quiche with cheese and green onion
Quiche is one of my favourite dishes to make. I love how versatile it is. You can literally put just about anything into a quiche. I love making vegetarian quiche loaded with tomatoes, bell peppers and tonnes of fresh herbs during the warmer months. During the winter months I tend to use more hearty ingredients like mushrooms, leeks, bacon, sausage and/or ham.
Quiche is one of those dishes that everyone seems to do a little differently. You would think it would be a very simple ratio of milk/half and half to eggs (much like the ratio of oil to vinegar in a classic vinaigrette). However, I have literally looked up dozens of quiche recipes over the years and I don’t think I’ve seen ONE recipe that has the exact same ratio of eggs to milk!! I suppose it all comes down to personal preference. Do you want your quiche to be more ‘custardy’ or more ‘eggy’? I believe I have found, what I feel is, a perfect balance (:
I believe that the key to a truly amazing quiche is in the technique. When I’m making the filling, I sauté my meat and/or vegetables with the herbs, deglaze with half and half and bring to a boil, let it cool completely and then whisk is my egg mixture before putting it all into the pie shell to be baked. This allows all the flavours from the pan to be incorporated beautifully into the custard mixture for a really flavourful quiche.
Quiche is especially great to make for special occasions and/or when you’re having a lot of people staying over night. You can make the filling a day or two in advance and then just fill the pie shell(s) the morning of and in under an hour you have a decadent, beautiful and delicious breakfast/brunch/lunch, with almost no work or clean-up, that can serve as many guests as you like! Just pair it with a side fruit or green salad and you’re all set!
I use deep dish frozen pie shells for my quiche. I can’t be bothered to make my own crust because the store-bought one is just fine. If it ain’t broke….
The ingredients below are suggestions and the measurements certainly don’t need to be exact (except the egg and half and half). If you want a vegetarian version, just omit the meat and add some bell peppers or your favourite vegetable(s) instead!
quiche without garnish
INGREDIENTS (makes 1 quiche)
- 1 1/4 cup half and half (or 2% milk for a healthier/lighter quiche)
- 3 large eggs (or 4 small ones)
- 1 tsp butter
- 3 – 4 strips bacon
- 1/2 cup Italian Sausage meat (out of casing)
- 1/4 cup leek (white part only) – small dice
- 1/4 cup shallot (or white onion) – small dice
- 3 cup spinach (about 1/4 cup cooked and drained well)
- 1/2 cup white mushrooms (or whatever mushrooms you like!) – sliced
- 1/4 tsp fresh thyme (parsley is also nice) – chopped
- pinch nutmeg
- 1/8 cup parmesan cheese
- 1/4 tsp salt – 1/2 tsp salt
- 1/8 tsp white pepper
- 1/8 tsp black pepper
- 1 deep dish pie shell
- 1/2 cup cheese (feta, grated mozzarella or cheddar or a bag of your favourite mixed cheese blend)
- 1/4 cup green onion
- 1/4 cup sliced cherry tomato
mis en place for the quiche
- Par-cook the bacon (cook until about half way done. It should still be quite fatty. Drain excess fat and keep pan for cooking the rest of the ingredients.
- Remove the sausage from its casing and chop the par-cooked bacon into bite size pieces.
- Steam the spinach then blanch in ice water and squeeze out any excess liquid.
- Slice/dice onion/shallot, leek, mushroom and finely chop the thyme and/or parsley.
- Bring the pan you cooked the bacon in to medium heat and add butter (or you could just use some of the bacon fat for cooking).
- Add sausage, bacon, mushrooms, salt, pepper and thyme and cook until bacon is beginning to crisp and sausage is browning, breaking it up into little bite sized pieces with your wooden spoon.
- Add leek and shallot and sauté for another few minutes until soft and fragrant.
- Add half and half (or milk), spinach and a pinch of nutmeg and bring to a boil stirring often to ensure all the bits on the bottom of the pan get incorporated into the liquid.
- Turn off heat and allow mixture to cool COMPLETELY.
- Whisk eggs, a little salt and parmesan cheese together and then whisk into the cooled mixture.
- *NOTE: You can now store the mix in the fridge for up to 3 or 4 days OR you can put it in the pie shell immediately to be cooked.
- Preheat oven to 425 degrees.
- Poke defrosted pie shell with a fork all over so the shell doesn’t bubble up and place in oven on middle rack for 5 minutes.
- Remove from oven and let cool. Decrease oven temperature to 350 degrees.
- Pour mixture into pie shell and place in oven. Cook for 40 – 50 minutes or until the centre is just cooked. (It should have a slight giggle right in the centre when you lightly shake it).
- Remove from oven and turn oven off.
- Add garnish to quiche such as shredded cheese, green onion, cherry tomato, etc., if desired.
- Place quiche back in the still-warm oven just long enough to allow the cheese to melt.
- Remove from oven and allow to cool for 10 – 15 minutes before serving.
Suggestion: Serve with a side salad or a bowl of mixed fruit