Last night was another experiment at quiche. It’s been months and months since I’ve made one (more than 12, quite possibly more than 24), but I like to play with tweaking the recipe a bit. The handy thing about being the cook is that if I really like an ingredient, extra goes in, and if I don’t like one, I skip it altogether! For my base recipe, I used the recipe from my plaid Better Homes and Gardens New Cook Book 12th Edition (I have the breast cancer awareness printing). The recipe is also available online here.
1 recipe Pastry for Single-Crust Pie
4 beaten eggs
1 1/2 cups half-and-half, light cream, or milk (I used whole milk here)
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg (Another quiche recipe on the same page lists nutmeg as “optional” so I left it out of this recipe)
3/4 cup chopped cooked ham, chicken or crabmeat (about 3.5 ounces)
1 1/2 cups shredded Swiss, cheddar, Monterey Jack
- Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
- Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.
- Pour egg mixture into hot, baked pastry shell. Bake in the 325º F oven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
My Adjustments to the Recipe:
I made some tweaks to the recipe that turned out quite yummy.
For starters: the pastry. Destin isn’t a fan of traditional pie crust, so as an experiment, I used a sheet of puff pastry that I got in the freezer section at the store. I followed the directions with baking it empty and not pricking holes in it, but when I removed the foil from the shell after 8 minutes, it was already starting to puff up quite well, because hello, puff pastry. So I tried pricking it to see if that would help. I’m honestly not sure if it did or not, but the shell was quite puffy when I removed it from the oven after the additional 4 minutes.
I’ve hardly worked with puff pastry before at all, so I may have panicked a little when I removed the shell from the oven and helped it deflate by pressing it down with a fork. I’m not sure if it would have deflated enough on its own or not, but my moment of “oh no!” panic ended up working out just fine – it tasted delightful, and all of my quiche filling fit in the pan. As a bonus, the puff pastry was also much faster to prepare than my usual pie crust recipe, and far less finicky about ambient temperature and humidity as the ancient “Fluffo” recipe I use is.
I used ham (obviously) that I’d cubed up for my quiche (probably more like a whole cup), and warmed it up in a frying pan with a shy 1/4 cup of sweet onion (again, it was on another quiche recipe in the same book, so it was fair game, right?). I warmed that until the onions softened, and pulled it off the heat.
I added the 1/4 cup of sliced green onions, too, partly just for color. You know what works really well for slicing green onions without having them roll everywhere? Scissors. Hold the onions over the measuring cup, apply scissors, and voila. Sliced green onions. I keep the scissors that came with my good kitchen knives as my “food scissors” so they’re clean and sharp when I want to be lazy about chopping something up!
I’ve used Swiss cheese previously with quiche, but for some reason (and I know I’ve bought it in the past!) I could not find shredded Swiss at the grocery store I was doing my shopping at. This quiche ended up with Monterey Jack and Mozzarella. I initially measured out about a cup and a half of the Monterey Jack, and then added about half a cup of Mozzarella (again, in the other recipe). More cheese is always better, right? And then I threw in almost half a cup more of Monterey Jack, because the pouch was a two-cup volume, and what am I honestly going to do with half a cup of shredded Monterey Jack cheese sitting in my fridge?
Amazingly, this all still fit in my 9 inch pie pan, even though I’d added extra ham, extra onion, and nearly a whole cup extra of cheese. It took about 50 minutes to cook, partly because I’m paranoid about runny egg in quiche. Eggs over-easy on toast is one thing, gooey quiche is an entirely different ball game!
Since it’s just the two of us, I also have leftovers to take for lunch for the rest of the week! I have learned to slice quiche very thinly when you need to reheat it in the microwave – otherwise the outside edges end up scald-your-mouth hot, and the middle is still cold.