Tuesday, September 29, 2009

The Quiche Factor

{Two Ways to Use Up Old Veggies}

After a ten-day road trip a dear friend of mine returned home last night to a very empty refrigerator. On her birthday. So instead of baking a cake I made two simple quiches and left them in her fridge (surprise!), because comfort food is what you want to eat when you just drove ten hours with three people and two dogs in a tiny rental car (they started out in an RV...long story).



The word quiche is a French bastardization of the German word for cake, but don't be fooled; quiche is just a fancy name for milk, eggs and veggies in a pie crust, and it is INCREDIBLY EASY TO MAKE. If you have the time to make the crust all the power to you; otherwise it's not a bad idea to keep good quality frozen pie crusts in the freezer for just such occasions. Quiche is so simple that you can just pull the frozen crusts out of the freezer, add the filling, and bake, just like that. Done. Delish.

STUNNINGLY SIMPLE QUICHE
{One 9 inch quiche will feed four hungry people. 15 minutes prep time, 40 mins. cook time.}

Preheat oven to 350 degrees.
Brush quiche crust with:
1 beaten egg yolk (prevents crust from getting soggy)
Add to crust:
1 1/2 cups veggies of your choice
Whisk together in medium bowl and then pour evenly over vegetables:
1 cup heavy cream (milk is fine; cream just makes the filling more custardy)
3 eggs
1/2 a small onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups shredded cheddar or Swiss cheese (6 oz.)

Bake until filling is puffed around the side, about 30 to 40 minutes. Let stand ten minutes before slicing.  Bon app├ętit!

{About that burnt crust...the UPS man delivered my new Canon SLR (!!!) just as the buzzer went off in the kitchen, so I'm afraid these two crusts got a little more time in the oven than they needed, but the results were just as tasty.}


Left: diced and drained cherry tomatoes (I squeezed them over the sink after dicing them to prevent the quiche from getting watery), chopped basil from the garden, Swiss, Jarlsberg, and a little bit of goat cheese.

Right: Gently steamed broccoli (cooking the veggies a little beforehand will also help prevent the quiche from getting soggy), sauteed sweet onions, a pinch of nutmeg, Jarlsberg cheese.  Mmm.

6 comments:

  1. omg. i am so hungry. these look STUNNING and sooo gd delicious. now i have quiche on the brain! thanks for the easy recipe!! xx

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  2. mmm...I LOVE QUiCHE! for any meal. thanks for these recipes...and thank you so much for visiting my blog. so glad that you found me via bonbonouiseau:) I adore Deb.

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  3. You are quite the kitchen guru. Do you know the basil you gave us sprouted roots while in water?! Awesome!

    p.s. mark your calendar for next Thursday. Geoff is hosting a screening of the film he designed - The American Astronaut - down at Red Arrow.

    ~KT

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  4. What a domestic goddess you are! I avoid most kinds of cooking like the plague. I do have a crustless spinach quiche that I have made from time to time.

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  5. MMM they look yum and I too would favour time with my new canon SLR over keeping an eye on the oven ;)

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  6. Your quiches look delicious! Thanks for sharing:)

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