Quiche, of Course!
The way you make an omelet reveals your character. —Anthony Bourdain
Quiche is a traditional French staple, but when magnificently done it's frightening. I would prefer a quiche any day over an omelette, and I personally believe a quiche it more elegant than a frittata.
The perfect ingredients added will cast a spell. Breakfast, lunch, or dinner are all —acceptable occasions for quiche. Pair it with a salad. Garnish with fruit. Use your favorite produce, or simply add what you have leftover in the fridge. Perfect for vegetarians or meat lovers.
If you know your added ingredients won’t cook fully in roughly 20 minutes, I would recommend sautéing or roasting your vegetables before hand. You might prefer ingredients sautéed, as well, with more flavor. One specific example, for precooking, I like to sauté is chopped onions.
Ingredients:
Choose your ingredients like you would pair for an omelet. Ingredients can be simple or complex. Add your cheese with a meat or vegetable to compliment.
EGGS: My quiche pan worked well with 6 eggs—add as you see appropriate, or suited for your pan.
SALT & PEPPER: don’t forget to add salt and pepper for taste. I make sure to grind black pepper on the top right before I place it in the oven.
MILK/CREAM: for a better taste, first mix the eggs with a 1/4 cup of milk or cream. The eggs will have a better taste, but again, add slightly less or slightly more as needed for your pie size.
CHEESE: goat cheese, Parmesan, cheddar, or your favorite on hand are all fair game. I prefer to add the cheese inside of my quiche instead of on top for a better final taste.
MEAT: bacon, diced ham, and sausage are all options.
VEGGIES: peppers, onions, tomatoes, spinach, arugula, carrots, and broccoli.
Mix ingredients before you pour in the pie crust. Cook as directed or at 375 degrees until cooked and slightly golden, but make sure the eggs are not rubbery. If the eggs get too well done they will loose their flavor.
What do you put in your quiche? Let me know about your favorite recipes.
