Quiche is so versatile. It’s a dish that can be made into breakfast, lunch or dinner. Nearly any ingredient you think of can be added to a quiche and turn out incredibly delicious. This versatility makes it a staple in any kitchen. Once you’re familiar with the crust and egg:cream ratio, the variety of quiche are endless. With the bounty of tomatoes in my garden and the beautiful fragrant basil that sits in my kitchen, this Tomato Basil combination just seemed natural. This quiche not only served us up a FULL helping for dinner, but breakfast or lunch the next day as well!
The key to a quiche lies in the crust and the egg:cream ratio for the filling. With an understanding and familiarity of these two things, experimental quiche ingredients abound. While exploring recipe after recipe of crust options, I remembered my friend Tracy, who not only makes a great B.L.T, but has a knack for a simply delicious pie/quiche crust as well. I intend to make Tracy’s recipe my own trusty go-to, committing it to memory and filing it away in my recipe box.
Tracy’s Quiche Crust
Preheat Oven: 400 degrees
- 2 1/2 cup flour
- 1 tsp salt
- 1 tsp sugar
- 1 stick of butter
- 1/2 cup vegetable shortening
- 1/2 cup cold water
Combine all ingredients together. Separate into two mounds, wrap in wax paper and refrigerate for 15 minutes.
Roll out one mound of dough on a floured surface. Place the dough in a greased pie pan and poke holes with a fork on the bottom and sides before baking. Bake for 15 minutes before adding filling.
Tomato Basil Quiche Filling
Preheat Oven: 375 degrees
- 3 eggs (Spring Hollow Farm)
- 1 cup cream
- 1 pinch nutmeg
- 1 cup of tomatoes chopped (my garden)
- 1/2 cup of basil chopped (Second Spring Farm)
- 1 medium red pepper chopped (Second Spring Farm)
- 1 small onion diced (Isadore Farm)
- 1 tbsp chives minced (Birch Point Farm)
- 1/2 cup shredded cheddar cheese
- 1tsp salt
Saute the veggies in a pan until tender, set aside to cool. Once the crust has been “pre-baked” put the veggies in the bottom of the crust. Mix the egg and cream mixture, add nutmeg, cheese and salt. Gently pour over ingredients in the crust and place in the oven for 30-35 minutes.
I’m a huge advocate of simplicity both in and out of the kitchen. The versatility of a quiche makes it a simple weeknight meal. I foresee many in my future and the great thing is no two have to be the same…. the other great thing is that Tracy’s Crust recipe makes two crusts, which could mean two quiche OR a quiche and a cinnamon apple pie. Its probably not hard to guess that a homemade apple pie is on the menu tomorrow.
Quiche for Dinner, Quiche for Lunch, Quiche for Breakfast, Quiche for Brunch!