Tuesday, January 12, 2010

My Version of Quiche, A Recipe

Sure, quiche can be creamy, cheesy, sickeningly decadent. But it can also be healthy, full of veggies and protein, and remain delicious.

I usually make quiche without a crust, but per husband's request i have used some leftover pie crust (flour, salt, shortening and crushed pecans). You can do this without a crust, just spray pan well with non stick.

I'm lucky enough to have a garden brimming with (not frozen thank goodness!) tasty veggies and herbs, as well as 4 prolific chickens in the back yard. All the ingredients i need, except the milk or cheese. I have so many herbs to choose from, it's a difficult decision - but since i usually flavor things with sage and rosemary so i think i'll mix it up and flavor this dish with cilantro, spinach, and sorrel.  This could also be healthier by using just egg whites, and by omitting all cheese and crust - but really a little cheese is too yummy to be missed.  I'll try and spare myself the extra calories by serving the husband most of the quiche and eating my quiche along with a garden fresh salad. We'll see how THAT goes.

Not So Evil Quiche:

  • 4 Eggs
  • 1 cup milk
  • herbs: about 1 T chopped cilantro, 2 big, chopped leaves sorrel, dash cumin and chilly powder
  • broccoli, florets and/or greens about 1/2 cup
  • onions, i used onion greens, about 1/2 cup
  • 4 leaves or more  spinach
  • 2 large leaves kale
  • 9 cloves roasted garlic, or fresh garlic
  • salt and pepper
  • diced hot chillies, i used 2 habaneros
  • small red potato, microwaved
  • cheese, any kind about a handful. I usually use less, but i was being nice to the hubby
Since i'm using a pie crust i'll start by rolling it out thinly and lining a 1.5 quart sized pyrex dish (you could use a pie plate to form a thinner quiche, maybe shorter cooking time). Next I chop up all the veggies to be similarly sized and quickly saute them in a smidgeon of olive oil or nonstick spray. Saute just until onions soften a bit and greens just wilt.
Scramble the eggs with the herbs and milk, add the sauteed veg and pour into the pyrex dish on top of the crust. I cut up some melty polish cheese into small chunks and dropped them into the mixture fafter pouring to be sure they're equally distributed. You can also shred some on top.
Bake at 375 for about 30-40 minutes. I baked for 20 minutes then switched to the convection setting and baked an additional18 minutes. This quiche was pretty thick so i wanted to be sure and solidify all the egg.
Doneness can be tested by poking with a chopstick to see if egg goo comes out, and by squishing the top to test resistance. Edges should brown and the eggs should puff up and bounce back when you press down.

Apologies for the crappy finished product pic: Chuck was about to start and we were hungry!
The quiche was quite delicious and super satisfying. My salad hit the spot and my wedge of quiche was followed up by only another tiny piece with a piece leftover for my breakfast this morning.

NOTE TO SELF for later: next quiche i'd like to try a pesto quiche. Have plenty of pesto in the freezer,  i think that could be deeelicious.

What's your favorite quiche recipe? Do you prefer vegetarian quiche, quiche with meat, decadent or low fat?

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