Savory Quiche

Quiche has been a great way to use the excess eggs that we now have at our house.  Mom says that quiches are really easy to freeze, but I haven’t tried that yet.  I got the basic recipe from Cook’s Illustrated, but I improvised quite a bit. I made it with 1% milk which was delicious and a little healthier, I think.

Serves 8.

– 1 recipe pie dough
– 4-5 pieces proscuitto or bacon
– 2 scallions, chopped
– 2 shallots, diced into 1/4 inch pieces
– 2 large eggs plus 2 large egg yolks
– 1 1/2 cups 1% milk
– 3/4 cup arugula, chopped
– 1/2 cup dried cranberries
– 1/2 tsp. salt
– 1/2 tsp. ground white pepper
– pinch of freshly grated nutmeg
– 4 ounces goat cheese, crumbled into large chunks


1)  Heat oven to 375 degrees and move oven rack to lower middle position.  Arrange pie dough in pie shell, cover entire crust with aluminum foil, fill with weights (I use dried beans) and bake for 25 – 30 minutes.  Remove foil and bake for an additional 5-10 minutes until crust is lightly browned.
2)  While crust is baking, fry prosciutto in a skillet over medium heat until browned, 5 minutes.  Transfer to a paper towel lined plate.
3)  Saute the white parts of the scallions along with the shallots in a tablespoon of cooking oil or butter until softened, about 5 minutes.
4)  Whisk eggs, milk, salt, pepper, and nutmeg together in a medium bowl.
5)  Remove baked crust from the oven, maintain the oven at 375.   To assemble quiche:  start with crumbled proscuitto and goat cheese on the bottom.  Add sauteed scallions and shallots.  Top with cranberries, arugula and green parts of the scallions.  Pour in egg mixture.
6)  Transfer to the oven and bake for 32 – 35 minutes.  Quiche should be a light golden brown and a knife inserted about an inch from the edge comes out clean.  Transfer to a rack to cool.  Serve warm or at room temperature.

Published in: on January 25, 2010 at 2:33 am  Leave a Comment  
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