SERIES: eggs and quiches
Week 2 of this 4-week series on eggs, brings us to the quiche. Breakfast, I think, more than any other meal has so many different styles in the sense of on-the-go (things that you can get at a coffee shop or bakery like breakfast burritos and bagel sandwiches and even a quiche), classic diner or greasy spoon, made at home and so on. I’d venture to guess your favorite breakfast depends on the style. One of my favorite bakery breakfasts is a quiche. Its hard to make pie dough taste bad, but what makes me love a quiche is that it’s savory and sticks with you longer than a pastry. As tempting as that cinnamon roll, morning bun, or croissant are, they are no breakfast. They have my blood sugar crashing within an hour or two and leave me hungry for something more.
I love quiches because they:
- Don’t contain sugar
- Are a nutrient dense and protein heavy breakfast
- Depending on your dietary needs, you can use different types of flour for the crust
- Are easy to reheat; and you can enjoy hot or cold
- Have endless variations
spring quiche
Ingredients
Crust
- 1 1/3 cup flour
- 1/2 TSP sea salt
- 8 TBSP butter, cubed
- 1 egg
Egg Filling
- 8 eggs
- 1 cup heavy cream
- 4 oz. cream cheese
- pinch of sea salt
- 1 TBSP butter
- 1 bunch green onions or 1 leek, sliced
- 2 cups cubed ham (or meat of choice)
- 1 cup shredded cheese (I like to use gruyere, Dubliner, or aged cheddar)
- 2 TBSP chives or parsely, minced
Instructions
To make the crust, combine flour and salt in a stand mixer. Cut the butter into small pieces and add them in a few at a time while the mixer is running on medium speed. Once the flour mixture looks well combined and the butter is pea size or smaller, add egg and mix to combine. Remove the dough from the mixing bowl and wrap in plastic. Refrigerate for at least 30 mins to chill. The dough can be refrigerated for up to 3 days.
When ready to bake the quiche, remove the dough and flour your work surface. Using a rolling pin, roll the dough out to the size of a standard pie pan. Press the rolled dough into the pie pan and crimp the edge of the dough in your preferred style. Place the pie pan in the refrigerator until you’re ready to bake the quiche.
Preheat the oven to 375 degrees.
To make the egg filling, first sauté (and caramelize) filling ingredients, one at a time in butter. Set the filling aside.
In your stand mixer, combine eggs, cream, cream cheese, shredded cheese, salt, and pepper until completely combined. Add your sauteed filling ingredients and chives or parsley. Mix until just combined.
Remove the crust from the refrigerator and pour the egg mixture into the pie pan. Bake for 60 minutes or until there is just a very slide jiggle in the center. You may need to cover the quiche with foil if it browns too much. Once done cooking, remove from the oven and allow to rest 15 minutes before slicing.
Notes
Inspired by:
Shaye Elliott
Small town bakeries