Photo by Lynne Calamia this classic quiche recipe, we use the coagulating power of the egg to create a delicious gel in which tasty remnants of other meals are captured and contained in a pastry crust. You can put just about anything in refrigerator pie, but except for cheese and finely chopped herbs, the goods should be fully cooked first. This recipe first appeared in Season 3 of Good Eats.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 8 servings
- 2 large eggs
- 1 cup half and half
- Pinch freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 1 (9-inch) unbaked pie crust (fresh or frozen)
Any one of the following combinations
- Cooked spinach, cheddar cheese, cubed cooked ham
- Bacon, sauteed leeks, and Gruyere cheese
- Cooked spinach, canned artichoke hearts, and Parmesan cheese
- Roasted chicken, goat cheese, and sun-dried tomatoes
- Blanched asparagus, smoked salmon, and sautéed mushrooms
- Port Salut cheese and Spam
Heat oven to 350ºF.
Whisk together the eggs, half and half, nutmeg and salt.
Place the unbaked pie crust on a half sheet pan, just in case the filling runneth over. Evenly distribute your choice of filling over the bottom of the crust and move the pan to the open door of the oven. Carefully pour the egg mixture over the filling until it comes to within 1/4 inch of the top.
Move the pan into the oven and bake until the mixture is set at the edges but jiggly in the middle, 35 to 45 minutes.
Remove the pie and cool for at least 30 minutes (I prefer to consume mine at room temperature, but it's good warm, too). Once cool, the pie can be wrapped in plastic, then aluminum foil, then frozen for up to 2 months. To reheat, uncover and stash in a 350°F oven for 20 to 25 minutes.