Quiche.

I made a quiche. My inspiration? the prepackaged square hunk of egg and cheese I see at least biweekly in the B&N cafe. If they can ship something across the country, nuke it and serve it and it still looks and smells edible I think I can do something, at least equally as good if not better. A quiche is by its very nature a dish best  prepared with whatever is left. It has a very forgiving nature- and I took that to heart, using just what I had around the house. The only purchased ingredients were some cream and a pie crust. Yes, I bought a crust- I was making a comfort food from scraps, not something you find in a small well admired cafe off the Champs-Élysées. The web adress you typed or clicked was that of the incopetentcook, and I promise I will not let you down on that fact.

My recipe list was simple:

  • 4 eggs
  • 2 cups half and half
  • 6 ounces of cheese total (2 parts swiss to one part mozzarella)
  • Random “fixin’s”- a couple slices of deli ham, some sundried tomatoes, and some basil
  • fresh ground pepper and kosher salt to taste, a pinch of hot smoked paprica(why not)

It looks a little like this:

The prep was beyond easy. Shred some cheese to equal roughly 1 unpacked cup of cheese (I have no scale 6 ounces had to be guestimated), chiffonade the basil and roughly chop the tomatoes. In a large bowl I combined the eggs and h&h, beat them(with whisk or handheld mixer) until the mixture becomes slightly airy. You aren’t going to whisk for too long- we don’t want the cream to become butter. 3-4 minutes is what I ended up at. Loosely place all dry ingredients into your pie pan(you can blind bake this if you want a crispier crust- 15 minutes at 400). Slowly pour the egg/cream mixture over the cheese, ham/goodies until you are about 1/2 an inch from the top of the pie crust. Mine looked like this:

Bake that guy for 15-20 minutes at 425(which I didn’t mention to preheat, but you should have known to!) and then lower the heat to 350 until the quiche is stiff with only a little giggle when you shake the pan. It took about 30-35 minutes in my oven. Let it cool for at least half an hour before diving in.

 

 

The best part about a quiche is that what you put in it is infinite. I made a savory tasting quiche that wasn’t half bad. If i were to do it again I wouldn’t recommend the sun dried tomatoes. Overall, it is delicious. I made this three days ago, and I still have half of it left. The best part is that all I needed to go buy was the h&h, a total investment of $5(less than that hunk sold at B&N) for a meal that will last me for days. Exactingly simple, without any arrogance about it, I really do like my quiche. Any food that is based out of necessity, and odd parts seems to be more fulfilling. My barely improved Neanderthal brain finds joy in using all available resources instead of wasting.

Speaking of, I still have half that cream left up next I’ll be taking a torch to some cream. I’ve done it before, I’ll do it again- I love
Crème brûlée.

Posted: September 12th, 2011
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