Quiche

Mothers day is this weekend and all I have to say is that if you’re working, it sucks to be you. I did 10 years straight and unless I’m cooking for my own mother, I’m staying in bed. For those of you who are cooking but not sure what, this pretty easy to make and you can adapt it to a lot of various tastes.

Quiche has a rather misplaced reputation. Most people think of it as a light and dainty dish that hipsters have for brunch while they listen to NPR. But the oldest recipes are basically a German Bacon and Egg pie. We get the term “Quiche Lorraine” due to the fact the Lorraine region was German at the time, not French. So it’s origins are kinda barbaric. Its whipped eggs and cream beaten, mixed with a filler of your choice and baked in a pie shell. Like I said, it’s an egg pie and what you add to it is totally up to you. It’s a great way to use whatever leftovers you have from the night before and this is one of the tricks in the restaurant game. If I know I have to be back in the Kitchen for Sunday brunch, I’ll prep this the night before, come in and turn on my ovens and you pay top dollar.

Mise En Place

  • Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Pie Tin

Ingredients

  • Pie Shell
  • 4 large eggs
  • 2 egg yolk
  • 2 cups heavy cream
  • 1 cup milk
  • A filler of your choice

Method of Preparation

  • Make the pie shell and par-bake it for about 10 minutes, You don’t want to cook it, you just want it to firm up and set.
  • Whisk the 4 eggs.
  • Add 2 egg yolks, the cream, and the milk and whisk until it’s all one consistency
  • Add your filler
  • Bake at 350 for 20-30 minutes or until the top is golden brown and a toothpick or a knife comes out clean

Notes

  • This recipe is not hard and even the pie shell is easy to make.
  • You can fill this with everything from spinach and mushrooms to bacon and peppers and herbs not to mention cheese. Goat cheese and rosemary with some sweet sausage?
  • Get creative and go make this for someone you love.

 

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