- 1 bunch fresh Italian parsley
- 1 bunch fresh chives
- 16 oz cream cheese, softened
- 1/4 cup heavy cream
- 3 eggs
- salt & pepper to taste
- pinch of hot paprika
- 2 cloves garlic
- one 9-10 inch ready-made pie crust (in an aluminum pan)
- Preheat the oven to 400° F. Wash and finely chop the herbs. In a bowl, blend the cream cheese with the cream, eggs, and herbs, and season generously with salt, pepper, and paprika. Peel and mince the garlic and mix into the egg mixture.
- Distribute the filling in the crust and spread the top evenly. Bake until the filling is set and the crust is golden brown, about 30 minutes.
Variations: For a more substantial quiche, dice 2 onions and sauté with 6 oz diced smoked bacon. Stir into the cheese mixture.
Yield: 4 Servings
From Quiches and Savory Tarts
Gray: This was awesome. I made a pie crust from scratch (see recipe below), and we used the variation with bacon and onions added. This was a very light and airy quiche, it is quite similar to ones we have had in several restaurants. The recipe was very straight forward, and truthfully, I’m happiest about the way my pie crust turned out, even though overall, the quiche was excellent. I have been working to get a thin, flaky pie crust, and I finally succeeded here. In the past, they have been too thick, or haven’t held together well. This was thin, and resilient to my destructive baking tendencies (meaning it held together while I rolled it onto the rolling pin and transferred it to the pie plate). I would definitely make this again, and recommend it for an easy yet elegant breakfast or brunch.
Katie: Wow, this was a delicious quiche! It had a very light, creamy texture, which is not what I am used to in a quiche, but is similar to a french quiche I have had at a restaurant. I was skeptical of putting cream cheese in a quiche, but I’m sure that was what made the new (to me), creamy texture! I’d have this anytime, and it really is a beautiful dish to serve to guests. It was very rich, and we got very slightly more than four servings out of it, but four is a good estimate and some people may be able to eat more than we could. Gray’s pie crust was so light and flaky. We don’t buy ready-made crusts anymore, as pie crust isn’t all that difficult and home-made tastes so much better. I hope you try this one, as it is awesome!
Basic Pie Crust
- 1 1/3 cups flour
- 3 1/2 oz cold butter
- 5 T water
- 1 t salt
1. Put the flour in a bowl. Cut the butter into small pieces and add it to the bowl with 3 T of the water and the salt. With a fork, work the ingredients until the mixture resembles coarse meal, adding more water if necessary. Dump the mixture onto a work surface and knead slightly until the mixture holds together (take care not to overwork the dough). Shape the dough into a disk and wrap with plastic wrap. Refrigerate for 30 minutes.
2. Let the dough soften for 5-10 minutes. Lightly dust a work surface with flour. Roll out the dough, starting from the center and moving to the edges, to an 11-inch circle, adding a sprinkling of flour when necessary to prevent sticking. Carefully transfer the dough to a 10-inch pan. With your fingers, smooth any wrinkles in the dough. Trim the dough edges even with the pan. Refrigerate until ready to use.
Notes on crust: We use the stand mixer to make the dough, then put in the refrigerator. We have found that a wooden rolling pin works best for everything we have tried to roll out. You can rub it with the flour so the dough doesn’t stick to it, and re-apply the flour if necessary. We have tried a non-stick one as well as the hollow plastic kind that you put ice inside to keep it cool. Dough will stick to both of those kinds of rolling pins. We were lucky enough to get a wooden one for our wedding that Gray’s brother turned on the lathe just for us. If you don’t have such handy relatives, you can buy one instead. We’ve found that it works just as well to carefully clean the counter, flour it, and use that as our surface to roll the dough out onto. Then we just wipe the counter to clean up.