Real Men Bake Quiche

Quiche is the perfect vehicle for showcasing gorgeous spring produce.  After a whole season of heavy meals and fairly monochromatic plates, a vibrant quiche is a welcome change.  While usually reserved for brunch or afternoon tea, quiche can be eaten at any meal.   It’s a protein-packed, portable lunch option for vegetarians –  or anyone who’s tired of sandwiches – and an easy make-ahead dinner for busy families.  Season aggresively and serve with a green salad.
Quiche Crust
Serves 8
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  1. 4 ounces shortening or lard, frozen
  2. 8 ounces all purpose flour
  3. seasonings, as needed
  4. cold water, as needed
  5. 1 egg white, gently whipped
  1. Grind the frozen fat and flour to a sawdust consistency by hand or in a food processor.
  2. Add seasonings and continue combining until uniform. Use only enough water that a smooth dough forms.
  3. Continue working the dough until it is completely hydrated and easy to shape.
  4. Roll dough to desired thickness, typically 3/8", and line a tart pan.
  5. Bake at 425F until dough is firm and brown, about 15 minutes.
  6. Remove from heat and brush the crust with the whipped egg white and bake in the oven for two minutes longer.
  7. Remove from heat again and allow to cool completely.
Joe the Baker
Quiche Filling
Serves 8
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  1. 10 ounces half and half
  2. 2 large eggs
  3. 2 large egg yolks
  4. seasonings, as needed
  5. cheese, as needed
  1. Heat the dairy with herbs and spices to steep flavor; use sweated onions, sprigs of herbs, or powdered flavorings.
  2. Separately, beat together the egg parts until smooth.
  3. Slowly pour the hot liquid over the eggs and blend until smooth.
  4. Strain into new container.
  5. Line the cooled tart shell with solid ingredients like cheese, meats, or vegetables. Ensure they are evenly distributed around the tart shell.
  6. Slowly pour in the filling until the solids float.
  7. Carefully place in the oven and bake at 320F until the custard sets.
  8. Remove from heat and allow to cool slightly before serving.
Joe the Baker

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