07 November 2007

An Eggcellent Quiche!

The Crust
(for one 9" pie)

  • In food processor: cut together 1 cup flour (I use some whole wheat flour- maybe 1/4 c); and 1/3 cup butter. When blended, add ~3 T cold buttermilk.
  • Chill dough for one hour if you have the time, then roll out...
The Filling (anything is possible, use your creativity and whatever is in the fridge)
  • Bottom layer: shredded cheese of some sort- sharp cheddar, gruyere, gouda or other smoked cheeses, feta, parmesan...
  • Veggie layer: some options include- mushroom/spinach/onion; zucchini/onion; leek/onion; etc.
  • Eggy custard layer: Basic= 4 eggs, 1.5 cups (soy)milk, 3 Tbs flour, salt & pepper, 1/4 tsp dry mustard. Fancy= 16+ oz ricotta, 3 eggs, 3 Tbs flour, dash of nutmeg, salt.
  • Top layer: more shredded cheese.
  • Special extras you can mix in: toasted pine nuts, capers, olives, pesto, sliced tomatoes to adorn the top.
Bake for ~45 min to an hour @ 375ยบ


laurel said...

Mmmmm... Love the home-made crust, and LOVE the picture! Does anyone know a substitute for buttermilk? I don't think I can find that here...

Ciel said...

Cooks magazine says you can use lemon juice and milk as a buttermilk substitute (1 Tbs lemon juice for every two cups milk). I've never tried it, but sounds like it should work.

Nisa said...

oooh. got any leftovers?

Brent Evans said...

Be sure to use only farm fresh eggs that have been laid by contented hens. You can tell the difference. Farm fresh eggs have a deep orange color, whereas factory produced eggs look pale yellow, and do not give one a sense of confidence.

A quiche without fresh eggs will leave a deep longing and profound heartache, while this quiche will instantly transport one to the comfort and melty-mouthiness of home.