Spinach and smoked Gouda. The smokiness of the cheese compliments the spinach very well. Smoked cheeses can be too smoky for some people. You may want to use half smoked cheese and half mild cheese, like mozzarella or havarti.
Quiche is one of those foods I like to fall back on when I need something to bring to a potluck. It can be made a day or two in advance, it can be served hot or cold, and it’s easy to transport. The recipe I use is so easy (found on Food Network years ago) and even if you over-bake it a bit, the result is still smooth and delicious. I’ve tried this with many different fillings and everything has worked, so I encourage you to experiment. And it’s scalable; no need to make each quiche separately.
Caramelized onion and mozzarella quiche. This is my favorite filling. The sweetness of the onions goes so well with creaminess of the eggs.
- 4 eggs
- ½ cup mayonnaise
- 1 cup half and half (evaporated milk or even whole milk is okay)
- 2 tbs flour
- ½ tsp salt (more or less to taste depending on your filling)
- shredded cheese (as little as 1 large handful to 4 oz)
- filling of your choice (well-drained cooked spinach, caramelized onions, sautéed leeks, sautéed and drained kale, ham, sautéed mushrooms, etc)
- 1 unbaked piecrust, recipe below (or store-bought is fine)
In the unbaked piecrust, lay your filling and most of the cheese. Make sure the filling is well drained. Pour the egg mixture over the filling and top with the remaining cheese. Bake in a 350° oven for about 35 to 45 minutes, or until the center is set. I have two pan sizes and the smaller one takes exactly 35 minutes and the larger exactly 45. Don’t worry if the quiche puffs up; it will deflate as it cools. If you see a small crack or two, it’s probably done and will be fine.
Allow to cool for at least 10 minutes before slicing and serving.
This basic piecrust is good for sweet or savory pies. This recipe makes enough for two crusts. If you just want to use one, the other can be frozen. If possible, roll out the crust and place in the pie pan to freeze. Then when you need to use it, just fill it and pop it in the oven. If that’s not possible, freeze it as a flatten ball and thaw in the fridge before rolling it out.
Basic Pie Crust
makes 2 crusts
- 2 cups flour
- ½ tsp salt
- 2/3 cups cold butter, cut into smallish squares
- up to 1/3 cup cold water