Fresh Eggs and a Five Hundred Dollar Quiche

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One of the things I like about making a quiche, is that is very flexible — you can use the ingredients you have and be creative.  Rather than give you one specific recipe, I lay it out so you can build your own customized quiche.

The Egg base

• 6 large eggs (8 to 10 small eggs)
• 1 1/2 cups cream, Half & Half or milk
• 1 to 1 1/2 cups your choice of shredded cheese — I prefer Swiss or Cheddar
• Nutmeg is a traditional addition to a quiche — I use it optionally and lightly
• Salt and Pepper (I like Kosher or sea salt and fresh ground pepper)

The Goodies
Here is where you can get creative.  Here are a few combinations, but knock your socks off with other things you love.

#1 

• Bacon, 4 to 12 slices depending on your tastes
• 1/4  cup chopped onion — I prefer to saute it lightly in butter or oil until translucent
• 1/4 cup green & red peppers
• ** I like either Cheddar or Swiss cheese as listed above with this combination

#2

• 2 cups Baby Spinach fresh or 1 pkg frozen.  If you use frozen, defrost and squeeze all of the water out.  
• Bacon, 6 to 12 slices depending on your tastes
• ** The Swiss cheese from above seems to go with this one the best

#3

• 1 to 2 cups cubed ham depending on your tastes
• 1/4 cup chopped onion
• ** Your choice of cheese from above

The Crust 
You will need 1 – 9 inch crust — you can make it from scratch (see recipe below) or use a premade one, which I do often.  I keep a package or two in my fridge and/or freezer at all times.

• 1 1/4 cups of all purpose flour
• 1/4 tsp salt
• 1/2 cup shortening (cold) 
• 3 TBS ice water

Cut shortening into flour and salt mixture with a pastry blender, a fork or if you prefer to use a food processor just a few pulses until you have course crumbs, pea sized or smaller.  Make sure your shortening (or butter if you prefer) is very cold.  I butter in the freezer and cut it into little chunks prior to blending.

Sprinkle 2 to 3 Tablespoons of the ice water a few drops at a time and mix until it comes together.  Gentle pull mixture into a ball.  Wrap with plastic wrap and chill 30 minutes.  Roll out crust and put into your pie plate or quiche pan.

Bake at 400 degrees for 35 to 40 minutes.  Ovens can be very different so test for doneness.  A toothpick in the middle of the quiche coming clean would be one good way — also you can often just see the middle has not set. Let quiche rest 10 to 15 minutes prior to serving.