I know that this is going to be hard for anyone that knows me on the east coast to understand. But lately. I have been rocking the quiche. I have mastered the cooking and consumption of one quiche a week. I wish that I had some super secret recipes to hit you all with. But due to prior irrational experiences when it comes to pie crust… and that fact that I am making these quiche in the least amount of time possible, I use pre-made pie shells. It is totally not like me. And to be honest, I think my quiche don’t even need a shell. The springform pan quiche experiment is next on my to-do list.
But besides the pre-made pie shell… I am all natural. Or at least homemade. I put one kind of meat in there (sausage, ham, bacon) and mushrooms (cooked before going in to get rid of moisture). I put in enough to fill the pie shell about half way, maybe a little less. Then I whisk two whole large eggs and two egg yolks i na bowl, along with 1/2 cup of heavy cream and 1 cup of half and half. (Although in a pinch I have used 1% milk and heavy cream.) I throw a handful fresh herbs in there (parsley, thyme…), a pinch of salt, and some freshly ground pepper and then pour the egg mixture over the meat and mushrooms. About 30 – 35 minutes in a 375 degree oven and out pops a tender, custardy, beautiful egg pie. One that I have to try very hard not to eat while it cools.
It is worth the wait.
I can’t believe how much I love eggs. And did you notice this recipe is devoid of cheese. NO CHEESE. Although you can add it for sure. =)