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Quiche is an egg custard pie with endless options for fillings. This week’s Frugal Family Feast recipe can feed a big crowd, using just a few easy ingredients. Chef David Rosov, owner and executive chef of Palm Beach Personal Chefs, shared his technique with Money Talks News founder Stacy Johnson. Watch this video and read on for the recipe.
This quiche works for an everyday meal, a nice brunch or for a party. It’s great on a buffet because it’s delicious when hot or at room temperature. You can serve this to lacto-ovo vegetarians and customize the cheese and veggies.
Sauteed mushrooms, caramelized onions, crab meat, crumbled bacon, asparagus, spinach and leeks are favorite choices for quiche. The key to filling the quiche is to aim for 1 to 2 cups of fully cooked, fairly dry ingredients to mix with the eggs.
You start by baking a pie crust. They’re very affordable and can be found in the freezer or refrigerated section of the supermarket. Some stores have gluten-free crust options.
If you’re placing a crust in a pie or tart pan yourself, make sure to use a fork to poke some holes in the bottom of the crust before you put it in the oven. Leave it in the pan and let the crust cool before you fill it.
Baking the quiche is easy. You add the egg mixture to the pre-baked crust (still in the pan) and gently place it in the oven. You can put the pie pan on a baking sheet to make it easier to handle in and out of the oven.
Remember to keep an eye on the pie near the end of the cooking time. To achieve a silky texture, the egg custard should be a tiny bit wobbly when you take it out of the oven.
Chef David gathered all of his ingredients for $13, and his quiche was so large, it could feed four with huge slices and eight with moderate slices. Think real men don’t eat quiche? Try this one.
Spinach and Leek Quiche — Courtesy of Chef David Rosov
- 3 eggs.
- 12 ounces triple-washed fresh spinach.
- 9-inch pie crust (frozen section of grocery store).
- 1 leek (rinsed and free of sand, and diced).
- 1 sweet onion (cut in half and sliced).
- 1½ cups shredded Swiss cheese.
- 1 cup heavy cream.
- 1 pinch nutmeg.
- 2 ounces of butter (or olive oil for lighter version).
- salt and pepper to taste
- Defrost pie crust. Preheat oven to 375 degrees.
- Prick pie crust with fork all the way around evenly, bake by itself for 15 minutes.
- Remove crust from oven and let cool.
- Saute sliced onion and washed, chopped leek on medium low until light golden color or caramelized to light gold in butter. Set aside to cool.
- Repeat this step with the spinach. Cool and squeeze spinach in colander to drain all excess water, then chop spinach.
- Add eggs to mixing bowl, then the rest of the ingredients, reserving 4 ounces of Swiss cheese for topping. Season mixture with nutmeg, salt and pepper.
- Stir to incorporate ingredients and pour into cooled pie crust. Be careful not to over-pour the mixture.
- Top with remaining cheese.
- Place pie tin on baking sheet and bake at 375 degrees for 30 to 35 minutes.
- Remove from oven, cool 10 minutes. Slice and serve.
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