When I was a kid, I loved the Choose Your Own Adventure books. Now as an adult, it’s no surprise that I like Choose Your Own Ingredients recipes. This quiche was born out of random ingredients in my fridge that needed to be cleared out including bacon, salami, spinach, zucchini, and goat cheese. You can find the quiche recipe maker at Fine Cooking. I’ll include the recipe I “created” below, but why follow my recipe when you can make your own?
Bacon, Salami, Spinach, Zucchini, & Goat Cheese Quiche
Pillsbury refrigerated pie crust (one day I will learn to make my own pie crust, but today is not the day. If you want to make your own pie crust, the Fine Cooking create your own quiche recipe provides detailed directions.)
8 large egg yolks
1 cup heavy cream
1 cup whole milk
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 cup crumbled fresh goat cheese
1/4 cup chopped, cooked bacon
1/4 cup chopped salami (Trader Joe’s has some good ones)
1/3 cup sauteed, drained and chopped spinach
1/3 cup diced, sauteed zucchini
- Follow the directions on the pie crust package and blind bake the crust. I weigh my crust down with pie weights during baking because it if prick the bottom of my crust, some of the filling might seep through. Cool the baked pie shell on a rack to room temperature for about 30 minutes.
- In a medium bowl or large liquid measuring cup, whisk together the yolks, cream, milk, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.
- Position a rack in the center of the oven, and heat the oven to 325 degrees F.
- Put the blind-baked crust on a rimmed baking sheet, and scatter the goat cheese, bacon, spinach, and zucchini over the bottom, being sure they are evenly distributed.
- Whisk the custard, and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.
- Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325 degrees F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.
- Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.
Note: The quiche can be made and baked up to 2 days ahead. Once cooled, tightly cover with plastic wrap and refrigerate. To serve, cut the quiche into slices, then reheat in a 350-degree F oven, edge covered with a pie shield, until warmed through, 20 to 25 minutes.