Friends, if you’re here for the quiche, smash that “Jump to Recipe” link above. Otherwise, some existential food blogging notes below.

It’s been a minute since I’ve posted a recipe here. Life’s been busy and more truthfully Dave has stepped into the role of main cook in our home, which has been fun to see come to life. He’s always been a great cook, but he’s been straight killing it lately! These days his go-to is to make dishes from Kenji Lopez’s cookbook, The Wok. Each and every one of them has been a banger. If you want to keep track of Dave’s culinary adventures, he started an IG here at @bernardstreetkitchen.

It’s not to say I’m not contributing. My side salad game is A+. And I’ve certainly tried to create some new recipes lately but nothing really WOW’d me, so no post. This quiche recipe is for sure a keeper, but some of my other experiments lately have been fails.

I made a salad with so many ingredients (including roasted potatoes, jerk chicken, and eggs – I don’t know) it was having an identity crisis. I baked an herby beer bread that was the flattest bread I’ve ever made. And last, I made some turkey meatballs that flew too close to the sun with too many flavors that just didn’t jive. Womp womp.

Needless to say my foodie-ness has taken a bit of a beating in terms of my confidence lately. With that said, I wanted to try to really nail something that I’ve struggled with in the past. Enter pie (or quiche) crust. I have tried 793 recipes for pie dough and have always done something wrong. Over-stretched it so it shrinks, a hole rips and empties the filling, or it’s just plain not great.

So, I did some research and landed on this recipe from Food 52 that I found in several articles asking for a fool-proof dough. And by golly! It was, actually, 100% fool proof since this fool finally found success. While my shaping ended up not being totally perfect, this was light years ahead of any other pie crust I’ve attempted. A keeper for sure. With this big win, I wanted to make a savory quiche – one of my favorite weekend brunch meals.

I very much just opened the fridge and made this quiche with ingredients I had on-hand and it turned out wonderfully which is why I’m excited I finally have something to share with y’all here.

I mean, look at that sexy, buttery, flaky, crimpy crust!

So, I’ll leave you with this recipe, one of my only recent “non-fails”. And as for the new year, I’m not sure how I want to evolve this blog. I think I’ve still got some cooking talent in there somewhere, I just need to figure out how to summon it again. Maybe I’ll lean back into my Midwestern ways or family recipes. Maybe I’ll try and tackle recreating some favorites from eating out at home. Maybe I’ll cook through a whole cookbook. Sky’s the limit, just gotta get my mojo back. Till then, cheers!

Red Pepper, Leek & Ricotta Quiche

A delightful savory, creamy quiche perfect for hosting a weekend brunch or making Sunday for the week ahead.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Breakfast, brunch

Cuisine American, French

Servings 6 Pieces

Equipment

• 1 9 1/2 x 2 inch Tart / Quiche Pan

Ingredients

  

Quiche Dough

• 1 Cup Butter, Cubed and Chilled
• 2 1/4 Cup All Purpose Flour
• 1 Tsp Salt
• 8-10 Tbs Ice Water

Quiche Filling

• 1 Leek, Sliced
• 2 Tbs Butter
• 1 Red Pepper, Chopped
• 1/2 Red Onion, Chopped
• 8 Eggs
• 1/3 Cup Heavy Cream
• 1/4 Cup Grated Parmesan
• 1 Tsp Salt
• 1/2 Tsp Fresh Ground Black Pepper
• 1 Tsp Dried Thyme
• 1/2 Cup Fresh Ricotta

Instructions

 

• First, head to this wonderful recipe and make the dough for the quiche: https://food52.com/recipes/6603-himalayan-blackberry-pie. You'll need 30 minutes to put the dough in the fridge prior to bake.
• Preheat oven to 375 degrees.
• While the dough is in the fridge, slice and clean the leek, chop the onion, and the red pepper and add to a pan with the butter over medium high heat. Cook until just tender and the leeks start to golden, about 10 minutes.
• Meanwhile, add the eggs, cream, salt, pepper and thyme to a large bowl and whisk until everything is well incorporated.
• Remove the vegetables from the heat and add to the whisked eggs. Stir together.
• Once the quiche dough has been refrigerated for the required 30 minutes, remove and roll out to a size that will ensure it will easily fit the bottom and sides of the pan.
• Lift the dough up by rolling over your rolling pin, and then carefully rolling into the quiche pan. Gently press the pastry into the bottom of the pan and up the sides without stretching the dough. Trim any overhang.
• Pour the quiche filling into the pastry crust.
• Drop heaping spoonful's of ricotta into the quiche. Shoot for one dollop a piece.
• Pop into the oven and cook until the middle is just set and a knife comes out clean from the center, about 30-40 minutes.
• Let cool for 10 minutes, then remove the quiche from the pan and serve!

Notes

Note that the crust recipe makes enough for two quiches, or one pie with a top and bottom. I wrapped my extra in plastic wrap and popped in the freezer for my next quiche craving.

Keyword Brunch Recipe, Easy Breakfast Recipe, Easy Brunch, Quiche, Quiche Recipe, Vegetarian Quiche, Weekend Breakfast Idea