Quiche is such a great option for so may occasions
- You can make ahead so that when you are in a rush in the mornings and need a good protein packed breakfast to get you out the door
- When you need to feed a crowd you bake one and feed 6 people
- It's great for brunch, but also really great for dinner paired with a side salad
So many quiches, so little time
Quiches are also really customizable to whatever your taste buds are craving. You could try rosemary, thyme and potato, onion and chive, ham and cheese, spinach and garlic...you get the idea - the possibilities are endless!
For this recipe we went with staples that you might already have in your fridge: diced deli ham and shredded cheese. It's a classic, plus it is both grown-up and kid approved! (Sometimes it's hard to get kids to eat protein other than hotdogs or lunchables!)
The recipe is really two simple parts:
- Making the pastry crust and par-bake it
- Making the egg filling
PLUS, the dough recipe that we are using actually makes two 9" pie crusts. So, you can double the egg filling recipe and make two quiches, or you could make one and freeze/chill the other for another time.
Gluten Free Quiche
Delicious gluten-free quiche with ham and cheese.
This recipe makes enough for two pie crusts. Here's another recipe that we used this same pie crust recipe for the amazing GF Fresh Peach Pie.
1 T granulated sugar
1 Teaspoon salt
1 Tablespoon dry milk
2/3 cup ice-cold water
6 medium sized eggs
1 1/4 cup half and half (or 50% milk, 50% heavy cream)
1 1/2 shredded cheese (if using block cheese, toss in flour first)
1 T chopped chives
1/2 t onion powder
dash of fresh ground pepper
dash of ground nutmeg
Making the Pie Crust
In bowl of stand mixer, combine both kinds of shortening. Mix on medium speed for 30 seconds until creamy.
Add sugar, baking powder, salt, dry milk, and 1 1/2 cups flour and stir for 10 seconds.
Add remaining 1 1/4 cups gluten free flour and 2/3 cup ice cold water and mix just until combined. If the dough seems too dry, add a tablespoon of water (or as many as it takes to bring it together. (dough will be sticky!)
Lay out a sheet of plastic wrap and divide into two, wrap tightly in plastic wrap and refrigerate the dough for 30-60 minutes.
When ready to bake, preheat oven to 450°F.
Roll out your homemade or purchased refrigerated dough into a 12-inch circle. Fold under extra pastry and crimp edge as desired. (If you have trouble with breaking pastry, roll it out a little and mold it to the pie dish)
Prick the pastry 4-5 times with a fork and line with a double thickness of heavy-duty foil or weighted parchment paper (pie weights or pinto beans). The foil weighs down the crust, which prevents it from bubbling up or blistering.
Bake 10 minutes on a baking sheet. This helps keep the crust crispier when you add the filling. Remove the coverings and bake 5 to 6 minutes more or until lightly browned. Remove from the oven.
Reduce oven temperature to 325°F. The pastry shell should still be hot when the filling is added.
Preparing and baking the Quiche
In a medium bowl lightly whisk the eggs and half and half, toss together the shredded cheese (if using block cheese, toss in flour first), diced ham, chopped chives (optional) 1/2 t onion powder, 1/2 t salt, dash pepper, dash nutmeg, chives.
Pour into pie crust and bake at 325 degrees for 40-55 minutes. When done, the middle will still be slightly jiggly, which is ok. It will set up as it sits. Let the quiche sit for at least 15 minutes before slicing and serving.
Transfer the quiche to a wire rack. Let stand for 10 minutes before serving. This helps the custard filling to firm up and hold a cut edge.
To serve, cut into wedges and garnish as desired
Modified from these recipes: