Quiche

Spinach-herb quiche

Quiche is simple to make, delicious and satisfying to eat, and incredibly versatile. You just mix up a paté brisée crust, whisk together some milk and eggs, and then decide what kind of cheese and vegetables you’re in the mood for. Yesterday I made a roasted mushroom/smoked gouda quiche, with a pinch of smoked paprika to accentuate the flavor. And I made a baby spinach & herb quiche, with a touch of goat’s cheese. But you can really use any kind of cheese or combination of cheeses, and pretty much any vegetable you like. I love greens, and they taste good with artichoke hearts or fennel or diced, sauteed summer squash. You can choose the cheese to complement the veg, or just go with whatever bits and pieces you have on hand.

roasted mushroom quiche

Of course it’s got to be the B52s with Quiche Lorraine.

1 recipe paté brisée. This recipe makes enough for 2, so if you’re only making one, half everything! You’re going to roll this about the size of your pie plate, then press it in, and crimp the edges with a fork to make sure they’re all on the plate. I don’t usually cut off excess, I just mold it to fit wherever I want it to go. Poke the crust in the middle with a fork a few times so it doesn’t puff up when you bake it. Now blind bake the crust for ten or fifteen minutes in a preheated 425 degree oven. That is…bake it empty, until it’s slightly set.

Whisk together 3 eggs and a cup of milk. Then add about a cup and a half of grated cheese.

For the spinach quiche, I used 1/3 cup goat, and about 1 cup grated mozzarella.

For the mushroom quiche I used about 1/2 cup grated smoked gouda, and 1 cup grated sharp cheddar.

Then add some veg.

For the Spinach, I used baby spinach that had been very finely chopped and sauteed with garlic, rosemary, oregano, and basil. Then I added a pinch of nutmeg.

For the mushroom I added one batch of roasted mushrooms, and 1/2 t. smoked paprika.

Mix it all together, season with salt and plenty of ground black pepper and pour it into the pie shell.

Bake at 425 for about half an hour, till it’s all puffed up and golden on top.

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