Quiche is a versatile dish that can be enjoyed at any meal. At its basic level, it is a single crust, savory egg custard pie. But it has a world of possibilities for flavor and filling! Last week we had a chance to create two rustic breakfast quiches for our guests and they were so well enjoyed that we wanted to share the love so you can create this simple yet elegant dish in your own kitchen!
The first step to a good quiche or pie, is a good crust. And although it may seem like a daunting task to make that perfect pie crust from scratch, it is actually quite simple with the right preparations and time. Before you begin cooking, put a large mixing bowl and measuring cup for water in the refrigerator long enough to get them nice and cold.
- 2 1/2 cups all-purpose flour
- 1 teaspoon pink sea salt
- 5 tablespoons avocado oil
- 1/2 cup cold butter
- 1/2 cup ice water
Combine the flour and salt in a large mixing bowl.
- Add the avocado oil and stir with a fork until the mixture resembles a coarse meal.
Cut the butter into small cubes and stir into flour mixture to coat the butter.
Add the ice water one tablespoon at a time and mix just until the dough can hold it’s shape — you may need more or less than the 1/2 cup.
Gather the dough and split into two balls. Wrap each ball tightly and refrigerate for at least one to two hours.
- Once it’s thoroughly chilled, roll it out on a dry, floured surface until it’s a couple inches larger than the diameter of your pie dish.
- Lay the dough evenly into an uncreased pie dish and refrigerate while you prepare your fillings.
- Repeat for both crusts.
This is where the real magic happens. Once your crust is made and rolled out in your pie dishes, prepare any fillings you desire by cutting, dicing, or grating as needed. The possibilities for fillings are extensive. Some of my favorites include:
- Ham + Tomato + Scallion
- Bacon + Asparagus + Shallot
- Andouille Sausage + Red Onion + Chèvre Cheese
- Broccoli + Sharp Cheddar Cheese
- Caramelized Onion + Rosemary + Feta Cheese
- Shiitake Mushroom + Spinach + Gruyere Cheese
- Salmon + Artichoke + Chèvre Cheese
But don’t feel restricted to just these. One thing I love about making quiche is experimenting with new flavor combinations. It’s okay to get a little wild in your kitchen!
This is the final and simplest part of the dish. All it takes is 3 eggs, one cup of whole milk, and a pinch or so of salt and black pepper. Beat together in a bowl and pour over your filled pie crust. Then bake in a pre-heated 350 degree oven for 40-45 minutes or until the egg custard is set and crust is golden brown.
Then just cool for a bit, slice it up, and serve! You can also reheat this easily for leftovers. Hope you enjoy! 🙂
– Joanna Lopez