Cooking With Currie


Quiche is simple and fancy. It can be served at any temperature at any meal of the day. One of my most memorable meals was a simple Christmas dinner of roasted veal with leek quiche, where the quiche was a side dish that complemented the flavor profile and the of the meat and was served at room temperature. You can create quiches using any ingredients you already have on hand and the dough can be made in advance in large batches and frozen for later use (the same pie dough can be used for chicken pot pies or fruit pies if you ever need to improvise something). The filling can be any meats, cheeses or vegetables you have in house or classic flavor combinations you like. For example: cheddar with bacon OR broccoli OR tuna made simple quiches. Use artichokes, mushrooms, roasted red pepper, feta, and spinach for a Mediterranean quiche, or for something a little classier try leek or caramelized onions and gruyere or swiss cheese. You can make different sizes, but keep under 8 inches for more even cooking.

***Philly Cheesesteak Quiche***(pictured)

Great brunch item for Father’s Day! This quiche was inspired by my dad, who generally isn’t a breakfast person and definitely not a quiche person but loved this with a dash of fresh hot sauce!

Prepare and pre-bake half recipe of quiche dough as directed below. Or use your favorite store bought brand and pre bake for 10 minutes or until light golden brown.

For filling:
1/4 small diced red bell pepper
1/4 small diced green bell pepper
1 yellow onion julienned (cut into thin slices)
1/2 lb sliced deli roast beef rough chopped
1/4 lb white American cheese rough chopped

In saute pan large enough to hold all ingredients, saute onion and peppers over medium heat in small amount of oil, fat, or cooking spray till tender, about 10 minutes. Add chopped meat and mix well. Season with seasoned salt, or salt and pepper and cook for about 5 minutes on high heat. Remove from heat and let cool slightly.

Once fillings have cooled, add cheese and mix well. Immediately fill crusts with filling, evenly distributing ingredients. Slowly pour in custard (recipe below) filling 2/3 of the way. Bake at 350 degrees for 25 minutes. Add 10-15 more minutes if necessary till the center of quiche is set and the custard is cooked.


(Don’t be intimidated by making your own dough from scratch, I promise it’ll taste good just because you tried. This is such an easy, flaky crust!)

  • 20 oz flour
  • 7 oz shortening
  • 7 oz cold butter
  • 6 oz cold water
  • 1/2 oz salt
  • 1 oz sugar

Sift flour into bowl, add shortening and cold butter work into flour with fingers cutting the fat into the flour until the mixture resembles coarse cornmeal with peas sized chunks of butter still in the dough. Dissolve salt and sugar into the water and add 2/3 to the flour mix until water is incorporated and dough just comes together, if still dry add water little at a time until dough pulls away from the sides of the bowl, this can be done by hand or in a standing mixer with a paddle attachment. Wrap the dough in plastic wrap and refrigerate for at least 2 hours. You can cut the dough into portions and freeze at this point as well. When the dough is ready is will be firm to the touch. Pull out of the refrigerator and place on cold counter or surface. Work quickly because heat is your enemy. (If your dough starts to become soft and pliable and the fats start to melt and soften put back into frige or freezer to firm again.) Roll out dough to about 1/4-1/8 inch thick usuing a floured rolling pin. Use as needed to keep dough from sticking. Roll dough around rolling pin (flouring where the dough meets to keep from sticking together) and drape in pie pan (I like to use the springform tart pans or pans with removable bottoms which allow you to serve or present whole). If you get holes you can use scraps to patch pressing slightly into pan, use a fork to lightly poke holes in the bottom of the crust to vent steams. Set your oven to 375 degrees and pre-bake pie dough for about 10-15 minutes or  until the edges of the crust starts to get lightly golden. Remove carefully from oven and let cool 5 minutes before filling. 


Pick your favorite classic combinations, borrow ideas from online, or use one of the ideas from this article. All the filling ingredients should be fully cooked, sauté or blanch before using. Sweat veggies in a little butter for optimum flavor, seasoning with salt and pepper and make sure meats are crispy/well cooked and allowed to cool before adding egg mixture. There’s no limit to the possibilities and fill the pie to about halfway with fillings making sure that your filling is seasoned with salt and pepper. I like to add a little grate of fresh nutmeg for a more delicate spice but you can be more agressive and use fresh chiles and hot peppers in your fillings. Toss all the filling ingredients, including shredded cheeses before filling crust to promote even distribution of ingredients, and melding of flavors and colors before filling pie crust.


This custard is the egg base that binds the ingredients into a cohesive dish of buttery crust, savory fillings, and silky fluffy egg. Use 4 oz of egg to 10 oz of milk for the custard ratio, so if you use 2 extra lg eggs you can roughly estimate that you would use a little less than a cup and a half of milk, this doesn’t have to be exact, just make sure to salt and pepper your custard and then pour over filling ingredients in the pie pan. 


Place the filled quiche on a cookie sheet and place into oven set at 350 degrees for about 30-45 minutes depending on: the size of your quiche (mostly the depth, keep it under 2 inches thick for best results), the amount of filling, and the moisture content and density of your fillings. For fast baking keep your quiche at about 8 inches wide with three to four fillings including cheese. The center should be set but soft and the crust should be a deep golden color. If the adges are getting too dark, feel free to cover the edges with pieces of foil.


Quiche can be served at any temperature and as a main dish or as a side. Coordinate your proteins for the time of day that the quiche will be served.

*using the metric system for baking keeps ratios more exact, you can find food scales at stores like Walgreens for around $10.00

2 Responses so far.

  1. Clara says:

    Awww I made the blog! didn’t know I had such an influence on some aspects of your cooking. Btw Nick and I disagree on eating quiche for breakfast!

    I’m so thrilled that you found your calling and that you’re enjoying your new job so much. I wish I could try some of your recipes, but I’m quite limited here with ingredients. Love you lots.

  2. Mom Currie says:

    My favorite all day food “Quiche”. Love the website.

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