Quiche

The Ideal lunch

Back in the 80s and early 90s, quiche became a cliché. There was even a book published under the title “Real Men Eat Quiche.” Every restaurant offered quiche for brunch or lunch, some with a daily special. In the last decade it has slipped from our consciousness, yet the fact remains, quiche is the quintessential lunch dish. This week, I was instructing one of my Cortona neighbors how to make perfect pie crust. Chrissy was not yet familiar with the joys of Crisco, which I managed to snag by having another neighbor, who is a pilot of Alitalia, bring me back from his recent trip to New York. I figured we’d turn the lesson into a luncheon, so we invited a few guests, and served a salad and dessert to round out the meal. Our quiche consisted of pancetta, leeks, and mushrooms with Swiss, fontina, and cheddar cheese—it was divine. We threw in some minced fresh thyme. You can also make delicious vegetarian versions. Bonus: Quiche freezes incredibly well.

Quiche
Makes two quiches: one to eat, one to freeze or refrigerate for up to four days

Crust

Use my recipe for pie crust on page 242 of Just Cook with Sally, which makes enough dough for two quiches. You’ll need the dough to chill for at least two hours before using. It can be made the day before. To finish the crust:

1. Preheat oven to 375° F (177° C). Roll out the dough and line the pie pans. 

2. Crimp the edges of the dough, securing them on the pie pan edges. Prick the bottom of the dough with a fork in a random pattern.

3. Blind bake the crust by using pie weights. Place tin foil over the dough and up the sides, slightly pressing it into the sides to keep the sides from collapsing, and scatter enough pie weights (or dried raw beans) to weigh down the dough as it bakes. Place in oven and bake for 10 minutes. Remove from oven, carefully remove tin foil and weights. Return pie pans to oven to bake an additional 8 minutes. Remove and set aside until needed. This step can be done up to four hours in advance.

Filling

9 eggs
½ cup whole milk
1½ cups heavy cream
½ teaspoon salt
½ teaspoon pepper
2 cups shredded or cubed cheese (see below)
2 cups “add-ins” (see below)
1 teaspoon fresh herbs such as thyme or chives as desired

1. Grate your cheese(s) and set aside.

2. Prep your add-ins and set aside. Cool any that might be hot. 

3. In a large bowl, whisk together eggs, milk, cream, salt, and pepper. Add cheese and add-ins. Give another whisk and distribute between the two pie tins. Bake at 375° (177° C) for 40 to 50 minutes until the center is springy when touched. Do not overbake. Remove from oven and let rest 5 to 10 minutes before serving.

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Cheese

Any combination of cheese that melts works for quiche. I prefer Gruyère, sharp cheddar, fontina, Monterey jack, Swiss, medium gouda, or goat cheese. Grate the cheese unless it is too soft, like goat cheese. Crumble soft cheeses over the quiche after filling the pie crust.

Add-Ins

Quiche can be filled with any number of vegetables or meats as long as they are not watery. The classic trio is bacon, leeks, and Gruyère, but there are endless combinations. Try to stick to no more than three cheeses and three add-ins for the best flavor and texture. Pre-cook bacon, chicken, turkey, and pancetta (the best meat choices). Blanch and drain well spinach (chop and squeeze very dry), broccoli, or peas. Sauté leeks, onions, jalapeños, mushrooms, and bell peppers. Drain and chop canned artichoke hearts, sun-dried tomatoes, and olives. Use your imagination. An easy way to come up with a tasty quiche is to pick a country like Mexico, Spain, Italy, or France for inspiration.