Friday, June 10, 2011

Quiche, YUMMO!

One of my favorite ways to eat an egg is in a quiche. The rich and flaky crust, fluffy and moist eggs, and the add-ins that are limitless, all coming together in a rich filling wedge.
I love the versatility of a quiche, it can be a side dish with a small wedge, a meal with a large wedge. It can be served hot or cold or warm, and it can be enjoyed anytime of the day.

I always start with my grandmothers pie crust recipe, which is called the 100 year old pie crust.  It is by far the best crust I have ever eaten, light and flaky, but holds together when served.
The fillings are endless, these are just two of my favorites.

100 Year Old Pie Crust
Yields 2 crusts

2 1/2 cups flour
1 tsp salt
1 cup shortening
1/4 cup milk
1 TBS vinegar

Mix the milk and vinegar together and set aside.
Sift the flour and salt together, and cut in the shortening. It is mixed when there are pea sized balls or smaller.
Mix the milk into the flour and turn out onto a floured surface. Shape into two balls, and flatten. Wrap in plastic wrap and refrigerate for at least 2 hours before use. Overnight is better.

Egg Filling
Yields one quiche

8 eggs
3/4 cup milk
salt and pepper
Any dried spices you desire.

Whisk ingredients together.

Filling Options
Spinach and Tomato with Cheese
- Spinach
- 1 Tomato Sliced
- 4-6 ounces cheese, shredded

Caramelized Onion and Ham (or Bacon) with Cheese
- 1-2 pounds onions caramelized**
- 3/4 pound diced ham
- 4-6 ounces cheese, shredded

Preheat oven to 350degrees.

To assemble your quiche, roll out crust on a floured surface until it is about a quarter inch thick and is larger than your pie plate.  Place crust in plate and trim edges, tucking a little bit under to form a thicker top crust.
Spinach and Tomato with Cheese
Place enough spinach in the bottom to just reach the top of the crust or a little bit more. Its ok if it is high, it will shrink. Cover with cheese, and lightly press on the top to compress the spinach. Add the tomato slices and pour the egg mixture over. 
Caramelized Onion and Ham with Cheese
Layer the diced ham on the bottom, cover with the caramelized onions, and top with cheese. Pour on the egg mixture.

Bake for 45 minutes, or until center is firm and no longer jiggly.

To caramelize onions, slice 1-2 pounds onions and place in large pot with 2 tablespoons olive oil and 4 tablespoons butter, salt and pepper, and thyme.  Place lid on and turn heat to medium. Once onions are soft, remove lid and lower head to medium-low and cook for 2-3 hours stirring occasionally. If it seems to get brown to quickly, lower heat


Allie @ Healthy Balance, Healthy Life said...

Mmmmmmm dyingg thinking of the caramelized onion one! I don't like pork so I'd probably do portabella mushrooms with it instead but YUM!

Hannah Ruth said...

Oh yum! Caramelized onions and sauteed baby Hellas would be heavenly. A little fresh thyme. I will try that next time I make a quiche. Mmmmmm