Quiche for Anytime

Hey everybody!  I’m not going to lie.  Quiche is one of those things I make when I need to clean out the fridge.  Beyond eggs and the crust, nearly anything can be altered in the recipe and it still always ends up pleasing to both the eye and the palate.  You could just as easily substitute a ready made pie crust, if so inclined.  That makes this recipe a breeze for a busy night.  A bit of salad greens tossed in oil and vinegar make for a pretty edible display.

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Pastry Dough

  • 1 1/4 cups flour
  • 6 tablespoons cold butter, cut to 1/2in cubes
  • 2 tablespoons cold vegetable shortening
  • 1/4 teaspoon salt
  • 3-4 tablespoons ice water

Pulse flour, butter, shortening, and salt in food processor until coarse and butter chunks are pea size.  (You could also use your fingers or a pastry blender).  Sprinkle with 3 tablespoons of water and pulse until incorporated.  Take a pinch of dough and see if it holds together, if not sprinkle another tablespoon of water and pulse.  Take care not to over work the dough or it end up being tough.

Work dough briefly to disperse fat and shape into a flattened disk, wrap with plastic and refrigerate for 1 hour.

Roll out dough and place in pie plate.  Pierce with a fork and line with foil and baking weights or dried beans.  Bake at 375 for 20 minutes and remove foil and weights.  Return to oven for 10 minutes and let cool.

 

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Quiche filling

  • 6 eggs
  • 3/4 cup creme fraiche (or sour cream)
  • 4 brussels sprouts, thinly shredded
  • 1 broccoli floret, chopped including peeled stalk
  • 8-10 grape tomatoes, cut in half
  • 1/2 cup or so  alfalfa sprouts
  • 1 cup shredded cheese
  • salt and pepper to taste

Beat the eggs and creme fraiche until well blended and slightly frothy.  Arrange spouts, broccoli, tomato, and sprouts in the crust and sprinkle with cheese reserving 1/4 cup.  Slowly pour eggs in crust.  Tap pie plate lightly to allow eggs to settle.  Sprinkle remaining cheese on top.

Bake at 375 for 30-35 minutes until well browned.  Allow to cool slightly, cut and serve.  Quiches are very good served at room temperature also.

 

 

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We garnished this one with some cucumber slices and a some left over honey-balsamic drizzle.  Such a nice Sunday “brinner”, that’s breakfast for dinner.  Thanks for hanging out!

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