For years I struggled to make a decent quiche. It would always come out of the oven looking beautiful, but then as soon as I cut it, the filling would start to “weep.” The bottom crust would get soggy, and I would inevitably be very disappointed.
This problem was solved by my friend Elaine Webber, who taught me this foolproof method. By putting the cheese right on the piecrust and then putting hot vegetables on top of it, you melt the cheese slightly and form a bit of a barrier between the crust and the egg-and-milk mixture that keeps the crust from getting soggy. The result is delectible.
You can easily vary the vegetables — leave out the onion and use chopped spinach, for example, with or without mushrooms. The only essential steps are to cook the vegetables and assemble the quiche while the vegetables are hot.
Of course you can make your own piecrust, but it’s much easier to use frozen. Be sure to get the deep-dish variety, and even then you may have too much custard. If that’s the case you can save the leftovers and make crustleess mini-quiches by combining cooked vegetables, grated cheese and the custard in cupcake tins and baking until they are puffed and set.
1 frozen deep-dish pie crust (or make your own if you’re energetic)
1½ cup chopped or sliced onion
¼ lb. mushrooms, sliced
4 large eggs
1½ cups milk
2 Tbs. flour
½ tsp. dry mustard
Pinch dried thyme
Pinch black pepper
1½ cups (packed) grated sharp cheddar cheese
Preheat oven to 375 degrees.
Saute the onions and mushrooms until soft and the mushroom liquid is evaporated. Whisk together the eggs, milk, flour and seasonings. Spread the cheese on the unbaked piecrust, then spread the vegetables on top. Wait a few minutes, then pour the egg mixture over. Sprinkle paprika on top. Bake 45 to 60 minutes until a knife inserted in the center comes out clean.