The Rustic Quiche

rustic1
rustic quiche with roasted red peppers and kalamata olives

Back when Antonia was a little girl a lovely Asian woman in San Francisco gave me a recipe for quiche which I vaguely recall making successfully a couple of times, and then, inexplicably, the recipe failed. I have no idea why. But I concluded that I “didn’t know how to make quiche.” (How many times do we do this one way or another?) I moved on to other endeavors in the kitchen. Making yogurt. Crafting tortillas. Baking bread. Astoundingly it’s taken me decades to get back to making quiches. And even that began with a failure! Even though I long ago mastered pie crusts some devilish misplaced part of me said, “Just buy a frozen one at the health food store.” So I did. Googled a recipe for quiche. Made up the mixture I’d decided upon. And poured it into the pie crust only to discover the ready made pie crust was too shallow for my filling! What a mess! So hurriedly I threw together a pie crust, which I’d ought to have done to start with, and poured my salvaged egg concoction into the deeper pan. In my haste, my crust was rather ragged, but somehow charming, and not one but two folks, upon seeing a picture I posted on social media, declared, “I love your rustic crust.” So, voila! I now have a successful recipe for Rustic Quiche and I’m going to share with you, as it’s really quite delicious, and so easy!

So, first you make a pie crust. I don’t measure a thing, so I’m no help to you, really. I put flour in a bowl. I add a bit of salt. Then I add extra virgin olive oil and about a fourth of a square of butter, and chop that in with a pastry blender. I pour in some very cold water, mix quickly, put on a floured board and roll out. And that’s that. Note the ragged edge. 😉

crust2

Place the crust into a 375ªF. oven for about 20 minutes, then pull to cool.

Then this is the fun part. You get to decide what to use to embellish the quiche! For one of the two pictured in this post, I sauteed some mushrooms in butter, carmelized a medium onion in olive oil, and chopped up some zucchini. Thusly:

mushrooms

onion

zucchini

And then I grated a cup of gruyere cheese.

So I had these:

bowls

Then I whisked six large eggs, into which I put all the above ingredients, as well as 3/4 of a cup of heavy cream. And then I put in a bit of salt and white pepper.

Pour the egg mixture into the pie crust. Bake until set (think custard) about 45 minutes. Serve warm.

Quiche2

I know by now some of you are thinking “bacon”. Yes, you can use bacon, too. 😉

Love and kitchen blessings,
Kathryn xoxo

A Goodreads Book Giveaway has been launched! To win a copy of Plant Whatever Brings You Joy, simply enter to win!

Books News: Every now and then I google the title of my book Plant Whatever Brings You Joy: Blessed Wisdom from the Garden, just to see what has sprouted here and there, and was delighted to find a blog post, which, inexplicably has just surfaced on the Net at large, in Holland, in Dutch. The author focuses on a excerpt from my book which appeared in The Intelligent Optimist in Dutch a couple of years ago. A lovely find… I can see why this would appeal to her. Her tagline is “Tips for Gardening in the City”, and the excerpt was the story of when Antonia and I dug up the sidewalks in our neighborhood in Amsterdam, and replaced the large cement blocks with dirt and flowers, transforming our entire relationship with our neighborhood. If you’ve not read this story yet, there are more, and I invite you to buy a copy of my book on Amazon today. Thank you!

6 Responses to “The Rustic Quiche”

  1. Oh, so yummy! Great recipe to have on hand for all kinds of occasions. Delicious and sure to please many a palate. Love you, Antonia Xoxo

  2. Hi, Antonia, It truly is a nifty recipe to have on hand. Instant deliciousness! Thanks! Love, Mom xoxo

  3. I make quiche often since I have my eggs and it is good left over…making food for one is quite a challenge for me. It makes a nice company supper also with just a salad. I take turns with crusts…homemade and deep-dish purchased. I also use plain whole milk or evaporated in place of heavy cream as a rule. Glad you have rediscovered this simple meal.

    Spring is finally here in NY. Hens are happy. Eggs in incubator again.

    Alice

  4. Good morning, Alice! How lovely that you have your own eggs! Even more wonderful that spring has arrived in New York! Kathryn xoxo

  5. Yummmm, I can feel my mouth is all but watery when seeing the last picture. Looks easy to make too. I’ll definitely make that myself. Thanks!

    Love, Josephine.

  6. Hi, Josephine and welcome! Yes, super easy to make and very delicious! Thanks for visiting! Kathryn xoxo

Leave a Reply

© 2008 - 2017 Kathryn Hall. All rights reserved.
For optimal viewing Mac users using IE should access via Safari.
Pixel Surgery by Site Mechanix