Quiche, Baskets and Bunnies

By Marilyn Hunter
For The Family Table, a blog for busy families

There’s an old adage about men and quiche, which I don’t subscribe to because the men in my house love this custardy concoction. In fact, custard is one of the culinary basics Andrew considers essential to competency in the kitchen. He says, if you understand the milk to egg ratio, then you can make any flavor quiche you want – from savory to sweet.

The boys are in the stage of uncertainty about whether they believe in life’s guardians…Santa, the Tooth Fairy, Cupid and the Easter Bunny. Of course they’re smart enough to know that regardless of their suspicions, believing brings presents, treats and even cold hard cash.

So this year, like all the others past, there will be an Easter egg hunt at the Hunter house. The boys will search for eggs while Andrew makes quiche.

If you would rather hunt for eggs with the kids, you can make this quiche a couple of days to weeks ahead of time. If it’s more than a few days, I suggest you freeze them, transfer to the fridge 24 hours before serving and reheat in a 300°F oven for 10 to 15 minutes.

Make this quiche your own by substituting ingredients your family prefers.

Happy Easter!

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Easter Brunch Quiche
2 frozen pie crusts
2 tablespoons olive oil
1 onion, diced
6 eggs, beaten
1-1/2 cups milk
2 cups cooked ham, diced
1 cup grated Cheddar, Swiss, Monterey Jack or Gruyère cheese
Salt and freshly ground black pepper, to taste

Preheat the oven to 375°F. Remove the pie crusts from the freezer and thaw for a few minutes. Poke holes around the sides and across the bottom of the crusts with the tines of a fork. Bake the shells in the oven for 15 minutes or until they’re golden brown. Remove from the oven and set aside.

While the shells are baking, heat olive oil in a large sauté pan over medium heat until lightly smoking. Add the diced onion and cook until soft; set aside.

In a medium bowl, beat the eggs and milk together with a wire whisk until frothy. Add the onion, ham, grated cheese, and salt and pepper. Stir well and pour into the prepared pie shells. Turn down the oven to 350°F and bake for 30 to 35 minutes or until the centers “spring” to the touch.

Options:

• Fresh spinach is delicious in quiche – simply cook spinach, cool, squeeze out moisture then chop and stir into the custard.
• Ham is the Hunter family’s meat of choice, but cooked bacon is also delicious, and for that matter, stirring in rotisserie chicken or grilled steak is great way to use leftovers.
• Substituting leeks for onions is a nice, upscale alternative. Slice the leeks into half-moon shapes, wash well and sauté in butter or olive oil until very soft. Use as you would onions.

Makes 2 (9-inch) quiches

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