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Enchanted Courage Quiche: A Recipe Inspired by A Slice of Courage Quiche
In A Slice of Courage Quiche, Tessa’s journey is as much about self-discovery as it is about finding bravery in unexpected places. Guided by the mysterious quiche she gets from the local diner, Scrambled, Tessa learns that courage isn’t about being fearless—it’s about taking the next step, even when the path ahead feels uncertain.
This Enchanted Courage Quiche is a tribute to Tessa’s story and the magic of food that brings comfort and strength. With its rich, savory filling and a perfectly flaky crust, this dish reminds us that sometimes, the smallest things (saffron!) can spark the courage we need to move forward.
As you bake this quiche, think of Tessa’s journey. Each ingredient represents a piece of her story: the richness of her relationships, the spice of her bravery, and the warmth of her newfound confidence. Whether you’re serving it to loved ones or savoring a slice on your own, let it be a reminder of the power within you to face life’s challenges.
Dive into A Slice of Courage Quiche. It’s a heartwarming tale of bravery, community, and the magic we discover when we least expect it.
What does courage look like to you? Share your thoughts—and your favorite quiche recipes—in the comments below!
Enchanted Courage Quiche
Prep Time: 2 hours, 40 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 4 hours
Yield: serves 8
This is a perfect base quiche recipe and it’s all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.
Ingredients
1 10-inch piecrust, homemade or store-bought
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon ground black pepper
1 pinch saffron = 20 threads
2 teaspoons lemon zest
1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
2 cups of add-ins: diced white potato, mushrooms, asparagus (any ratios you like equaling 2 cups total; all vegetable add-ins should be precooked before adding to quiche)
Thinly sliced tomatoes for top, optional
Instructions
1. Prepare pie crust: To save time the day of baking, make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
2. Roll out the chilled pie dough: On a floured work surface, roll out the chilled dough. Turn the dough about a quarter turn after every few rolls until you have a 10-inch circle. Place the dough into a 9-inch pie dish. Don’t trim the overhang; instead tuck it in with your fingers, making sure it is completely smooth. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
3. While the crust is chilling, preheat oven to 375°F (190°C).
4. Partially blind bake: Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling.)
5. Reduce oven temperature to 350°F (177°C).
6. In the bowl of a stand mixer fitted with a whisk attachment or using a handheld mixer, beat the eggs, whole milk, heavy cream, lemon zest, saffron, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins (cheese and precooked veggies) and then pour into crust. If desired, decorate the top of the filling with thinly sliced tomatoes.
7. Bake the quiche until the center is just about set, about 45-55 minutes. Don’t overbake. Use a pie crust shield or tinfoil to prevent the pie crust edges from over-browning.
8. Allow to cool for 15 minutes.
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