Quiche needs three components: a crust, an egg-dairy mixture, and delicious bits of veggies, meats, herbs, cheese…It’s supremely easy and customizable! That’s why it’s so glorious. Not to mention, it makes you feel a little French and fancy.
In France, however, this “tarte salée” (savory tart) isn’t so fancy at all–it’s available in bakeries everywhere, and it’s the Frenchy’s go-to for a potluck or party. So, make it your own go-to dish for brunch, lunch or dinner. But you don’t have to go to the store! Use whatever delicious bits you have around to make your own lovely quiche!
This morning (mmm, mid-morning) I made two delicious quiches. Sausage-Mushroom-Parmesan-Basil and Swiss-Onion-Roasted Pepper. Read on for ingredients and a brief process explanation!
~Here’s my Basic Crust Recipe per my mother:
(for a 9-inch pie pan)
Stir the flour and salt together. Cut the shortening in (with a fork or pastry cutter) until the mixture seems crumbly. Add the water one tablespoon at a time until the mixture forms a dough. Add more water or flour as necessary to achieve the correct texture. Roll the dough out on a floured surface and form into your pie pan.~
~Basic Egg Mixture
(for 1 quiche)
4-5 medium eggs
1/2 cup dairy (heavy cream, half and half, or 1/4 cup milk + 1/4 cup sour cream)
freshly ground black pepper to taste
1/4 tsp salt
Whisk it all together. Mine, when mixed together, was about 1 1/2 cups of liquid. To this mixture you can add spices, mustards or other condiments, or fresh or dried herbs.~
cooked crumbled sausage (about 3/4 cup)
sliced mushrooms (about 1/2 cup)
shredded Parmesan cheese (about 1/4 cup)
egg mixture (added 2 tsp Dijon mustard and 1 tbsp coarsely-chopped fresh basil leaves)
Place the cooked sausage and mushrooms in the bottom of the crust. Sprinkle the Parmesan cheese on top. Pour the egg mixture evenly over the filling. It will seep into all the cracks, surrounding the delicious bits! Sprinkle a bit more parmesan on top if desired, then bake at 375 degrees for 30-40 minutes, until set and beginning to brown on top. Let it rest for 5-10 minutes before cutting.~~
Another! Same process, different delicious bits!
~~Swiss-Onion-Roasted Pepper Quiche
coarsely chopped roasted peppers* (about 1 cup)
4 small green onions, chopped (white and green parts)
grated Swiss cheese (about 3/4 cup)
egg mixture (added 1 tsp Dijon mustard and 1/2 tsp herbes de Provence)
Place peppers and onions in bottom of crust. Sprinkle cheese on top. Pour egg mixture over. Sprinkle a bit more grated Swiss on top , then bake at 375 for 30-40 minutes until set and beginning to brown on top. Let rest 5-10 minutes before cutting.~~
*The roasted peppers: I had some fresh green bell peppers and jalapenos from the garden. I sprayed them with nonstick spray and roasted them in the oven at 375 degrees until they softened and began to get brown spots on them (about 10-15 minutes, watch them!). Let them cool a bit then cut the flesh away from the core and roughly chop. *Use any peppers you like!