It’s been a recent discovery of mine (Amelia) that quiche isn’t spelled “keish,” and I’m not sure how I feel about it.
I am sure, however, of what the best quiche should taste like: creamy and just the right amount of decadent. Never chalky, never overbearing. When mom ran into this quiche recipe fifteen years ago at a bridal shower, it was the first time she’d actually enjoyed quiche. It was smooth and flavorful, nothing like the dry quiches she’d had before.
The crust is painted with egg white.
She spent the next seven years thinking about that quiche. It wasn’t the only thing she thought about, of course, but it was always there, like the ghost of Christmas future, whispering about what could be. Finally, she sent the email asking for the recipe from the original cook.
And, now, eight years later, we regularly enjoy quiche the way it should be. We hope you will too.
Pouring the egg mixture over the ham and cheese.
QUICHE
1/2 cup ham, 1/4” dice
1/2 cup cheese, 1/4" dice
4 eggs (separate the yolk and white for the fourth egg)
2 cups half and half
1/4 teaspoon salt
1/4 teaspoon pepper
Dash of nutmeg (optional)
Pie crust (homemade or Pillsbury ready to use)
When we want to make quiche, unless we have leftover ham, we go to the deli counter and ask for a ¼-inch-thick slice of Boar’s Head Tavern Ham. When we don’t already have cheese on hand, we ask for a ¼-inch-thick slice of Swiss cheese as well. Then we slice the ham and the cheese into little 1/4-inch chunks, which takes about three minutes.
[For a vegetarian option, or just because it tastes wonderful, we use mushrooms. Quarter white button or cremini mushrooms from an 8-ounce container. Mix with 1 tablespoon olive oil, then roast at 450 for 20 to 25 minutes, stirring half-way through. Sprinkle with salt when they come out of the oven. Use in place of ham.]
Next, whisk together the eggs, then add the half and half, salt, pepper, and nutmeg.
Arrange the pie crust in a pie dish (we use a deeper 8 1/2 diameter one), fold under the edges around the perimeter to make it look nice, and paint it with the white of the fourth egg.
Sprinkle the ham and cheese over the pie crust, then pour the egg mixture over the top. Bake in a 375-degree oven for forty minutes. The top will be golden when you pull it from the oven. We like to let it sit for thirty minutes or so before eating, so it has a chance to set up. It can also be chilled and eaten hours later, and makes an excellent party/do ahead dish. This is delicious the next day cold from the fridge, too.
This quiche is ready for a baby shower to begin.