Greek Quiche!

 

Fresh mushrooms, red onions, feta cheese, herbs & eggs of course!  It was delicious!

Quiche ~ Basic & Delicious

This is the best quiche recipe I have ever made!  It was light, fluffy and melt in your mouth delicious.  I did make three changes, I substituted the bacon for leftover spiral Easter ham, I added parsley and I used 3/4 cup+ 1% milk and 3/4 cup+ of light cream (because I didn't have half-and-half).

I would make it again in a moment! I have bolded, italicized and made notes for critical steps in preparing the dough and cooking the quiche.

I apologize for the photo, I realized at the last moment that I should post this recipe, and it was the last piece, it was hot, and it was my breakfast!

Also, my friend Susan at From Beyond My Kitchen Window suggests freezing individual leftover slices for lunches!  Great idea!  I've got one in the freezer!

Enjoy!

Classic Quiche
The recipe states that you can substitute various ingredients which I noted above.  The recipe very nicely tells you the quantity to use if you substitute vegetables for the bacon in the quiche filling, such as cooked small broccoli florets, sautéed sliced leeks or chopped cooked spinach. Use about 1 1/2 cups vegetables.

Ingredients:
1 flaky pastry dough disk, at cool room temperature
8 bacon slices, chopped (I used leftover spiral Easter ham)
1 1/2 cups shredded Gruyère or Swiss cheese (I used Swiss)
4 eggs
1 3/4 cups half-and-half or milk (I used 3/4+ cup 1% milk & 3/4+ cup light cream)
1/4 tsp. freshly grated nutmeg
1/2 tsp. salt
Directions:

Partially bake the pastry shell (I used my homemade pastry)
Preheat an oven to 425°F.

On a lightly floured surface, roll out the dough disk into a 12-inch round. Fold the dough round in half and transfer to a 9-inch pie dish. Unfold the round and ease it into the dish, patting it firmly into the bottom and up the sides. Trim the edges to form a 1-inch overhang. Fold the overhang under itself and pinch to create a high edge on the rim of the dish. Using a fork, prick the bottom of the dough a few times (I also prick the dough along the sides too). Freeze for 5 minutes (this step is critical, it keeps the dough from shrinking and keeps your crimped border).

Bake the pastry shell until lightly golden, about 10 minutes. Transfer to a wire rack and let cool. Reduce the oven temperature to 375°F.

Prepare the filling
In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Transfer to paper towels to drain.

Sprinkle half of the cheese evenly over the partially baked pastry shell. In a large bowl, whisk the eggs until blended. Whisk in the half-and-half, nutmeg and salt. Stir in the bacon and the remaining cheese. Pour the egg mixture into the pastry shell.

Bake the quiche
Bake until the filling is set and slightly puffed and the crust is golden brown, 30 to 35 minutes (I had to add 10 minutes to this cooking time). Transfer to a wire rack and let cool briefly. Cut the quiche into wedges and serve warm. Makes one 9-inch quiche.

Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).