Ridiculously Simple Quiche
Adapted from Julia’s Kitchen Wisdom by Julia Child
- One store-bought, frozen pie crust (whole wheat or white)
- Miscellaneous vegetables (see below for details)
- 3 large eggs
- about 1 cup of milk
- about a cup of cheese, grated (can be mozzarella, swiss, cheddar, etc)
- salt & pepper, and some other spices (optional)
1. Preheat oven to 375 degrees Fahrenheit.
2. Prepare frozen pie crust according to directions.
(Usually, this means doing absolutely nothing.)
3. Make the filling.
While the oven is pre-heating, dig out some of the vegetables that have been sitting in the back of your fridge. Choose some that go well together, like mushrooms and onions, or zucchini and onions, or different bell peppers and onions, or spinach and mushrooms and onions. (You can even omit the onions, if you want.) If you’ve got some chicken you recently made, you can make that part of the mix, too.
Once you’ve picked out your veggies, saute them in a little bit of olive oil or butter until you’ve got about enough for a large handful. If you want to get fancy, you can throw in some spices at this point– salt and pepper, rosemary and thyme, oregano, whatever. Just be sure and remember what you put in, because you’ll need them again later.
4. Make the “custard.”
A custard, believe it or not, is just eggs and milk.
Crack three eggs into a measuring cup. Now pour the milk in until you reach the 1.5 cup mark and whisk until it’s all thoroughly blended. That’s custard! (By the way, if you put spices in your filling, sprinkle some more of them in here.)
5. Pre-heat the oven.
Just in case you forgot.
6. Put it all together!
Take your pie crust. Sprinkle handfuls of grated cheese over the bottom, until you’ve made a thin but complete layer. Then spread the filling evenly over the cheese. Then pour in the custard. Sprinkle with more cheese for good measure.
Gently place the quiche into the (fully-heated) oven. Set a timer for 30 minutes. When it goes off, peak and see if it’s golden brown yet. If it isn’t, set the timer for another 3 minutes. Do this repeatedly until the quiche has a little golden-brown tinge across the top. Then take it out.
8. Let cool for a bit.
What makes quiche so impressive is the slices of what-looks-like-pie but isn’t. To get to this, you have to let the quiche set. Several hours if you can. Thirty minutes if you can’t.