Quiche!

This is by far one of our top selling items. It makes for such an easy grab and go breakfast, or a light lunch! Honestly, I will eat it cold, at room temp, or hot and for any meal or snack. It's a great way to use up any leftover veggies, cheese, or proteins that you have in your fridge. All in all, a total win.



RECIPE:

Yields 1 9" quiche


Pie Dough:

1 1/4 cups all-purpose flour (you will also need extra for rolling the pie dough out)

1/2 teaspoon kosher salt

1/2 teaspoon sugar (add 1 extra teaspoon if you are making a sweet pie dough recipe)

1 stick (8 tablespoons) cold, unsalted butter

1/4 cup ice water

Cut butter into 1/2" cubes. Place the flour, sugar, and salt in a bowl and mix until combined. Add the butter, and with a pastry blender (or your fingers) incorporate butter until pee sized and the pie dough resembles course meal. Slowly add the ice water until pie dough just comes together and sticks. You want to be able to roll the dough out without it falling apart, but too much water will make the crust difficult to work with and tough!


-At this point, pie dough can be used for your recipe, or it can be wrapped in plastic and refrigerated or frozen. Food processors make this whole process faster, so feel free to skip the "do it by hand" nonsense and use a machine, if available! :)


EGG FILLING:

8 eggs

2 cups heavy cream

1/2 teaspoon salt

dash of pepper


Mix eggs, cream, salt and pepper until combined completely.


ASSEMBLY:

Preheat oven to 375 degrees. Roll out pie dough and place in 9" pie pan. Crimp, fold, or cut off edges, depending on your pie pan, preferred design, or patience levels. ;)


Add toppings of choice, to fill 1/2 of quiche pan. I usually recommend at least 1 veggie, 1 protein, and 1 cheese. Sub out the protein for extra veggies if you want an all veggie option! Spinach, arugula, and potatoes (sweet or regular) make great fillers and hold up nicely. Meats, potatoes and onions should be cooked ahead of time. Other veggies are typically fine to throw in raw!


Pour egg mixture over toppings. Bake 30-45 minutes, or until golden brown and eggs are set! Quiche is best after it cools for at least 15-20 minutes, as eggs continue to set up and rest as it cools. Leftovers can be refrigerated and eaten later.


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