The first time I saw quiche on a menu I was with my mom and best friend at a restaurant in Carmel, California. At 12 years old, I’d never seen the word written down before, and I asked my mom what a “qweechy” was. I’m now 33 and have yet to live that one down.
As it turned out, qweechy would become one of my very favorite things to eat. I love how versatile it is, that it’s an acceptable meal anytime of day, how easy it is to make, and, most importantly, how very delicious it can be, served either hot or cold.
I recently hosted a brunch at my home for a family Christmas ornament exchange. I made eggs every which way, country fried potatoes, platters full of bacon, an enormous, beautiful salad, and this quiche. Guess what was the first thing to go. Everyone, from my 9-year-old niece to my Executive Chef husband went back for seconds (and thirds!) absolutely raving about it. I just know your family will love this quiche as much as mine does.
1 disk refrigerated pie dough (usually two come in a package, you’ll only need one for this recipe), brought to room temperature
2 T. bacon fat (or butter)
1 c. heavy whipping cream
2 c. colby jack cheese, shredded
1 c. mozzarella cheese, shredded
1 c. parmesan cheese, shredded
3 oz. jarred marinated artichoke hearts, roughly chopped
1 yellow onion, diced
1/2 red bell pepper, diced
4-6 asparagus spears, diced
1/4 tsp. red pepper flakes
salt and pepper to taste
Preheat oven to 350 degrees
Thoroughly grease deep dish pie plate with butter
Place pie dough in prepared plate. You can fancy up the edges a bit with crimping or another design if you so desire. This has never been my strong suit, so I usually go for a more “rustic” look here.
Sauté the onion and red bell pepper in bacon fat over medium/high heat. Season with salt and pepper. Once those have a hint of caramelization (browning), add the asparagus to the pan and continue to sauté until onions are a translucent, golden color. Remove from heat and allow to cool slightly
Meanwhile, whisk together the eggs and cream in a large bowl. Once combined, add all of the cheeses, artichoke hearts, red pepper flakes, and salt and pepper to the egg mixture
Mix in the cooled onion mixture, stirring to combine ingredients thoroughly
Pour mixture into prepared pie dough and bake 55-65 minutes. 25 minutes into the bake time, cover your quiche with foil to prevent over-browning
Your quiche is ready when the filling is set, but the very center has the slightest wobble to it
Allow to cool at least 10 minutes before serving
Enjoy hot, cold, or at room temperature! With soup, a fresh, green salad, or straight out of the pie plate! You really can’t go wrong.