Let's hear it for quiche!

+ the rest of my October classes including a fun kids class

Last year when I got to interview Jasmine Guillory, one of my favorite writers!!, about her romance writing for my podcast, she mentioned how she frequently makes quiche. For over a year this has been like a little sticky note in the back of my head. Quiche! Why don’t I make more quiche?

I’ve started making quiches more regularly and I’ve just been delighted about it. I make them with leftover cooked vegetables and I use store bought pie crust to make it super simple. I like a slice just after it’s cooled down from the oven, when it’s still a tiny bit warm. I like a cold slice alongside a salad with a mustardy vinaigrette. I like to take a slice on a paper towel in the car with me when I’m inevitably running late for something and eat like a slice of pizza. I like serving quiche to friends and family and I also like making one for just me and Grace to have on hand throughout the week.

Here are some more thoughts/tips:

• Quiche is a great vehicle for just about anything (leftover vegetables, sure, but also chopped ham or any type of meat really, cheese of course, anything!). Be flexible! Be open! You’re not going to mess it up!

• I like to pre-bake my crust to prevent a soggy bottom on the final quiche. This might feel like something you want to skip, which I understand!, but I do think it really makes a difference in the texture of the final product and is a step worth taking. I explain how to pre-bake the crust in the recipe below, but basically you prick it all over with a fork, put some parchment on it, and line it with something to weigh it down (you can use pie weights; I have a container of split peas I use just for this purpose). Then you bake it for 20 minutes (a good time to get the rest of your filling ingredients prepped), then just lift off the parchment and the weights and you’re good to go.

• I put a generous handful of grated cheddar on the pre-baked cheese to provide flavor and also a protective layer between the crust and the filling. Then I add the filling and top with more cheddar. The crust is the mattress, the cheese is the fitted sheet and the blanket keeping the filling cozy. You can use whatever cheese you want!

Okay, now onto the recipe, which is really just a template…

MAKES 1 SIMPLE QUICHE

• One 9-inch pie crust (store-bought or homemade and one is not superior to the other! / I often use these)

• 2 cups grated cheddar cheese (you’ll use 1 cup on bottom, 1 on top)

• 3 cups cooked vegetables (roasted zucchini, defrosted frozen broccoli, sautéed mushrooms, whatever…)

• 3 large eggs

• 2/3 cup heavy cream

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

Preheat your oven to 375ºF. Line the bottom of a 9-inch pie dish with the pie crust. If needed, trim the edges so the crust fits the dish.

Prick the bottom and sides of the crust all over with a fork, line with a piece of parchment, and fill with pie weights (I use split peas I keep in a jar for this purpose only — let them cool completely before putting them back in the jar later!). Place this whole contraption on a sheet pan, which makes it much easier to transfer the baking dish to and from the oven.

Bake the pie crust for 20 minutes.

Remove the pie weights and parchment paper (if you just pick this all up together and let your pie weights cool, you can lift them later on the same piece of parchment and use it as a chute to funnel all the weights back into their container).

Sprinkle a cup of the cheddar cheese on the crust. Evenly spread out the cooked vegetables on top.

Place the eggs, cream, salt and pepper in a bowl and whisk well to combine. Evenly pour the egg mixture over the vegetables. Evenly top with the final cup of cheese.

Bake until the cheese is melted and lightly browned and the filling is set, 30 minutes.

Let the quiche cool completely before cutting into wedges and serving.

I’m not teaching this Sunday (I’ll be visiting family!), but there are still three really fun classes coming up on my October schedule! If you have questions about my classes, check out the FAQs here or just drop me a note!

Sunday October 15th at 2p EST: Kids Cooking Hour!

I have loved to cook since I was a little kid. Feeling empowered in the kitchen has made a big difference in my life. I hope to share this feeling with young cooks in this special Kids Cooking Hour! For this class, we’ll be making Sour Cream Pancakes and Peach Smoothies. Depending on age, experience + kitchen confidence, an adult might be needed to help (grocery shopping, turning on the stove, handling the blender, etc.). We will walk through every single step slowly and answer questions. This is going to be FUN!!!!! Note this class is 1 hour / $25!

»»»»» SIGN UP HERE! «««««

Sunday October 22nd at 2p EST: An Amazing Brunch

Join me to make a colorful, festive brunch featuring refreshing (and easy!) Hibiscus Spritzers, incredible Chilaquiles with Roasted Tomato Salsa, and adorable Limey Mango + Yogurt Cups. Learning to make the chilaquiles is also learning to make great homemade salsa and crispy tortilla chips (plus it’s a lesson in frying at home). As always, tons of tips, tricks, and laughs along the way!

»»»»» SIGN UP HERE! «««««

Sunday October 29th at 2p EST: Soup 101

Join me for this Soup 101 class — we will make Parmesan Soup with Tiny Pasta + Peas (learn to make a flavorful broth!), Creamy Mushroom Soup (rich and delicious and a great lesson in roasting vegetables and turning them into a pureed soup), and Southwest Corn + Potato Chowder (the easiest soup!). We will talk storage and serving tips! This will be a cozy one!

»»»»» SIGN UP HERE! «««««

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Lastly — so many of you have filled out my class survey (THANK YOU!!!!!!!!!!!) but if you haven’t, please do!

If you’ve taken one (or more!) of my classes — or if you’ve been interested to try a class — please complete this VERY SHORT SURVEY!! It’s about a dozen short questions (one is your name, lol) and by completing the survey by 10/27 you’ll be automatically entered to win a free class + a signed copy of Simply Julia (happy to personalize it!).

I am figuring out the best way to evolve my classes and I would LOVE TO HAVE YOUR INPUT.

»»»» SURVEY HERE!! COMPLETE IT BY 10/27 FOR A CHANCE TO WIN A CLASS + A SIGNED COOKBOOK! ««««

Okay, that’s it for this week. Have a great weekend ya’ll and see you back here soon. xo Julia