Thursday, September 21, 2006
Super Versatile Quiche, a.k.a. Alton Brown's "Refrigerator Pie"
Recipe courtesy Alton Brown and the Food Network
Basic Ingredients for:
1 cup heavy cream, half-and-half, or whole milk
2 pinches kosher salt
Freshly grated nutmeg
(The above make what is called a "royale.")
1 frozen 9 inch pie crust (or I really like Pillsbury's refrigerated kind; they come rolled in plastic, 2 to a box)
The fun and "versatile" part:
Use any one of the following combinations, or be creative with whatever you have in your fridge. Only takes about a cup of combined ingredients.
- Cooked spinach, cheddar cheese, cubed cooked ham
- Bacon, sauted leeks or onion, gruyere cheese
- Roasted chicken, sundried tomatoes, goat cheese
- Blanched asparagus and smoked salmon
In a nonreactive, stainless steel bowl, combine the cream, half-and-half or milk and the eggs. Whisk until combined thoroughly. Add the salt and nutmeg. Whisk to combine.
Heat oven to 350 degrees. Evenly distribute the pie fillings in the pie crust. Do not overfill. Do not pour too much royale into the crust; the eggs will expand upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing.