I LOVE eggs. Scrambled, boiled, poached, fried… It doesn’t matter to me. I don’t think I’ve ever met an egg I didn’t like. As a result of this love, I and extremely fond of frittatas, strattas and the mother of them all, quiche. That cheesy eggy fluffiness all baked into the perfect crust… Yaaaaassss, b!@ch! Plus, it’s so ridiculously easy that I almost feel guilty taking credit. Just kidding, I’ll take credit.
One of the reasons I decided to make quiche was because I finally found a super rad source for quality eggs, and it was right under my nose! Of course, I could get free-range, organic, vegetarian fed eggs from Whole Foods, and I have… lots and lots of them… at almost six bucks a dozen. It makes me crazy to pay that much, but quality comes at a price. Anyway, I started looking for local farms that have all of the qualities that I’m looking for in an egg. They’re around and they all sell to the public. My issue was the drive. The closest I could find was in Chino which is 35 minutes away in ideal traffic. I could, of course, buy a lot and make the trip once a month. Eggs last a good long while and since these would be ultra fresh, I could count on it. I was about ready to do that when a co-worker suggested that I check out this local dairy. I gave them a call and, low and behold, they carried eggs from the SAME farm that I was about to drive to and they are located 5 minutes from where I work. BOOYAH! So… I bought a bunch of eggs, and I made quiche two ways.
You will need the following (per quiche):
- 1 pie crust Recipe here, enough for two. OR buy it at the store! #SorryNotSorry
- 2ish cups of your desired filling. I use asparagus in one and mushrooms and spinach in the other.
- 2 cups shredded cheese. For the asparagus quiche I used Gruyere and for the mushroom/spinach I used cheddar.
- 5 eggs
- 1 cup heavy cream
- Roll out your pie crust and place it in a standard pie plate, forming it to the edges. I like a rustic look so, I didn’t do anything fancy with the edges. feel free to pretty it up if you like!
- Dump your filling in and spread it around evenly.
- Sprinkle the cheese evenly over the top.
- Beat eggs and cream together and pour carefully over the cheese.
- Garnish the top with a few pieces of filling if you like.
- Bake in a 375 degree oven for 45-55 minutes. The edges should be firm and the center should still jiggle slightly. Remove and allow to stand 15 minutes before serving.
My husband, who has always been a nay sayer when it comes to eggy casserole type meals said, and I quote “Maybe my mom’s quiche just sucked. Cause, this shit is bomb!”. That’s great news for this egg lover here! We will be putting quiche all up in our menu now! Swearing Mom out.