I genuinely can’t believe I haven’t shown you my secret family quiche yet. I even talked about it in a podcast interview. It’s just one of those things I make so regularly that I’m like, oh, this old thing? My mom made this recipe for as long as I remember, and I’ve been making it since I was a teenager. It’d be like telling you how to make cinnamon toast.
Of course it’s more complicated than that. I have some serious opinions about quiche that go a little something like this: IT IS NOT AN OMELET IN A PIE SHELL. I hate firm, eggy quiche, it makes me gag and yes I am being a drama queen. Quiche should be a savory custard pie. Not frittata.
Mike the Viking has been bothering me for years about showing him how to make the quiche, but I wouldn’t because when he can make it himself, he doesn’t need to keep me around any more. I finally gave up and showed him, so I guess I should pack a satchel and steal away in the dead of night. Wait, that’s ninjas.
For science, we used a Trader Joe’s frozen pie crust and guess what? It was pretty okay! I don’t think it’s an all-time replacement for homemade, but since this was an experiment in Mike’s autonomy, I wanted to see if he could just pick up a frozen crust for when he wants to woo my replacement with his quiche-making skills. The problem was that the crust is too small, the morons. It’ll fit maybe one of those little disposable aluminum pie tins, but not my standard glass Pyrex pan, hence the manual pushing around of the dough to get it to fit.
There is 100% no reason to use fresh spinach, because you’d just have to cook it down anyway. I’d never eat frozen spinach in anything else (well, I would in spinach dip), but it needs to be squeezed dry before you can use it. This is messy and leaves your sink looking like someone murdered the lawn in it.
This happened again. I read somewhere that dogs need consistency in the home, so, you know.
Everything gets layered in. I kept pointing out to him that the true craftsmanship of the quiche came from making sure the fillings went all the way out to the edges, but I’m not sure how much of that part he absorbed.
Oh for christ’s sake.
Well, he’s got one fan anyway.
The other issue the Viking is undoubtedly going to screw up when he’s alone is the patience aspect. You can’t just dump the cream and eggs in, you have to coax it in. Like with a lady.
Lumps get gently patted down. Also like with a lady.
I live in terror of him using the oven when I’m gone. I mean, “on” he gets. “Off” is the sticky wicket.
When it’s done it turns golden and puffs up, but when you let it sit for 10 minutes it deflates to normal size and firms up a little more. The interior is soft like pudding and might fight you just a little getting it out of the pan, but I don’t imagine I have to convince you this is a bad thing. It’s a whipping cream and cheese pie.
Anger Burger Family Quiche
the primary piece of advice I have for quiche is to use either heavy cream or half-and-half (adding one extra egg to the latter). don’t use whole milk. do not. the second piece of advice is to – with the exception of spinach, which should be from frozen – cook any filling before assembly. say for example we make the other household favorite, the “breakfast quiche”: this consists of two or three small red potatoes, half an onion, half each of a red and green bell pepper (all diced small) and a quarter pound of breakfast sausage (or Gimme Lean), and everything gets fried up in a saute pan until brown and delicious as though you were going to eat it just like that. THEN it gets put into a quiche with cheddar cheese. or another example: broccoli and ricotta. the broccoli is either steamed or sauteed until almost tender, allowed to cool just enough to squeeze some water out of it with your hands, and then added to a quiche with big globs of fresh ricotta and some part-skim mozzarella. see a pattern here? nothing goes in raw. if you put in anything raw, it’ll weep water during cooking and make your quiche runny. fair warning.
1 bottom pie crust, uncooked
1 pint whipping cream (heavy or regular, both are fine)
12 oz. of gruyere and/or standard swiss cheese, even the cheap stuff works great, grated
1 bag or two small boxes of frozen, chopped spinach, thawed and squozed
1/2 tsp. salt
1/8 tsp. garlic powder
fresh pepper to taste
- Prepare the crust first by forming it into the pan and putting the whole thing in the fridge to stand by. Set oven to 350°.
- Drain thawed chopped spinach by taking handfuls of it over the sink and squeezing it mostly dry. Don’t get obsessive about it, just drain it the best you can. There’s a lot of waste doing this, lots of small pieces will escape each time, but them’s the breaks.
- In a measuring cup that holds 2 cups or more, beat the two eggs, then mix in the pint of whipping cream. Mix thoroughly.
- In the pie shell (uncooked still) layer as follows: half the cheese, then the spinach (crumbled up nicely to discourage big solid wads), salt, garlic powder, then the other half of the cheese. SLOWLY pour the cream and eggs over the top, allowing it time to trickle down into the cheese and stuff. If you pour too fast it’ll just flow right over the top and off the sides of the quiche. Using a fork, lightly pat down the cheese and everything, taking care to remove pieces of cheese from the crust edge. Top with lots of fresh pepper.
- Bake for 45 minutes, or until puffed and golden and the quiche seems pretty solid if you give it a little shimmy.
- Allow to sit 10 – 15 minutes before attempting to cut. Or it’ll be a little runny, that’s all, if that doesn’t bother you than dive in.
- Quiche leftovers are better than fresh. Reheat slices in the oven at 300° for 20 minutes, uncovered.