Picky bits quiche, the ultimate solution for transforming fridge leftovers into a culinary masterpiece! Are you tired of throwing away those odds and ends the last slivers of cheese, the half-used jar of olives, the few stray cooked vegetables lurking in the crisper drawer? I know I am! This recipe is your secret weapon against food waste, turning those “picky bits” into a savory and satisfying meal.
Quiche, in its essence, is a dish with humble origins, a testament to resourcefulness. While its modern form is often associated with French cuisine, the concept of a savory custard baked in a crust dates back to medieval times. It was a way to use up leftover ingredients, ensuring nothing went to waste. Over the centuries, quiche has evolved, becoming a beloved dish enjoyed worldwide for its versatility and comforting flavors.
What makes a picky bits quiche so irresistible? It’s the delightful combination of textures and tastes. The creamy, rich custard, the flaky, buttery crust, and the surprise of whatever delicious “picky bits” you choose to incorporate create a symphony of flavors in every bite. Plus, it’s incredibly convenient! Perfect for brunch, lunch, or a light dinner, this quiche can be served warm or cold, making it an ideal make-ahead meal. So, gather your leftover treasures, and let’s create a quiche that’s as unique and delicious as you are!
Ingredients:
- For the Crust:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup vegetable shortening, cold
- 4-6 tablespoons ice water
- For the Filling:
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/2 cup cooked and crumbled sausage
- 1/4 cup chopped ham
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1/4 cup chopped mushrooms
Preparing the Crust:
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter and vegetable shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening. This is key for a flaky crust!
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overwork the dough. It should be slightly shaggy but not sticky.
- Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and prevents the crust from shrinking during baking. You can even refrigerate it for up to 2 days.
- After chilling, lightly flour a clean work surface. Roll out the dough into a 12-inch circle, about 1/8 inch thick.
- Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
- Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust using your fingers or a fork to create a decorative border.
- Prick the bottom of the crust several times with a fork. This will prevent the crust from puffing up during baking.
- Line the crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape during blind baking.
Blind Baking the Crust:
- Preheat your oven to 375°F (190°C).
- Bake the crust for 20 minutes with the pie weights or dried beans.
- Remove the parchment paper and pie weights or dried beans.
- Bake for another 10-15 minutes, or until the crust is lightly golden brown. Watch it carefully to prevent burning.
- Remove the crust from the oven and let it cool slightly while you prepare the filling.
Preparing the Filling:
- In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
- In a separate bowl, combine the shredded cheddar cheese, cooked bacon, cooked sausage, chopped ham, chopped green bell pepper, chopped red bell pepper, chopped onion, and chopped mushrooms. This is where you can really customize your “picky bits” quiche! Feel free to add or substitute any of your favorite ingredients.
Assembling and Baking the Quiche:
- Sprinkle half of the cheese and “picky bits” mixture evenly over the bottom of the pre-baked crust.
- Pour the egg mixture over the cheese and “picky bits” mixture.
- Top with the remaining cheese and “picky bits” mixture.
- Bake in the preheated oven for 45-55 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean. If the crust starts to brown too quickly, you can cover the edges with foil.
- Remove the quiche from the oven and let it cool for at least 15 minutes before slicing and serving. This allows the filling to set properly.
Tips and Variations:
- Make it Ahead: You can prepare the crust and filling separately ahead of time. Store the crust in the refrigerator and the filling in an airtight container. Assemble and bake the quiche just before serving.
- Vegetarian Option: Omit the bacon, sausage, and ham, and add more vegetables, such as spinach, zucchini, or asparagus.
- Cheese Variations: Experiment with different types of cheese, such as Gruyere, Swiss, or Monterey Jack.
- Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
- Individual Quiches: Pour the filling into muffin tins lined with pastry for individual quiches. Reduce the baking time accordingly.
- Crustless Quiche: For a lighter option, skip the crust altogether and bake the filling in a greased pie plate or baking dish. You may need to adjust the baking time.
- Freezing Instructions: Let the quiche cool completely. Wrap tightly in plastic wrap and then in foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through.
Troubleshooting:
- Soggy Crust: Make sure to blind bake the crust properly and prick the bottom with a fork to prevent it from puffing up. Also, avoid adding too much liquid to the filling.
- Cracked Filling: This can happen if the quiche is baked at too high of a temperature or for too long. Reduce the oven temperature and baking time, and let the quiche cool completely before slicing.
- Uneven Baking: Rotate the quiche halfway through baking to ensure even browning.
Serving Suggestions:
- Serve the quiche warm or at room temperature.
- Pair it with a side salad or fresh fruit.
- It’s perfect for brunch, lunch, or dinner.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: 400-500 per serving
- Fat: 30-40g
- Protein: 15-20g
- Carbohydrates: 20-30g
Enjoy your delicious and customizable “picky bits” quiche!
Conclusion:
This isn’t just another quiche recipe; it’s a culinary adventure waiting to happen! I truly believe this picky bits quiche is a must-try for anyone looking for a versatile, crowd-pleasing dish that’s both comforting and surprisingly elegant. The beauty of this recipe lies in its adaptability. Tired of the same old breakfast routine? This quiche is your answer. Need a show-stopping centerpiece for your next brunch? Look no further. Want a satisfying and portable lunch option? This quiche travels like a dream.
