There are four things that my Father makes well, which I am always excited for. Gumbo, Jambalaya, and Potato Soup are obvious… But Quiche isn’t, so much. Still, it’s one of those dishes I grew up with that screams “Spring” to me; it’s light, it’s ridiculously versatile, and it’s easy to make. Despite being made up of mostly egg, it’s also surprisingly more filling than you would expect, making it the perfect light dinner for a late Spring evening.
- 1 pack frozen puff pastry dough or uncooked Pie Crust
- ¼ cup diced slab bacon or ½ cup cooked ham
- 1 leek, white part minced
- 2 handfulls mixed greens (Spinach, Arugula, etc)
- ½ a tomato, diced
- 6 eggs
- 1 cup pint heavy cream
- Salt, Pepper, Parsley
- 1 cup shredded Italian 5 Cheese Blend
Put the oven rack in the middle position, and then preheat the oven to 375 degrees F.
Line a 9” spring form pan with the puff pastry dough or uncooked pie crust. Bring crust about 2” up the sides (you may need to roll it out a little if the sheets are too narrow).
Gently poke a small amount of holes in the bottom of the crust to prevent bubbling. Bake for 25 minutes.
Put a frying pan over medium heat. If using slab bacon instead of ham, add bacon and cooked till cooked through and some of the fat has rendered out (about 5 minutes). Transfer the bacon to a paper towel lined plate and set aside. If using Ham instead of bacon, saute leeks first.
Add the leek to the pan with butter (or the bacon fat if you used bacon) and sauté until browned and very fragrant (about 10-15 minutes).
Dice and add the ham if using ham instead of bacon, and allow to cook until ham is warm. Afterwards, remove the veggie mix from the heat and toss in a couple handfuls of the mixed greens. Stir until they start to wilt.
Allow the pan and veggie mix to cool while you make the egg mixture.
While the veggie mixture is cooking, whisk the eggs, cream and salt together until the whites and yolks are completely incorporated. Add the parsley and seasonings and whisk thoroughly again. Dice the tomatoes and add to the egg mixture, and set egg mixture aside.
When the crust is done and veggie mixture isn’t too hot, add the veggies to the egg mixture and incorporate together. Poor mixture into the pie crust and place the pan back in the oven and bake for another 35 minutes, or until the middle of the quiche is set and does not jiggle.
When the pie is set except for the middle, add the 1 cup of cheese to the top and allow to bake until pie is done. When done, remove it from the oven and allow it to cool completely before slicing and serving.