Wednesday, April 8, 2009

Smoky and Spicy Quiche

Quiche is a great go-to when the fridge is on empty. The key to a successful quiche (thanks, Laurel!) is to bake it at least a few hours in advance, and let it rest for a few hours before serving. You can then serve it at room temperature or reheat in the oven at 200 degrees for about 15-20 minutes. This recipe can be adapted, adjusted, and made to be your own...don't be afraid to substitute whatever veggies, cheese, or meat you have in your fridge. Even my kids devoured this, despite the spicy kick from the tomatoes- they pretty much love anything in a pie shell. For my 5-year old who thinks he doesn't like eggs, I call it "cheese pie," you can call it whatever you want, just try it!

Smoky and Spicy Quiche
  • 1 ready made piecrust (Trader Joe's is my favorite, but you can use any brand)
  • 5 eggs
  • 1- 1/2 cups milk
  • 1/4 cup sourcream
  • 1 can diced, fireroasted tomatoes with green chiles (well drained, juices pressed through sieve)
  • 1 package Trader Joe's chopped pancetta (or 3-4 slices bacon, chopped)
  • 2 cups shredded smoked Gouda (approx. 5 ounces)
Brown pancetta, set aside to drain on paper towel lined plate. Place pie crust in deep dish pie plate, prebake at 400 degrees for 5 minutes. While it bakes, whisk together eggs, milk and sourcream. Stir in tomatoes. Once piecrust is finished pre-baking, drop oven temperature down to 375. Layer 2/3 of the cheese in the bottom of the crust and top with pancetta. Pour in egg mixture and top with remaining cheese. Bake for 50-70 minutes, until top is set and golden brown. Do not overbrown it, as the gouda will continue to brown after you've removed it from the oven. Allow quiche to rest for a few hours before serving.

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