Back when I was in my Culinary Theory class at Cornell, we would be split into pairs to work through recipes – it was literally like a Chemistry Class, as we worked through maillard reactions with our lab partners. One day, my scheduled lab partner couldn’t make it to class, so I was stuck to go through the whole “experiment” on my own. I remember being panic struck, but Chef White came over and reassuringly told me that I could do this, and that he would pop over to help if he saw me struggling.
Quiche and chocolate mousse were the recipes to tackle that day. I was running around like a mad woman, melting chocolate, whipping cream, and throwing together a quiche. Confession: I had never had quiche before I made it in class that day. And at the end of the class, when everyone presented their creations, I was so proud to see that I was able to keep up with everyone, and breathlessly packed up my creations to take home.
Marina, my college roommate at the time, always talks about the chocolate mousse that I brought home that day, but I will never forget that quiche!
(I had to attach a picture from my youngster days – Marina’s the one all the way on the left. These are my girls, the other halves of my heart)
When I woke up this morning to an empty house, and a random refrigerated pie crust left over from Thanksgiving preparations, I knew I had to make a quiche. I totally cheated by using a pre-made pie crust, and I swear one of these days I’ll create my own, but this cut down on prep a ton, and I was able to have a quiche in the oven in about 20 minutes.
Here is our group of ingredients:
- Refrigerated pie crust (Pillsbury here!)
- 1/2 lb of Bacon
- 5 large eggs
- 1.5 cups of heavy cream (I ran out of heavy cream so used a mix of whipping cream and whole milk!)
- 1 cup (plus a bit extra) of cheese – I grated some gouda and parmesan
- 1/2 an onion
- Salt and pepper
And can I just mention my amazing pie plate?? Pam, a dear dear friend, gave me hers when I couldn’t stop talking about how much I loved her Pi Pie plate. I think of her whenever I pull this out to make a pie!
I fried up about 8 slices of bacon, and while those were getting crispy, I chopped up my onion
I drained my bacon on paper towels, and drained out most of the bacon grease, but left some in to cook up my onions. You can put the onions in raw, but then they come out a bit too crunchy for my taste.
Yummy onions!! Make sure you don’t use too much bacon grease, you don’t want your quiche to be greasy! While the onions were cooking, I diced up my crispy cooked bacon.
And then the smoke detector went off.
I put the diced bacon back on the paper towel lined plate to drain more until I needed them! I then whipped together the eggs, heavy cream (+ milk), salt and pepper.
Here’s my refrigerated pie crust, crimped up for some quiche action. Some recipes say to par-bake the crust, but I was like – EH, let’s live on the wild side!
I started putting together my quiche, layering in the onions with the bacon. One piece of bacon for the quiche, one piece of bacon for my mouth
And then the cheese!! YAAAAAAAAAAS.
Pour in the milk/egg mixture. Stop pouring if you think it’s going to over flow. This amount was actually PERFECT. We’re going to ignore the bit of crust that’s a wee bit too long for one side.
Pop this beauty in the preheated 400 degree oven (I put it on top of a baking sheet just in case it decided to puff out and spill). 15 minutes later, reduce the temp to 300 degrees, and leave it to bake for another 30 minutes.
When my timer rang, this is what came out! HELLO QUICHE.
And then, we let it rest for about 10-15 minutes. And I just keep sniffing it and salivating.
Quiche is usually served with a light salad dressed with a vinegary dressing to help cut through the richness of the quiche.
Me, I just dig in.
This hole is going to get bigger and bigger as the afternoon progresses! I hope you enjoy this!