Easy, Classic Quiche Recipe

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by Laura Qusen

As I’m having my first Christmas with my boyfriend’s family this year, I can’t show up empty handed…that’s simply poor form.
We’re having breakfast, so I’m bringing an easy to make, classic quiche.
It makes for a great twist on a traditional meat and eggs breakfast and can be eaten as any meal throughout the day, or in my case (and maybe yours) a great contribution to a holiday meal. Quiche is also a great way to use up any leftovers to create what will taste like a completely different meal. Any leftover meat, or vegetables will taste great in a quiche. I’ve given you what I will use but feel free to be creative. 

Prep time: 30 minutes tops…29 if you’re handy in the kitchen.

Pie Crust

Empty pie crust

Empty pie crust

  • 1 cup of flour
  • ½ cup of softened butter
  • 1 tablespoon of cold water

Directions:
Combine butter and flour with a pastry cutter (or fork) until there’s a crumbly texture.
Add water and mix well.
Roll up your sleeves and knead the pastry and then form it into a ball.
Press into a glass pie dish with your fingers and palms. Gently push the dough up over the edge of the pie dish, ending at the outward edge. Take a fork and press lightly into the edge of the crust all the way around for an elegant appearance.

 

Filled pie crust

Filled pie crust

Filling

  • 6 small cloves of garlic, chopped. Feel free to substitute or add onions.
  • 6 eggs
  • 1/3 cup of cream
  • 150 grams of shredded, sharp, old cheese, like cheddar or gruyere
  • 300 grams of smoked ham, cubed (or your favourite type of meat).
  • ½ teaspoon of parsley
  • ¼ teaspoon of ground black pepper
  • ¼ teaspoon of coarse sea salt
  • Pinch of nutmeg


Directions:
Sautée garlic in olive oil or butter and set aside.
Beat the eggs and cream together until thoroughly mixed. Add the sautéed garlic, shredded cheese, ham, parsley, salt, pepper and nutmeg and mix well. Pour the mixture into your beautifully made pie crust.

 

Bake at 375 F for 45 minutes. Let stand for 5 minutes or so before cutting and serving. Serve on its own or accompanied by a side salad of your choice. Substitute raw spinach, red bell peppers, baked sweet potato, cubed firm tofu and mushrooms for a great tasting vegetarian alternative.