Quiche reminds me of my dad’s side of the family. Growing up, whenever I would visit, I could guarantee quiche would be on the menu for breakfast at least once while I was there. It wasn’t something we ever ate at home, so that’s always been my association. I hadn’t thought much about quiche until recently when Eliot and I went to Whole Foods for breakfast one morning and they had some sliced up ready to go at the breakfast bar. It was great, but I knew I could do it better! I planned to put it on my list of meals to choose from, forgot, and then remembered as we walked through Trader Joe’s and saw a frozen one. So I grabbed all the ingredients to make a fresh one instead and it’s just delightful!
- for the quiche
3/4 C Raw Whole Milk
3/4 C Raw Cream
1/2 C Shredded Grueye
1/2 C Shredded Swiss
1/2 A regular sized bag of spinach
1/2 A sweet onion chopped
1/2 A package of bacon chopped
1T Flour (to coat the cheese shreds in so they don’t sink to the bottom of the quiche)
2t Seasoning blend (click for seasoning salt recipe)
1t good salt (check kit or shopping guide for salt suggestions)
- for the crust
1 1/2 C fat (all butter, all tallow or 1/2 butter and tallow)
1C Fresh sourdough starter approx.
a pie tin, rolling pin, and pie weights of your choice.
or…..buy a ready made crust, I won’t judge.
First things first, that sourdough crust. If you’re going to go the sourdough crust route you need to plan this about 8-12 hours in advance, more if you’re like me and want to serve it cold the next day instead. Do people really enjoy a hot quiche? If you do, that’s kosher, but I prefer mine the next day after chilling overnight in the icebox. If you’re really prepared you can prep this dough a day in advance and after the 7 hour souring period pop it in the fridge till you’re ready to roll it out and pre-bake.
Sourdough Pie Crust Instructions
Combine the flour, salt, and sugar in a large bowl. Cut in the fat using a pastry cutter or your fingertips. The dough will eventually look like it has “peas” in it.
Gradually pour the starter in, a little bit at a time, until it just comes together. Depending on the humidity and the water content of your fat this may be less or more than 1 cup.
Once dough barely comes together gather it up in the bowl into a cohesive mass and cover it with plastic wrap or a plate. Leave it in a warm place for at least 7 hours to culture.
After the seven hours is up, or when you are ready to use your pie crust, transfer it to a freezer or refrigerator. This is crucial, as having cold fat in the dough will aid in creating a flaky pie crust.
Once the crust is very cold you can remove it, roll it out, and bake it into a pie with your favorite fillings…in this case quiche lorraine fillings.
For this quiche recipe specifically you will want to pre-bake the crust with pie weights in place on 400 for 6-8 minutes, or until slightly golden. If you don’t use pie weights it will shrink down and bubble up huge in the center…..not that I would know from experience. After you take the crust out turn the oven down to 375.
While your crust is pre-baking…..
Chop 1/2 sweet onion and 1/2 a package of bacon and saute to your liking.
Once the bacon and onion are cooked through, add 1/2 a regular sized package of spinach to the saute pan just till it wilts down but maintains it’s vibrant green color.
Toss the 1C total of cheese in a bowl with the 1T of flour to coat.
In a separate bowl whisk together the 5 eggs, cream, milk, and seasonings.
Now, what you do next is entirely up to you. If I’m really winning at life I’ve pre-cooked the bacon, onion, and spinach and set it off to the side to cool or even put it in the fridge to use the next day when I’m finally making the quiche. If you haven’t had time to let it cool, add those three things to the pre-baked pie crust first, add half the cheese, pour the egg mixture over next, and then finish with the rest of the cheese.
If you’re winning and you allowed the bacon, onion, and spinach to cool you can mix that and the cheese in with the egg mixture and pour all together into the crust. Either way, it turns out just as tasty.
Put the quiche in the oven at 375 and allow to bake for 30-45 minutes or till the top is golden brown and your house smells absolutely delightful. I usually decide when something is ready by sight, smell, and touch.
My oven is gas and so ancient it doesn’t have temperatures on the dials. So food is a wild game of russian roulette in this house that I haven’t lost at yet! But I’m sure the time is coming when I’ll completely dry out a cake, or scorch a good piece of meat.
This was so wonderful the next morning! I toasted it in the oven for a few minutes, and served with a big mug of apple cider topped with fresh whipped cream. Such a great way to start a chilly fall day of work from home ya’ll! I hope you enjoy. If you try it out, leave me a comment and tell me how you like it or how you mixed it up, I’d love to hear!
Have a lovely weekend,