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.
July 14th 2021
July 13th 2021
November 14th 2020
October 21st 2020
October 7th 2020
By Kris Gruberperriex1@gmail.comThat old adage no longer applies: There is now such a thing as a free lunch, and it is here to stay. With help from a willing community, the founders of Lunch Aid North Dakota are continuing their…
Sabrina Hornungsabrina@hpr1.com15 July 2021“We have a guy that's been involved with the show for many years as a landlord and knew what it was like in the heydays. So he knows where he wants to take it.” says WE Fest General…
By Greg Carlsongregcarlson1@gmail.comTing Poo and Leo Scott may be the directors of record, but “Val” unfolds almost purely as the kaleidoscopic personal diary of subject and writer Val Kilmer, the mercurial one-time superstar…
by Kris Gruberperriex1@gmail.comAdam Quesnell's last show at The Cellar beneath the Front Street Taproom in Fargo was in early September of 2018. He was embarking on a seminal move from Minneapolis to LA. As always, his comedy was…
By Kris Gruberperriex1@gmail.comSpring is here (mostly), and our area is buzzing with people eager to get back out and about -- many newly vaccinated and feeling a bit safer. Partnering with Jade Events, Fargo Brewing is just…
By Theresa L. Goodrichsubmit@hpr1.comIt was day ten of our epic southwest road trip and we’d made it to Arizona. After camping in Oklahoma, the Texas Panhandle, and New Mexico, we were exhausted, but fortunately our night in…