Quiche was all the rage back in the 80s and deserves a comeback. It is especially easy to prepare if using a good quality store-bought pie crust. Custardy quiche is an elegant main dish for brunch and can be filled with any number of meats, cheeses and vegetables. For a lovely presentation, top the quiche with overlapping tomato slices before baking. Serve with a crisp spinach, frisee and nectarine salad.
Single pie crust
4 eggs, beaten
1 ½ cups light cream
2 scallions, thinly sliced
1/2 tsp salt
1/4 tsp white pepper
1 cup cooked ham, diced
1 ½ cups shredded cheddar cheese
1 TBS flour
Preheat oven to 450 degrees
Place pie crust in 9-inch pie plate. Press foil over crust; this will keep it from bubbling up while baking. Bake in 450 degree oven 8 minutes. Remove foil and bake about 5 minutes more or until pastry is dry.
Reduce oven to 325 degrees.
In large bowl, stir together eggs, cream, scallions, salt and pepper. Stir in ham. In a small bowl, toss cheese with flour. Add to eggs mixture. Pour mixture over partially-baked pie shell.
Bake quiche in 325 oven 45 minutes or until knife inserted in center comes out clean. Cool for 15 minutes before serving. Serves 6.
Gary – The wine choice will depend on if you take Nancy’s suggestion to experiment with the meats and cheeses you decide to add. In this specific case, the cheddar cheese and ham adds to the flavor profile of the quiche and gives it a salty, smoky overtone. The cream also adds richness. Look for a crisp but rich white, such as a Viognier, Gewurztraminer, Riesling in a lightly sweet or lightly dry style, an unoaked or softly oaked Chardonnay or White Cotes du Rhone. For reds, Chinon/Cabernet Franc, Cotes du Rhone Rouge, Beaujolais or a light Pinot Noir would work well, as would a dry Rose.
