To use up raw eggs, quiche is a good option. I like quiche because it can be an impressive choice for a brunch or special luncheon. Set your table with some pretty flowers, pair the quiche with a lightly dressed mixed greens salad and serve with a glass of crisp white wine. Quiche is also terrific for breakfast. With quiche, I also tend to think of it more on the springy side of the menu, using ingredients like asparagus or spinach.
Quiche is a custard made with eggs and milk, seasoning and other ingredients like onions and vegetables. Once the custard is mixed, pour it into a pie shell. The quiche can be shallow, about 1-inch tall and made in a 10- to 12-inch tart pan. Some are made in a standard pie dish or in a deep dish pie pan.
Most culinary sources peg quiche to originating in the Alsace-Lorraine area of northeastern France, hence the classic Quiche Lorraine. This classic version is made with cooked and crumbled bacon and a cheese like Gruyere – a Swiss-style cheese with nutty nuances.
The classic quiche crust is a pie crust. Use a store-bought crust if you like. When I make quiche, I always like to blind bake the crust before adding the filling. Blind baking simply means to bake the crust without the filling so it will not become soggy. Line the pan with the crust, prick it a few times with a fork and line it with foil. You can add dried beans or pie weights to keep the crust from puffing up.