This is a lovely dish that can be made for any occasion. I like to take it to parties because it is tasty and transports easily. It is great for the spring and Easter of course but can be served any time.
So let’s see what it is. Quiche is a custard like mixture of cream, eggs, cheese along with vegetables and meat in a shell of savory pastry dough. I could not find where it originated from – France? Germany? or England? and folks, no fighting over this :), however, people today most likely consider it French. I can easily see people in villages coming up with this dish. Just throw a little bit of eggs and some cream into a pie shell along some vegetables and meat and there is a fabulous dish that makes a meal. Originally, it didn’t have cheese, so perhaps – it is my hypothesis- a French contribution was the addition of the cheese. Speaking of cheese, make sure you get the best quality cheese you can find or afford. Your dish will surely benefit from it. I use French or Midwestern cheeses from Farmer John’s farm in Dodgeville, WI.
This is not just any old quiche recipe. After experimenting with numerous pie recipes, I believe I finally found the right one. Honestly there are many boring ones out there … it is just a pleasure to have embarked on this one. As I share all my favorite, time honored recipes on my blog, you can`t go wrong with this one, it is a tasty one. The pie shell is from Martha Stewart. It is her pie shell recipe that she uses for her fall pies but it works great here as well. The result is a mouth watering dish.
INGREDIENTS FOR THE DOUGH
- 1 ¼ cup flour
- pinch of salt
- 1 stick of cold butter
- 7 Tbsp of icy water or more if needed
INGREDIENTS FOR THE FILLING
- 1 lb vegetables I used spinach but you can use many others like asparagus, nettle, chard, broccoli etc. Just make sure you you cut it into small pieces otherwise it doesn’t look very appetizing
- 4-8 oz mushrooms (thinly sliced)
- 3 slices of bacon (omit if prepared for vegetarians)
- 2 cloves of garlic
- 200 gram of feta cheese (crumpled into small pieces)
- ½ cup of milk
- ½ of cream
- 1/8 tsp nutmeg
- ¼ tsp fresh ground black pepper
- ½ tsp tarragon (crumpled between the fingers)
- 3 whole eggs (lighly beaten)
- 200 gram of another graded cheese like gruyere, parmesan
- Chill water in the freezer for 10 minutes.
- Preheat oven to 350 F.
- I’m using Martha Stewarts lovely pie shell recipe. Psst it also works for your Thanksgiving pies. Add the salt to the flour and mix it with the butter quickly in a food processor or use 2 knives.
- Add the water and mix quickly until there is a nice ball.
- Wrap the dough in a plastic wrap and put it into the refrigerator for about 1 hour.
- Take it out of the fridge. Using a rolling pin quickly roll it out into a circular shape so it fits the dish you use to bake the dough in. Set it into the dish. You can press down into the dish so it fits snuggly.
- Put it into the fridge for another 1hour.
- Meanwhile, prepare the filling.
- Sauté the spinach. You can add a little water. Chop it.
- Sauté the mushrooms in a separate dish.
- Fry up the bacon so it is nice and crispy without burning it.
- Mix all these ingredients in a bowl and add the crumbled feta, whisked eggs. the milk and cream, black pepper, nutmeg, tarragon and mix.
- Put the mixture in the pastry shell.
- Grade some cheese on the top.
- Ready to be put into the oven and bake for 40 minutes or until done. When the blade of a knife comes out clean, it is ready.
- Let cool. Serve warm.