A reliable quiche base

Left this in the queue due to lack of photos, but then forgot about it and ate almost all the quiche in one sitting because it was so good. Will post anyway, because it’s a good recipe!

The only picture I have

We used to make this stuff by gallons, along with parbaked crusts, and whoever made quiches for the day would make the filling components, pour this over, and bake the whole thing. I think it definitely tastes better with a crust, but I was too lazy this time and just baked it in a pie tin with a piece of parchment on the bottom. The parchment’s necessity is debatable - probably could have done without. It may not make beautiful pristine slices this way, but certainly holds its shape just fine.

Quiche Base

Makes about 3 cups of base, which is enough for 1 sparsely filled crustless quiche, or 2 filling-heavy quiches with crust.

1. Immersion blend until smooth and lump-free:

   • 5 eggs

   • 1 Tbsp AP flour

   • 1 cup cream

   • 1 cup milk

   • scant 1 tsp salt

2. Whisk in:

   • 1/2 tsp white pepper

   • pinch of nutmeg (optional)

3. For filling, use anything you want! A savory cheese recommended.

   • Dice your filling so your quiche slices more easily

   • Precook your veg: wilt your greens, and saute out any excess moisture from filling ingredients

   • This time, I used onions, leftover diced bell peppers, carrots, ham slices, leftover roasted mushrooms, kale I wilted in the microwave, and cheddar cheese.

   • Lightly season all bland ingredients, especially if omitting cheese or a salty meat like bacon or ham.

4. Line the shell with the ingredients (the light floaty stuff like kale underneath heavier ingredients) and pour the liquid base on top. Gently prod it around with a spoon to make sure the liquid reaches all the crevices between the filling.

5. Bake at 325F convection or 350F regular until the center is only barely jiggly, about 30-45 minutes.

   • You can bake it until just after it’s no longer jiggling at all, and it’ll be more set and still won’t be considered overcooked, but I prefer a more custardy texture.

   • For the shell, you can parbake the tartine galette dough in the pie pan.

6. Let cool on the counter, and chill in the fridge. Reheat to warm-ish in toaster oven before serving.

Super easy, super versatile, a good way to use up fridge leftovers for a chill brunch at home. Impossible to screw this up.