“Real men don’t eat quiche!”

Remember that book? It was written by Bruce Feirstein in 1982. It was a “tongue-in-cheek” book about men; satirizing their masculinity. If you were a “quiche-eater” you were a wimpy over-anxious trend chaser!

Thankfully the 80’s are over and my very masculine husband can enjoy his quiche without judgment. I think men have really come into their own in the kitchen – thanks to Emeril, Guy and Bobby. Men can not only eat the quiche – they can cook it! My husband has yet to make it, but someday soon maybe. I make it for him at least once a month.

I can remember my first quiche. Back in the 80’s I followed the recipe from Jeff Smith’s The Frugal Gourmet. Published in 1984, he gives several recipes for quiche. Clearly he was not afraid to eat quiche.

These days I can make a quiche without following a recipe. Of course I take a little help from the grocery store with a pre-made rolled pie crust from the refrigerated section. You know those ones in the red box. Trust me – no one will know.

What do I put in my quiche?

Just about everything! Much like the “use it up” macaroni and cheese; I put in whatever happens to be in my fridge at the time. Leftover grilled sausage from last night’s dinner? Why not. Half a jar of artichoke hearts that have been hanging around my fridge for weeks? Sure. You know that 1/2 pound of sliced Havarti cheese that seemed like a good idea at the time but is really just too much for a couple sandwiches? Let’s put it in!

I will put just about anything in a quiche but I do have a few guidelines.  I don’t put any raw meats in – just leftover cooked or processed deli/dried/smoked etc. I have yet to put any leftover cooked pasta in a quiche – but maybe that would be good? I have never put lettuce in one. Yet.

What about that can of niblet corn that has been hanging around?

In our house, quiche serves as a quick breakfast, brown-bag lunch or even just a snack.  It is something I make, cool and put in the refrigerator for “help-your-selfers.” (Mostly of the husband variety.)

However, making a quiche like this is not for the faint-of-heart. Or for dieters. You have to be adventurous and willing to try new a combination. It is a great way to use the odds and ends of the refrigerator or pantry.

I like to call it “cabinet stew quiche!”

Basic quiche recipe:

1 pre-made pie crust rolled out and placed into a 9″ glass pie dish. (not deep dish)

6 -7 large eggs

1 to 1- 1/2 cups milk (I prefer whole but any will do)

salt and pepper to taste

Preheat oven to 375 degrees. “dock” the bottom of the crust with a fork. (make little holes.) Bake empty crust for 9-10 mins it should just start looking not raw but not be actually browning. I feel this step ensures the crust will definitely be cooked and not soggy. Remove crust from oven and leave oven on. Let crust cool a few minutes while you prepare filling. Thoroughly mix the eggs and milk together, add the salt and pepper. I use an extra egg if the eggs are running a little small. I like an eggy quiche.

Now for the fun part!

add what you have…here is what I put in last night’s quiche….

1 small head of broccoli – washed, trimmed and cut into bite size chunks. (Nope, I didn’t blanch it first)

Half of a red onion sliced thin

1 small container of fat free feta cheese

Half of a small plastic container of sundried tomatoes, chopped. (These happen to be dried and not packed in oil but if they were, drain them first )

A healthy dose of dried oregano because it just seem to fit the ingredients.

Place all the chopped ingredients in the partially baked crust. Pour the egg/milk mixture over. Go slow because it is easy to overflow. I bring it right to the top.  The crust is thin and sometimes it slips/shrinks down the sides when I pre-bake; that is okay with me. If the egg mix won’t all fit – save the rest for scrambled eggs tomorrow morning.

Bake on a sheet pan if you have an unsteady hand getting it into the oven, otherwise go right to the middle rack.

Bake at least 30 mins and check middle for done-ness. Should be springy. Insert a knife and peek for liquid. Continue to bake if needed in 10 minute intervals until done. Serve warm or room temperature or re-heated out of the refrigerator.


9 comments on ““Quiche-eaters”

  1. Tes says:

    The quiche looks amazing and sounds healthy. I wanna make this for breakfast. Thanks for sharing.

  2. Michael says:

    Thank You for touting my masculinity.
    Great article and I will make the next one.

  3. […] look in the fridge. I have 1 roll of pie crust, having used the other one for a Quiche a while back. I had some mushrooms. […]

  4. […] I just love using up random ingredients in quiche. […]

  5. […] have posted about quiche before, here and here, and I consider it the perfect vehicle for small bits of things: leftovers, extra parts, […]

  6. […] or better yet “half and half” for a rich, moist quiche. You can see a couple recipes here and […]

  7. […] inspiration with red onion, potato and dill. A couple tablespoons of sour cream added to my standard quiche mix made everything extra light and fluffy! A little grated parmesan cheese on top never hurt anything […]

  8. […] have written about quiche many times. See here, here, here, here, here and here. I just can’t help myself, quiche is the perfect vehicle for just about […]

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