Onion and Herb Quiche
I love quiche.
Let’s break out the check list for this one. Easy to prep. Check. Can be served for breakfast, lunch or dinner. Check. Tastes great hot, cold or room temp. Check. Ingredients can be found most times in my fridge. Check.
If you don’t have a recipe that meets the above guidelines, you are in the right place. Everyone needs to have at least one.
As a busy mom (I feel like this might become an overused statement here). Wait, is there a such thing as a mom who isn’t busy? Ok. Scratch that. Rewind.
As a mom, I often have days where not only do I have no idea what I am making for dinner, but I also don’t have time to come up with something elaborate. This is where quiche comes in to save the day. Quiche is one of those dishes that I know will be a hit with all 7 of us, which isn’t always easy. It sounds lavish and elaborate, but the preparation is easy as pie.
First, it’s starts with a flakey, buttery crust. Can’t go wrong there. Of course, I prefer to make my own. You can definitely use one purchased frozen if that’s your thing.
Next add eggs and cream.
Then sprinkle in thyme, basil and oregano. Salt, pepper, smoked paprika and a pinch of nutmeg. Trust me.
Finally, add your scallions and cheese. While you can add your cheese and scallions to your egg mixture, I find that sprinkling it after it’s poured evenly distributes your ingredients better.
Next bake until set. This can take anywhere between 30-40 minutes, depending on the mood of your oven that day, so I generally start checking at around 25-30 minutes in.
Once your quiche is set and your crust is lightly brown, you will want to allow it to cool for a good 10 minutes before cutting. Especially if you want your quiche to stay together. Otherwise, you will be removing your first slice with a spoon.
Almost weekly I am making a quiche and I make a lot of different variations, but this is definitely one of my favorites.
Onion and Herb Quiche
- 1 recipe pie dough
- 1 cup milk
- 1/2 cup heavy cream
- 3 eggs
- 1/2 teaspoon salt
- Black pepper to taste I used about 1/2 teaspoon
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon oregano
- A pinch of nutmeg
- 1 cup white cheddar cheese mozerella works too
- 1 tablespoon of scallion chopped
Pre-bake the frozen crust (also called "blind" baking). Preheat oven to 350°F. Line the frozen crust with aluminum foil or with parchment paper. Allow for a couple inches to extend beyond the sides of the pie pan. Place an even layer of dry beans or other pie weights onto the foil.
Bake for 10 minutes. Then remove from oven, remove the pie weights (the easiest way to do this is to lift up the foil by the edges) and the foil. Using a fork, poke little holes all around the base of the crust. Return to the oven and bake for another 5 minutes, until dry all over. Remove from oven and set aside.
Add cream and milk to your eggs in a large bowl and whisk. Add the nutmeg, salt, black pepper, smoked paprika and herbs. Whisk vigorously to incorporate a little air into the mix – this keeps the texture of the quiche light and fluffy. Pour the mixture over your prepared crust.
Sprinkle cheese and scallion evenly onto the mixture in the crust and bake for 30-40 minutes, just until set.
Cool on a wire rack. Serve and enjoy!
If using fresh herbs, use a tablespoon instead of a teaspoon. For this recipe, I used dry.
You can also replace half and half for the heavy cream.