Quiche is an amazingly versatile food. You can order ingredients specifically to make it or use whatever you have in your fridge.
Make (or defrost) and bake your pie crust as directed by the recipe or package. Set it aside to cool to room temperature.
Note: Yes, do it now. Do it first. Sure, I'm not your mom and I can't tell you what to do but seriously, get the crust sorted first. You're going to need to let it cool. Remember to puncture the bottom with a fork and use some pie weights if you've got 'em!
Whisk the eggs and dairy milk together to combine and put it in the fridge to keep the temperature from dropping.
Tip 1: Do not over beat the eggs. They will get even with you by producing a funky texture.
Note: Why is this ingredient listed as dairy milk? It's because you can use everything from whole, half and half, and heavy cream. Sure, you could use non-fat but I'm assuming you love you, so we won't discuss that.
Sauté or bake your meat. When you are done cooking the meat to its proper internal temperature, you should let it cool. Store it in the fridge once it hits room temperature or is cool enough that it won't bring down the internal temperature of your fridge.
Tip 1: If you choose a meat with a heavy grease component such as some sausages, pancetta, or bacon drain the grease and pat it dry if possible. Too much fat in the quiche will give it a funky texture.
Tip 2: If the meat you have chosen is bacon or larger than a crumble, chop that business up once it has cooled. It'll make for a better experience for your victims... er... diners!
Get your veggies sorted - chop, shred, pulverize, masticate - you do you. Cooking the veg before adding it to the quiche is preferable. Set it aside on the counter in a covered container while your other ingredients get to the proper temperature.
Tip 1: Consider choosing a veg that will complement the meat and cheeses you have already picked out.
Tip 2: You might, if possible, cook the veg in the same grease that your meat exuded during cooking/baking. Don't waste all that flavor if you do not have to!
Tip 2: Remember that the larger the chunks of veg, the harder for diners to manage. Don't up the difficulty level on them, unless that's your thing?!? If so, weird.
For your cheeses, shred/grate if necessary.
Tip 1: Grated/shredded is better for hard cheeses, soft cheeses should be crumbled if possible or chopped into small bits.
Set the oven to 350 degrees F once you're ready to combine everything into the pie shell.
Tip 1: 350 is fantastic for my oven but milage on that is going to vary.
Tip 2: I use the convection setting on my lower oven for baking, it gives a better texture to the final product but is not necessary for a totally bangin' quiche.
Once the pie crust is room temperature along with the meat of your choice it is time to assemble the quiche.
Line the bottom of your pie crust with soft cheese - mozzarella or goat cheese, or cream cheese as evenly as you can. Use your fingers!
Tip 1: Do not press the cheese in. It will destroy your pie shell.
Tip 2: I wasn't kidding about using your fingers. Go for it!
Combine your veg and meat into one bowl and toss it all together. Then, make that the next layer of your quiche. Evenly distribute those ingredients. Use your fingers!
Tip 1: I use a pyrex bowl with the lid fully secured to mix everything up by shaking.
Tip 2: I wasn't kidding about using your fingers.
Sprinkle about half the shredded hard cheese on top of this, evenly.
Tip 1: Again, with the fingers!
Pour the egg mixture over this slowly and carefully.
Tip 1: Be patient. It's easy to overflow the pie shell. Pour a little, let it sort of sink in, and then add more until it is all gone.
Sprinkle on what is left of the cheese, evenly over the top of the quiche.
Tip 1: Do not overflow the pie pan, despite the fact that it is cheese and proof that a higher power loves us and it is super tempting to do.
Tip 2: You may not use all of what you have left of the hard cheese but that's how the cheddar crumbles. Save it for another time or just eat it while you're waiting for the quiche to bake, your call.
The quiche will need to bake for roughly 35-45 minutes but don't pull it out of the oven until your instant read thermometer reads 165-185 degrees F.
Tip 1: I am not kidding. This is not like scrambled eggs. Make sure it temps out correctly. You do not want to get anyone sick.
When it is done, please let it sit on the counter for about twenty (20) minutes.
Tip 1: If you cut it early, it could be a goopy mess and potentially burn your mouth.
Tim's Goaty Quiche
My partner, Tim prefers the deliciously tangy flavors of goat cheese and it requires:
1 Garlic/Herb goat cheese log
8 oz Feta cheese (goat or cow)
8 oz fresh baby spinach
1 tube of garlic paste
1 tube of basil paste
8 oz spicy breakfast sausage
5 oz leeks
5 oz chopped onions
Tip 1: Combine the garlic and basil in with the egg/milk mixture for best results.
Tip2 : When making this quiche, the breakfast sausage is sautéed and then removed from the pan to drain in a fine mesh strainer. The grease that remains in the pan should be used to sauté the leeks and the onions. When they are done, you can throw them in with the meat and mix to store until everything is cool.
Note: Tim loves garlic. You, however, may not enjoy it as much. If a whole tube of garlic paste seems like too much, cut it back.
Aric's Pizza Quiche
Young master Aric loves pizza in quiche form and it requires:
8 oz Fresh mozzarella (enough to line the bottom of the quiche)
8 oz Pepperoni rounds (I use Boar's Head. Put it into the quiche without further preparation)
5 oz Fresh basil chopped fine
8 oz pizza sauce
8 oz shredded cheddar cheese
Asiago for sprinkling on top
Tip 1: When constructing this quiche, eyeball the amount of ingredients and put the pasta sauce under the fresh mozzarella and then again on top of the meat. Make sure to sprinkle half of the cheddar cheese over the meat and then put the rest on the top of the quiche and top with shredded or grated asiago cheese for extra flavor.
