Quiche is one of those things that I just don’t understand opposition to. Buttery crispy crust, smooth eggy filling, and a choose-your-own adventure of filling ingredients make an obvious go-to for fridge clean-outs and affordable entertaining.
Mere hours away from the “Mad Men” premiere, I thought it would be an ideal time to revisit my classic quiche recipe, a simple exercise in pie-making, brightened with a fistful of chopped herbs. If you, like me, keep frozen pie crusts on hand, this recipe can come together in no time with things you already have on hand.
1 pie crust, thawed, rolled and par-baked for 15 minutes
1 c. heavy cream
1/3 c. gruyere, shredded
1/4 c. chopped herbs, including basil, parsley, and chives
salt and pepper, to taste
Preheat oven to 350 degrees. Whisk together eggs and cream just to combine. I like my custard nice and smooth, so I try not to ‘whip’ the mixture too vigorously. Add herbs and season with salt and pepper. Some people season their quiche with a couple shavings of nutmeg. I do not.
As mentioned, quiche is a great way to use extra bits of cheese, meat, and veggies you may be trying to utilize. Just remember to use a light hand when filling quiche and to pre-cook any ingredients that render fat or water upon cooking (like sausage, mushrooms, or spinach.) These are keys to maintaining a crispy crust.
Make sure your par-cooked crust has cooled, and sprinkle with shredded cheese. Pour egg and herb mixture over the crust, and bake for approximately 35-45 minutes, or until custard is set and no longer giggly. A slight quiver is acceptable, as the quiche will continue to cook once it’s removed from the oven.
Serve with a salad and a classic champagne cocktail (sugar cube, couple dashes of agnostura bitters, and your champagne of choice.) Enjoy for brunch or while watching endless episodes of “Mad Men” on DVD.