If I had chickens, which I don’t — yet, anyway — I would probably make quiche more often. Especially this quiche recipe I concocted a couple years ago when I was hosting a French-themed dinner party. If you’re picturing the scene from the 1985 movie “Better Off Dead,” starring a young John Cusack, in which his mother serves all manner of foods with the word “French” in them, that’s fair. I served baguettes with brie, quiche and crêpes for dessert. And the quiche was très magnifique. I recently recreated it for the Empire’s company barbecue and think it’s worth sharing the recipe.
Whether you choose to make a crust yourself from your grandmother’s secret recipe or you buy one from the store (I won’t tell), I’ll leave that to you, fair chef. I’ll focus on what goes in the crust.
Vegetarian quiche recipe (with meat option)
1 9-inch pie crust (homemade? store-bought? nobody has to know)
4 large eggs / 5 or 6 smaller eggs
3/4 cup half-and-half
1/8 teaspoon nutmeg
1/4 cup blue cheese crumbles
Handful or two of baby arugula
1 or 2 onions for caramelizing
A dozen small crimini mushrooms, sliced
1/4 cup soy sauce
2 or 3 drops Liquid Smoke
4 tablespoons maple syrup
1. Make or buy that pie crust.
2. Caramelize those onions, it can take a half hour or so. Slice the onions and cook on low or medium heat in a couple tablespoons of olive oil until onions are tender and brown and their natural sweetness is brought out.
3. Prepare mushrooms by marinating in a quarter cup of soy sauce, four tablespoons maple syrup, 2 or 3 drops of liquid smoke (strong stuff!) and some cracked pepper
1. Preheat oven to 375
2. In a big mixing bowl, whisk eggs, half-and-half, nutmeg and a 1/4 teaspoon of salt
3. Stir in blue cheese, arugula, caramelized onions and mushrooms (strained)
4. Pour into pie crust
5. Bake for 35-40 minutes, or until a knife inserted comes out clean
Alternatively, replace the mushrooms with a few slabs of bacon sliced and fried prior to addition to egg mixture.