The phone rang. My seven years old daughter picked it up and started talking: “Huhu… yes………. I’m ok …………yes…… school is good, yes…….excuse me, I’m handing it to my mommy, I’m busy making quiche!”
On the line, my 25 years old sister, surprised: “Is she making quiche??” Yes, she was; it was really, really good and, best of all, she kept a smile on her face for the rest of the day!
She proved to me, one more time, quiche is the easiest pie ever!
We can say quiche is a pie, an open one with a flaky crust holding creamy custard based in eggs and milk, period. There’s no need to cook filling or pre-baking the crust (although a lot of different recipes ask for that).
A basic quiche would be enough to make a lot of people happy. But why stopping here if life can be much more funny, colorful and still simple? Got a grilled eggplant leftover on the fridge? Mushrooms were on sale? Need even more bacon in your diet? Or are you just looking for a reason to smile?
Yes, quiche is a democratic dish with plenty of space for freedom where even a frozen broccoli can go directly from the freezer to the crust and be perfectly cooked on the oven.
But besides its easiness, everyone should make a dish that carries the healthy benefits of a smile!
I’m doing my part by sharing the recipe, now it’s up to you. And I hate to be unfair but I really don’t remember in which recipe this one was based on. I made quiches so many times and changed it quite a bit that I guess I can call it mine now.
So, here is a booklet with instructions and tips. And even if you don’t care about quiches, that’s the crust recipe you want to keep. There’s a lot of recipes based in flour and some kind of fat, having water as the gather ingredient but this dough gets an upgrade by using egg and cream in its composition to unite flour and butter instead. It’s like a dream, an amazing flakiness in a dough possible to be rolled out.
The crust can be made using a food processor or by hand, using fingertips or a pastry blender.
Personally I like better the pastry blender (picture).
First because it takes me time to set a food processor and I hate having to wash all of its pieces later.
Second, the pastry blender gives me a more irregular dough, with visible pieces of butter that result in a flaky shell.
Spinach and Feta: keep same amount of cheese and replace broccoli for 4 cups of blanched spinach.
Bring a pot with water to a boil over medium-high heat. Add spinach and cook for about 30 seconds. Drain and place them in a bowl filled with cold water and ice cubes. Drain it again, add seasonings and spread on top of cheese.
Tomato and basil: Use mozzarella and parmesan to cover the crust. Take of seeds and peel 3 tomatoes, chop, add olive oil, salt, pepper and ¼ cup basil leaves. Use on the recipe or, as an option, use roasted or sundried tomatoes.
Gorgonzola and Leeks: use 2 ½ cups grated mozzarella and ½ cup of mashed gorgonzola. Chop the white part of a big leak, add salt and pepper, place over the cheese.
Rolling the dough:
You are going to need a 9inch quiche pan, springform or a glass pan. Using a scissor open a gallon size plastic bag. Flour one part and place dough on top. Flour dough and place other half plastic bag on top. Start opening dough from the center to edges ‘til it gets 1/6inch high.
To cover the pan remove just one plastic from the dough. Place it carefully over the pan using the other plastic as a support. Press slightly to remove any air bubble and take off the other plastic. Cut the edges, cover again and place on freezer while preparing the fillings.
You know quiche is composed of two fillings: basic cream and the “flavoring” one.
To make the first one, just beat cream and eggs, add salt, pepper, oregano and keep on fridge.
For the “flavoring”, reserve cheeses and mix broccolis with the other ingredients. If you want a lighter flavor sauté onion and garlic in olive oil before using them.
Isn’t it super simple? And you can easily diversify without adding extra work.