Despite its impressive appearance, quiche is actually a simple dish. It takes just a few minutes to prepare this tasty breakfast food, and it can be served hot or cold. A classic quiche recipe is a useful tool for any cook, especially one who enjoys hosting and may have guests over the holidays. After making the base of eggs and cream, you can add different combinations of vegetables, meats and cheeses: quiche is a great way to use up leftovers. My favorite recipe for quiche comes from Food.com, but I’ve had success modifying the recipe to accommodate all kinds of ingredient choices and diets. Read on for the recipe for Spinach, Tomato, and Feta Quiche (pictured at right) and a few more filling choices.
Spinach, Tomato, and Feta Quiche Recipe
From Food.com’s Spinach, Tomato, and Feta Quiche Recipe with slight modifications
1 package refrigerated pastry dough*
1/3 cup crumbled feta cheese
2 cups packed baby spinach, sauteed in 1 tablespoon olive oil
4 large eggs
2/3 cup cream (can be heavy, light, or creme fraiche)
2 cloves garlic, minced
1 plum tomato
Salt and freshly ground black pepper
Preheat oven to 400 degrees Fahrenheit. Remove the pastry dough from the fridge and allow to sit on counter for 15-20 minutes. When it has warmed up slightly, carefully unroll it and gently press it into a 9-10″ pan. A quiche pan is ideal, but as you can see from the picture, a pie or cake pan will do just fine. Make sure that your crust comes 1.5 inches up the side of the pan. Fold any extra crust down and press against the side of the pan.
Distribute crumbled feta evenly across the bottom of the crust, then do the same with the sauteed spinach. In a medium bowl, whisk eggs and cream until thoroughly beaten, then pour into the pan.
Thinly slice your tomato along the width. Lay pieces gently on top of the quiche. Season with salt and pepper according to your taste. Bake for 45 minutes or until eggs are firm.
*Quiche is one instance where I “cheat” and use a storebought crust- people always rave about Pillsbury, so why mess with what works?
The eggs and cream proportions from the above recipe can be used along with many different fillings. My friend Emilia and I made the quiche pictured above using:
4 slices of bacon, chopped
One half of a yellow onion, sliced and sauteed in olive oil for 5 minutes
1/2 cup shredded cheddar cheese
Other successes in the past have included a plain quiche with two ounces of crumbled chevre (my favorite type of cheese), quiche with sliced cooked sausage and cheddar, and quiche with sauteed mushrooms, crumbled bacon, and chevre. You can get pretty creative mixing up what you have in the fridge. I also sometimes make miniature crustless quiches in my petite cocotte (miniature casserole)- breakfast seems to taste better when it looks this cute! This one is made with coconut milk instead of dairy, and leftover steamed spinach.