Guest Post: Jen's Magical Quiche

My dear friend Jen is one of those girls - the ones who somehow manage to always look pulled together, who can keep up a smart, witty conversation with anyone, and who knows the names of lots of fancy cocktails.  As if that's not enough, she also happens to make the most incredibly unique and tasty dishes for every party or potluck. It's like she's got Audrey's class, Elle Decor's design sense, and the same number of hours in the day as Oprah. 

If it's not obvious, I think she's awesome.

And her quiche*, which shall from this point forward be known as "Jen's Magical Quiche," is awesome too. 

You should make it.

And straight from Jen to you, here's how:

Jen's Magical Quiche

1. Start with this Giada De Laurentis recipe. *Yes, technically, this is a Giada recipe. But because Giada also happens to be one of those girls and ain't nobody got time for making their own crust, Jen's adaptation is much better suited for the cooking impaired, like myself.)

2. I use Pillsbury refrigerated pie crust because LIFE is real.  No one has ever complained. (This is the kind of thing propels Jen up to Beyonce-level productivity, guys.) 

3. The recipe says to use a tart pan with a removable base.  If you have one, awesome! (This is me judging you, over achievers.) I don't. Instead, I use a ceramic tart pan.  I recommend parbaking* the crust without a baking sheet beneath it as the recipe calls for.  However, when you actually bake the filled quiche, use a baking sheet.  Parbaking without the baking sheet ensures that the crust actually bakes.  Baking the filled quiche with the baking sheet beneath ensures a slightly gentler cooking, which is good for eggs. 

* parbake: verb, "to bake partially"

4. I also don't use pancetta - instead, get yourself some prosciutto. It's just as tasty, and better yet, it saves you a step because you don't have to fry it up in the pan. 

5. For the gruyere - Trader Joe's sells a pre-grated gruyere and swiss blend.  This is usually what I use when I make this quiche.  Grating cheese is just so, grating (on my nerves, my patience, and my knuckles) so I let Joe do it.  Also, Trader Joe's is about a bajillion times cheaper for gruyere than the regular grocery stores. 

6. Lastly: I am queen of make-it-ahead.  More often than not, if I know I will be making this thing in the morning, I will mix all of the ingredients for the filling and just stash the filling in a bowl in the fridge overnight.  Then, in the morning, I take it out as soon as I wake up to allow it to lose some of the chill from the fridge - even better if you have time for it to come to room temperature.  I will then parbake the crust, then fill and bake the entire thing.  I find that when faced with pending brunch guests, getting dressed, and cleaning up, the last thing I have the patience for is cracking eggs and chopping things and all that.  Having the filling just ready to pour gives me a total cheater calm edge.  You'll appear like super woman!  I just wake up and  - QUICHE! 

There you have it, folks: How to be a brunch superwoman, from Super Woman herself. (Maybe if we're really nice, she'll spill the beans on her famous Texas queso recipe with us too. Fingers crossed.)


Bridget ReganComment