There are four steps to this basic quiche formula: 1. the crust 2. the cheese 3. the filling 4. the custard. Once the crust is prepared, the rest is easy!
The crust:
Savory Crumb Crust 1 cup fine bread crumbs 1/2 cup whole wheat 1/2 cup rolled oats 1/2 tsp. Salt a few dashes of dried basil and marjoram 1/2 cup (1 stick) butter, melted
Preheat oven to 350( F. Mix together all the dry ingredients in a medium-sized bowl. Drizzle in the melted butter, and toss with a fork until the mixture is uniformly moistened. Press into the bottom and sides of a 9 or 10 inch pie pan. Prebake for 10 minutes. There's no need to cool it before filling.
Nut Crust 6 Tbs. Cold butter, cut into small pieces 1-1/4 cups flour (use mostly white with a little whole wheat) 1/2 cup finely minced nuts of your choice 1/4 tsp. Salt about 3 to 4 Tbs. Cold water
Use a pastry cutter, two forks, or a food processor to cut together the butter and flour, as well as the nuts and salt, until they make a uniform mixture resembling coarse cornmeal. As you stir with a fork add the liquid, a little bit at a time, until the dough holds together. The varying humidity will affect the amount of liquid needed. You can now wrap the dough and chill it to roll out later, or you can roll it immediately, using extra flour, as needed, to prevent sticking. Transfer carefully to a 9 or 10 inch pie pan, and form a crust with an edge. If not filling and baking soon, refrigerate until use.
Golden Vegetable Crust A little butter or oil for the pan 2 packed cups grated yellow summer squash 1/2 tsp. Salt 1/2 cup grated carrot 1/2 cup peeled, grated parsnip 2 Tbs. Olive oil or melted butter (plus extra to brush on top) 1/3 cup white flour
Preheat oven to 375( F. Lightly grease a 9 or 10 inch pie pan. Place the grated squash in a colander in the sink. Sprinkle with the salt and let it stand 10 minutes. Squeeze out all excess moisture, and transfer to a medium-sized bowl. Add remaining ingredients and mix well. Transfer to the pie pan, and sculpt an attractive crust with a fork (and possibly your fingers). Bake for 40 minutes. Midway through the baking, brush with a little extra olive oil or melted butter. You don't need to cool it before filling.
The Cheese: This is the first layer, which gets deposited (diced or grated) directly on the crust. There is a reason why the cheese goes in first: when it melts, it forms a moisture-resistant barrier between the filling and the crust. This helps to keep the crust flaky and crisp. Recommended cheeses: Swiss varieties and cheddar. Use about 1/4 to 1/3 pound, depending upon whether it's diced or grated and the size/shape of your pan.
The Filling: Distribute over the cheese: A) spinach (1/2 lb. - chopped and steamed), with sautéed onions, dry mustard, and nutmeg B) mushrooms (1/2 lb. Sliced), sautéed with scallions, oregano, and thyme C) asparagus (8 to 10 slim stalks - chopped and steamed), with tarragon D) broccoli (1 large stalk, chopped), sautéed with garlic E) tomato (1 medium), sliced and sprinkled with basil and dill F) fresh herbs (marjoram, thyme, basil, parsley, dill, chives...) small amounts in various combinations, snipped in with scissors G) marinated artichoke hearts, drained and chopped H) you get the idea... (it's hard to go wrong!)
The Custard: Beat together 3 eggs and 1 cup milk. (Lowfat or soy milk work fine, as do yogurt or buttermilk) Pour this over the filling. Dust the top with paprika, and bake at 375( F for 35 to 40 minutes, or until firm. Cool for at least 10 minutes before slicing, and serve at any temperature. - Updated: March 14, 2005
