Oh, the comforting, delicious flavor of quiche. I love them—and to me, they never go in or out of fashion. What’s not to love–cheese, eggs and your favorite fillings.
But, first, let me share with you a story about my friend. She has been my friend for over 30 years—and we love talking about food—but also sharing stories about our husbands, kids, and anything life throws our way. You already know Roxanne as the other half of The Electrified Cooks, but I am blessed by her friendship in so many ways, each and every day. For my birthday she took me to lunch at Andre’s, where we enjoyed Quiche Lorriane. I loved lunch, the time with Roxanne and the quiche—and the next day I was craving quiche again.
Quiche really is easy to make—so into the kitchen I went. I also got to use the new rolling pin Roxanne gave me for my birthday! It is a Joseph-Joseph rolling pin with discs so you can set the thickness of the pastry. I love using new kitchen toys! Thank you Roxanne! I love it. (No, we do not work for Joseph-Joseph.)
A quiche Lorrine has bacon and onions—but is more custard and sometimes, doesn’t have any cheese at all. This version is rich and creamy with lots of cheese—and I don’t think you can go wrong with either version. You can make your own pastry or just pick up a refrigerated crust. With a warm, just-out-of-the oven quiche this good, no one will care which crust you use. Then serve it anytime you want. Breakfast, lunch, supper. One of my favorite times was sitting on a rock in France, looking at the vineyards, with Roxanne and enjoying quiche from the local bakery for our picnic lunch. Oh the memories that good friends share.
Pastry for 1 (9-inch) deep-dish single-crust pie
4 slices bacon
½ medium onion, chopped
½ medium red bell pepper or ¾ cup finely chopped broccoli
8 ounces button mushrooms, sliced
1 clove garlic, minced
3 large eggs
1 cup half and half
2 teaspoons Dijon mustard
1 tablespoon minced fresh flat-leaf (Italian) parsley
Salt and pepper, to taste
1¼ cups shredded Gruyere cheese
Preheat the oven to 375°F. Fit the pastry to the pie pan. Crimp the edges and prick evenly with the tines of a fork. Line the pie crust with parchment paper and then fill with pie weights or dry beans. Bake for 12 to 14 minutes or until set but only very lightly brown. Remove the weights and discard the parchment paper. Set aside.
Cook the bacon in a skillet over medium high heat until just done and beginning to crisp. Remove the bacon to a paper-towel lined plate. Clip the bacon using scissors into bite-size pieces. Discard all but about 1 tablespoon of bacon drippings.
Add the onion and cook, stirring frequently, until softened. Stir in the red bell pepper and cook for 2 to 3 minutes, stirring frequently. Stir in the mushrooms and cook, stirring frequently until the mushrooms have given up their liquid and all of the liquid has evaporated. Stir in the garlic and cook for 30 seconds. Remove from the heat.
In a large bowl, whisk together the eggs, the half and half and the mustard. Add the parsley and season to taste with salt and pepper.
Spoon the mushroom mixture and bacon pieces evenly into the pie shell. Sprinkle with about 1 cup cheese. Pour the egg-milk mixture over the cheese. Sprinkle the top with the remaining cheese. Bake uncovered for 35 to 40 minutes or until golden brown and set. Place on a wire rack to cool for 10 to 15 minutes before slicing it.
Makes 6 to 8 servings.
*Recipe is adapted from The Good Egg by Marie Simmons. The basic egg-milk mixture can be used for any flavor of quiche. Omit the bacon or substitute diced ham or other vegetables for the bacon and vegetables listed or substitute shredded Cheddar cheese for the Gruyere cheese. Use 1 to 2 tablespoons of olive oil or butter if omitting the bacon.