But what truly sets this quiche apart is its ability to transform leftovers into something extraordinary. No more food waste! Those stray bits of cheese, the half-used package of deli meat, the vegetables wilting slightly in the crisper drawer they all find a delicious purpose within the creamy, savory embrace of this quiche. It’s a culinary magic trick, turning humble ingredients into a dish worthy of a celebration.
Beyond its practicality, this quiche is simply bursting with flavor. The combination of the flaky, buttery crust, the rich and creamy custard, and the endless possibilities for fillings creates a symphony of textures and tastes that will tantalize your taste buds. And the best part? It’s surprisingly easy to make! Don’t let the word “quiche” intimidate you. This recipe is designed for cooks of all skill levels, from seasoned pros to kitchen novices.
Serving Suggestions and Variations:
The possibilities are truly endless when it comes to serving and customizing this picky bits quiche. For a simple yet elegant brunch, serve it alongside a fresh green salad with a light vinaigrette. A side of fruit salad or a bowl of yogurt with granola would also complement the quiche beautifully. For a heartier meal, consider pairing it with a cup of creamy tomato soup or a side of roasted vegetables.
And don’t be afraid to get creative with the fillings! Some of my favorite variations include:
* Mediterranean Quiche: Sun-dried tomatoes, feta cheese, olives, and spinach.
* Spicy Chorizo Quiche: Chorizo sausage, jalapeños, cheddar cheese, and onions.
* Vegetarian Delight: Roasted vegetables like zucchini, bell peppers, and mushrooms with goat cheese.
* Breakfast Bonanza: Bacon, sausage, ham, and cheddar cheese.
You can also experiment with different types of cheese, herbs, and spices to create your own signature quiche. A sprinkle of fresh thyme or rosemary adds a touch of elegance, while a pinch of red pepper flakes provides a welcome kick. Feel free to use different types of crusts as well. A gluten-free crust is a great option for those with dietary restrictions, or you can even try using a sweet potato crust for a unique and flavorful twist.
Time to Get Cooking!
I’m so excited for you to try this recipe and discover the joy of creating your own personalized picky bits quiche. It’s a dish that’s sure to become a staple in your kitchen, a go-to recipe for any occasion. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure.
Once you’ve made your own version of this delicious quiche, I would absolutely love to hear about your experience! Share your photos and stories on social media using the hashtag #PickyBitsQuiche. Let me know what fillings you used, what variations you tried, and what your family and friends thought. I can’t wait to see your creations and be inspired by your culinary creativity. Happy cooking!
Picky Bits Quiche: The Ultimate Guide to a Delicious & Easy Recipe
A customizable quiche packed with your favorite "picky bits" like bacon, sausage, cheese, and veggies, all baked in a flaky homemade crust.
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup vegetable shortening, cold
- 4-6 tablespoons ice water
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/2 cup cooked and crumbled sausage
- 1/4 cup chopped ham
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1/4 cup chopped mushrooms
Instructions
- Prepare the Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and vegetable shortening. Cut in the butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- After chilling, lightly flour a clean work surface. Roll out the dough into a 12-inch circle, about 1/8 inch thick. Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
- Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust using your fingers or a fork to create a decorative border. Prick the bottom of the crust several times with a fork.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Blind Bake the Crust: Preheat oven to 375°F (190°C). Bake the crust for 20 minutes with the pie weights or dried beans. Remove the parchment paper and pie weights or dried beans. Bake for another 10-15 minutes, or until the crust is lightly golden brown. Let it cool slightly while you prepare the filling.
- Prepare the Filling: In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined. In a separate bowl, combine the shredded cheddar cheese, cooked bacon, cooked sausage, chopped ham, chopped green bell pepper, chopped red bell pepper, chopped onion, and chopped mushrooms.
- Assemble and Bake the Quiche: Sprinkle half of the cheese and “picky bits” mixture evenly over the bottom of the pre-baked crust. Pour the egg mixture over the cheese and “picky bits” mixture. Top with the remaining cheese and “picky bits” mixture.
- Bake in the preheated oven for 45-55 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean. If the crust starts to brown too quickly, you can cover the edges with foil.
- Remove the quiche from the oven and let it cool for at least 15 minutes before slicing and serving.
Notes
- Make it Ahead: You can prepare the crust and filling separately ahead of time. Store the crust in the refrigerator and the filling in an airtight container. Assemble and bake the quiche just before serving.
- Vegetarian Option: Omit the bacon, sausage, and ham, and add more vegetables, such as spinach, zucchini, or asparagus.
- Cheese Variations: Experiment with different types of cheese, such as Gruyere, Swiss, or Monterey Jack.
- Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
- Individual Quiches: Pour the filling into muffin tins lined with pastry for individual quiches. Reduce the baking time accordingly.
- Crustless Quiche: For a lighter option, skip the crust altogether and bake the filling in a greased pie plate or baking dish. You may need to adjust the baking time.
- Freezing Instructions: Let the quiche cool completely. Wrap tightly in plastic wrap and then in foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through.
- Soggy Crust: Make sure to blind bake the crust properly and prick the bottom with a fork to prevent it from puffing up. Also, avoid adding too much liquid to the filling.
- Cracked Filling: This can happen if the quiche is baked at too high of a temperature or for too long. Reduce the oven temperature and baking time, and let the quiche cool completely before slicing.
- Uneven Baking: Rotate the quiche halfway through baking to ensure even browning.
- Serve the quiche warm or at room temperature.
- Pair it with a side salad or fresh fruit.
- It’s perfect for brunch, lunch, or dinner.
- Leftovers can be stored in the refrigerator for up to 3 days.