I have a thing for quiche with its flaky crust, rich cheesy custard like filling, and delicious seasonal vegetables. Its one of the most versatile dishes the novice home cook can make – yes that’s right, you don’t need much experience at the stove to whip one up for yourself to enjoy for an elegant brunch, light dinner, or cold for an indulgent mid-week lunch at work. Which is why I was surprised recently when I realized that we here at Cork and Spoon have yet to share a recipe for quiche with you.
To make a quiche you really only need 3 things: 1 pie crust, 6 eggs, and 1 cup of milk. Everything else is completely up to your imagination – although I strongly encourage you to always include cheese, but they may because I would add cheese to ice cream if I could think of a tasty way to do so. Typically, I choose two seasonal veggies for my quiches, choosing to stay away from meats since the eggs already provide a nearly perfect source of protein. And, while I am a big fan of frozen veggies for their convenience and health benefits, I usually go with fresh vegetables in my quiches because the water content of frozen veggies can mess with the texture of the final quiche. Exceptions to this “rule” are veggies that can be defrosted and then the water squeezed out them, like spinach or or other greens.
In addition to the custard-like filling and your mix-ins, you will need a single pie crust. While it is more than okay to use a store bought pie crust, I never have those on hand. But I do have on hand a little flour and vegetable shortening – the 2 ingredients necessary for a great pie crust – so I use a simple recipe from Better Homes and Gardens to make my own. The only drawback to making your own pie crust is you have to make sure you give yourself enough time to let it chill, so it does take a little planning.
Mushroom and Arugula Quiche
Single Pastry Crust
adapted from Better Homes and Gardens
1 ¼ cups all-purpose flour
¼ teaspoon kosher salt
1/3 cup vegetable shortening, chilled
4 – 5 tablespoons cold water
1) Whisk together flour and salt. Using a pastry cutter or your hands, work shortening and flour together until small peas sized crumbs are formed.
2) Add 4 tablespoons cold water and use a fork to gently mix water in before lightly kneading to form smooth dough. Add more water if necessary, careful not to overwork dough.
3) Wrap in plastic wrap and chill for at least one hour.
4) On a lightly floured surface, roll dough into a 9-inch circle. Lay dough in pie pan, carefully pressing it into the sides of pan.
5) Par-bake your crust by covering it with parchment paper, or foil sprayed one side, and filling with pie weights, rice, or beans. Bake for 12 minutes at 400°F.
For the Quiche
6 large eggs
1 cup whole or 2% milk
8 ounces mushroom, thickly sliced
2 cloves finely chopped garlic
2 cups roughly chopped arugula
1 cup shredded Gruyere cheese
salt and pepper to taste
1 par-baked pie crust
1) Once your pie crust is done par-baking, drop oven heat to 350°F.
2) Heat about 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms and saute until golden brown, about 10 minutes, adding minced garlic in at the end and cooking for an additional minute. Remove from heat and let cool.
3) In a large bowl whisk together 6 eggs, 1 cup milk, and salt and pepper. Fold in arugula and mushrooms. Add cheese.
4) Pour egg mixture into prepared pie crust, place in oven, and bake for about 45 minutes, or until knife inserted in center comes out almost completely clean. Let set 5 minutes before serving.