Recipe: Clean-Out-The-Fridge Quiche
So Easy To Make, You Can Do It While Catching Up With A Friend
I was trying to figure out what to make for breakfast the other morning and saw in my fridge that I had some use-it-or-lose-it cherry tomatoes, a half of a red onion, a bunch of parsley, and some Asiago cheese. I looked up to the top shelf and saw plenty of eggs. On the bottom shelf I found a carton of heavy cream, not yet expired, purchased no doubt for some project planned, since forgotten about.
I checked the freezer. Yup. A single pie crust.
It was time for a Clean-Out-The-Fridge Quiche.
Just then the phone rang and it was my old high school boyfriend. He had recently purchased a spectacular new home, but was having second thoughts, and wanted to talk it through. He sent me some pics of the house to get my opinion. My opinion? Gorgeous! And what a view! But who’s gonna mow that lawn? It’s a lotta lawn.
While we chatted, I set about making the quiche. That’s how easy this recipe is, you can make it while catching up with a friend on the phone. Just put it on speaker phone so, like, you’re not touching the phone while cooking, ya know?
For my quiche, I usually use about five eggs. In this case, I had extra large eggs, so let’s call it five or six large eggs. Then I usually use about a cup, sometimes more, of heavy cream or half and half. Many recipes call for less than that, but I find the extra cream makes for a lighter, more custardy filling. I usually mix up the eggs and milk, pour it in the quiche dish, add the cheese and fillings, then pour in extra cream (or half and half) to make sure it’s filled to just below the bottom of the crust. Then I put it on a baking sheet in the oven in case it spills over a bit.
Then I bake it for about 35 to 40 minutes, usually closer to 40. But at the 35 minute mark, I usually start checking to see if the center is set and just past jiggly. This is a trick I learned from Whang Suh at Hen & Heifer on Water Street in Guilford. He makes some of the most delicious quiche ever. When I asked why it was so light, he showed me how to make it until the center is just cooked through, til it’s jiggly. He noted that it will continue to cook a bit after it comes out of the oven. By the way, have you ever been to Hen & Heifer? If not, why not? Go there immediately if not sooner. Well, actually, any Wednesday through Saturday from noon to 5 p.m., which is when they are open. If you’re coming from away, call first at 203.689.5651, to make sure they are open. When you visit, you will love it. Everything there is fabulous.
Anyway, I usually use cheddar or gruyere, but I had neither that morning. But I did have Asiago. Hmmm. I was not sure about that. But it was a good choice. It provided a salty, cheesy flavor, and it tasted a bit lighter than when I make it with the cheddar or gruyere.
Just as we were finishing up our phone call, the timer went off and I texted a pic to the old high school boyfriend.
He responded “WOW!” That was fun! We had a fun talk, he got to show off his new house, and I got to show off my new quiche.
Here’s the recipe, in case you need to clean out your fridge anytime soon!
Clean Out Your Fridge Quiche
By Pem McNerney
Ingredients
1 pie crust, unbaked
5 to 6 large eggs
1 cup milk, half and half, or cream (plus more to top it off as needed)
¾ teaspoon salt
¼ teaspoon black pepper
1 to 2 teaspoons herbes de Provence (optional) or other herbs that complement your fillings
1 cup chopped cherry tomatoes (cooked down to remove the moisture); ½ cup red onion (cooked down until slightly caramelized); ¾ cup finely chopped parsley. Or other fillings that you’d like (or that you need to use so you don’t have to throw them out).
1 cup shredded Asiago cheese
Directions
Preheat oven to 375°F.
In a large bowl, whisk together eggs, milk, salt and pepper, add herbs if using. Pour into your prepared pie crust. Add in fillings and cheese. If the custard, fillings, and cheese do not fill up the crust, add in a bit more milk or cream, or sprinkle in a bit more cheese.
Bake for 35 to 40 minutes until the center is just set and jiggly.
Let cool for 5 to 10 minutes before slicing and serving. Can be stored in the fridge for about three days. Bring to room temp before serving.