quiche x infinity x 1000 cubed

I’m poorly today and thinking about quiche. I’m sure there’s some psychological sound explanation for why I’m thinking of egg-based foodstuffs when I can barely keep anything down, but if not, you’ll at least get some good recipes out of my neurosis.

Quiche is definitely a main contributor to me managing to maintain a well-fed family on an OSAP budget. It’s basically all you need in a meal in a convenient pie format (and well all know that pie format is THE BEST format). Below is a basic quiche recipe and a multitude of ways to switch it up and make it different.

What you need

While I used to make the crusts myself, back when I was a poor, not-so-starving student, they were pretty terrible, so I won’t pretend like I know how to make one and offer you someone else’s recipe from the internet. Instead I’ll tell you to do what I do know to do, which is to toddle off to the grocer’s and buy some. So much easier. No tears involved. If you have a great pie crust recipe, please feel free to share, but know that I’m not likely to try it myself because I’m lazy/have given up/understand that this is a weakness I feel no desire to overcome.

Ahem.

Anyways. You’ll need a pie crust. If you’re going my route you will like end up with two, in which case you can double the basic recipe plus the frills, or you can save one for a rainy day. You could also opt for phyllo or puff pastry. Both excellent choices as well, and you’ll probably end up with enough doughy goodness to make two pies in that case as well.

6 eggs

1/4 cup of buttermilk

pinch of nutmeg

salt & pepper to taste

Method

Preheat your oven to 35o. Whisk everything above (except) the crusts together. Toss all of your Frills (see below for some ideas)together and add to a crust. Pour in your egg mixture. Cook for about 45 minutes or until the eggs no longer jiggle when wiggled.

The Frills

This is where quiches get fun. If you think about it, you can use pretty much all of the same options in a quiche as you can in a pizza. I like to keep them simple, so I generally stick to a 1 meat (please remember that ‘meat’ is used in the loosest sense of the term in my world as my favourite meat is mushrooms), 1 cheese, 1 veg, 1 aromatic formula. Here are some favourites:

fruit de mer

1 can of crabmeat

2 cups of baby spinach, shredded

2 shallots, thinly sliced

3/4 cup of swiss cheese, grated

details: dill is great with this, but oregano is wonderful as well. please don’t mix dill & oregano. good bedfellows they do not make.

best breakfast

1/2 pound of bacon, fried and roughly broken

2 cups of spinach, shredded

1 bunch of green (spring) onions, finely chopped

3/4 cup of old cheddar cheese, grated

details: oregano + chili spice in this is delicious. don’t be afraid to be liberal with them.

for fungis

1.5 cups of mushrooms, quartered or roughly chopped

3/4 cup of leaks, thickly sliced

3/4 cup of asiago cheese

1 tomato, sliced

details: mushrooms + rosemary = bliss. float the tomatoes on top of the quiche.

al fresco

2 cups of parsley, roughly chopped

3/4 cup of mozarella cheese, grated

2 cloves of garlic, crushed

1/4 cup of red onion, finely chopped

details: this one calls for basil. fresh if possible. loads of it

not-quite florentine

1.5 cups of uncooked salmon, cubed

3/4 cup of zucchini, finely sliced

3/4 cup of smoked gruyère

2 cloves of garlic, crushed

details: add some chervil if you’ve got it. also, a sprinkling of paprika on the top makes it super pretty/tasty.

lambada

2 cups of roma tomatoes, diced

1/2 cup of cilantro, roughly chopped

3/4 cup of manchengo cheese, diced

3/4 spanish onion, finely chopped

nola

1/5 cups of shrimp, peeled and deveined

2 andouille sausages, diced

1 cup of okra, thickly sliced

1 pkg of cream cheese, cubed

details: bend this a little by adding some finely chopped chipotles and about a tablespoon of their adobo.

pico di gallo

1 cup of roma tomatoes, diced

1 red onion, finely chopped

1 bunch of cilantro, roughly chopped

1 jalepeno, finely chopped

juice of one fresh lime

splash of olive oil

3/4 cup of sharp, old cheddar cheese

details: this is seriously just taking the salad/salsa, adding a little cheese and making it into a quiche. don’t over-complicate it by adding anything else. it’s a great way to use up leftovers.

aphrodite

1 can of littleneck clams, drained & rinsed

2 cups of asparagus spears, broken/chopped into 1 inch bits

2 shallots, finely chopped

3/4 cup of provolone, grated

details: dill again. and chili flakes. yum.

italia

3/4 cup of proscuitto, shredded

1/4 cup of sundried tomatoes, reconstituted if actually dried

1 bunch of flat-leaf (italian) parsley, roughly chopped

2 cloves of garlic, crushed

1/2 cup of fresh parmesan or romano cheese, grated

details: oregano! that’s all.

I think you get the drift that the possibilities (I had to type that word three times as I kept typing ‘pissabilities’) are almost endless when it comes to quiche.

Make some!

Enjoy!

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