EASY Quiche Recipe

My endlessly adaptable and exceptionally easy Quiche Recipe is the back-pocket brunch recipe everyone should have. The savory egg custard filling is flavored with your choice of mix-ins and baked into a buttery crust—it’s the perfect canvas for your culinary creativity!

RECIPE: https://preppykitchen.com/quiche-recipe/

ORDER MY NEW BOOK!
Amazon: https://www.amazon.com/exec/obidos/ASIN/1668026821
Barnes and Noble: https://www.barnesandnoble.com/w/preppy-kitchen-super-easy-john-kanell/1144426212?ean=9781668026823
Bookshop: https://bookshop.org/p/books/preppy-kitchen-super-easy-more-than-100-simple-and-versatile-recipes-john-kanell/20713006?ean=9781668026823
Booksamillion: https://www.booksamillion.com/p/9781668026823
Amazon CA: https://a.co/d/fuve5Xj

Hey, I’m John Canel and today on Preppy Kitchen, we’re making an easy, delicious kiche. So, let’s get started. First off, grab a disc of pio dough. This is my favorite pie crust recipe from the blog. There’s a link in the description box below. Let it sit on your counter until it warms up a bit so that you can roll it fairly easily. If it’s too cold, it’ll crack. And if you want to skip this step, you can definitely use a storebought pie crust. I do prefer the butter crust personally, however. Lots of flour. And we’re going to roll this out into about a 13in circle. It’ll be about an eighth of an inch thick. I love having kiche on the weekend for like a brunch or lunch situation with a little side salad. It is so good and it’s also easily transportable so you can take it to friends houses. Today I’m going to show you one with greater cheese and ham and some other things, but you can totally customize the fillings and make this almost any way you’d like. You could have bacon and cheddar, spinach and roasted pepper, mushroom and cheese. List goes on. Once your pie crust is rolled out, you can fold it up or pop it onto your rolling pin. Say goodbye to your handydandy pastry mat and grab your pie dish. Fold the edge underneath. This gives us a little bit of room to play with and do some decoration. And it also gives the pie dough some more strength. I think this looks beautiful as is, but I’m going to give the edges a crimp just for a little bit more pizzazz. This looks pretty nice right now, but it would turn into a puddle if I popped it into the oven. So, you’re going to take this and place it in the freezer for at least 20 minutes. Often times I’ll make my pie crust, shape it, and have it in the freezer a day or two in advance and that just makes the rest of the recipe go on so easily. This is going into the freezer and we’ll be right back. While your pie crust is chilling, go ahead and heat your oven to 425. We want it nice and very hot when that pie dough goes in. Today’s kiche has 1 cup or 180 g of diced ham. If you can’t find diced ham, you could just buy ham steaks and dice them yourself. But the deal is that any filling in here shouldn’t be wet. So, you can pat this dry or you can cook it. I’m going to cook it cuz it’ll be more flavorful. But the same thing goes for any other kind of wet mixin you’re using. So, keep an eye out. Pop your pan over medium heat. We’re going to add the ham in. And this will get cooked for 5 to 7 minutes until that excess water is gone and it’s taken on a darker color and smells delicious. You’re going to stir frequently. My ham cooked up. I took it off heat. And now we can go back to our pie crust and get that into the oven. Grab it out of the freezer. And you’re going to want some parchment paper to protect it. This is optional, but whenever I’m blind baking a crust, and blind baking just means you’re pre-baking it so that it’s nice and crisp when your filling is done. Otherwise, the pie crust would be soggy and like melt. It’ be horrible. Sometimes, even if you do everything right, the pie crust can partially collapse, which is just annoying. So, I like to prop it up with few layers of foil. [Applause] And to prevent it from bubbling up, we’re going to fill it with either dried beans or pie weights. We’re going to pop this into the oven for 25 for 10 to 12 minutes or until the edges look dry. This crust just needs a head start in baking by itself. If you’re using a store-bought frozen pie crust, you do not blind bake it. Just make sure you grab a deep dish one or you’re going to divide the filling between two of the regular pie shells. In you go. While the pie crust bakes, we have a little bit of prep work to do. So, grab 100 g or so of grier cheese. And as I said earlier, this is a very like easy to alter recipe. So, use your favorite cheese here, as long as it’s not like super soft. Sharp cheddar would be nice as well. We’re going to grate it up and divide it. So, you’re going to grab about a handful or a quarter of the cheese for the top. The rest is going to go in the filling. Cheese is grated. Lovely. Set that aside. Grab two scallions. And we’re going to thinly slice them. I love scallions in all sorts of things. Highly underrated. And just like that, my prep is done. So, grab a big bowl and we’re going to get this filling together. Into a large bowl, I’m going to crack six large eggs. The eggs are going to give us some richness. They’re going to give us the substance or the body of this tart. Cuz you should remember, a kiche is a custard tart, a savory custard tart that you fill with delicious things that you love. All wrapped up in a buttery crisp crust. To my eggs, I’m adding half a cup of heavy cream, a little bit more richness, and half a cup of milk. You could also use 1 cup of half and half if you’d like. Grab half a teaspoon of salt. About 1/4 teaspoon of cracked black pepper. We’re going to give this a nice whisk to break those eggs up. I think people imagine kiche is a French dish. It’s actually German and became popular all around, especially in France. In fact, kiche comes from the German word kuchen, which means cake. My pronunciation is probably off on that. Everything’s been whisked up, so I’m going to grab 3/4 of a cup of shredded cheese. Add that in. All the scallions go in and 3/4 of my ham. Now, we’re going to whisk it up one more time to combine. My filling’s done. If your crust isn’t ready yet, just set it aside. It can come to room temperature a little bit more before we pour it in. My crust just came out of the oven. The edge is dry. It’s taking on some color and my foil did its job because I can see some places where the crust wanted to collapse but didn’t. Carefully take it out. It’s quite hot. Remove the paper as well. And we’re going to dock it all over with a fork. This will give a place for the steam to escape so our pie crust maintains its shape as it bakes and doesn’t bubble up into a huge mountain of pie crust that’s unusable. We’re going to pop our pie crust back into the oven for 6 to 8 minutes or until the bottom appears dry. Once your pie crust comes out of the oven, you might want to like push it down just a little bit in case it puffed up despite your docking. We’re going to pour the filling in. Right now, if your filling’s piled up, just move them around with a fork gently. And I have a pie shield here. You could use foil as well. Just going to wrap this around the edge and it’ll prevent the pie crust from burning. If you don’t have one of these, which are really handy, just wrap some foil that you folded over and then scrunch it around a bit. Reduce the temperature of your oven to 350. And now we’re going to bake this for half an hour. Then sprinkle the remaining toppings on and bake an additional 20 to 25 minutes or until the center is set. Pop it onto a rimmed baking sheet and in you go. After baking, you can store the kiche for three days in the fridge or up to two months in the freezer. Allow your kiche to cool for 30 minutes before slicing. Garnish with additional scallions. And just like that, it’s ready to enjoy. It is so delicious and satisfying. I love the combination of that flaky butter crust, the silky custard inside, and all the hearty fillings. I hope you get a chance to make this delicious recipe. And if you like my videos, hit that subscribe button and check out my brunch