I have an irrational fear of making pie crust, in spite of many lessons from my mother (pie crust maker Extraordinaire) and from my dear patient friend Leslie. We have been using the America’s Test Kitchen recipe for pastry, and it really is easier to make, and tastes delicious!
- 1 (8” or 9”) premade pie shell in foil pan (or from scratch)
- 3 or 4 large eggs
- 3/4 to 1 cup heavy cream OR milk (I have been finding that 3/4 cup is preferable when using lots of veggies as filling)
- Salt and pepper, to taste
- Herbs of choice, if desired
- 1 cup or so of grated cheese of any kind (or cr blue some soft goat cheese — our favourite)
- Filling ingredients of choice, totalling approximately 1 cup: sautéed onions, sautéed mushrooms, sautéed leeks, sautéed zucchini, chopped scallions, sautéed or steamed broccoli, sautéed bacon, finely chopped ham, tinned or marinated artichoke hearts, steamed asparagus, chopped baby spinach; use your imagination and personal preferences.
Preheat oven to 400F, and remove pie shell from freezer to thaw in its foil pan for approximately 15 minutes. Prick the shell generously, line it with foil or parchment paper, and put in some pie weights or dried beans. Bake for about 11 minutes.
Place warm pie crust — in its foil pan — on top of a cookie sheet. Cover the bottom of the pie shell with your chosen ingredients. Top with cheese. Set aside. Reduce oven heat to 350F.
Crack eggs into a medium sized bowl and lightly whisk. Add cream, salt, and a few grinds of pepper. If you like, add some thyme, tarragon, basil, or oregano – or any other herb you like — if they go well with your ingredients. Whisk very well. Pour gently into the pie shell.
Place quiche, on cookie sheet, into the preheated 350F oven for 40 – 50 minutes or until egg mixture has set. It should be slightly browned, and a knife inserted into the egg mixture, about 1″ from the edge should come out clean.
Of course, this filling tastes even better when baked inside a home made pie crust
* Our most recent favourite is to use approximately 3/4 of a small log of herbed soft goat cheese, layered with 10 or so steamed asparagus spears and half a dozen or so crisply fried bacon rashers (or shaved ham). We leave out the bacon if we want a vegetarian version, and it is just as delicious. Butter-sauteed mushrooms & zucchini are also excellent with the goat cheese.