Rachel here: I suppose it’s a little redundant to call quiche “quick and easy”. The reason I call the recipe I’m sharing today quick and easy, though, is because in my house we simply don’t do store-bought pie crusts. One has never entered our home and it seems quite likely one never will (unless, of course, somebody other than John or I brings it through the doors). We are each competent pie crust makers in our own right and this is a source of culinary pride. The only problem, of course, is that we don’t always feel like making pie crust from scratch. When it comes to quiche, this left me in a pickle the first time I made it. Unwilling to use a store-bought crust and completely uninterested in generating my own, I pondered and pondered an alternative way to get a bit of crusty texture into my quiche without spending way more time in the kitchen than I wanted to or succumbing to the grocery store option. What I arrived at was a layer of breadcrumbs on the bottom of the pie plate and, seriously, I have never looked back. Nobody’s uttered a complaint (which isn’t to say that they aren’t secretly missing the true pie crust, just that their longing is satisfactorily abated by the bread crumbs) so far and I’m cautiously optimistic that they won’t. The other perk to using bread crumbs, of course, is that you can make them if you don’t have them already (since most of us have bread on hand), meaning you can make quiche almost anytime you have bread and eggs and some miscellaneous filling options in your refrigerator. I, personally, love food like this.
So, I have to make a confession before I share my recipe: I actually made two quiches. John and I are taking a fantastic birth class right now at Birthways in Berkeley and each Saturday there is a potluck lunch during class (this lunch may be part of why I love the class so much…there is so much yummy food that the next day I find myself longing for this smorgasbord come noontime). Each week each birthing team brings something different and our assignment for this past Saturday was quiche. Friday night I dutifully made quiche for the class; Saturday morning I woke up at 6 am in a panic that there would be something wrong with it. I hauled myself out of bed (hauling is the only word for getting out of bed these days with this belly), stumbled into the kitchen and made a second quiche just so I could cut into the first one and serve the second one with confidence to my pregnant cohorts and their birth partners. Yup, this is how my life gets told in recipes sometimes: neurosis worked out in the kitchen.
And now for the recipe, which you should make with GREAT confidence, since after making it twice in a row I can say that it is quick, easy and delicious (oh yeah, and truly pretty foolproof).
Quick and Easy Quiche
1 c. milk
4 large basil leaves, torn into bits
1 c. scallions, chopped
1 c. tomatoes, diced
1 c. smoked gouda, shredded
salt and pepper
Preheat your oven to 375 degrees. Line the bottom of a 9″ pie plate with bread crumbs so the bottom is completely covered and can’t be seen (about a 1/2 inch). In a medium bowl, lightly beat the eggs with a fork (DO NOT use a whisk because later on everything that you mix into the eggs will get stuck in it). Mix in the milk. Add the basil, scallions, tomatoes and cheese along with salt and pepper to taste (a dash of cayenne will add a little pop, too), stirring in well. Pour into your pie plate and place in oven. Bake until the quiche is completely set, around 30 minutes (it’s done when the inside is as set as the outside). Remove, cool and serve either slightly warm or at room temperature. Great for breakfast, lunch or dinner!
Janet here: It’s hard to know where to begin with this post after all Rachel’s admissions. A counselor would be having a field day here is all I can say. But let me just say this:
I use store-bought pie crust all the time for quiche and it’s just fine thank you very much. So any of you readers who are feeling a little intimidated by this whole only-homemade-pie-crust-will-count thing should just relax and do what works best for you. I will add, however, that the bread crumbs concept is brilliant (oh and yes I use premade store-bought bread crumbs too rather than whipping up my own from bread–presumably homemade bread). I will absolutely try this down the road.
Crust aside, I agree quiche is an easy dinner. Add a little salad and maybe soup and bread, and you’ve got a complete happy meal. What I love about quiche is that it’s a food free-for-all. You can add whatever you want to the mix and it’s generally just fine.
My most recent quiche was about 3/4 pounds cooked turkey bacon and about 1 1/2 cups of grated gruyere. Just delicious.