broke gal quiche

yields 6 -8 servings

here’s the thing about need4reid: we celebrate the boughetto. do not be alarmed if we wax poetic about a subject and then chip in a few cuss words. or wear a classy outfit and feature trap music in the same post. in the same vein, today’s recipe is on cheap quiche: the clear-out-your-pantry-quiche, the oops-i-knew-i-shouldn’t-have-bought-those-shoes quiche, the shit-it’s-month-end-and-i-don’t-wanna-starve quiche.
i’ve taken the liberty of sharing two ratios. a method by which i believe it is truly the easiest to not only cook, but cook well. below you will see a custard of a 3:1 egg to greek yogurt ratio, and a 1:1:1 ratio for the filling. simple, simple.

in fact, it’s the simplicity that makes this recipe so appealing. even the crust is simple; all the steps, from start to finish are done in the pie dish. i prefer a clear pie dish, because it’s easy to see all the browning action but you can use an opaque one or a 9-inch cake pan, if that’s what you have available. however, i wouldn’t suggest bring the crust all the way up the sides, since it is already very crumby once baked.

for the crust:

1 1/2 cups plus 3 tablespoons all-purpose flour
1/2 teaspoon table salt
1 1/2 teaspoons granulated sugar 
1/4 cup canola oil
1/4 cup extra virgin olive oil or virgin coconut oil (if you would prefer not to have a crust with a distinctive flavor use a full 1/2 cup of canola oil)
3 tablespoons cream (OR any kind of milk available in your fridge)

preheat oven to 350 degrees Fahrenheit. mix together all dry ingredients with a fork in pie dish.
make a well in flour mixture and add oil and milk. use fork to combine until dough is formed.
use fingers to press dough to sides of pan. using the base of a measuring cup, flatten the dough on the base of the pan.
using the fork, make holes in the dough.
bake for approximately 20 minutes or until just starting to brown.


poor girl’s quiche ratio:

1 cup meatkind (sausage, jerked bacon, ham, saltfish)
1 cup cheese (parmesan, cheddar, gruyere,fontina)
1/4 cup aromatics (onion, garlic, scallion, peppers, herbs)
1 cup filler (tomatoes, corn, callaloo, beans)

custard ratio:

3 large eggs
1/2 cup cream or milk
1 cup greek yogurt or cream
1 tsp salt
pepper to taste

for need4reid filling:

1/3 of a pack of uncured bacon
1 cup fresh corn kernels, from 2 ears of sweet corn
2/3 cup mexican cheese mix
1/2 cup diced tomatoes
1/2 diced red onion
1 jalapeno pepper , minced
1/3 cup grated parmesan cheese
2 cloves garlic, finely grated
1/4 tsp ground allspice
1/4 tsp red pepper flakes

salt and pepper to taste



in oven heated to 350 degrees Fahrenheit, place bacon on sheet tray lined with foil. season with half of ground allspice and red pepper flakes mixture. cook until crispy, approximately 20 mins.

remove bacon from oven. and place on paper towels to get rid of excess fat. drain the excess fat from the sheet tray into a skillet. heat skillet over medium high heat  till pan is smoking.  add corn kernels. using a rubber spatula, stir the kernels once they begin to blister. leave the kernels unbothered for 30 seconds, then stir again. continue this action until kernels are evenly blistered. season with salt and pepper.

lower flame to medium. add onion, tomatoes,peppers and garlic. cook until tender, approximately 2 minutes. season with salt, pepper and remaining allspice and red pepper flakes.

to assemble quiche:

Sprinkle half the mexican cheese mix over the bottom of the pie crust and top with the fillings.
Whisk together the eggs, yogurt, cream, parmesan, salt and pepper until homogenous. Pour the custard into the pie crust. sprinkle the remaining cheese over top. bake at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes if to be eaten immediately.

if not cool for 20 minutes, then refrigerate. to reheat, place in a 300 degree Fahrenheit oven. reheat until quiche is between lukewarm and hot, because balance. plus, the custard will get rubbery, and that’s gross.


let me know if any of you try this out!

N.B. –
•a flavoring oil adds dimension to the flavor of the crust, even after baking. don’t be afraid to use more adventurous oils, like toasted sesame seed oil.
• parmesan cheese  adds a delicate richness to the custard, if you decide to use this, limit the amount of salt used in the custard.
• it’s nice to save some decorative pieces of elements of your filling as garnish. not only does it look good when baked, it also indicates to your guests what is in your quiche.


Related Posts Plugin for WordPress, Blogger...
SHARE:Share on FacebookTweet about this on TwitterPin on Pinterest


  1. I am going to make this and you will definitely hear the outcome. Looks yummy!!!!!!!

Speak Your Mind