Thank you to Emmi Roth Cheese for sponsoring this post. All opinions expressed are mine.
Though typically associated with light eating and comforting wintery fare, few items are as versatile as the quintessential quiche. While its reputation has suffered in the mainstream recently, finding itself the brunt of novel length jokes, derision, and even briefly becoming a pseudo-derogatory some years back, those of us with a more culinary persuasion always knew better.
These savory pies, of uncertain etymology, can lay claim to an achievement that very few other dishes can – and it is a peculiar one. You see, these pie-baked eggs perform equally well as a breakfast item, a hardy lunch, or even as a light dinner, in addition to be served equally well either warm or cold. For the record, I prefer my straight from the fridge.
This past week it was precisely that aforementioned versatility that led me to make and refrigerate several of them. With my schedule currently less predictable than it has been in recent memory, having one or two of these multipurpose pies on hand allows me to have a meal ready no matter which portion of the day finds itself either disrupted entirely or intolerably rushed.
For the first quiche I prepared this week, I wanted to do something a little special, something out of the ordinary. Beginning with a base of eggs and milk, the addition of Grand Cru Cheese and onion grant a layer of rustic complexity. Hints of dill linger in the background as unexpected bittersweet notes, while the addition of prosciutto lends the quiche an instant but vague elegance, while at the same time imbuing it with a familiar smoky flavor. Set inside a crisp and flaky crust, the flavors come together in a warm harmony, inviting further indulgence.
I would recommend this quiche served warm as a late relaxed breakfast, or as a bistro-style dinner.
Yields 1
10 minPrep Time
50 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 11/2 cups flour
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cinnamon
- 1/2 cup shortening
- 3 – 4 tbs. water
- 1 red onion – chopped
- 4 – 5 slices of proscuitto
- 1 beefsteak tomato – chopped
- 4 eggs - beaten
- 2/3 cup milk
- 1 cup Grand Cru cheese – shredded
- 5 – 6 fresh basil leaves – chopped
- 1 tbs. fresh dill – chopped
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 2 tbs. olive oil
Instructions
- Preheat Oven 350 degrees F.
- In a large bowl add the flour and seasonings; add the shortening and incorporate with your fingers. Slowly add the water incorporating with your fingers until a smooth dough mixture is formed.
- On a clean surface; sprinkle flour and place the dough. Roll the dough out to a 1/4 inch thickness and to fit into a 9 x 9 pie plate. Press the edges with a fork.
- Save the rest of the dough for the top of the quiche.
- Place the crust in the oven for 10 – 12 minutes to pre-bake.
- Let the crust cool before adding the filling.
- Heat a small frying pan and cook the proscuitto until slightly crisp; then set aside for the filling. When the proscuitto is cooled cut into pieces.
- Heat a large frying pan with the olive oil and place the chopped tomato and onion to sauté until softened; turn off the heat and let cool while preparing the filling.
- In a large bowl add the milk, eggs, shredded cheese, fresh dill, fresh basil, proscuitto and the seasonings and mix gently.
- Place the sautéed tomato and onions in the cooled pie crust and pour the eggs and cheese mixture over.
- Using the left over dough; roll out into long strips and alternate the strips over the top of the pie. You may brush the edges with a little milk to help the strips stick.
- Bake the quiche for 35 – 45 minutes until the center is puffed and slightly golden.
Enjoy with Love,
Catherine
xo
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