Classic Quiche

I love baking this quiche because it’s so versatile and it comes together so easily. I try to keep some options for ingredients in my freezer ( crusts, frozen spinach, broccoli) in case a last minute craving, a staff meal or a bake- and -give situation happens.

It’s one of the first things I learned to cook on my own. I am pretty sure this is based on Julia Child’s classic, from The Way of Cook. Thanks Julia!

The variations are endless. This particular version uses zucchini and zucchini flowers. A definite late summer mood booster.

Zucchini Quiche

CLASSIC QUICHE

SERVES 8 to 10

One 9-inch frozen pie crust ( or you can make your own )

4 eggs

1 1/4 cup heavy cream

3/4 cup cup shredded sharp cheddar

salt and pepper

1 to 1 1/2 cups shredded zucchini ( squeezed to remove water)

3/4 cup coarsely chopped zucchini flowers

1/2 cup cooked bacon, broken into small pieces ( optional)

1. Preheat oven to 375 F.

2. Line pie crust with foil and pie weights. 

3. Bake 10 to 12 minutes, or until edges begin to brown. Remove foil and pie weights and cool slightly.

4. Make filling. Mix eggs and heavy cream until well blended. Generously season with salt and pepper. Stir in cheddar, zucchini, zucchini flowers and bacon, if desired.

5. Pour filling carefully into slightly baked crust.

6. Bake 40 to 50 minutes or until center is set. Check for doneness by inserting a knife into the center of the quiche. If it comes out dry, it’s done.

   tips

   -Place your crust on a cookie sheet. It will be easier to place in the oven and will catch any filling that might overflow.

   -I almost never have pie weights to bake a crust “blind”, but I always feel like the recipe should say that. I actually use a piece of foil with a few forks or spoons to for weight. The weight holds the crust in place so it doesn’t shrink into the pan while baking.

   - If you don’t bake the crust blind for 10 minutes or so you may have a soggy bottom, raw crust quiche.

Variations

- Use 12 ounces frozen chopped spinach, thawed and squeezed to remove water)or broccoli instead of zucchini.

-Skip the greens and do a bacon and cheese quiche.

- Substitute Swiss cheese or fontina instead of cheddar.

-Add chopped parsley or basil, or tarragon to season.

-Add another layer of flavor, saute chopped shallots or onions, cool, then add.

This is how I bake my crust “blind”