Wiki Wiki Quiche

Posted by jenny on 05/01/2011

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I was not feeling inspired. This cooking with campfire essentials was starting to get me down, and I needed to come up with something delicious and fast. Alternating between rice cooker and crock pot had been a hearty way to spend winter, but now that the frost was melted, we were longing for salad greens and summer days.

I dug through the fridge. Dijon, cheese, cream and eggs, check. An onion? Check. And heaven forbid - a frozen pie crust in the freezer? Yup. Everything was on hand.

In Hawaiian, wiki wiki means 'quick quick.' I'm calling this my wiki wiki quickie quiche. It bakes in 30 minutes in a toaster oven and is good enough I'd share it with friends. If I had room and a table, that is.

Wiki Wiki Quiche
Frozen pie crust for a shallow 9" pie (homemade or store-bought)
1/3 c Dijon mustard
1 medium yellow onion, sliced
2 eggs
1/2 c heavy cream
salt & pepper
1/4 tsp smoked paprika
1 tsp dried marjoram
1 - 1+1/2 c grated Gruyere cheese

Preheat the oven to 350F.
Remove the pie crust from the freezer and spread the Dijon all over the bottom and the sides. There should be generous globs of mustard throughout.
Pile the sliced onions in the pie pan. and rearrange so they fill it completely.
In a small mixing bowl, combine the eggs, heavy cream, salt, pepper, paprika, and marjoram.
Pour the egg mixture over the onions.
Sprinkle cheese onto the pie.
Bake the quiche for 15 - 25 minutes, or until the top is evenly browned and the middle is set. You may have to cover it halfway through the cooking process so the cheese doesn't burn.
Serve with a tossed green salad and a good vinaigrette - it will break up the richness of the quiche.

Note: I've made this quick pie several times over the last few months, and each time I've varied the fillings with what I've found in the fridge and at the market. Most recently I got some beautiful spring leeks and lacinato kale at the market and chopped them up very fine. Rather than dijon on the pie crust, I took a couple of tablespoons of cream cheese, mixed it with some herbs and mustard, and spread that on the crust before filling it. When it came out of the oven (I used 3 eggs instead of two, no cream either), it was intensely flavored on top and under the filling - and I think it was because of the cream cheese 'layer.' This is definitely one of my go-to luxuries while we're still toaster oven baking.