What’s For Dinner? Quiche!

I firmly believe in recipe-less cooking.  I like to just throw a bunch of ingredients together and hope for the best- maybe takings some inspiration from something I saw in a photo, or in a cookbook, or at a restaurant.  For every one thing I screw up, I make a hundred that are good!  The dish that got me hooked on cooking this way is quiche.  I’m sure I ate a few slices of quiche as a child, but it was only after a few memorable lunches at a restaurant called El Midi in Guanajuato, Mexico that I re-discovered my passion for this easy vegetarian dish.  At this restaurant serving dishes from the south of France, every day they served a different quiche- the one shown below was full of delicious fresh herbs and roasted tomatoes.  Served alongside a salad and some vegetables (El Midi’s garlicky potatoes are to die for!), quiche makes a perfect lunch or dinner.  It’s even popular at brunch time; just mix up the ingredients a bit! 

The recipe below calls for four servings of cooked vegetables.  Just a quick Google search for “quiche” gives you an idea of how many different combinations you could include.  Epicurious has recipes ranging from Mushroom and Fontina Quiche to Spinach, Red Pepper and Feta Quiche, all the way to Cabbage Caraway Quiche.  I love steamed broccoli with sauteed onions and sharp cheddar cheese.  I also love slow-roasted tomatoes with fresh basil and goat cheese.  In the fall, try roasted butternut squash with fresh sage and caramelized onions.  In the photo above, I’ve used a roasted red pepper and sauteed leeks and zucchini, with lots of Italian seasoning.  Really, it’s almost impossible to go wrong (okay, maybe the licorice-venison-espresso combination might not be appealing… but you never know!).

Recipe-less Quiche (Serves five.)

  • 1 frozen deep-dish pie crust (or make your own, just don’t ask me how!)
  • Four standard-sized servings of cooked vegetables, chopped and cooled
  • Fresh and dried herbs to taste
  • 4 eggs, lightly beaten
  • 2/3 cup 2% milk
  • 100 grams grated cheese (optional)

Blind bake the pie crust as per box instructions.  If no instructions are given, pierce the frozen pie shell with a fork a few times then bake at 375 for about twelve minutes, or until the crust begins turning golden brown.

In a bowl, mix the cooled bite-size vegetables, eggs, milk and cheese.  Pour into the pie crust and bake until set- about fifty minutes at 350 degrees.  Cook time and temperature are flexible.

Remove from oven and let sit for at least ten minutes before serving.  I cool it, slice it, put the slices in reusable containers, and eat them over a few days.  In the photo above, the quiche is served alongside steamed vegetables that were tossed in lemon juice and sea salt.

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