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Wednesday, October 30, 2013


 Quiche. Sounds fancy. Isn't difficult. Total man food. Want to please your husband on date night, make him a quiche. Want to get in grandpa's good book, make him a quiche. Pleases grandma, too, since he will be perfectly contented for several meals. Want to bribe your brother, make him a quiche. Want to impress your new boyfriend with the first home cooked meal you serve, make him a quiche. Really. It's that good. Well, not so great a choice for those who won't or can't eat eggs, but for anyone else this is like all the best parts of breakfast in a slice of pie, minus the coffee. (Serve that on the side. *wink*)

So, you will need to start with my flaky pastry recipe lining a regular or deep dish pie pan. You will also need eggs, and your choice of cooked veg, bacon, sausage, chopped herbs, shredded cheese.

Eggs, cheddar, and defrosted broccoli florets.

Poor photo, sorry, but this is chopped bacon and sausage cooked up and the extra grease drained off -- tip your pan at a slight angle, doesn't have to be much, and let the grease run to the opposite side of the meat.

Okay. Now you have all your stuff, you are ready to fill your quiches. First, though preheat your oven to 375 F! Today, you can see I am baking two deep dish quiches and one regular in a tin foil pan to give away.

Add broccoli and meats to about 1/3 rd depth of pie. This is where you also add cheese on top if you want. You will probably only need about 2 oz of shredded cheddar per large quiche. We find that is enough to add good flavor without being overpowering.

Whisk up your eggs. Add a small dash of milk or cream to make them fluffy, but just a dash. You will need approximately 5 eggs for one regular pie dish, and 8 eggs for one deep dish. So here, I have...oh, almost two dozen eggs to whisk up to light and frothy!

Now, pour in your eggs. Pour them right over the top of everything. Immediately now put the quiche into the oven. 375 F, remember?

This is the finished regular depth quiche. Golden brown, about 40 mins of bake time. The deep dish ones are still baking and will take about an hour, maybe 5 minutes more. If you are not sure the quiche is done, poke a sharp knife into the center and make sure it is solid without juice filling up the cut.  
Serve quiche hot, with a tossed salad and a bottle of dry chardonnay, or let cool and serve chilled as finger food. My husband loves leftovers for breakfast with Salsa Brava.


My examples here are with medium cheddar, broccoli, sausage and bacon. Many types of veg will work. If you use sliced tomatoes, increase bake time by about 10 minutes to counter for the extra moisture. We have enjoyed leftover cooked leeks, caramelized onions, steamed carrot, spinach, chard, mushroom... Be creative. Use your leftovers in a way you never thought you could.

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