Welcome! My name is Katherine and I like to cook while eating (gets rid of that ravenous hunger thing). Please have a look at my recipes and always remember, never cook on an empty stomach!
Tuesday, January 19, 2010
Quiche For Breakfast, Lunch, Or Dinner (as printed in the Daily Vanguard)
Recipes that double for more than one meal time a day can really save a cook some time and money. Here, this recipe can be a free-for-all. Throw in whatever meats or vegetables you have hanging out in your fridge in half-cup amounts, just make sure the ingredient is cooked and all water is squeezed out. Or, if you’re more of an on-the-page kind of chef, just follow this recipe for a more classic take on the quiche. It is an option, of course, to use a homemade piecrust here, but I’ve found that using the kind in your freezer section really cuts down on time. Both are delicious, and it really just comes down to personal preference. The beauty of this meal is that it can be eaten cold the next day or heated up. It serves great as a quick breakfast, and also pairs nicely with a lightly dressed salad for a dinner or lunch. Although it can be spendy, Gruyere cheese is really the star of this dish. If you can get your hands on it (it’s five dollars at Fred Meyers, not too bad!) the silky consistency will really wow you and your fellow diners.
Ingredients: Pie dough for one 9-inch crust (Pillsbury or another brand from the supermarket) 1-1/2 cups grated cheeses (Gruyere, cheddar, swiss, or mozzarella in any proportion) 5 eggs 1 cup half and half (I used fat free) 1 teaspoon dried dill 2 tablespoons fresh parsley or basil 1 teaspoon Herbs De Provence (or any herb you have on hand) Salt, pepper ½ cup of frozen broccoli, cooked ½ cup sliced ham, diced
Here are some other options for filling, add in 1/2 cup amounts: bacon, cooked and diced zucchini that has been sautéed tomatoes chopped (no liquid-squeeze it out) spinach Cooked (squeeze liquid out) onion, sautéed salami, diced
Some Tasty Combinations: *Bacon, zucchini, and mint. *Bell Pepper and spinach *Salami and cheddar *Tomatoes, basil, and mozzarella *Fennel, shrimp, and
Method 1) Heat oven to 375 degrees. 2) Dice your vegetables, then sauté in small amount of oil at medium high heat, or steam for a minute or so. 3) Grate cheeses, combining different styles or using just one. 3) Beat eggs thoroughly with a fork and then fold in fresh and dried herbs. 4) Line quiche pan or pie pan with dough, place on baking sheet. 5) Place grated cheeses in bottom of pie shell. 6) Add broccoli and ham (or whichever fillings you have chosen to use) 7) Pour half and half slowly over mixture, ensuring that it isn’t filled too high. 8) Bake in the oven for forty to forty-five minutes, or until a knife inserted in the center comes out clean. Cool for five minutes before serving. Lastly, remember that if you can double the recipe and make two quiches, you will save some more time and money. You’d be surprised just how fast these will go!
I'm the kind of food writer that will attend Cochon 555 ( a pig-centric food event) one week, and rave about green smoothies the next.
I'm not strictly carnivore, I'm not strictly a health writer. I think the world (and our stomachs) deserve both.