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A Flexible Recipe for Spring Solstice
Quiche! And a sale.
Happy spring! I hope you’re doing well over there in your kitchen. I’ve been celebrating the seasonal shift (Nor’easter be damned) here in mine with a couple spring-y meals and of course, our little springtime sale.
As I mentioned, I’ve been leaning into springtime meals this past week—I’ve made a couple extremely acidic simple salads, whipped up a dutch baby for brunch on Sunday, and threw together not one but two different quiches. I served both at dinner, then enjoyed the leftovers at lunch for a couple days after. I associate the savory custard dish with warm-ish weather brunches, Easter celebrations, and chic breakfast-for-dinner situations. For me, there’s just something about a quiche that captures the levity of the anticipation of warm weather to come.
Today, I want to share my method (a recipe, kinda) with you. This quiche has a very creamy, custard-y egg base and a lot of flexibility around fillings. It’s adapted from a few different recipes, but most closely resembles Melissa Clark’s Bacon Cheddar Quiche. Let’s take a look:
Butter (to grease your pan)
Store-bought frozen pie crust
4 large eggs, divided
1 1/2 cups heavy cream
1/4 tsp sea salt
1 Tbsp dijon mustard
3/4 cup cheese of choice, grated and divided
Fillings of your choice (see note)
Preheat your oven to 375 degrees. Grease your 9“ pie dish, then follow the instructions on the package to blind bake your favorite frozen pie crust. I use the Trader Joe’s frozen pie crust and have been incredible impressed with it.
Meanwhile, prepare your fillings (see note), then, in a large bowl, whisk together 3 whole eggs plus one egg yolk until fully combined. Be sure to reserve the remaining egg white in a separate small bowl, you’ll use it in a minute. Whisk the heavy cream, salt, and mustard into the whole egg mixture until fully combined. Set the eggs aside
Grate your cheese. Once the crust is done blind baking, remove it from your oven and brush it with the reserved egg white. Sprinkle about 1/4 cup of the cheese on the bottom of the crust, set the rest of the cheese aside, and return the quiche to the oven for 5-10 minutes—until the cheese is just melted.
Remove the crust from the oven, pour about 1/3 of the cheese mixture into it, followed by about 1/3 of your prepared fillings, and 1/3 of the remaining grated cheese. Repeat this process twice more, until you’ve added all your eggs, filling, and cheese to your crust. Return the quiche to the oven and bake 30-40 minutes, until the crust is golden brown and the eggs are fully set and going a little golden on top.
Let cool at least 10 minutes. I enjoy mine warm for dinner, but love it cold or at room temperature for lunches throughout the week.
Note on Fillings:
I’ve made this quiche a couple times with a few different fillings variations. To prepare your fillings, you’ll want to get them cooked most of the way before adding them to your quiche. Here are a couple examples:
For a simple kale and spinach quiche, heat a glug of olive oil over medium heat in a large skillet on the stove. Add a handful of kale, roughly chopped, and a pinch of salt to your pan and cook until wilted. Stir in the spinach and cut the heat. Cook the spinach until just wilted. I used a gruyere with this filling.
For a caramelized onion and broccoli quiche, heat a glug of olive oil over medium-low heat in a medium skillet on your stove and caramelize thinly sliced onion (a full onion is good) until deep golden brown. Toss in a large pinch of salt and a couple handfuls of broccoli florets (I used frozen for ease) and cook until thawed. I also used gruyere with this filling, but it would be great with some jarlsburg as well.
For a bacon and spring pea quiche, cook 6 strips of bacon in a medium skillet on the stove. Set aside to cool and once cooled, crumble into bite-sized pieces. Cook a couple handfuls of frozen peas with a big pinch of salt in the bacon grease until fully thawed.
And that’s it! Serve your quiche with a side of simple salad and a whole lotta joy that warmer days are on their way.
We’ve covered it for today, but don’t forget to snag MPMS at a discount. Today’s your last day to do so!
Alright, as always, wishing you a well-fed week ahead.