Even Egg Haters Will Like This Quiche
Here’s the thing about quiche: Even if you don’t like eggs you probably like quiche. Why? Because it doesn’t really taste—or look or feel—like eggs. Mixed with some combination of rich dairy products and studded with the ingredients of your choice, quiche offers the suggestion that egg was here, but wearing a mask of savory fillings. And when all that’s baked in a buttery crust to boot, what’s not to like? This one has crispy bacon, sharp white cheddar cheese, and onions caramelized in butter and bacon fat (I couldn’t help myself). It’s a little safe perhaps, I mean, who’s not going to like this? But isn’t that the point—to make food that we and the people we’re feeding actually like? I like quiche. It’s the kind of thing I cut a reasonable piece of, eat, then go back for another skinny sliver, and another, and another until I’ve eaten about a third of the pie. I think you’ll do the same. You can pretty much add whatever you like to the custard base as long as it doesn’t get so full that it overflows. Chives would be nice, scallions too. Even a leftover roasted sweet vegetable—squash, say, or a yam—would be a nice counterpoint to the salty business already in place. I strongly encourage you to make your own crust (see the very basic and very best version below) but if you must use a pre-made one, check its ingredient list. You’re looking for dough with only ingredients you can pronounce and preferably one made with all butter. It may be a little hard to find but I promise you they’re out there). This quiche is built for a standard-sized pie plate, that’s 9½ inches across, but if you’re going into a deep dish, just increase the eggs and half-and-half (to 6 and 2 ¼ cups respectively) and you’ll be fine. Eat this warm out of the oven (but give it a bit of time to cool), cold out of the fridge, or reheat it, covered, in a 300°F oven until warmed through. Bacon, Egg, and Cheddar Quiche
