Country Living Series

Monday, October 22, 2012


About twice a year, we all get a hankering for quiche. I don't make it very often because it takes a long time, and when I do make it, I try to make enough extra to freeze.

I picked a day when I didn't have anywhere else to go, and could take the necessary time to make this dish. I also decided to quadruple my recipe -- quintuple it, actually: four full-sized quiches, and three tart-sized ones.

I started by making the pie crusts.

For the filling, I made one enormous batch for the four larger quiches. These larger pies were destined to have bacon, broccoli, and onions. The smaller bowl will be the filling for the three tart-sized quiches, which has less broccoli, some shrimp, and no onions. Quiche is easy to customize, as long as you include three eggs per pie. We have no shortage of eggs around here.

I added a bit of pepper and a dash of nutmeg to the eggs.

Lots of broccoli...

...chopped fairly fine. Yum.

Scald some milk, about half a cup per pie.

Onions, chopped fine.

Another reason we don't make quiche as often as we'd like is because the cheese can be expensive. While quiche is one of those flexible dishes where you can add just about anything (the common base ingredient is eggs), we like ours with Swiss cheese.

And have you priced Swiss lately?

In our area, I've seen it as high as $6 per pound, so of course I won't buy it. But last week while in Cash & Carry (a regional wholesale grocer), they had a huge block of Swiss priced at $2.89/lb. So... I bought it. It weight in at 8.34 lbs, so the cost for this block was $24.10 (wince).

Lydia begs a piece of cheese from Older Daughter.

I also bought just a bit of shrimp. The girls love shrimp in quiche. I like shrimp but not in quiche, so I put shrimp in the small tart-size pies (along with no onions).

The ingredients pile (so far) for the big pies...

...and for the tarts.

I added some bacon bits I canned earlier.

Grating the Swiss, which is added to the filling mix in both types of quiche.

Adding the scalded milk. After everything is mixed, I also sprinkle grated cheese over the top of each pie.

I overestimated the amount of pie dough to make, so I made "cinnamon crust" (in front) with the leftover.

Even though I thought I was being generous in quadrupling the ingredients for the large quiches, I only ended up with enough to make two pies...

...leaving me with two empty pans of pie dough.

So I wrapped them (separately) in Ziplock bags and put them in the freezer until such time as I might need them.

I also divvied up the Swiss and froze it in manageable sizes.

The quiche is baked at 450F for ten minutes, then 350F for another 45-or-so minutes (until it's browned to your satisfaction).

While it was baking -- ug -- I had to tackle the kitchen. I have the most astounding talent for dirtying every possible item in the kitchen while doing a cooking project.

Kitchen, before...

Kitchen, after...

...with the drain rack stacked high.

The quiche, done. No extras to freeze after all, but a good hearty meal for a cold evening.


  1. I make quiche without the crust - sort of a baked fritata. Leftover potatoes on the bottom, onion or green onion, ham (or bacon, corned beef), chopped peppers, healthy handful of grated cheese, covered with beaten eggs. Grind of fresh pepper over top and any other spices that appeal.
    What goes into it depends on what is in the fridge.
    It's good with soya sauce.

  2. looks great we love quiche here too.

    No hens yet so eggs not so plentiful but come spring when we buy in our stock I think there will be lots of quiche on the menu :)

  3. Another wonderful recipe! Since following your blog, about 6 months, I have been re-energized to make home-made meals. When I see the look on my husband's face after a long, hard work day. This act of love tells him, shows him,"You are important to me." Thank you for your blog!
    Deb in Denver

  4. I've never made quiche. Looks like I'm gonna give it a try! These look goooooood!!!!!

  5. Might I ask for your pie crust recipe?? (I did try searching the site, and if its here, I must have overlooked it)..THANKS so much!!

    1. I use the standard single-crust pie dough recipe from the Better Homes & Garden cookbook (the one with the red-and-white checkered cover).

      1 1/4 cups flour
      1/4 teaspoon salt
      1/3 cup shortening or lard (I use margarine)
      3 to 4 tablespoons cold water

      You can multiply the recipe as necessary.

      - Patrice

    2. I am using Better Homes and Garden Cookbook, 1968, with same checkered cover and here is the recipe:
      1 1/2 cups flour
      1/2 teaspoon salt
      1/2 cup shortening
      4 to 5 tablespoons cold water
      I wonder why they changed it?
      ALSO, my quiche recipes use 2 cups milk not 1/2 cup. That might solve the problem of the missing quiches.
      --K in OK <><

  6. My goodness that looks so very good...what time is dinner?

    Well done.

  7. completely off this subject, how did your garden do??!!

  8. We had quiche last night for supper too. We have 22 laying hens and I try to have at least one supper a week using eggs. I make up pie crusts once or twice a year and freeze them. Last week I froze 14 double crusts, 4 singles and 4 double pot pie size crusts. I figure if I'm going to make a mess it might as well be worth it.

  9. Patrice,

    Thanks for sharing your recipe for pie crust. I've never had quiche with shrimp, this actually looks extremely delicious.

  10. Do you have ferments on your counter in your "after" picture? Looks like water kefir or something.

    1. Yes, I'm experimenting with fruit scrap vinegar, which I'll blog about when it's finished. Good eye.

      - Patrice

    2. Awesome! I've always wanted to give my own vinegar a try. Can't wait to hear about it!

    3. I was just going to ask the same question. PLEASE let us know what/how/when, etc.
      Kelly in K'ville

  11. I use @ 5 or 6 eggs per quiche, spinach, bacon, and cottage cheese with a sprinkling of cheddar for the top.

  12. i live in a small messy kitchen too...during canning and preserving time we have to be careful where we step as we have to stack the pots and canners on the floor when not in use. the only time the kitchen glows is when no one is in the mood to cook or this cook goes on strike.

  13. Hi Patrice,
    I just wanted to drop a note to let you know I mentioned your blog today on my radio show and linked to it in my show notes. It was the latest episode, the one where I discuss what Homeschoolers and Homemakers can learn from preppers.

    Thanks for all you do.

    Here is the link.

    Thanks :)
    The Homeschool Homemaker

  14. When will you be making cheese again?

    1. Not until our little heifer Polly freshens. We believe she's pregnant now, so I'm guessing in about six months or so. It will be nice to have fresh milk again.

      - Patrice