I love quiche.
I don't know why or how it got a bad rap back in the day, because something rich in egg, meat, dairy and veggies should be celebrated!
And yet...
It's not.
It's actually kind of fallen out of fashion.
I'm a little sad, thinking of that. Wretched, even.
So for a "Mom's Night" get together last week, I made quiche.... Now most quiche is a hodge podge of whatever you have on hand, so do not be shy when you play in the Quiche Ball Park.
You're in the batter's box, swinging for the fences, each and every time.
Start with a pie crust. My recipe is HERE....
Roll out that big bad boy and set it into a pie dish.
Here's what you need for filling:
2 chicken breasts, cooked and diced
2/3 cup cheddar cheese diced
2/3 cup swiss cheese, diced or in thin strips
1 cup more or less steamed broccoli
Mix those together. Put into crimped pie shell:
Note: This is a super huge pie pan for a pie-and-a-half. It's pumpkin shaped so it's actually oval and takes a lot of filling. For a smaller quiche, just halve the ingredients...
Egg filling:
6 large eggs whisked
Add in 2 cups milk
Salt and pepper to taste
Fresh onion or dried onion may be added
The beauty is that if you want mushrooms, you can add them into the veggie/meat mix above. Or if you want other delights, toss them in. Multiple cheeses can be used, but this combo was wonderful.
Whisk eggs and milk until thoroughly mixed. Pour over veggies. Bake at 425 for fifteen minutes, then turn oven down to 350 degrees until center is set and top is just starting to turn golden...
Serve hot. This is a meal on the plate, and it's actually great warmed up the next day... which means EASY FOOD FOR TWO DAYS.
Oh my stars, I am totally all over that, LOL!
I love quiche. And I'll just bet you gladdened some hearts with that dinner/recipe.
ReplyDeleteI still can't get over how beautiful your pie crusts are!
I've had a sprinkle of nutmeg added to quiche. It's a lovely complement to the other flavors and just gives it that something extra. (The flavor that has everyone saying, "Hmmm, what is that?")
Happy Thursday!
Mary Curry, that is an excellent idea! Nutmeg is a great complement to eggs!!! I hadn't thought of that, but I'm all over it!
DeleteHey, the pie crusts are because of the recipe. That recipe allows for the crust to roll out easily (with a few flour dustings, of course) and then it's perfect for fluting. The egg and vinegar and sugar give it a flexibility/elasticity that makes it easy to work with, although I'd love to take the credit.
But... no. Just a great recipe.
I didn't know quiche got a bad rap! Honestly I've only had it a few times in my life - my dad wouldn't eat a veggie even disguised (well a few exceptions but if they fell out of the chicken pot pie while eating he didn't rescue them - and this was frequent!)and my mom's 'slave in the kitchen to impress' meal was, like, 2 thumbs up with the big toes joining in! so I really never had much quiche and as for me making it- you lost me at the crust! and I don't really like crust enough to buy it in the store. :-( plus the whole gotta wait for it to cook bizness and I reached high school (aka adult gotta learn to cook)when microwaves reached the stores and quickly forgot about the 'old days' when sketti o's and meatballs had to be cooked on the stove instead of 2 min in the nuker...so I'm lazy and impatient!
ReplyDeleteI need a trip to NY to visit you!
Susanna
Susanna, I'm dying laughing here! Oh my stars, you are not a born cook but you are a born comedian. So funny.
DeleteYeah, newfangled stuff has changed the face of cooking but I love old-fashioned baking for a lot of things. The convection oven gives a different texture to things, but if you've never noticed the difference, who cares, right?
You keep on keepin' on and visit us often. You don't have to cook to be here, you just have to wanna eat now and again!
Still laughing!!!!
Quiche is not out of style in our house! I just cleaned out in the fridge and made a quiche with a can of tuna, some leftover broccoli and leftover zucchini. I used some Montery Jack cheese (with a little shredded Parmesean that I had) and there it is--easy food for a few days. Love it!
DeleteAnd Susanna, because my dh does not like crust (what is with you people--I am addicted to pie crust), I made it without crust. He inhales crustless quiche. And it cooks faster too...
Piper
Susanna, you are so funny! I can live without my microwave (in fact, I probably would if it hadn't come with the house), but I couldn't survive without my stove. How would I cook?
DeleteI only had coffee for breakfast. Now I want this! I think I need to go at least fry myself an egg. :)
ReplyDeleteOh, I love this! I love quiche. My men won't touch it with a ten foot pole. However, I have a girlfriend visiting this weekend...(picture the gears turning inside my blonde brain)...and this might be just the ticket. She doesn't eat bread, so she can just eat the filling.
ReplyDelete(This is me jumping up and down)
What a great idea! Thank you so much for inspiring me, Ruthy. Whoo-hoo!
I'm with Missy - I stopped by before breakfast (and after my walk - I'm up to 50 minutes every morning at the mall, plus taking the dog around the block - weather permitting) and this is making me HUNGRY!
ReplyDeleteI love quiche. I love pie crust. I love cheese/eggs/veggies. I love getting people together to enjoy food.
No wonder I hang out here :)
I have leftover chicken, spinach and cheese in the fridge, and just got 2 dozen eggs from my supplier (a guy my son works with), so I'm thinkin' quiche for lunch!