OK, I know. I posted a quiche recipe just last week, but honestly, is there really such a thing as ‘too much quiche’? Exactly. Quiche is one of those versatile dishes that looks pretty, tastes great and is perfect for a million and one different occasions. You can have quiche for lunch or dinner (although why not for breakfast or brunch?), take it along on a picnic, bring it to a potluck or to a neighbor or friend in need of a little TLC, and it makes great leftovers. The variations are pretty much endless. I actually can’t think of a single ingredient that won’t go well in a quiche. Have you ever had an escargot quiche, for example? Looks and sounds like heaven to me!
Quiche is also the perfect answer to a busy weeknight and a fridge full of bits and pieces that need to be used up.
Though in order for this to work, you do need to have the main ingredients on hand: cream, eggs and, if not making the crust from scratch, a roll of ready-made pastry. I once read that home cooks in France never bother to make their own crust. Why would they when they can choose the easy way and cut their kitchen time in half? I’m a French girl at heart, so I follow their example. However, should you want to make your own crust, check out my no-fail recipe here. But if you want to do as the French, ready-made pastry will do just fine!
So, a few days ago I made a quiche again for dinner. It was late, we were hungry and I wanted to use up a few cheeses that were left in the fridge. I decided to just add some red onions and a little grainy mustard to cut through the richness. A green salad on the side and dinner is served!
Here’s the recipe:
Four Cheese Quiche with Red Onions & Mustard
- 1 roll ready-made pastry
- 2 tbsps bread crumbs
- 4 eggs
- 200g crème fraîche
- 1 1/2 tbsps grainy mustard
- 100g soft goat’s cheese, in small bits
- 50g grated Gruyère
- 30g grated Parmesan
- 50g grated Gouda
- fleur de sel
- freshly-cracked pepper
- 2 thinly sliced red onions
Preheat the oven to 190C and lightly grease a quiche of about 25cm. Spread the ready-made pastry over the quiche pan and prick its entire surface with a fork. Dust with the bread crumbs. In a large bowl, whisk the eggs, crème fraîche, mustard, cheeses and salt and pepper. Pour the batter into the crust and top with the sliced red onions. Bake for 35-40 minutes. Check half way through. If the crust is getting to dark, cover with foil. Serve with a green salad and a classic vinaigrette.