I had a recipe from Mollie Katzen’s The New Enchanted Broccoli Forest, (p129) called “A Quiche Formula”. I did a lot of summarizing when I copied it down. Essentially:
1 unbaked pie shell
cheese (1/4 -1/3 lb) cubed or grated (Swiss types, or cheddar or something semi-soft)
filling such as sauteed vegetables, sauteed mushrooms, sauteed onions, or fresh herbs (or steamed veggies etc.)
1 C milk
sprinkling of paprika
Spread the cheese over bottom of the crust. Place the filling evenly over the cheese. Beat eggs and milk and pour this over the filling. Dust with paprika. Bake 35-40 minutes.
SUPER simple and very versatile. From that model I made up a rhubarb and strawberry custard pie.
There were couple things I did to the recipe that might changed the outcome, but I’m pretty confident in Mollie Katzen’s quiche, so I used her methods and times.
I baked mine with a water bath (it’s a long story and probably unnecessary). It’s common to do this for custard things, but usually the quiche seems to come out fine without doing that so I skipped it in my instructions. Also I pre-cooked the filling. Again it might not be necessary, but I did not want to chance the filling coming up uncooked. Cook or no- cook, take your pick. My creation came out a bit runny, but not inedible.
I used “Arthur’s Italian Cuisine” Parmesan which is a strangely mild cheese I had on hand, but most Parmesan cheese might be too strong. Find something milky and only slightly sour tasting ( I originally thought I might use cream cheese or mascarpone as a crust sealer. It might work…).
This is on the tart side. I didn’t add any sweetener besides strawberries. You might want it sweeter, if so, feel free to add a couple tablespoons of sugar to the filling mix when you cook it or to the custard as you beat it.
If you make any of the changes I mentioned above let me know what you did! (And if anything is unclear or I left anything out, let me know that too).
Rhubarb and Strawberry Custard Pie
1 unbaked 9″ pie shell
Grated Mild Parmesan cheese (enough to cover bottom of pie crust)
a dusting of cinnamon
1 1/2 C chopped strawberries and rhubarb (about 1 1/2 stalks)
1 TBS butter (scant)
1 C milk
1/2 tsp vanilla
Preheat oven to 375′ F. Keep crust in freezer until ready to use. Warm rhubarb and strawberries with butter, until butter is melted and fruit is wet.
Beat eggs and milk and add vanilla.
Pull crust out of freezer or fridge. Line the bottom of the crust with the grated cheese. Spread filling over cheese and pour custard over that. Dust with cinnamon.
Place the whole thing in the oven to bake for 35-40 minutes.
FYI, I’m not a professional baker, and I’ve never even taken a baking class. I make no guarantees beyond my own meager experience (and I even wonder about that sometimes). Apparently I have some strange tastes, so I guess what I’m saying, bake at your own risk.