Makes: 4 to 8 servings
Time: About 1 hour
Quiche is a savory custard baked in a pie or tart shell; the rest comes down to additions. You can use any kind of cheese you like; if it’s soft, like goat or cream cheese, ricotta, or cottage cheese, reduce the cream by ½ cup or so. Fresh herbs are a simple way to boost the flavor; add ¼ cup chopped fresh basil, parsley, chives, chervil, cilantro, or dill; 1 teaspoon or so chopped fresh tarragon, thyme, or rosemary; or about 1 tablespoon chopped fresh marjoram or oregano. Dijon mustard is also a wonderful addition: Stir 2 tablespoons (or more or less to taste) into the egg mixture.
1. Heat the oven to 425°F and set the rack in the middle. Partially prebake the chilled crust as described on page 258 until the crust begins to brown, 10 to 12 minutes. Let cool on a wire rack while you prepare the filling. Lower the oven temperature to 325°F.
2. Combine the remaining ingredients and beat until well blended. Put the partially baked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes or until the filling is almost firm (it should still jiggle just a little in the middle) and lightly browned on top; lower the oven temperature if the edges of the crust are darkening too quickly. Cool on a rack; serve warm or at room temperature. This is good for making ahead—you can reheat in a 350°F oven.
CRUSTLESS QUICHE If you want to skip the extra step of making the crust; the result is something like an extra-custardy frittata (and also a gluten-free option): Omit the crust. Grease the whole pie plate with butter and pour in the filling. Bake until the center is nearly set and browned on the top.
ONION QUICHE Omit the cheese and cayenne. While the crust cools, caramelize 6 cups sliced onions, following the directions on page 507. Add 1 teaspoon fresh or ½ teaspoon dried thyme. Stir the onions into the egg mixture in Step 2.
BACON AND ONION QUICHE Follow the Onion variation above, again omitting the cheese (or not; keep it if you like) and cayenne. While the crust cools, cook 8 to 12 slices of bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and cook the onions in the bacon fat, stirring until very tender, 10 to 15 minutes. Lay the cooked bacon strips on the crust (or crumble them in pieces if you prefer); stir the cooked onions into the egg mixture and proceed with the recipe.
HASH BROWN QUICHE The ultimate breakfast: Use Hash Brown Potato Crust; if you like, brown 8 ounces breakfast sausage in a skillet, cool slightly, and add to the egg filling.