I had mixed feelings about this week’s Baked Sunday Mornings assignment. On one hand, a quiche is essentially a one-crust pie. There’s cheese and custard involved, too. But I don’t know, I’m always disappointed with the end result.
This quiche starts like any other, with a standard pie dough (single crust). The Baked pie dough is one of my favorites – buttery, flaky, and extraordinarily easy to make and to work with.
This is a savory quiche, which I suppose describes all quiches. But this one seems less breakfast-y to me, with the lemon and heavy dose of pungent black pepper, so we had it for dinner. It baked up beautifully and smelled great. I think the most difficult part of making it was waiting for it to cool enough to cut.
I made this on a Friday night after work – Assana and Dan were coming over for what they thought were just cocktails, but since I had the quiche in the oven and a green salad ready to go, they stayed for a bite to eat. It’s my favorite kind of dinner party – cocktails, simple food served up right from the pan in the kitchen, and eaten while sitting on the couch.
I think I liked the quiche better than Larry did. The mozzarella gets oozy and stringy, and the filling is just the right amount of rich with half and half and creme fraiche. I definitely prefer a vegetarian quiche, which is probably why I actually enjoyed this one.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Lemon & Black Pepper Quiche (Baked Elements, p. 159)