Make Ahead Quiche
By Fifteen Spatulas on September 12, 2012
BlogHer Original Post
How many times have you gotten home from a long day and wished that you had nothing to do for the rest of the night but sit on the couch and watch TV, or take a nice long bubble bath and read?
But the reality is it's 6 o'clock, and you have to make dinner.
Maybe just for yourself.
Maybe for yourself and your spouse.
Or *gasp* maybe even for yourself and a handful of hungry children.
On days like that, you laugh at the thought of those "oh so quick" 30 minute meals.
Because on days like that, a 30 minute meal is way too long.
When I know I'm going to have a day like that, I turn to my favorite make ahead meal, which only involves a quick 10 minutes in a 350 degree oven when you're ready to serve it. I'm talking about the lovely quiche, which is basically a savory custard pie.
And before you even think, "Well I don't like leftovers or reheated things," this quiche is intentionally made in advance.
This is because it tastes better the next day, after the flavors get a chance to meld together and mature. That's right. What I'm saying is that making quiche in advance is not only more convenient, but tastier too. I think it's the perfect make ahead meal and for that reason, I make it often.
You can put nearly anything in a quiche, which makes it a great meal whether it's for breakfast, lunch, or dinner.
The one I'm sharing with you today has bacon, corn, grape tomatoes, scallions, and a good helping of Gruyere cheese.
To make a quiche, first you fill a pie plate with buttery pie crust dough:
Then you blind bake it, which means that you fully cook it in the oven, weighted down with something heavy, like beans or rice.
By blind baking it, we ensure that the crust is flaky and crisp after we cook the quiche, instead of soggy and soft.
Next comes the fun part. You start filling the pie crust with your main ingredients:
Then pour the custard, which consists of eggs, cream, milk, and a little bit of salt, over those ingredients:
After it fully bakes, let it cool completely, cover the quiche with plastic wrap, and keep it in the fridge. When you're ready to serve it, cut it into slices and place them on a sheet pan. Reheat the quiche slices in a 350 degree oven for 10 minutes, until they're warmed through.
I love to pair quiche with a light mixed green salad, to balance the richness of the quiche.
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