Thursday, April 26, 2012

My Mama's Quiche with a Twist

Whenever I eat quiche, it reminds me of my honeymoon. The little bed and breakfast we stayed at in Mendocino, California served the best quiche, and it was such a romantic little spot that you couldn't help but leave with such warm, homely type feelings. It was just such an amazing little place, and when we got back home, I couldn't stop dreaming about the quiche!

When we moved to New Zealand, I got many cravings for the decadent breakfast (or lunch or dinner) and I knew my mom had a great recipe for it, so I begged her for it. Alright, it didn't take begging to get it, but I would have if I had to. A girl has to have her quiche after all.

I loved my mom's recipe, but we all know that it isn't quite as fun until you make it your own! I really encourage you to do the same thing! It is so much fun to experiment! And the best thing about this recipe is that you can adapt it to whatever you may have in your fridge. Left over veggies make for a perfect quiche that is fully your own!

I also make my own pastry dough, because I didn't realize I could get store bought dough when I started making quiche, and then I found out I really like the taste of homemade dough. I cant go back now that I started! I have certainly found that once you go homemade, anything, it is really hard to go back to store bought, such as pastry dough, pizza dough, ice cream. Yes I did say ice cream! Home made anything just tends to taste better. So I warn you! If you don't want to have to make dough all the time, just go with the store bought dough in the first place! But I promise you, making the dough is simple and totally worth it!

For the dough, combine flour and salted butter together, pinching together using just the tips of your fingers, until it resembles fine breadcrumbs. You can use cold or room temperature butter, but I find that room temperature butter makes it go much faster. Then add 2-3 Tbsp cold water, and using your hands, combine until it comes together. You may need to add even more water if your climate is dry, or even if the dough is just deciding to act up. I have had to add up to 4 Tbsp water. Just enough until it comes together.

Place on a lightly floured surface, and roll out to your desired pie size. I use a 9" pie pan.

Don't worry if its not a perfect circle. You can always pull the extra dough and pinch it into the right spots. I always use the entire dough, and roll it over onto itself on the edges to give it a really good size crust. Also make sure to poke the dough with a fork so it doesn't bubble when it gets baked.

From here, I place it in the freezer for about 30 minutes to really set itself. You can also use the blind bake method, but I never do that, and I have yet to come across a problem. This is what it will look like when it comes out of the freezer.

While the dough is setting in the freezer, preheat the oven to 180C/350F, and make your filling.

The filling is as follows for me: 4 eggs, 1/2 cup cream, 1 Tbsp chopped jarred jalapenos (you can also use fresh, but maybe less for less heat), 1/4 cup roughly chopped mushrooms, 50g (1/3 cup) roughly chopped deli ham, 3 slices of chopped bacon (streaky bacon), handful of fresh spinach leaves, salt, pepper, nutmeg, cinnamon, and 1 1/2 cup shredded cheese mixture of your choice. I used mild cheddar, gruyere, and parmesan.

 Start with whisking the eggs and cream together, add the salt (I use sea salt), freshly ground black pepper, nutmeg and cinnamon (a pinch of all of them), then just plop in the rest of the ingredients. Reserve about a half of a cup of the cheese mixture to put on top of the quiche to make lovely golden brown cheesy mixture!

Yum! Already I want some of that. I wish we still had some. Lets take one more look at this beauty before it gets baked.

Oh yes! Yes yes please! But really, it wouldn't be yummy to eat now, so lets bake it! It needs to bake for about 50 minutes, or until the top is looking nice and golden, cheese is melted and crispy, and when you take it out of the oven, the mixture doesn't shake. If the mixture shakes, but the top is looking like it might be burning a little, place a sheet of foil CAREFULLY over the top and bake for another 15 minutes or until it no longer shakes. It should be fully set when you take it out. Let it cool slightly, and serve warm. This will last (if you let it!) in the fridge for a week at least, but mine never makes it that long!

Don't you just want to scoop that up and put it straight into your mouth??? I know I sure do. But its gone now :( I need more!

My Mama's Quiche with a TwistPrintable Recipe
One 9" quiche

for the dough:
-100 grams/1/2 cup salted butter, cold or room temperature
-200 grams/1 1/2 cup plain/all purpose flour
-2-3 Tbsp (or more as needed) cold water

for the filling:
-4 eggs
-1/2 cup cream (more if needed)
-pinch of sea salt and freshly ground black pepper
-pinch of cinnamon and nutmeg
-3 slices bacon (streaky bacon)
-50 grams (roughly 1/3 cup) deli ham, roughly chopped
-1/4 cup roughly chopped button mushrooms
-1 Tbsp diced jalapeno (as much as desired for heat)
-1 Tbsp chopped yellow or green onion
-handful of fresh spinach leaves
-1 1/2 cup cheese mixture (I used mild cheddar, gruyere, and parmesan)

For the dough, pinch together flour and butter in a bowl, using your fingertips, until resembles fine breadcrumbs. Add the water, little bits at a time, and combine using your hands, until it comes together as a firm dough. Place on a floured surface and roll out to desired size. Place in the pie pan and prick with fork to create air holes. Fold over the top edges to create a fancy and thicker crust. Place in freezer for 30 minutes while you prepare the filling.

Preheat the oven to 180C/350F. For the filling, whisk eggs and cream together. Add salt, pepper, cinnamon and nutmeg. Add the remaining ingredients, reserving about 1/2 cup of cheese for the top. Stir to combine, then pour into the prepared pastry. Add more cream if needed to fill pie pan. Add the remaining cheese to the top, and bake for 50 minutes, or until golden brown on top and quiche is set (wobbly is not done). If wobbly, but starting to brown on top, place a piece of foil over the top and continue baking for a further 10 minutes, or until set. Let cool slightly when taken out, and serve warm.

What are your favorite ingredients to put in quiche?

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  1. So good and it really does bing back great memories for us! I'm so lucky that I get to eat this every now and then. It makes the perfect breakfast :). Now I just need to work on convincing my sweet Carla to make it again... Shouldn't be too hard ;)

  2. This looks so good! I love it that you can throw anything you have in your fridge into it and make something so yummy!I really like ur rolling mat too, how nice that it gives the sizes, no wonder your crusts are always so neat! Stunning photos too! Thanks so sharing this! I am going to try using your version! xxx

    1. Oh yeah - I forgot to add - THIS POST is my fav combo for a quiche!!!


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