; Supermarket Serenade: I Just Want to Quiche You...

Friday, February 27, 2009

I Just Want to Quiche You...

Favorite Food Find Friday is here and to be perfectly honest the find for today falls under the "not so exciting" heading; not because it's not delicious (it is) and not because it's not convenient (it is) but just because unless you've been living under a rock your whole life you've probably used it a hundred times or more. Of course if you are a pastry purist and think refrigerator crusts are...well...baking blasphemy then take this as gentle encouragement to come with me over to the dark side. As you may have guessed already today's favorite food find is:
Pillsbury Refrigerator Pie Crust!

While I will admit I often do make pie crust from scratch, there is just no getting around the fact that in a pinch the doughboy is my main man. I will further admit that I am knee high right now in Pillsbury products as I am trying ever so hard to create "the" million dollar Pillsbury Bake off Recipe. Wish me luck because so far I've come up with nothing that screams "million dollar recipe". (In Who Wants To Be A Millionaire terms I'm about at the $16,000 level...maybe.)

The recipe I'm sharing with you today is my go-to quiche; it's delicately fluffy, and painlessly simple. My family prefers quiche without unnecessary accoutrements...no spinach, no ham, definitely no onions...just cheese. But feel free to throw in whatever you would like at the same time as the cheese and please accept my apologies for being so boring.

Two Cheese Sour Cream Quiche

1 refrigerator pie crust (or your favorite homemade single pie crust)
6 eggs
1 cup 1% or skim milk
1 cup sour cream
1/8 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1/2 cup diced Swiss cheese
1/2 shredded Cheddar cheese
Preheat oven to 425 degrees.

Unroll pie crust and arrange in a 10-inch ceramic quiche dish or glass pie plate. Crimp the edges of the crust as desired. Place a sheet of foil over the crust then top with pie weights or uncooked rice. Arrange dish in the center of the preheated oven and bake for 10 minutes. Remove foil and weights and bake for an additional 5 minutes or until bottom is lightly browned. Remove crust from the oven and set aside.

Whisk together the eggs, milk, sour cream, cayenne pepper and kosher salt until well combined. Scatter the cheeses evenly over the crust. Slowly pour the egg mixture over the cheeses. Carefully transfer dish to the oven (for easy carrying you may want to put the quiche pan on a baking pan). Bake the quiche for 25-30 minutes or until slightly puffed and golden brown.

Yield: 6-8 servings

Doesn't that look incredibly fluffy? The texture is so delicate!


Jennifer said...

You are so funny! I love this pie crust and will admit that if I need crust, this is the main go-to, not home made. yes, I said it. Keep up the good and cheesy work

Lisa said...

My family would love this is as they are the no veggies in the quiche type. I stink at making pie crusts and use this all the time.

The Blonde Duck said...

That looks fabulous! I love quiche!

Alanna @ Kitchen Parade said...

The Pillsbury crusts are quite good -- but I think they're much improved if you roll them out a bit to make them thinner, then scrap the excess (and the calories too, since they're not THAT good). That way they're less thick and slightly gooey, more like a homemade crust. For sweet pies, you can even sprinkle on a bit of sugar before rolling, it helps the browning and also adds the bit of sweetness that helps with a fruit or dessert pie.

Your quiche looks great!

Barbara Bakes said...

Good luck in the contest! I've never made quiche without lots of other stuff, but this looks terrific!

Veggie Mom said...

I'm into quiche quite a bit now, too. And I do use the Pillsbury crusts...I admit it! This one looks delish...I've been experimenting with a Santa Fe Quiche, which has chorizo sausage...yum!

Grace said...

athough i'm convinced that nothing could ever top my favorite homemade pie dough, this product does quite nicely in a pinch. and your quiche. wowza. :)

Katherine Aucoin said...

Quiche with sour cream? You are singing my song! It looks fantastic!

Nothing wrong wth taking a little help from the dough boy.

Anonymous said...

Wow. That almost looks like cheesecake it's so smooth. I'm not into eggs (I THINK it's a texture thing but can't be sure) but I have to admit... that looks delish!


Barbara said...

Veronica, I'm with you and the Dough Boy. I formerly was a homemade crust maker, but I believe my talent has gone.

BTW, Congratulations on your win in Simple & Delicious for your Peachy Shrimp Tacos!

Bridgett said...

That looks gorgeous! So yummy.

foodbin said...

looks delicious

Donna-FFW said...

How did I miss this post!! This looks gorgeous and it is probably sooo delicious.

Dawn said...

oh yes, in a pinch aren't those good pie crusts? I've even made those cinnamon twists with the pie crusts--fabulous!
I think I want to make some quiche for sunday morning brunch.

Anna said...

I'm going to swipe that quiche recipe! I love quiche. I'm trying to teach Emma to love it so I won't be the only one in the family who eats it. Todd won't eat egg dishes.