My French Inspired Quiche
I was channeling my inner Julia Child and decided to make quiche on this cold snowy day. This is not something I usually make even though I love quiche. For one thing my husband doesn’t like cheese and my kid won’t eat the veggies, therefore leaving me to eat the whole entire thing. Today I decided I am making it despite the fact I may eat the whole thing! I had asparagus and mushrooms that I needed to use in my fridge before they go bad so today was the day.
I grabbed my “Art of French Cooking” cookbook that I picked up at the thrift store a few months back. It is my first Julia Child cookbook. If you want to learn how to cook, get this book. I have been on a french cooking kick since watching “Escape to the Chateau” on Peacock channel with Dick and Angel. I bet Dick has Julia Child’s cookbook too! That guy can do everything! Now I want copper pots! Wow, are they expensive!
The first thing I learned about quiche from the cookbook is that quiche is traditionally not made with cheese. Of course you can add but it’s not needed. That gave me the idea to make 2 different versions. One with and one without cheese. Maybe my husband would eat it now? After all he likes eggs, bacon and veggies just not cheese!
My shortcut secret
My shortcut is the pie crust. I didn’t have time to make it from scratch so I used what I had on hand which was a Pillsbury refrigerated pie crust. There is no shame in this because it’s good! Also, although I followed the egg mixture ingredient from the cookbook I changed the ingredients like adding cheeses for one , no cheese in the other and different veggies and spices like cayenne pepper.
Tips and Variations
Change up your ingredients! If you stick to the basic egg mixture the combos are limitless. Use what you have on hand. Broccoli, peppers, leeks, sausage, different cheeses, no cheese and herbs. I found a swiss and guyere mix at Aldi’s I keep on hand. I think crab meat would be great in a quiche. Just remember to saute them a bit to soften up before adding them. I also used a springform pan since I don’t own a tart pan. You can use a pie pan if you don’t have either but I have not tried it.
How to make it
The first is to prepare the pie crust. Basically roll it out a little bigger than the pan. Place in a pan and up the sides about 1 1/2 inches. Stab the bottom of the crust with a fork.
Use another pan that fits inside or use tin foil/ parchment paper and fill the inside of the pan with beans. This will prevent the crust from rising when baking off the crust. Preheat the oven to 400 degrees and bake for 8 minutes. Remove beans and bake for another 3 minutes. Now it’s ready to be filled with the rest of the ingredients.
While you bake off the crust saute up your veggies in some butter to soften them up. Do not put raw veggies into quiche. I like to saute them in a cast iron pan for about 6 minutes until just tender. Do not overcook, they will cook more in the quiche.
Once you prepare your egg mixture and chop your veggies you are ready to assemble. Lower your oven to 375 degrees. Add in your veggies and spread them out evenly. add some cheese then pour egg mixture. top with additional veggies and sprinkle of cheese if using cheese.
Bake it off & serve 3 ways
Carefully place in the center rack of the oven and bake for 30 minutes. Once done remove and place on a glass bowl if using a springform pan. Remove the side of pan. Let sit for a few minutes to set up. Carefully use a thin spatula slide quiche onto a tray. Serve warm, room temperature or cold. This can be made in advance of serving.
I plan to make this more often and change the fresh ingredients up so let me know what you decide to add to your quiche?
Easy Asparagus French Inspired Quiche
This full of flavor quiche is perfect for anytime of day!
Ingredients
- 1 Pillsbury refrigerated pie crust feel free to make homemade pie crust
- 4 slices of bacon cooked and diced try ham or sausage too
- 1 bunch of fresh asparagus Use veggies you have on hand
- ½ onion chopped
- 4-5 mushrooms chopped or sliced.
- 3 eggs
- 2 cups heavy cream
- ½ tsp Salt
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- Pinch nutmeg
- ½ tsp garlic powder
- ½ cup shredded swiss/gruyere cheese blend found at Aldi’s or use any cheese you like
- Sprinkle of Parmesan cheese.
- 1 tbsp butter refrigerated -cut to pea sized blocks
Instructions
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Preheat the oven to 400 degrees.
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Roll out pie crust and with a rolling pin roll it out more.
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Lightly butter bottom and sides of pan
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Place dough into a pan with the edges coming up about 1 ½ inches on the sides. Roll edges and press with fork. Stab bottom crust with fork about ½ inch increments.
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Place a pan or parchment/foil inside filled with dry beans. This helps the crust not rise on bottom. Bake for 8 minutes. Remove from the oven, remove beans and bake for 3 minutes. Remove from the oven and set aside.
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Lower oven temperature to 375 degrees.
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Meantime. Mix eggs, cream, spices in a bowl. Set aside. Chop up asparagus on a diagonal in 1 inch slices, chop mushroom and onions.
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Cook bacon in a skillet until crisp. Preferably cast iron. Remove bacon and chop. Keep the skillet heated and add in asparagus, onions and mushroom. Add salt and pepper to taste. Saute for 5-6 minutes until asparagus is bright green and a little soft. Place in a bowl and set aside.
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Assembling quiche:
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Add ¾ of the sauteed veggies and half of bacon to the bottom of quiche. Make sure everything is spread evenly. Add a sprinkle of parmesan cheese, ½ cup of swiss/gruyere shredded cheese. Pour egg mixture into pan. Add the rest of the bacon, veggies and sprinkle of both cheese on top. Add whole cooked asparagus to top it off. Drop the cut up cold cubes of butter around the top.
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Bake in the oven at 375 degrees for 30 minutes.
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Remove from the oven and let sit for a few minutes to set up. If you are using a springform pan place it on a glass bowl. Unlock the form and remove sides. Using a thin spatula slide onto a serving platter. This can be served, not, room temperature or cold. Enjoy!
Recipe Notes
Feel free to change fresh ingredients like broccoli, sweet peppers, leeks, shallots, peas, add ham, bacon or sausage. This can also be made without cheese. No cream, you can use half and half. I have made it both ways.
