Quiche is an easy, tasty dish that takes just 30 minutes to bake. It’s perfect to have one in the oven while doing your morning routine, and when the timer dings, you’ll have a delicious, hot, satisfying breakfast ready. And even better, it’s possible to prepare the evening before!
How Our Quiche Beats the Conventional
Quiche is a kind of savory pie, usually with a flaky crust and a pre-cooked filling added to a mixture of eggs, milk and cream. The most popular quiche filling is quiche Lorraine: bacon, cheese and onion. People also love the combo of cubed SPAM, blanched spinach and cheese, which is the quickest version of quiche filling.
But we’re not going to make our quiche like those. Although it’s really quick, SPAM and bacon have a lot of sodium, and if you try to cut down on that by adding less, it’s not going to taste as good. Instead, today we’re making a healthier quiche, with a 10-minute filling: chicken thighs, potatoes, mushrooms and seasonings.
Can You Make Quiche Ahead of Time?
Yes you can. Make and bake the night before, then reheat in the morning. The crust will still be flaky, and the filling will taste almost the same.
However, if you do have time to spare, we suggest you make this quiche in the morning. To help timewise you could do the following the day before:
- Prep and cook the filling
- Mix and chill the dough for at least 2 hours
- Roll the dough out and place it into a baking dish
- Refrigerate both crust and filling
When you wake up, take them out of the fridge, put the filling and egg-milk mixture into the baking dish, and pop it in a preheated oven. Set a timer for 30 minutes and while you wait you can start brushing your teeth, take a quick shower, put on your clothes, etc. while knowing breakfast will be ready when you are.
How do You Know when a Quiche is Done?
Treat it as you would a sweet pie: stick a toothpick in the middle of it and if there’s no uncooked bits of egg sticking to it, the quiche is ready to serve. If you do have undercooked egg on the toothpick, you should leave it in the oven for a bit longer until it completely sets. Our oven temperature may be a bit different from yours, so it’s always good to check for doneness.
If you find the filling is still runny no matter how long you leave it, that’s most likely because it has a bit too much milk. We only put ¼ cup of milk and 1 tablespoon of heavy cream in there to keep the saturated fat within guideline limits. You can put more milk in if you want to, but since our recipe calls for one and a half eggs, you shouldn’t put in more than ¾ cup of milk. 1 egg and ½ cup of dairy (milk and cream) is the perfect ratio.
- 2 tbsp vegetable shortening
- 3/4 cup all-purpose flour
- 1.5 tbsp unsalted butter
- 7 tsp water ice-cold
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1.5 medium eggs
- 1 tsp olive oil
- 1.5 oz onion
- 1 tbsp garlic
- 1 tbsp parsley
- 3 oz white mushrooms
- 1/4 tsp dried thyme
- 10 oz skinless boneless chicken thigh
- 1 tbsp heavy cream
- 1/4 cup whole milk
- 10 oz potato
- The crust
- Sift flour, salt and baking powder. Add chilled butter and shortening, and slowly mix them in using a fork.
- Add ice-cold water to the mix and use the fork to mix it thoroughly until a dough is formed.
- Turn it out on to a work surface. Use the palm of your hand to shape it into a disk. Wrap it in plastic wrap, place it in the fridge, and leave for at least 2 hours or overnight.
- The filling
- Preheat the oven to 375°F.
- In a heated pot, stir onion and garlic with olive oil for 1 minute.
- Add chicken and cook for 2 minutes. While it’s cooking, mix the eggs, milk, cream and half of the salt in a bowl.
- Add potatoes and cook for 5 minutes. Then add mushrooms, the rest of the salt, pepper, and thyme. Stir well and let cook covered for another 5 minutes.
- When it’s time to bake, unwrap the dough, and roll it out into a flat pie crust. It can stick to your rolling pin, so be sure to flour your work surface and the rolling pin.
- Using your rolling pin, carefully lift it up and lay it slowly onto a round baking dish. Ours is 1.5 inches deep, and has a diameter of 7 inches.
- Scoop the cooked filling onto the dough. Slowly pour the egg-milk mixture on the filling and swirl it around using a spatula.
- Bake at 375°F for 30 minutes or until the top is golden. Check every once in a while.