I've been craving curry lately. And quiche. And maybe a spinach pie. Like a lot of culinary conundrums, my solution is simply to combine absolutely everything together. A curry quiche sounds like something that should exist, though. Curry has such a distinctive flavor that it can wistand being doused in eggs and dairy. This can suppress the flavor of more delicate ingredients which can easily get lost in the mix. Curry has such a bright, bold, and colorful flavor that I'm anticipating it being enhanced by the addition of a plethora of eggs. I'm also really craving spinach. And I don't know why I haven't seen curried quiche before. Because I imagine that someone somewhere has made before this and it's absolutely delicious. I might make a curry macaroni and cheese if this works out half as well as I hope that it's going to!
I also added in some roasted kabocha squash, Thai dragon peppers, ginger, turmeric, coconut mill, and cashew cream. Everything that you add in flavor-wise is entirely optional, though. I really tossed the kitchen sink at this one! Which is one of my favorite things to do when making curry. I'm one of those more is more kind of people. You can use whatever produce and spices you prefer or have on hand. This would have been really good with sweet potato, instead of squash. Or broccoli, instead of spinach. The opportunities are endless!
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Variations of Curry Quiche
I don't always make curried quiche. It's a fun flavor profile to play around with and that is right up my alley! Quiche is a fun thing to play around with because there aren't many things where adding eggs is a bad idea. They're a great way to mix and match in your own favorite ingredients or what you have on hand. I definitely sometimes raid my pantry and all of the produce that I have and figure out how to hodge podge them all together into something fun and delicious.
This Curry Quiche consists of cashew cream, lemon, spinach, kabocha squash, ginger, coconut milk, eggs, and curry powder. Although you can also substitute curry paste. I tend to make my own curry paste instead of buying it because I would likely toss in most of the ingredients already. It can be difficult to find galangal in Wisconsin, though! So, I usually just take what I can get. You can easily make this recipe your own by adding in the spices that you have on hand or to fit your own taste and flavor profile. As long as you add a couple of eggs, you can pretty much mix and match whatever your heart desires!
I used Roasted Kabocha Squash in this recipe. This takes a couple of hours and requires a calabaza (or other squash or pumpkin of choice) as well as aluminum foil and a baking dish.
I also used Cashew Dip w/ Lemon & Dill. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely. Although this is a great dairy-free alternative if you don't want to add cheese and it's bright and refreshing even if you do.
Quiche
Preheat oven to 350 degrees Fahrenheit.
Add cashew cream, squash, coconut milk, peppers, and ginger to a. food processor. Purée until smooth, about 2-3 minutes. Make sure to scrape thee sides occasionally.You can add the turmeric at this point. Although it will dye your food processor orange. So, I tend to add it in as late in the process as possible to resist staining. You can also mince it and mix it in a separate bowl later to avoid this issue entirely.
Add turmeric, eggs, and about a quarter of the spinach to the food processor. Pulse until the turmeric is fully incorporated. Then, add the rest of the spinach in batches (it won't all fit all at once) and pulse quickly until roughly chopped.
Transfer to a cast iron pan or round baking dish.
Bake for 50-60 minutes, or until just set and lightly brown. You want the egg to still juggle slightly, but not be liquid.
Serve immediately or chilled. Quiche is a great recipe to make ahead of time because it keeps well and is just as good cold. If you do reheat it, though, I would recommend heating in the oven. Oftentimes egg dishes don't microwave well as this tends to overcook them.
Tips, Tricks, & Notes
I used a food processor to purée and pulse the ingredients. This is entirely because I have very limited counterspace (as in literally 0 actual countertops because microscopic city living... and just Wisconsin). But this is also a lazy day hack for when you just don't have the energy to food prep.
I ordinarily make quiche in a 10 inch cast iron skillet for quiche. Although this recipe was a little bit larger than that! So, I upgraded to my 13 inch. You can easily use any round baking dish, though.
I also have an entire article on The Fundamentals of Crustless Quiche with more tips and tricks on whether or not you want a crust, whether or not you need dairy or cheese, the type of pan to use, and a recommendation of toppings.
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