Fluffy Wonder: Mom’s Quiche with Local Eggs

A slice of quiche on a plate with fork.

Slice of quiche. Original photo. June 2014.

Two things happened recently that have elevated my quiche game to unheard of heights: I learned how to make homemade pie crust, and I incorporated local chicken eggs.

Quiche is a dish I have made dozens, if not hundreds of times. It may seem like a somewhat esoteric recipe for someone outside of the dinner party set, but my mother makes a very good quiche, so it fatefully ended up in my repertoire. And, of course, I have come to appreciate any recipe that can be boiled down to “cut stuff up, pour eggs and cream over it, put in pie shell and bake”.

The stumbling block was always that last part: the pie shell. Pie crust, being part of the pastry family, has always intimidated me. Cookies, brownies, cakes – all of these are friendly, painless little things. But stories of finicky pastry are legion, and I didn’t want to be added to the body count.

In the name of this blog, I gave it a shot. And the results were mind-blowing.

My homemade crust was leaps and bounds more tender and flaky than store-bought crust. When I attempted to tear off bits of crust to snack on, the crust would twist just a little before yielding with an elastic-like snap! – something completely lacking in store-bought, which has a tendency to immediately splinter into a million, dust-like pie shavings. And the flaky quality was lovely, too; when I accidentally rolled my second crust too thick I was actually able to pull apart multiple layers with my fingers.

It turns out that making pie crust is not especially difficult, just time consuming; I spent most of my time trying to keep my work space cold and letting the dough chill, but even that wasn’t much of an imposition. What else are Netflix queues for?

And the eggs.

This quiche was easily the fluffiest, most cloud-like sculpture I have ever made, and there is no doubt in my mind that it is the result of fresh eggs.

So, here is the recipe for my mom’s quiche. The type is my favorite, Swiss cheese and bacon, but quiche is endlessly adaptable and you can put in practically anything you’d like.

Mom’s Quiche

1 frozen 9” deep dish pie shell – pierce thoroughly and bake @ 375 degrees for 7 – 10 minutes

3 eggs slightly beaten

1 pint cream*

½ tsp salt**

1 T butter

½ cup finely chopped onion

½ lb swiss cheese

½ lb bacon – fried and crumbled


Mix eggs, half & half and cheese; sauté onions in butter 5 minutes and add to eggs with remaining ingredients.  Add a little nutmeg*** and cayenne pepper.  Bake at 450 degrees for 10 minutes.  Reduce to 325 degrees and bake until done 40 – 45 minutes.

Note:  Be careful when pouring in liquid – the pie shell will hold slightly less than the total liquid this recipe makes.

*A pint is 2 cups imperial, if you can’t remember, which I never can. Also, any high-fat liquid should do the trick: half-and-half, whole milk, evaporated milk. I always use cream, but the idea of using shelf-stable evaporated milk is quite appealing.

**You may wish to omit the salt if you add in a salty cheese such as Parmesan; taste the batter before cooking if you’re worried.

***I never use nutmeg, as I almost always despise it outside of molasses cookies; mustard goes better with the cayenne in my opinion. But to each their own.