Quiche, anyone? If you’re like me, quiche seems like a pretty elegant dish. Lots of folks confuse elegance with complexity, but quiche proves that simple can be elegant, too. I was reminded of this when I was at my first Mother Earth News Fair (more about this event in a future post) where a presenter was providing tips for easy, cheap, and green living.
What got my attention was when she told us quiche was her go to dish whenever she had dinner guests. She went on to explain that since she raised chickens (we don’t), eggs were usually in strong supply and that quiche was a really simple dish to prepare, especially if you go crustless. (I don’t—more about that in a minute.) And it never failed to wow her guests. Sounded good to me.
You’d think proportions would matter with a dish like this. But I’ve seen recipes with anywhere from four to eight eggs. Some recipes call for cream, some for milk. And the amount of cheese varies significantly, too.
About that crust. The easiest thing of all is to skip it. Just be sure you spray or butter your baking dish well. I like a crust, though, for the added texture. But I’m no pastry chef. My attempts at making piecrust from scratch have usually been pretty dismal, and I find those in the refrigerated section of the grocery story—the ones in the red box with the puffy dough boy on the package—do just fine. I almost always have a package in my own refrigerator, just in case. You could use frozen, too, but I’d suggest you go for deep dish.
The neat thing about quiche, I’ve discovered, is that it’s more method than recipe. When I come across something as simple as this, I keep the ingredients and oven temperature info on a 3 x 5 index card that I stick inside a kitchen cabinet for quick reference.
Here’s my favorite take on this deceptively simple dish.
Preheat oven to 375 F.
If using a crust, lay it in your pie pan and crimp the edges. (If you’re making it from scratch, you’ll have to seek out your own recipe.)
2-4 cups veggies of your choice (We like a combo of mushrooms, onion, and Swiss chard or some other leafy green. Broccoli and bell pepper—red for color—are other favorites.) Lightly sauté or steam your veggies, depending on which ones you’re using. Remember,they’ll keep cooking in the oven, so you don’t want to overdo it.
1 ½ cups grated cheese (Again, your choice. Cheddar, Swiss, Gruyere, whatever tickles your fancy—or whatever you have on hand. A mixture of different cheeses works well, too.)
Mix the following together:
4 eggs, beaten
1 cup milk
1 tsp salt, or to taste
½ tsp pepper, or to taste
Place prepared vegetables in pie pan. Cover with grated cheese. Pour egg mixture over all. Bake for 45 minutes or until a knife inserted near the center comes out clean.
Add a tossed salad and a side of fresh fruit and you have an easy and sophisticated meal.