On the 10th Day of Pudbudder, we’re eating quiche!

All photos on this post by Words Etc.

On the tenth day of Christmas your true love may be giving you 10 Lords a Leaping so why not have a quiche ready for them to gobble up? After all, it has been proven that real men do eat quiche!

Such a pretty addition to your table!

Such a pretty addition to your table!

Quiche is a beautiful addition to any holiday table.  The creamy custard filling blends well with a wide variety of vegetables or other fillings. Serve with salad for a light lunch or dinner.  It also makes a delightful appetizer when cut in smaller slices.  Last year my vegetarian daughter inspired me to prepare this for her, and I did asparagus and red pepper for the traditional colors.  This year I used the same color combo with spinach and red peppers, adding mushrooms.

Quiche is one of those things you can prepare ahead of time during the busy days leading up to the holiday and either serve while still warm or keep for the next day to either serve cold or reheated. It makes a wonderful Christmas morning breakfast.

For my vegan friends,make it crustless or use a crust made from vegetable shortening and soy cheese. You can substitute silken tofu, soy milk and soy cheese for the egg/cheese mixture. Although I’ve never tried these recipes I found a variety of them online.   Find a sample recipe here but you’ll have to substitute for the Parmesan in this recipe to create a vegan variety, but if you’re vegan you already know that!

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Here’s my version of A Christmas Quiche

Crust:

¾ cup all-purpose flour

6 tbsp. cold butter

¼ shredded cheddar cheese

5 – 6 tsp. iced water

Using a pastry blender combine butter and flour until the mixture resembles bread crumbs.  Stir in the cheese.  Sprinkle water over the flour mixture a teaspoon at a time mixing with a fork just until the dough balls together. You will need to work it with your hands at this point until you have a nice smooth ball of dough. Wrap in waxed paper and chill for 30 – 60 minutes.

Roll out the dough between two sheets of waxed paper. You will need to work quickly as the dough will soften very fast making it sticky. Remove wax paper and place the dough in a 9 inch quiche or pie pan, patting into place where necessary.  Prick generously with a fork.

Bake at 375◦ for 10 minutes. Allow to cool slightly before filling.

Now this dough is a little tricky to work with so if you are a novice at pie crusts, you may want to use a pre-made crust or stick with a more traditional pie crust. I offer a great recipe in my “apple pie” post that you will find here. You will still need to prebake the crust for 10 minutes no matter which you choose to use.

Now for the filling!

½ cup chopped yellow or white onion

1 cup of fresh mushrooms, chopped or sliced

½ cup chopped sweet red pepper

1 or 2 cloves of garlic, finely chopped

1 ½ cups chopped fresh spinach

1 ¼ cup shredded Swiss cheese (use part Gruyere if you like)

2 tbsp. unsalted butter

Olive oil

3 eggs

½ cup half and half

In a medium fry pan (I use a stainless steel one for this – not nonstick), saute onion in butter until the onion is nicely caramelized. This makes for great flavor!

Add garlic, mushrooms and peppers and continue cooking until veggies are tender.  Add spinach and cover pan to steam just until the spinach has wilted.  Remove the pan from heat and allow the mixture to cool slightly.

Spread vegetable mixture in the cooled prebaked crust.

Mix eggs and cream together, blending well. Add cheese, salt and a fresh cracked pepper to your taste.

Pour egg/cheese mixture over vegetables.

Bake for 30 – 35 minutes at 400◦ until crust is golden and a knife inserted near center comes out clean.

Allow to cool for at least 10 minutes before serving. A quiche reheats well and is also delicious cold!

If you venture into quiche, let me know your favorite veggie/meat combinations.  Happy 10th Day!!!

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One response to “On the 10th Day of Pudbudder, we’re eating quiche!

  1. Pingback: Two Pie Crust | familyrecipebooks