Hey everyone! I had other plans for what I was going to share with you today— initially I had another lemon themed item, but it burnt a bit in my oven. Tasted fantastic, though, so I'll definitely remake and post next Friday! So look out for that.
Today, we're making Spring-Summer Quiche! This quiche is so incredibly easy, delicious, and a really great meal to serve for guests at lunch, or to bring on a picnic. I'll share the ingredients that I used today, but this recipe is endlessly adaptable, and I've made it with many different combinations of ingredients.
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The pie crust is a Williams-Sonoma recipe, and I promise you, it's easy. Every time someone overhears me talking about making pie crust, they get this look of horror in their face. It seems to be some sort of popular misconception that making pie crust is impossibly hard. I promise. It's not.
- 1 1/4 cup of all-purpose flour
- 1/2 of butter salted or unsalted (I use salted)
- 1 tbsp white sugar.
- 3 tbsp very cold water.
- Three large eggs
- 1/2 cup of heavy cream
- 3/4 cup of milk
- Salt & Pepper
- Shredded/crumbled cheeses
- chopped bite size Tomato,
- diced Green onion,
- thinly sliced Half a clove of garlic, minced
Here is where you can mix it up. I like tomato-broccoli-green onion for spring, but you could do tomato mushroom; ham and broccoli; tomato and eggplant; or ham and asparagus. The potential is endless!
Preheat the oven to 375F. In a stand mixer, mix the sugar, salt and flour together. Cube the butter, and while mixing at a medium speed, drop in the butter cubes and leave until the mixture is crumbly. It should look something like this:
Keep the mixer on, and slowly pour in three tablespoons of very cold water one at a time until the dough comes together— you might not need all three, you might need four. The dough will clump and thud around in the mixer as soon as it's done. Plop it down on a well floured surface, and shape into a puck.
Roll it out in alternating directions. I have a cylindrical rolling pin with no handles, and it's the best thing ever. It's so easy to control and manipulate the dough in small areas. If it cracks at the edges, don't worry. It'll sort out. Flour the dough again, and fold it in half. This makes getting it into the pie plate all beautiful much easier.
Unfold, and prick the bottom with a fork. I recently was gifted these lovely pie weights. You can use beans with parchment paper underneath, if you like.
Bake for about twelve minutes. This stops the pie crust from getting too soggy when the quiche mix is in! While it's baking, we'll get the mix ready— yes, it only takes that long.
Fry up the broccoli, garlic, and onion for a few minutes on medium, to get the cooking process started. In a bowl, whisk together the egg, cream, milk, salt and peppers, and spices— Spice to your preference! I like a lot of oregano, and less of the others, probably 2-1-1. Shred or crumble your cheese in a separate bowl, and wait for the pie crust to finish!
When the crust is done, turn the oven down to 350. I used a mix of old cheddar and mozzarella, but crumbled goat cheese is really good with tomato and eggplant, Boursin cheese is really great with mushroom and broccoli. Try several different kinds. Once the crust is done, spread your veggie/meat fillings evenly across the bottom. Sprinkle your cheese on top of that, then pour the egg/cream/milk mixture slowly into the centre. Pop in the oven and cook for about 28 minutes, or until the centre is not overly jiggly, and slightly firm. You should be able to press a finger gently on the surface without mushing it.
All I need is a birdy on the sill.
Let it cool for a few minutes before slicing. I let mine sit by the open window, since it is finally warm enough to do this. Oh frabjous day!
And now you have a lovely quiche for a quick and delicious spring lunch, for unexpected guests and early summer picnics. If you don't finish it all in one go, I highly recommend reheating it in an over preheated to about 325. Keep an eye on it, and touch the middle to see if it's warm enough.
Much love, happy cooking! xx
*This recipe was first posted on my other blog, The House of Muses.