Quiche Supreme: A Decadent Recipe for the Perfect Brunch or Dinner
Quiche, in its simplest form, is an open-faced pie with a savory custard filling. But what if we elevate this classic dish to something truly extraordinary? Enter the Quiche Supreme! This isn’t your average quiche; it’s a culinary masterpiece packed with layers of flavor, textures, and ingredients that will tantalize your taste buds and impress your guests. This recipe guides you through each step to create a show-stopping Quiche Supreme that’s perfect for brunch, lunch, dinner, or any special occasion.
## What Makes This Quiche Supreme?
This Quiche Supreme stands out from the crowd for several reasons:
* **Rich and Flavorful Custard:** We’re not just using milk and eggs here. Heavy cream, Gruyère cheese, and a touch of nutmeg create a luxuriously smooth and flavorful custard base.
* **Variety of Fillings:** Instead of just one or two ingredients, we’re incorporating a medley of savory components like sautéed mushrooms, crispy bacon, caramelized onions, and wilted spinach. Each bite is a burst of different flavors and textures.
* **Homemade or High-Quality Crust:** A buttery, flaky crust is essential for a great quiche. You can use a store-bought crust if you’re short on time, but a homemade crust truly elevates the dish.
* **Beautiful Presentation:** We’ll discuss techniques for arranging the fillings attractively and ensuring a golden-brown, evenly baked finish.
## Ingredients:
**For the Crust (or use a 9-inch store-bought pie crust):**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water
**For the Filling:**
* 6 slices bacon, cooked until crispy and crumbled
* 1 tablespoon olive oil
* 1 large onion, thinly sliced
* 8 ounces cremini mushrooms, sliced
* 5 ounces fresh spinach, washed and dried thoroughly
* 1 cup shredded Gruyère cheese
* 4 large eggs
* 1 cup heavy cream
* 1/2 cup milk
* 1/4 teaspoon ground nutmeg
* Salt and freshly ground black pepper to taste
## Equipment:
* 9-inch pie plate
* Mixing bowls
* Whisk
* Skillet
* Cutting board
* Knife
* Rolling pin (if making homemade crust)
* Parchment paper (if blind baking)
* Pie weights or dried beans (if blind baking)
## Step-by-Step Instructions:
### 1. Prepare the Crust (Homemade):
If you’re using a store-bought crust, skip to step 2. Otherwise, follow these instructions for a delicious homemade crust:
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key is to work quickly and keep the butter cold to prevent it from melting.
3. **Add Ice Water:** 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 overmix, as this will develop the gluten and result in a tough crust.
4. **Form a Disc:** Gently form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax and makes the dough easier to roll out.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to your 9-inch pie plate. Gently press the dough into the bottom and sides of the pie plate.
6. **Trim and Crimp:** 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.
7. **Blind Bake (Recommended):** For a crispier crust, it’s recommended to blind bake the crust before adding the filling. To do this, prick the bottom of the crust all over with a fork (this prevents it from puffing up during baking). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes. Remove the parchment paper and pie weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool slightly before adding the filling.
### 2. Prepare the Filling:
1. **Cook the Bacon:** Cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon and set aside.
2. **Sauté the Onions:** Add the olive oil to the same skillet (leaving the bacon fat in the pan for extra flavor). Add the sliced onions and cook over medium heat, stirring occasionally, until they are softened and caramelized, about 15-20 minutes. This step is crucial for developing a sweet and savory flavor base for the quiche.
3. **Sauté the Mushrooms:** Add the sliced mushrooms to the skillet with the caramelized onions. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes.
4. **Wilt the Spinach:** Add the fresh spinach to the skillet and cook until it is wilted, about 2-3 minutes. Season with salt and pepper to taste. Drain any excess liquid from the spinach.
