggs in a medium bowl and add the rest of the ingredients, making sure to really incorporate the sour cream. Pour the filling into the crust and bake the whole concoction for 45 to 75 minutes. Quiche is done when the egg is fully set up, and the top is puffy. Test doneness by inserting a knife in the middle- if it comes out clean, or only cheesy, it is done. To really ensure that it is done, bake it until the whole top is poofed like a soufflé, and it’s evenly browned. Serve warm or cold.
One great thing about quiche is that it can be made with whatever you have on hand. I made it with broccoli (it used less egg and baked forever), have had spinach quiche, and with bacon instead of ham, just milk instead of milk and sour cream, and plain cheese quiche (which might need more egg). There are many ways to make it, and as long as the flavors go well with egg, go for it! I think I may try chopped asparagus, cheddar, and bacon sometime