2 in 1 Foolproof Quiche
Let's be honest. We all like convenience and variety. Quiche just makes you feel like you're Barefoot Contessa (complete with adorable hubby)/white picket fence/Martha in the Hamptons with your G.B.Fs', in your Sunday best Seersucker short-shorts, sipping Sangria and having a kiki in the back porch. It's that low-key super easy dish that defaults you to, "dang, girl knows how to cook! ...and she fancy AF!" Well, that's the main objective. This recipe is the answer to nailing it, when the time comes. You're gonna' need more than 1 type of Quiche at your next brunch party. I just love a recipe that makes things a lot easier and gives you variety at the same time. This recipe definitely contributes to that IG-worthy, beautiful table spread that you have planned. What's great about this recipe is that you can play around with the variations by using different ingredients and coming up with your own savory flavor profiles. In this recipe, I'm showing you how to make a Spinach Bacon Cheddar and a Caramelized Onion and Mushroom Quiche.
It's all about having that perfect, flaky, buttery crust recipe along with just knowing how to make a yummy filling at the same time. Once you've got those 2 parts mastered, you're good to go! Avoid using a pre-made crust filled with grody, waxy-to-the-mouth-feeling hydrogenated fat. Please trust that the crust is key! Plus, it truly isn't that difficult to make a batch of Pate Brisee (pie dough). You could even pre-make your pie shells and freeze them, before you start baking! I even love to use the leftover dough for empanadas or homemade Pop Tarts!
I love making sides, like a Caprese Pasta Salad (with Mozz., diced tomato, pesto, and Radiatori) and/or an easy Mesclun salad with a balsamic vinaigrette to freshen up the dish.
Greggy's 2 in 1 Foolproof Quiche
Yield: 2- 9" Standard Round Pie Quiches
Ingredients:
2- whole 8", unbaked, Pate Brisee pie crusts
Spinach Bacon Cheddar Filling
1/4 pound bacon
1/2 stick butter, melted
1 13.5 oz. can or frozen spinach, drained
2 cloves garlic, minced
Caramelized Onion and Mushroom Filling
1 1/2- 2 whole large onions, sliced
2 cups mushrooms, sliced
1/2 stick butter, melted
2 cloves garlic, minced
Egg Mixture
8 eggs
1 1/2 cups evaporated milk
2 cups grated extra sharp cheddar cheese
salt and pepper to taste
1/4 cup fresh parsley
1/4 cup fresh chives
1 tbsp. dried or fresh dill
Directions:
Preheat oven to 350 degrees Farenheit.
In a pan or cast iron skillet, render bacon until crisp and drain excess grease. Add butter and saute garlic until slightly browned. Add spinach and cook for 3-4 minutes. Transfer to a bowl to cool.
In the same skillet, add 1 tsp. olive oil and saute onions on very low heat, stirring occasionally for about 15 minutes, until onions have caramelized. Take a 1/3 cup of caramelized onion and add it to the Spinach Bacon mixture. Add garlic and mushrooms to the remaining onions and cook until mushrooms are tender. Set aside in a separate bowl to cool.
Roll out pie crusts and press into the pie pans. These can be made ahead of time and kept frozen.
In a large bowl, beat eggs with evaporated milk. It's great to use a stand up mixer with a whip attachment, or you could manually use a whisk as well. Add grated cheese, parsley, chives, dill, salt and pepper.
Pour half of the Egg Mixture into the Spinach Bacon bowl and the other half of the Egg Mixture into the Caramelized Onion and Mushroom Bowl, mix each bowl until well combined.
Pour each mixture into the pie crusts and distribute the ingredients in the mixture evenly.
Cover slightly with foil, place on a sheet pan, and bake at 350 degrees for 1 hour and 15 minutes until the filling is set. Covering the sides avoids the crust to brown too quickly. You want want an even browning throughout both the bottom and sides of the crust. Remove foil and bake for another 10-15 minutes until crust is golden brown.
Remove from oven and allow to slightly cool before serving. Slice and serve! I like it with a generous dollop of sour cream and chives on top! Enjoy!
*If you just want 1 of these bad boys (baffled at why you'd do such a thing), then choose only 1 type of flavor profile by doubling the amount of filling ingredient, use the full recipe of Egg Mixture and a larger, deep dish pie pan.
For just 1 standard pie pan, you could split the Egg Mixture recipe in half and choose one of the Filling recipes, accordingly.
Just make life easy and make 2. You could totally freeze the other one and it'll be a fun/amazingly yummy surprise, that you could heat up in the oven!
Muah x 1,000...
Greggy
