Food

$20 quiche that feeds 6–8 (no rolling pin, no chilling)

ok_green_769Oct 8, 3:35 AM

This is a low-effort pie crust + quiche that’s been working well for me lately. Minimal ingredients, no special equipment. Crust (press-in): 1½ cups flour ½ tsp salt 1–2 tbsp sugar (optional) ½ cup melted butter Mix until it looks like clumpy sand, press into a pie dish, bake at 350°F for ~20 min until lightly golden. Filling ratio: 3 eggs + ~1¼ cups dairy (milk/cream/whatever mix) Then add whatever you have. I've been doing broccoli (blanched 2 min) cheddar a little mustard, salt, pepper tarragon + lemon zest (optional but good) Bake at 375°F ~35–40 min until set with a slight wobble in the center. Feeds a group, reheats well, flexible with ingredients.

10 replies

makestuff24_7_4·Oct 8, 6:05 AM
This sounds great, but I'm curious how you're feeding 6-8 people with 3 eggs and a little broccoli in a pie crust. What do you serve with it?
balgram·Oct 8, 9:32 PM
I THINK the OP meant you can add as many eggs as your container will hold, so long as it's a ratio of 3 to 1.25. I'm guessing, though.
makestuff24_7_5·Oct 9, 12:03 AM
A standard pie pan holds about 4 cups, and 3 of those would be the egg/dairy mix here, but you're right, maybe I misinterpreted! I just know a single quiche is going to feed 4 in my house unless we're having something alongside, so I was curious about the accompaniment OP is serving, if any.
constant_cultural·Oct 9, 10:39 PM
https://www.hummusapien.com/mediterranean-vegetable-quiche/ Maybe make one french one and one of those. It was enough for my guests at a housewarming party some years ago
pitiful_sock5983·Oct 10, 5:20 AM
I use 3 eggs per quiche to serve 6, assuming that I am having a salad or something else with it. It's perfectly fine. But if not having anything else with it (or as often in my case, I just entirely skip the crust so that it's more like a frittata), then yes, 4 might be more reasonable. Per Julia Child: >Whatever the filling, the custard mixture remains the same. Since pie shells vary in depth, calculate the custard by egg: Whisk 1 large egg in a measuring cup. Blend in liquid (usually milk) to reach the 1/2 cup mark (e.g., whisk 3 eggs into 4- cup measure; stir in enough milk to reach the 1 & 1/2-cups mark). Whisk in a little salt to taste, freshly ground white pepper plus perhaps a speck of nutmeg or drops of hot-pepper sauce. This is usually the amount you’ll need for an 8- to 9-inch shell.
intelligent_cry_8846·Oct 10, 11:32 PM
Would a filling like this stick to the bottom of a pan if you opted for a no-crust quiche? Would I just need to butter the bottom of the pie plate?
entire_dog_5874·Oct 11, 6:59 PM
Easier to make a baked frittata; no need for a crust.
ok_green_769_2·Oct 13, 4:40 AM
Yep, this is my basic understanding and the same basic ratio I was using for this quiche
ok_green_769_3·Oct 13, 8:43 PM
True. Crust is so good tho. Def depends on what ur going for.
ok_green_769_4·Oct 14, 8:27 PM
For me the eggs plus broccoli and all the other things filled a standard 9' pie pretty well.

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