basic quiche

For some unknown reason, this past weekend’s food theme seemed to be brunch. Saturday night we had friends over and I made quiche — an unusual dinner choice for me that came to be for two reasons: pie crust waiting patiently in freezer + zippy beef chorizo from Sweet Grass Farm (Wendy Gornick again!) I’d been wanting to taste.

This blog is definitely inspiring me to try new things. For me, meat is still somewhat of a “new thing.” The selecting and preparing of a good meat dish is a feat I’ve attempted only a handful of times, preferring instead to keep company with the other food groups. Plus, with the state of industrial farming I never really wanted to get to know those of the loin, rump, and thigh varieties. As I learn more about local and pasture-raised meat though, my interest in testing the waters beyond my little island of pseudo-vegetarianism is piqued. And in this weekend’s case, quiched.


Quiche is one of those things that logically I should be gaga over, but in practice never crave, order, or make. It took a classic moment of hubby weakness for me to decide to turn my chorizo into a quiche — a harmless “I looooove quiche” uttered from his lips quickly translated in my brain as “must make quiche for man.” Call it some kind of primal nurturing impulse but I’m a softie when my man displays his food preferences. Call me old-fashioned; I see it as a renewable source of ideas. I freestyled the recipe, following one online for the baking times only.


I paired My First Quiche with a salad of mixed greens, scallions, chopped figs, toasted almonds, and a vinaigrette that I’m definitely making my house dressing. We also had a baguette with basil olive oil and balsamic for dipping. And wine, of course, to keep the French-o-meter high.

To add to the brunch theme, our mid-Sunday was spent celebrating friends’ immanent elopement (is that a word?) over the perfect Blueberry Baked French Toast. As if our host hadn’t already outdone herself, there were hash browns, salads, baked goods, an asparagus frittata, mimosas, and a loose tea bar. The bride to be brought delicate little cupcakes iced with (I think!) lemon cream. It was a sunny day and I felt the antsyness of spring begin to bubble inside me. It must’ve been the tulips, competing with the cupcakes for attention on the coffee table.

My First Quiche

serves 4 hungry people or 6 regular ones

1 pre-baked or frozen prepared pie crust (click here for advice on making one)

6 oz chorizo, casings removed and cut into bite sized pieces

1 medium red onion, finely chopped

2 cloves garlic, crushed

1 cup finely chopped sweet peppers

1 tsp fresh rosemary

6 – 8 eggs

1.5 cups milk or cream

one scallion, chopped

1 cup grated provelone (or other hard white) cheese

  1. Sautee the chorizo, onion, peppers, rosemary and garlic for 5 minutes in a Tbsp of olive oil. Set aside
  2. Whisk the eggs (6 fit perfectly in our crust, mix up some more if yours seems to need it) together with the scallions and the milk/cream.
  3. Sprinkle most of the cheese around the bottom of the pie crust. Spoon on the chorizo mixture. Slowly pour egg mixture over the chorizo mixture, and enjoy watching it sink into all the crevasses.
  4. Bake on lowest rack of oven at 425 for 15 minutes.
  5. Reduce oven temperature to 350, cover loosely with foil to prevent the crust from browning too much, and bake for an additional 30-35 minutes, or until the center is set. In the last 1 minutes of cooking, sprinkle the remaining cheese on top and broil until bubbly and brown.
  6. Let sit for 10 minutes before serving.

Foolproof Vinaigrette

dresses a salad for 4

2 Tbsp olive oil

1 Tbsp honey

2 Tbsp dijon mustard

2 tsp apple cider vinegar

2 cloves crushed garlic

  1. Mix well.