As is the case with many of the recipes I've posted, this recipe originated elsewhere, but I've adapted it according to my own needs and tastes. My basic home cookbook (that would be the one to which I refer for standard recipes) was published by Better Homes and Gardens. However, I've learned from my husband that a single recipe is not the only way to make things. While he's much better at improvising on the spot, I tend to line up recipes and pull from each as I see fit. To give proper credit, my quiche recipe originates from Better Homes and Gardens as well as from Julia Child's book The Way to Cook. The ability to blend two different recipes and techniques comes from years of observing and learning from chefs during my tenure as Communications Director for the Baltimore International Culinary College. I chose Julia Child's custard recipe for the technique; her recipe is based upon incremental measures of a single egg along with enough liquid to equal a 1/2 cup measure. Quite simply, since all eggs differ in size and volume, this provides a consistent liquid measure and a consistent final product.
Pastry for single-crust pie (see below)
Basic custard filling (see below)
8 slices bacon
1 medium onion, thinly sliced
1 1/2 C shredded Swiss cheese
1 T all-purpose flour
Tomato wedges
Fresh parsley
- Prepare pie crust as described below.
- Meanwhile, in a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon finely; set aside. Cook sliced onion in reserved drippings over medium heat until tneder but not brown; drain.
- Prepare custard filling for a single 8-9 inch pie as described below. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well.
- Pour egg mixture into the hot, baked pie crust. Bake in the 325 degrees F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edge of the crust with foil to prevent overbrowning. Let stand 10 minutes. Garnish with tomatoes and pasley before serving.
If you are making quiche as a weeknight meal, use a store-bought crust. The availability of quality, pre-prepared crusts has contributed to the dying art of homemade pie crusts; however, I can come home from work and put a quiche in the oven with only 15 minutes of prep time. The alternative? Never make quiche!
If you have the desire, the following recipe is as good as they come and not difficult if you have a little extra time:
1-1/4 C all-purpose flour
1/4 tsp salt
1/3 C shortening
4 to 5 Tbsp cold water
- Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
- On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
- To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
- Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes crust for 1 8-9" pie plate.
- Line the unpricked pastry shell with a double thickness of heavy duty foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
This all-purpose custard is the starting point for all quiche fillings. Whatever the filling, the custard mixture remains the same, and as you can't be exact about total amounts since pie shells vary in depth, you can at least calculate the custard by egg:
Eggs
Milk and/or half-and-half or light cream (I use all low-fat milk to make the dish lighter; half milk and half half-and-half or cream makes it richer)
Salt, to taste (approx. 1/2 tsp. per 3-4 eggs)
Pepper (approx. 1/8 tsp. per 3-4 eggs)
Optional ingredients: a dash of Nutmeg OR a few drops of Hot Pepper Sauce
Basic egg:liquid ratio - Whisk 1 "large" egg in a measuring cup. Blend in liquid to reach the 1/2 c. mark.
For a single quiche recipe, whisk 4 eggs into 4-c. measure and stir in enough milk to reach the 2-cup mark. Whisk in a little salt to taste, freshly ground white pepper plus perhaps a speck of nutmeg, or drops of hot-pepper sauce. This is usually the amount you'll need for an 8- to 9-inch shell.
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