“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.