This breakfast quiche can take almost any mix-in you'd like to use. After all, quiche is much more about the creamy, savory custard than it is about what else you put in it. This quiche filling strikes a delicious balance between eggy and creamy. It's rich with cream and eggs, but also gets a bit of tang from creme fraiche which makes it feel lighter than it is.
492gramshomemade creme fraiche, homemade or store-bought17.4 oz, 1 pint, or 2 cups
283gramshalf and half10 oz or 1 1/4 cups
5large eggs
1large egg yolk
2teaspoonskosher saltI use Morton's
several grindings of white pepperor black pepper, if that's all you have
several gratings fresh nutmeg
For the Caramelized Onions
2large sweet onions
2Tablespoonsolive oil
salt and pepper
The Rest of the Fillings
2large handfuls of baby spinachany thick stems removed
4ozfresh chevregoat cheese in a "log", crumbled
Instructions
For the Custard
Put your deep dish tart pan on a half-sheet pan to catch any spills while it's baking.
Preheat oven to 375F.
Place all the custard ingredients in the jar of your blender.
Blend until smooth and frothy, about 30 seconds.
Pour half into your par-baked crust.
Add the caramelized onions (See Below), the spinach, and the crumbled goat cheese.
Re-blend the remaining filling for about 15 seconds and then slowly and evenly pour that over your toppings. It should fill your crust almost to the top. (NOTE: You will need to take a knife or a spatula and press down on the spinach so it sinks down under the filling. It may take a little doing, but you can do it)
Bake in the center of the oven for about 1 hour to 1 hour and 15 minutes. The top of your quiche should be a deep golden brown and it should barely wiggle in the center when it's done. You're looking for a final temperature of 165F-170F in the center.
If the quiche is browning too quickly, tent it with foil for the last 20 minutes or so of baking.
Allow the quiche to cool until warm before slicing and serving.
Store leftovers, covered, in the fridge for up to 3 days, and either bring to room temperature or re-heat in a slow oven to serve.
For the Caramelized Onions
Peel and thinly slice the onions.
Add the olive oil to a cold skillet. Then add the onions and sprinkle them with a little salt and pepper.
Cook over medium-low heat until lightly caramelized and very soft, about 1 1/2 hours. You can take them darker if you want.
Spread them out on a plate to cool to warm.
Notes
Parbaking the Crust
Line your tart pan, folding excess dough over the edges of the pan.
Patch any thin spots or cracks with excess dough.
Blind bake for 20 minutes.
Remove weights and parchment lining, egg wash the inside of the crust, and dock with the tip of a sharp knife.
Continue baking for another 20 minutes.
Adding Toppings
Making this quiche filling in the blender allows the toppings to distribute evenly in the custard rather than all sitting on the bottom of the quiche.Fill the crust halfway with the custard, add the fillings, and then finish by adding the rest of the custard.Use a knife or spatula to make sure everything is tucked inside the filling so it won't burn.
RULES FOR QUICHE “MIX-INS” OR FILLINGS
You can fill your quiche with whatever you’d like, although there are a few rules to follow to get the best results.
Use any kind of good melting cheese but don’t go overboard. About a cup or 4 oz of any one cheese or a mixture of 2 is plenty.
If adding crunchy vegetables, saute or roast them to get rid of most of their liquid before adding them to your quiche.
Add pre-cooked meats, already cut up or in small pieces to make cutting your quiche easier.
Season all your mix-in elements (okay, not cheese or cured meats) to make sure your quiche isn’t bland, especially if you are going heavy on the fillings.
Quiche Q & A
How large a quiche will this custard recipe fill? This recipe is enough to fill one 9″ x 2″ deep dish tartpan of quiche. It will also work for a 8″ x 3″ springform pan or push pan. If you only have regular pie pans, you will be able to make two quiches.How long will leftover quiche keep? Quiche is really best on the day it’s made, but you can keep it up to three days, covered, in the fridge. Reheat in a slow oven before serving. I wouldn’t recommend heating it in the microwave, because it could develop a rubbery texture.Can you freeze quiche? You can, either before or after baking. But freezing it before you bake it will result in the best texture, and the crust will get nice and crisp. Carefully fill your par-baked crust, place the whole thing on a sheet tray and freeze until solid. Then wrap it well in plastic and heavy-duty foil and freeze for up to 4-6 weeks. Thaw in the fridge for at least 24 hours and then bake it just as you would a freshly made quiche. You may have to add just a few minutes to the baking time.