You would be hard-pressed to find my refrigerator without a carton of eggs. They are one of the quickest, most affordable and adaptable proteins that I know of. A fried, poached or hardboiled egg is the cherry on top of just about any meal, adding a bit more oomph when I’m feeling extra-hungry.
With the upcoming holiday season, I have shareable egg dishes on the brain.
Last year, I wrote all about my family’s Christmas morning tradition. A tradition I reimagined as something a bit more up to date with my Holiday Sourdough and Kale Strata recipe.
The holidays were also the time of year when we ate baby quiche, those tiny, buttery, ready-made appetizer platter stalwarts. (Now that I’m a “grown-up,” I’m thinking baby quiche and beer would be really very good.)
Quiche is a brilliant way to showcase the incredible egg’s versatility in terms of pairings and meal times. And quiche is make-ahead, forgiving of the temperature it’s served at – warm, room temperature and chilled all taste delicious – and works with just about any vegetable you have around. A slice here and there, maybe with a bit of chili sauce or salsa or hot sauce, and breakfast, brunch, lunch, appetizer, dinner, snack, etc. is served. You can’t say that about too many meals.
When I do make pastry, which isn’t too often, I make the spelt version out of Purely Pumpkin or this whole wheat pie crust from the smart little blueberry skillet pie post I did this past summer. But I found Martha Stewart’s Test Kitchen Piecrust recently when making apple pie for Canadian Thanksgiving. The Martha recipe is a saltier dough, making it ideal for both sweet and savoury applications. (Note: Google’s spelling robots believe both “pie crust” and “piecrust” are correct; thus, so do I!)
This quiche here is a wonderfully basic-in-the-best-way recipe, so play around with the additions. I imagine…
- Roasted Squash + Leek
- Shiitake + Spinach
- Sundried Tomato + Roasted Garlic
- Caramelized Onion + Fig
- [INSERT YOUR DREAM COMBO HERE]
Slice, share and devour. And eat more quiche!
If you're hosting brunch, make the quiche a day ahead and reheat in a low oven. It's even delicious room temperature or chilled.
- 1/2 recipe Martha Stewart's Test Kitchen Piecrust, rolled, fitted into an 8- to 9-inch removable bottom or ceramic tart tin, frozen
- 1 tablespoon extra-virgin olive oil
- ½ onion, thinly sliced
- 2 cups finely chopped kale
- 8 large eggs
- 1½ cups whole milk or canned coconut milk
- 1 teaspoon dry mustard powder
- ½ teaspoon salt
- Ground black pepper, to taste
- ¼ teaspoon ground nutmeg
- 2 tablespoons fresh sage leaves
- How to blind bake a pie crust for quiche: Preheat oven to 425ºF. Transfer rolled, fitted and frozen piecrust to a large rimmed baking sheet. Place a large piece of parchment paper on top of dough and fill with your weights (dry beans or pie weights). Bake for 15 minutes, until just beginning dry around the edges. Remove parchment paper along with weights. Return piecrust to oven and bake for 5 minutes longer, or until bottom is dry. Cool completely in tart tin; keep on baking sheet.
- Make the quiche: Preheat oven to 375ºF.
- Heat oil In a medium sauté pan over medium-high. Add onions, reduce heat to medium and cook for 8 to 10 minutes, until soft and beginning to brown. Stir in kale and cook until wilted, about 1 minute. Reserve.
- In a large bowl, beat eggs; whisk in milk, mustard powder, salt, pepper and nutmeg until well combined. Reserve.
- Fill blind baked piecrust with sautéed kale mixture. Slowly pour in egg mixture, sprinkle with sage and gently transfer to oven. Bake for 25 to 35 minutes, until puffed and golden brown around the edges and firm to the touch in the middle. Rest for 5 minutes, remove from tart tin (if using removable bottom tin), slice and serve warm, room temperature or chilled.
- Store leftovers airtight in refrigerator for a delicious lunch the following few days. Reheat in a low oven (325ºF to 350ºF) if desired.