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What’s great about quiches? Everything. Delicious bites of heaven, in memory of my Cook’s Corner partner, Jane Lang. Jane lost her battle with cancer last week. She was known for many things, most notably her crazy flower hat — a staple at the Salem NH Farmers Market, and now part of its logo — to her hugs. It didn’t matter if it was the first time she met you. She wanted a hug. Quiches are a lot like Jane – bold, soothing, comforting, last minute, plan ahead, unpredictable, unconventional. You just never knew what you were going to get.

From the type of crust to the unending combinations of fillings. You can plan ahead for quiche, or just use ingredients on hand. Eat it for breakfast, lunch, dinner, or snack.

Let’s talk crust, or crustless. Crusts aren’t limited to pie dough. Try hash browns, sweet potatoes, or bread. Yes bread. A simple sub for those who need gluten-free options, if you don’t want your quiche to go crustless.

For the fillings, what’s in season? Find something green. Anything. Spinach, arugula, broccolini, broccoli, asparagus, Brussels sprouts, kale or leeks. Try something not green like cauliflower, carrots,

Cheese: from Swiss to mozzarella to ricotta to cheddar to goat cheese. I used a homemade ricotta in one of these delicious bites of heaven.

make your own quiche bar

You want arugula and your husband doesn’t want anything green, except maybe broccoli. The kids don’t want anything green. Try a make-your-own-quiche brunch. If you’re planning a brunch, prep the fillings the night before. Have your bacon, sausage, etc., cooked and chopped; saute your veggies in advance and chop, offer an assortment of herbs in mini bowls, and do the same with cheeses. Consider including some savory, or sweet, jams to use as added punches of flavor. I used The Fresh Plate’s cherry jalapeno and Arrowhead Family Farm’s tomato onion jam.

Use this basic quiche recipe and the sky’s the limit. Except in this case. Heaven is.

Basic Quiche

What you need:

  • 3 eggs
    1 1/2 c cream (you can use a combo of milk and cream, if you prefer) 1/2 – 1 c shredded or crumbled cheese
  • 1/2 onion, sliced and sauteed in olive oil, 3-5 minutes until soft
    salt and pepper to taste
  • 1/2 – 1 c filling (sauteed greens and/or veggies, ham, bacon, sausage)
  • 1/4 c chopped herbs (scallions, chives, parsley, etc.)

Using piecrust

Additional ingredients:

  • Your favorite pie crust, ready to bake

What you do:

  • Heat oven to 375°.
  • Prepare pie dish with spray.
  • Prick the bottom of your pie crust with a fork and pre-bake it for 8 minutes.
  • In lg bowl, whisk eggs and cream.
  • Season with salt and pepper.
  • Remove crust from oven.
  • Sprinkle half the cheese on the bottom.
  • Then layer with remaining ingredients.
  • Pour egg mixture on top.
  • Sprinkle with remaining cheese.
  • Top with finely chopped herbs.
  • Bake 35-40 min, or until egg sets and inserted knife comes out clean.

 corned beef potato leek quicheUsing no crust:

What you do:

  • Heat oven to 375°.
  • Prepare pie dish with spray.
  • In lg bowl, whisk eggs and cream.
  • Season with salt and pepper.
  • Sprinkle half the cheese on the bottom.
  • Then layer with remaining ingredients.
  • Pour egg mixture on top.
  • Sprinkle with remaining cheese.
  • Top with finely chopped herbs.
  • Bake 35-40 min, or until egg sets and inserted knife comes out clean.

mini bread cup quichesUsing bread slices Bread slices offer a cute way to make mini quiches in a muffin pan. It’s also a simple way to offer gluten-free options. Do not use stale bread; it needs to be pliable to mold into the baking wells. Unlike other quiches, bread cup quiches need to be baked as soon as they are filled as the bread will absorb the egg mixture.

Additional ingredients:

  • One bread slice per quiche

What you do:

  • Heat oven to 375°.
  • Ready your filling ingredients
  • Spray baking wells.
  • Cut bread into rounds, larger than the baking well. OR try just removing the crusts.
  • Using a rolling pin, flatten the bread.
  • Mold bread into the baking well.
  • Bake for about 5 min, to firm bread up a little.
  • Remove from oven and let cool slightly.
  • Layer ingredients into each bread cup, starting with cheese, then protein and veggies.
  • Pour egg mixture into cups and top with some cheese and herbs.
  • Bake for 12 to 15 min, until filling is set and top is lightly golden, and an inserted knife or toothpick comes out clean.
  • Allow to cool about 5 min before removing from muffin pan.

sweet pototo crust quicheUsing sweet potatoes

Additional ingredients:

  • 2 med sweet potatoes

What you do:

  • Heat oven to 350°.
  • Peel and thinly slice sweet potatoes (using a mandoline makes this task super simple)
  • Prepare quiche baking dish with spray.
  • Line the bottom, overlapping, with sweet potato slices.
  • Cut remaining sweet potato rounds in half.
  • Line the edges, straight side down.
  • Coat with spray.slice of sweet potato quiche
  • Bake for 20 min.
  • Remove from oven.
  • Sprinkle half the cheese on the bottom.
  • Then layer with remaining ingredients.
  • Pour egg mixture on top.
  • Sprinkle with remaining cheese.
  • Top with finely chopped herbs.
  • Bake 35-40 min, or until egg sets and inserted knife comes out clean.
  • Allow to cool about 5 min before slicing and serving.
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