Ingredients
Directions
Make (or defrost) and bake your pie crust as directed by the recipe or package. Set it aside to cool to room temperature.
Note: Yes, do it now. Do it first. Sure, I'm not your mom and I can't tell you what to do but seriously, get the crust sorted first. You're going to need to let it cool. Remember to puncture the bottom with a fork and use some pie weights if you've got 'em!
Whisk the eggs and dairy milk together to combine and put it in the fridge to keep the temperature from dropping.
Tip 1: Do not over beat the eggs. They will get even with you by producing a funky texture.
Note: Why is this ingredient listed as dairy milk? It's because you can use everything from whole, half and half, and heavy cream. Sure, you could use non-fat but I'm assuming you love you, so we won't discuss that.
Sauté or bake your meat. When you are done cooking the meat to its proper internal temperature, you should let it cool. Store it in the fridge once it hits room temperature or is cool enough that it won't bring down the internal temperature of your fridge.
Tip 1: If you choose a meat with a heavy grease component such as some sausages, pancetta, or bacon drain the grease and pat it dry if possible. Too much fat in the quiche will give it a funky texture.
Tip 2: If the meat you have chosen is bacon or larger than a crumble, chop that business up once it has cooled. It'll make for a better experience for your victims... er... diners!
Get your veggies sorted - chop, shred, pulverize, masticate - you do you. Cooking the veg before adding it to the quiche is preferable. Set it aside on the counter in a covered container while your other ingredients get to the proper temperature.
Tip 1: Consider choosing a veg that will complement the meat and cheeses you have already picked out.
Tip 2: You might, if possible, cook the veg in the same grease that your meat exuded during cooking/baking. Don't waste all that flavor if you do not have to!
Tip 2: Remember that the larger the chunks of veg, the harder for diners to manage. Don't up the difficulty level on them, unless that's your thing?!? If so, weird.
For your cheeses, shred/grate if necessary.
Tip 1: Grated/shredded is better for hard cheeses, soft cheeses should be crumbled if possible or chopped into small bits.
Set the oven to 350 degrees F once you're ready to combine everything into the pie shell.
Tip 1: 350 is fantastic for my oven but milage on that is going to vary.
Tip 2: I use the convection setting on my lower oven for baking, it gives a better texture to the final product but is not necessary for a totally bangin' quiche.
Once the pie crust is room temperature along with the meat of your choice it is time to assemble the quiche.
Line the bottom of your pie crust with soft cheese - mozzarella or goat cheese, or cream cheese as evenly as you can. Use your fingers!
Tip 1: Do not press the cheese in. It will destroy your pie shell.
Tip 2: I wasn't kidding about using your fingers. Go for it!
Combine your veg and meat into one bowl and toss it all together. Then, make that the next layer of your quiche. Evenly distribute those ingredients. Use your fingers!
Tip 1: I use a pyrex bowl with the lid fully secured to mix everything up by shaking.
Tip 2: I wasn't kidding about using your fingers.
Sprinkle about half the shredded hard cheese on top of this, evenly.
Tip 1: Again, with the fingers!
Pour the egg mixture over this slowly and carefully.
Tip 1: Be patient. It's easy to overflow the pie shell. Pour a little, let it sort of sink in, and then add more until it is all gone.
Sprinkle on what is left of the cheese, evenly over the top of the quiche.
Tip 1: Do not overflow the pie pan, despite the fact that it is cheese and proof that a higher power loves us and it is super tempting to do.
Tip 2: You may not use all of what you have left of the hard cheese but that's how the cheddar crumbles. Save it for another time or just eat it while you're waiting for the quiche to bake, your call.
The quiche will need to bake for roughly 35-45 minutes but don't pull it out of the oven until your instant read thermometer reads 165-185 degrees F.
Tip 1: I am not kidding. This is not like scrambled eggs. Make sure it temps out correctly. You do not want to get anyone sick.
When it is done, please let it sit on the counter for about twenty (20) minutes.
Tip 1: If you cut it early, it could be a goopy mess and potentially burn your mouth.
Tim's Goaty Quiche
My partner, Tim prefers the deliciously tangy flavors of goat cheese and it requires:
1 Garlic/Herb goat cheese log
8 oz Feta cheese (goat or cow)
8 oz fresh baby spinach
1 tube of garlic paste
1 tube of basil paste
8 oz spicy breakfast sausage
5 oz leeks
5 oz chopped onions
Tip 1: Combine the garlic and basil in with the egg/milk mixture for best results.
Tip2 : When making this quiche, the breakfast sausage is sautéed and then removed from the pan to drain in a fine mesh strainer. The grease that remains in the pan should be used to sauté the leeks and the onions. When they are done, you can throw them in with the meat and mix to store until everything is cool.
Note: Tim loves garlic. You, however, may not enjoy it as much. If a whole tube of garlic paste seems like too much, cut it back.
Aric's Pizza Quiche
Young master Aric loves pizza in quiche form and it requires:
8 oz Fresh mozzarella (enough to line the bottom of the quiche)
8 oz Pepperoni rounds (I use Boar's Head. Put it into the quiche without further preparation)
5 oz Fresh basil chopped fine
8 oz pizza sauce
8 oz shredded cheddar cheese
Asiago for sprinkling on top
Tip 1: When constructing this quiche, eyeball the amount of ingredients and put the pasta sauce under the fresh mozzarella and then again on top of the meat. Make sure to sprinkle half of the cheddar cheese over the meat and then put the rest on the top of the quiche and top with shredded or grated asiago cheese for extra flavor.