Tracker Pixel for Entry

​Take it easy: A fast and simple quiche recipe

All About Food | May 15th, 2019

Quiche - photograph by Sabrina Hornung

Quiche is a great addition to any brunch. It’s almost like a wardrobe staple that you can dress up or dress down. I made one for my 90-year-old grandma for mother’s day last weekend. She’s a good critic when I try out a new recipe because she will tell me exactly how she feels about it. She attended a Swiss cooking school in her youth and is a wealth of knowledge when it comes to navigating one’s way around the kitchen. I held my breath as she took her first bite. I would never hear the end of if it was a lousy recipe--or even worse…a poorly executed recipe. After trying her first piece she excitedly said, “This is how WE eat.”

For the first quiche, I used muenster cheese and a life-changing smoked swiss. I lined the bottom of my pie shell with a fair layer of chopped artichoke hearts, broccoli and green onions but that’s coming from a half-hearted vegetarian. I have another in the freezer made with smoked cheddar. Feel free to experiment, try some ham, salmon, bacon, asparagus or whatever you feel. The key here is versatility.

I was a little intimidated at the thought of rolling out my own pie crust but was relieved to find an inexpensive pre-made crust in the bakery section of my local grocery store that was worth the whiskey. I was pleasantly surprised by the simplicity of the recipe and how well received it was. Full prep and baking time was less than an hour. Fortunately a finished quiche can be frozen and eaten at another time.

Here is the basic recipe.

1 refrigerated pie crust

6 large eggs

¾ cup heavy whipping cream

¾ tsp salt

¼ tsp pepper

1 ½ cup shredded cheese

Preheat the oven to 375. Whisk eggs, milk, salt and pepper. Line the bottom of the pie crust with your filler ( aka meat and/or veggies), sprinkle one cup of shredded cheese. Pour your egg mixture over the top and then sprinkle ½ cup of cheese on it. Bake 35-40 minutes until the middle is set.

If you notice your crust getting too dark put tinfoil around it to keep it from burning. Serve with a side salad or fresh fruit.

Quiche can be eaten hot or cold. It may be best known as a French dish but initially originated in Germany. The word quiche is synonymous with the German word kuchen according to regionsoffrance.com. Quiche originated in the Alsace region of France which was and still is known to bear elements of both cultures. 

Grandma can be one of my best baking/cooking critics, but when a recipe gets the gold seal of Grandma approval you know it’s worth making, remaking and perfecting.

Recently in:

Press release Celebrate Dinosaur Day on Thursday, Oct. 16 from 10 a.m. to 4 p.m. at the North Dakota Heritage Center & State Museum (612 E Boulevard Ave. in Bismarck). This free, family-friendly program is open to all ages. A…

By Michael M. Millermichael.miller@ndsu.edu The Northwest Blade, from Eureka, South Dakota, published a wonderful story in August 2020. It’s called “Granddaughter keeps Grandmother’s precious chamomile seeds,” by Cindy…

Sunday, October 19, 10 a.m.Buffalo River State Park, 565 155th St. S., Glyndon, MNHosted by the Red River Valley Chapter of Herbalists Without Borders at Buffalo River State Park for a fun fall day full of flora. (Say that three…

By John Strandjas@hpr1.com Yes, we know, everywhere you look, the world situation is mental. It’s almost inescapable just how tenuous life’s circumstances are. And how they are mostly — pretty much entirely — out of our…

By Ed Raymondfargogadfly@gmail.comWill we be banging or whimpering at the end of the American empire?T.S. Eliot’s poem “The Hollow Men” accurately portrays the end of most empires in his first lines: “We are the hollow men/…

By Rick Gionrickgion@gmail.com Holiday wine shopping shouldn’t have to be complicated. But unfortunately it can cause unneeded anxiety due to an overabundance of choices. Don’t fret my friends, we once again have you covered…

By Rick Gion and Nichole Hensenrickgion@gmail.com The wait is finally over. Those who have visited Nichole’s Fine Pastry & Cafe lately know about the recent major additions and renovations that have taken place over the past…

By Sabrina Hornungsabrina@hpr1.com Dakotah Faye is a hip-hop artist from Minot, North Dakota, and he’s had a busy year. He’s released two albums. This summer he opened for Tech N9ne in Sturgis and will be opening for Bone…

By Greg Carlsongregcarlson1@gmail.com The multiple meanings of the title location in Mercedes Bryce Morgan’s “Bone Lake” cover the sex and death spectrum that will flummox Diego (Marco Pigossi) and Sage (Maddie Hasson) as…

By HPR staffsubmit@hpr1.com Mark the first weekend of October on your calendar. It’s the weekend of the Studio Crawl, which takes us all on a wonderful, metro-wide tour of our talented (and often wacky) arts community. On October…

Press release“Shakespeare with a sharpened edge.” To launch its 2025 – 2026 season, Theatre NDSU is thrilled to team up with Moorhead-based organization Theatre B to perform a co-production of Shakespeare’s “Romeo and…

By Annie Prafckeannieprafcke@gmail.com AUSTIN, Texas – As a Chinese-American, connecting to my culture through food is essential, and no dish brings me back to my mother’s kitchen quite like hotdish. Yes, you heard me right –…

By Sabrina Hornungsabrina@hpr1.comNew Jamestown Brewery Serves up Local FlavorThere’s something delicious brewing out here on the prairie and it just so happens to be the newest brewery west of the Red River and east of the…

Press Release As Breast Cancer Awareness Month begins, Essentia Health is highlighting an innovative — and recently expanded — program that brings early breast cancer detection services to rural communities. Essentia’s mobile…

By Alicia Underlee NelsonProtests against President Trump’s policies and the cuts made by Elon Musk’s Department of Government Efficiency (DOGE) are planned across North Dakota and western Minnesota Friday, April 4 and…

By Vern Thompsonvern.thompson@rocketmail.comMoral accountability and the crisis of leadership  As a recovering person living one day at a time for the last 35 years, I have learned not to judge others because I have not walked in…