Fancy Quiche

Note: I was having technical difficulties uploading pictures so I will add a pic as soon as I can because recipe posts without pictures suck.


Last night I made a Quiche, I considered it fancy so I named it Francois. Quiche is great because you can have it as breakfast, lunch or dinner. I've made an American style Quiche before, you can find that here. It's also fun to customize and play with the ingredients, meats and cheese. Heavy cream makes a quiche fluffy without having a heavy egg flavor. Quiches are not meant to feel like you're eating egg in a crust!

What you will need:

7 large eggs

2 cups finely grated Gruyere (or any other sharp cheese you'd like such as white cheddar)

1 Cup of Heavy Cream

8 Slices Thick cut Applewood Smoked Bacon

1 cup fresh Spinach Leaves

4 small or medium mushrooms (I used Portabello or Crimini)

1 teaspoon salt or garlic salt

1 deep dish pie crust in a tin (sold in the frozen section at the store)

*I sometimes make my own pie crust because I feel real dedicated, I use this recipe and my own pie dish

Preheat your oven to 375

Cut your bacon until small bite size pieces and fry until chewy not crispy. Drain the fat and set aside to cool.

Wash your mushrooms and spinach. Slice your mushrooms into thin slices (about 1/4 of an inch thick).

In a large mixing bowl combine your eggs, cream and salt and beat the living crap out of it with a spoon until nice and smooth and all the yolks are broken and mixed in.

Add your cheese, mushrooms, spinach and cooled bacon. Gently mix together.

Pour your mixture into your pie crust *


Loosely cover your Quiche with foil and bake on the top rack for 30-35 minutes covered. Then removed foil and bake for another 20-25 minutes until Quiche is golden and only slightly jiggly.


Let your Quiche cool.

*You will probably have some leftover mixture. This is because I haven't put forth the effort to exactly determine what quantity will fill up exactly one deep dish pie crust. Don't freak out, usually those frozen pie crusts come in sets of two at the grocery store. Or if your grocery store sucks, they don't provide deep dish pie crusts they only provide regular pie crusts in which case you have two regular pie crusts and can fill both to make two quiches. If you only have one pie crust you can pour the leftover mixture into a baking tin or a muffin tin for a few leftover mini crustless Quiches. The point is you can get creative with what you do with the leftover.

Enjoy!

Mely Cooks Monday - Quiche

I love Quiche, I especially love the gourmet ones that cost $16 at Oliver's, but yesterday I had this wild idea to make a Quiche because I had some eggs in my fridge that needed some loving. So I googled Quiche recipes and I made up with this easy recipe. Unsurprisingly, my lover had never eaten Quiche before so further expanding on my efforts to widen his culinary horizons I knew I HAD to bake a Quiche. Here it is...

 

 

What you will need:

2 Frozen Pie Crusts in a tin, thawed according to direction

5 Extra Large Eggs

8 OZ Shredded Cheddar Cheese

1 Cup Heavy Cream (1 cup = 1 little box)

7-8 Bacon Slices
1 Large Potato

1/2 White Onion

Olive Oil

Salt & Pepper to taste

 

Preheat your oven to 375.

Dice your potatoes and onion into small cubes.
 

Heat up a non-stick skillet and slice your bacon into 1 inch squares. Once the skillet is hot, add your bacon. Cook bacon until it is chewy but NOT crispy.

Remove bacon from the skillet and allow to cool and drain on a paper towel.

Remove the pan from the stove and drain most of the bacon fat from the skillet, reserve about 4 TBSP to cook your potatoes and onions. First add your potatoes and some salt to taste to the pan, cook your potatoes until they start to get soft (about 5 minutes) and then add your onions and allow your potatoes to brown and your onions to caramelize (about another 5-7 minutes). If you find your potatoes are sticking, drizzle with some Olive oil. Once completed, allow mixture to cool.

 

In a large bowl whisk eggs and heavy cream with ground pepper until creamy. Then add your cheese, bacon pieces and your by now cooled onion/potato mixture. Mix well and pour into your pie crust.

Pour your mixture into your pie crusts evenly distributing it between both. Loosely cover both Quiches with foil and bake on top rack for 30 minutes. After 30 minutes, remove the foil and allow the Quiches to finish browning for another 15-20 minutes.

Remove your Quiches from the oven and allow to cool for 10 minutes before digging in.

I must admit, I was really impressed with myself being that this was my first time making Quiche. There's just a couple things I would do differently next time:

~I would use Jalapenos for a kick
~Red Bell Pepper/Spinach for a pop of color
~Play around with the cheeses and meat (Tony requested Sausage next time)
~Add some Garlic for a little flare
~Make my own pie crust and make one deep dish Quiche as opposed to two regular sized Quiches

I encourage you to try this recipe out and play around with the ingredients to make it your own!
~Mely