Quiche is Mac and Cheese for grownups. Besides being beautiful comfort food, so very satisfying and delicious, quiche delivers all the basic healthy food groups. And it’s great for breakfast, lunch or dinner!
I made 3 quiches every day for decades in the kitchen of my B&B. I daresay I have perfected the fastest method for producing a consistently excellent quiche. This is a simple pie recipe with which you can easily riff by adding any “fillings“ you choose. You can make it in minutes! As long as you’re at it: make several at a time and share with an elderly neighbor or a busy friend. Disposable aluminum 9” pie pans make for easy giveaways with no burdensome obligation to return your dish.
My Mister’s favorite is stuffed with baby broccoli and slivered almonds, shown here. My nephew Nathan goes for one with an inner layer of caramelized onions. Another friend loves one with a fresh tomato/onion/sweet pepper salsa. I like sautéed shitake mushrooms and spinach in mine. Or thinly sliced heirloom tomatoes. In the spring we always layer asparagus in a perfect circle. Meat eating family like it with sautéed pieces of chicken for a hearty dinner entree. And of course, there’s bacon. Some like it plain. So if it’s a family event, make a bunch of different pies. The quiches hold in the fridge for days and individual slices microwave on demand.
It’s about technique. You simply have to layer the ingredients exactly right for your pie to look and taste perfect every time. Use your Cuisinart to grate the cheese (it’s quick and saves your knuckles), but never use bagged, pre-shredded cheese (has cellulose in it 🤮). If you pulse the cold cheese it stays a bit chunky and leaves some nice texture.
The 3 cheeses layered separately perform different jobs. The Swiss cheese on the bottom is a neutral foundation. It bonds with the crust to create a strong base to support the savory center ingredients.
The second layer of Gruyère cheese is the flavorful layer. It’s not much different than the Swiss, just spicier in its own way. But it looks, melts and tastes different enough to be interesting.
The Parmesan Reggianno is for a gorgeous brown finish of salty, crusty, caramelized cheese candy topping. It’s the oooooo la la factor. If you want to spice the top even a bit more, choose a Pecorino. This will be a thin layer though, just a bit of "icing".
I don’t add any salt because I think the Parmesan cheese is salty enough. But serve it at the table. Also serve some hot sauce. I always use black pepper on top before baking, you decided how you like it.
Make your own crust if you must, try a gluten free crust perhaps. I have made quiche with slices of sweet potato (precooked a bit) as crust with great success. But for everyday, I use this brand from the dairy case at my supermarket:
I am certain that plain ol Pillsbury pie crust will work just fine.
1 1/2 cup whole milk
8 0z Swiss cheese, grated
8 Oz Gruyère cheese, grated
1/4 - 1/2 cup grated Parmesan Reggianno cheese
1 Pie Crust
That’s it!! Preheat the oven to 350°. Place crust in 9” pie dish. Layer Swiss cheese. Layer filling of choice.
Layer Gruyère cheese.
Even out the surface with your hand but do not compress.
Top with Parmesan cheese and coarsely grated fresh pepper.
Whisk together the eggs and milk and slowly pour evenly over and into your pie.
Into the oven it goes:!!!!
Bake for 35-45 minutes or until center is firm. Let sit up at least 15 minutes before serving.