A quiche can either be quick and easy to make, or somewhat of an involved process. I went to the oven with it and as the spilled custard began setting up in the rimmed baking sheet using a flat spoon (chan) I was able to get almost all the spillage back into what turned out to be by far the best quiche I’ve ever had!!! However I had my first epic fail with a recipe from SK after more recipes than I can count.
Next time I’m thinking I’ll put some leeks in as well, this is my new favourite brunch recipe. Then, once the filling is in, be careful not to overbake: never let the eggs reach the stage where they bubble: cooking a quiche to boiling point makes it rubbery and metallic tasting.
I’ve never made a quiche this way, so I’m not certain about timing, but I would start checking at about 40 – 45 minutes. Quiche is the perfect make ahead dish to have on hand when entertaining for breakfast or brunch. Christopher Thé, who owns the popular Black Star Pastry shop in the Sydney suburb of Newtown, says these days there are no hard and fast rules when it comes to making quiche.
This recipe is easy and the quiche came out of the oven looking gorgeous and tasting great. When filling the quiche keep a few bits of bacon and rocket aside to sprinkle on top of the quiche after the egg mixture has been poured in. Pour cream-egg mixture over the mushroom mixture, ensuring that all of the mushroom mixture is covered.
There’s no reason that folks like us, with our holey-crotch yoga pants and cat-pee hats, can’t have a quiche of our own. Adaptation notes: I tweaked the ingredients, just a little; added weights and lots of directions that I hope will make this recipe easier for the pastry-averse.