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King of all Quiches

15 Apr

I go through these strange “food phases.” In ninth grade, it was waffles. Tenth grade was all about the refried beans. In eleventh grade, I think I had some form of eggs (poached, scrambled, fried, an omelet) at least once a day. And this year, (as all my friends, family, and 90% of the people at my school know) I’m obsessed with hummus. Anyways, so I’m taking this “Cooking at Home” elective at school. And so far, it’s awesome! When I heard my teacher (Ms. Ruble) say we were making an egg recipe, memories of cooking in my junior year fled into my mind.

Now, I’ll give y’all the inside scoop. But I’m warnin’ ya, with this one. If you cook it for ANYONE you better, hide yo kids, hide yo wife, and hide yo husband, cuz erybody gonna be creepin in yo house wantin some more of this quiche! This is HIGHLY addictive. One piece just does not do the trick! Now, finally, I introduce to you… THE KING OF ALL QUICHES!

Alrighty tighty, first, one must construct the decadent crust.

You’ll need:

  • 2 cups flour
  • 1 teaspoons salt
  • 1/4 cup cold shortening
  • 1/2 cup cold butter (chopped)
  • 4-5 tablespoons ice cold water
  • 1 egg
  • 1 teaspoon heavy cream for egg wash

Here’s how you make the magic happen:

  • Preheat oven to 425 degrees F.
  • Combine the flour and salt together in a food processor.
  • Then add shortening and pulse for 10 seconds or until the final mixture has the consistency of coarse sand.
  • Add in chunks of butter and pulse 10 times or until the pieces of butter are about the size of small peas.
  • Add 4 tablespoons of water and pulse on low setting. If the dough isn’t stickin’, toss in another tablespoon of water.
  • Then take the dough and form it into a lump, cover in plastic wrap, and refrigerate for 20 to 30 minutes.
  • Remove the dough from the refrigerator and roll the lump out between two sheets of parchment paper using a tincy bit of flour until it’s about 2 inches larger than the pie plate on all sides.
  • Then GENTLY/ QUICKLY/ CAREFULLY/ RAPIDLY transfer the dough onto the pie plate. You can tuck the dough hanging over the pie plate onto itself and make it look all nice and purty.
  • Blind bake the crust by covering it with parchment paper, filling it with pinto beans. (Remove after 5 minutes)
  • Stick that baby in the oven! (20 minutes)

The beauteous quiche crust

After the crust is finished. It’s time to start the filling! To put it simply; it’s an egg extravaganza.

Here’s what you’ll need:

  • 1 tablespoon of olive oil
  • 2 medium onions, chopped
  • Salt and black pepper
  • 1 cup fresh flat-leaf parsley, chopped
  • 4 large eggs
  • 3/4 cup of heavy cream
  • 1/8 teaspoon ground nutmeg
  • 8 ounces Italian cheese blend, grated
  • 4 cups mixed greens

Here’s how you make it work:

  • Heat the oven to 375 degrees F.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat.
  • Wash the parsley.
Washing the greens
  • Chop the parsley finely.


  • Chop 2 onions.

Onions, accompanied by a fancy pantsy cutting knife

  • After chopped, add them and a 1/2 teaspoon each of salt and pepper to cook, stirring occasionally, until soft for 5-7 minutes. Then stir in the parsley.
  • Whisk the eggs, and put some back into it!

11th grade obsession returns!

  • In a large bowl, whisk together the eggs, cream, nutmeg, and 1/4 teaspoon salt. Stir in onion mixture and the cheese.
  • Throw it all together and stick it in the crust.

Umm... YUMMM!!!!!!!

  •  Stick her in the oven and chillax while your creation bakes for 15-20 minutes.

Some trick from school puttin my quiche in the oven

Let it cool down for a few minutes after it’s done baking. Take my advice, and let it cool! You won’t be able to savor its deliciousness if your taste buds are burnt.

And another trick from school eatin my quiche!