I’ve been meaning to tell you about oh so many things (mostly food) all summer long. But I kept getting distracted. Mostly by road trips, bodies of water, and road trips to bodies of water. And fruit. The fruit was insanely good this summer.
But now that it’s over (or over-ish in southern California), I had better get to crossing things off that list.
Like this quiche le bf’s sister made us when we were in Aix.
Jess makes my favorite kind of quiche. It’s creamy without being too custardy, and chock full of vegetables. Just the sort of thing to make when you don’t know what to have for your next two or three meals.
One late afternoon in May, I got to watch her make one from start to finish. I took notes while her two year-old served up real espressos with plastic croissant. It was cozy.
Quiches come together so nicely in France, where you can buy eggs this big and circles of all-butter tart dough, sweet or savory, for around 2€ at the supermarket (just remember bring a sweater).
You can use whatever vegetable, whatever cheese, whatever else you want in this. Being strangely fond of frozen spinach, what Jess put in hers, I went with that. I would’ve also gone with French emmental, but it’s hard to find here, so I used monterey jack and mozzarella instead.
And then there’s the secret ingredient.
Jess whisks in a spoonful of whole grain mustard at the very end. It makes the quiche smile. The eaters, too.
(adapted from Jess)
For one 9” to 10” quiche.
1 refrigerated pie crust
1 16 oz. package of frozen spinach (about 2 cups defrosted + drained)
20 cl (about 7 oz. or 3/4 c. + 2TB) heavy cream
2 handfuls of shredded cheese
1 big spoonful of whole grain mustard (the secret ingredient)
salt + pepper
Preheat the oven to 190ºC/375ºF. Defrost and drain the spinach — you want to get as much water out as possible. I put mine in a colander, run it under warm water, then squeeze by the handful.
Roll out or unfold the pie crust and place it in your pie dish. Stick this in the fridge.
In a large bowl, whisk the eggs, cream, cheese, a little salt, pepper, and the secret ingredient. Pour this into the prepared pie dish.
Bake until the crust is golden brown and the filling puffs and sets up in the middle, about 30 minutes. Let it sit for at least 10 minutes before slicing.
If you’re looking for an easy, from-scratch crust recipe, I’ve tacked one on below. It’s also quick. The buttermilk is not very French, but it makes a really flavorful, flexible dough.
My Favorite Quiche Crust
(adapted from my favorite pie crust)
For one 9” to 10” quiche.
1 1/4 c. cold all-purpose flour
1/2 tsp. sugar
1/2 tsp. salt
1/2 c. very cold unsalted butter, cubed
1/4 c. ice water or buttermilk
Stir the flour, sugar, and salt together in a food processor. Add the butter and pulse on/off until a coarse meal forms. Slowly pour in the ice water or buttermilk, pulsing on/off just until clumps of dough begin to form.
Pat the dough into a disk, wrap, and chill at least one hour or overnight.