Master the basic recipe for quiche and you’re all set to experiment with different fillings like ham and cheese (for the classic quiche Lorraine), leeks and bacon or roasted vegetables. If you’re hosting a party make mini-quiches, by lining muffin tins with pastry, then adding the egg mixture.
1 prebaked 9-inch (23 cm) deep-dish pie shell
1/3 cup cream
1/3 cup milk
1/4 teaspoon thyme
1/4 tsp (1 mL) ground nutmeg
Salt to taste
Pepper to taste
1 red pepper, chopped
2 green onions, chopped
1 cup gruyere cheese, grated
1/3 cup cooked shrimp
Whisk eggs, cream, milk and spices together until blended. Add shrimp, cheese, onions and pepper to mixture and combine. Pour ingredients into pie shell. Place on a baking sheet.
Bake in preheated 350°F (180°C) oven until a knife inserted in centre comes out clean, and the quiche is golden brown about 35 to 40 minutes. Let stand for 10 minutes before serving.
Pre-bake the Pieshell
To prebake pie shell, line the unbaked shell with parchment paper. Fill with raw rice or dried beans to minimize shrinkage. Bake in preheated 450°F (230°C) oven until lightly browned at edges, about 10 minutes. Lift out parchment paper and rice or beans. Cool on wire rack.
This original recipe article first appeared in the Spring 2016 issue of City Style and Living Magazine.