### 3. Assemble the Quiche:
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Layer the Fillings:** Sprinkle half of the shredded Gruyère cheese evenly over the bottom of the prepared crust. Then, layer the sautéed onions, mushrooms, and spinach over the cheese. Sprinkle the crumbled bacon over the vegetables. Finally, top with the remaining Gruyère cheese.
3. **Prepare the Custard:** In a large mixing bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until well combined. It’s important to whisk thoroughly to ensure a smooth and creamy custard.
4. **Pour the Custard:** Carefully pour the custard mixture over the fillings in the crust, making sure to distribute it evenly. Do not overfill the crust; leave about 1/4 inch of space at the top to prevent the custard from overflowing during baking.
### 4. Bake the Quiche:
1. **Bake:** Place the quiche in the preheated oven and bake for 45-55 minutes, or until the custard is set and lightly golden brown. The center of the quiche should be slightly jiggly but not liquid. You can test for doneness by inserting a knife into the center; if it comes out clean, the quiche is done.
2. **Let Cool:** Remove the quiche from the oven and let it cool for at least 15-20 minutes before slicing and serving. This allows the custard to set completely and prevents it from collapsing.
## Tips for the Perfect Quiche Supreme:
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of your quiche. Use fresh, high-quality eggs, heavy cream, and cheese for the best results.
* **Don’t Overfill the Crust:** Overfilling the crust can cause the custard to overflow during baking, resulting in a messy and unevenly cooked quiche. Leave about 1/4 inch of space at the top of the crust.
* **Blind Bake the Crust:** Blind baking the crust helps to prevent it from becoming soggy during baking. This is especially important if you’re using a store-bought crust.
* **Caramelize the Onions Properly:** Taking the time to properly caramelize the onions will add a depth of flavor to the quiche that you won’t get otherwise. Be patient and cook them over medium heat until they are softened and golden brown.
* **Drain Excess Liquid:** Be sure to drain any excess liquid from the spinach and mushrooms before adding them to the quiche. This will help to prevent the quiche from becoming soggy.
* **Let the Quiche Cool:** Letting the quiche cool for at least 15-20 minutes before slicing and serving allows the custard to set completely and prevents it from collapsing. It also makes it easier to slice neatly.
* **Variations:** Feel free to customize the fillings to your liking. Some other great additions include ham, sausage, roasted vegetables (like asparagus, bell peppers, or zucchini), different types of cheese (like cheddar, mozzarella, or feta), and fresh herbs (like thyme, parsley, or chives).
* **Make-Ahead Tip:** You can prepare the crust and the filling separately ahead of time. Store the crust in the refrigerator and the filling in an airtight container. When you’re ready to bake the quiche, simply assemble it and bake as directed.
## Serving Suggestions:
Quiche Supreme is delicious served warm, at room temperature, or even cold. It’s perfect for brunch, lunch, dinner, or any special occasion. Here are some serving suggestions:
* **Brunch:** Serve with a side of fresh fruit, yogurt, or a green salad.
* **Lunch:** Serve with a cup of soup or a sandwich.
* **Dinner:** Serve with a roasted vegetable side dish or a crusty bread.
* **Special Occasions:** Quiche Supreme is a great dish to bring to potlucks, parties, or picnics.
## Nutritional Information (Approximate):
(Per serving, assuming 8 servings per quiche)
* Calories: 450-550
* Fat: 30-40g
* Saturated Fat: 15-20g
* Cholesterol: 200-250mg
* Sodium: 400-500mg
* Carbohydrates: 20-30g
* Fiber: 2-3g
* Protein: 15-20g
*Note: Nutritional information may vary depending on the specific ingredients used.*
## Conclusion:
This Quiche Supreme recipe is a delightful way to elevate a classic dish. With its rich custard, savory fillings, and beautiful presentation, it’s sure to impress your family and friends. So, gather your ingredients, follow the steps, and get ready to enjoy a truly decadent and unforgettable culinary experience! Don’t be afraid to experiment with different fillings to create your own signature Quiche Supreme. Happy baking!