The Best Quiche of Your Life

No Really, this is literally THE best ever!

My mom has always been a fabulous quiche-chef, and I have gratefully just let her do her thang.  Never tried to help or anything because I have always found quiches intimidating - kind of like soufflé  (which is next on my list of french recipes to master).  I set a list of goals for myself this Spring (see this post), and mastering the perfect quiche was one of them!

I watched a Julia Child video, read several recipes, and channeled my inner french girl to come up with the perfect recipe. It is equal parts gourmet chef (Gruyere makes everything seem a little fancier) and busy gal (hello, freezer section pie crust) which is the perfect combo for beginners.

It tastes just as delicious three days later as it does fresh out of the oven, so it is a wonderful week-night dinner for those of us who are too busy to cook a huge meal at the end of a long work day.  I also recently baked one tart for myself and Mark, and brought the other tart to my friend Lanie who had broken her arm and was out of cooking commission.  Whether you decide to be selfish (I won't blame you) or to share, this quiche is one you won't forget! Without further ado, here she is:

The Best Quiche of Your Life

Makes: 2 tarts, serves 8
Prep time: 20 minutes
Cook time: 50 minutes

Ingredients:
1 package frozen pie crust  (2 crusts) I prefer Pillsbury
8 large eggs or 10 small eggs
4 cups Half & Half  (use non-fat, and you will never know the difference)
1 tsp salt
1 tsp pepper
6 slices of bacon, diced
1.5 cups (roughly 1 carton) mushrooms of your choice (I chose baby portabella)
1 medium white onion, finely diced
2 cups freshly grated gruyere or cheese of your choice (Cheddar will work nicely as well, just make sure it is freshly grated!)

Supplies:
2 pie pans
Whisk
Cooking spray
Skillet
Cheese grater
Pie weights (or 1 bag of dried beans wrapped in aluminum foil)

Step 1:

• Preheat your oven to 425

Step 2: 

• Roll your crust out onto a greased pie pan.
• Press the crust into the edges of your pan gently.
• Prick the bottom of the crust with a fork (to allow air to escape).
• Add your pie weights or dried beans and foil. This step is crucial, as it keeps your sides from caving in, and also keeps the bottom of the crust from rising. I used beans, and it worked just fine! Julia Child used beans, and she claimed to use the same bean package over and over again.

Step 3: 

• Bake your crust at 425 for approximately 5 minutes.
• Remove the beans and bake for another 3 minutes.
• Remove the pan from the oven and set aside. Lower your heat to 375.
• I always enjoy when people tell me WHY I need to do these crazy things while cooking, so I'll explain.  Pre-baking your crust yields a much crispier crust than if you just bake it along with the egg mixture.  If you wait to bake the entire thing, your crust will be soggy on the bottom (yuck).

Step 4: 

• In your large skillet, sauté the mushrooms, bacon and onions together until the bacon is crisp and the onions have caramelized.  
• No need for butter or oil, your bacon grease will be enough!

Step 5: 

• Whisk together eggs, half & half, salt and pepper in a large bowl.
• You may add some fresh rosemary or thyme if you are into that!

Step 6: 

• Assemble your team!
• Pour half of your bacon mixture into one pie crust, half into the other.
• Evenly distribute your egg mixture on top of the bacon mixture.
• Sprinkle 1 cup of gruyere on top of each tart. 

Step 7:

• Pop into the oven at 375 for 35(ish) minutes.
• Your quiche is ready if you can insert a fork into the center and pull it out clean.  
• You want a fluffy, almost scrambled egg consistency, not runny! 

Step 8: 

• Allow your quiche to cool for about 10 minutes.
• Cut into 4 slices and serve!

For Dinner: 
Serve with a mixed green salad and a glass of sauvignon blanc!

For Breakfast: 
Serve with fresh fruit and mimosas!

Veggie Option: 
replace bacon with asparagus - yum!

Bon Appétit!
Xx Ivy