photo by Marylise Doctrinal
We've been all about quiche lately. Ever since my good friend Erika brought us a delicious broccoli quiche after Eden was born, we've been wondering where this has been all our lives. First of all, we love eggs, and have a wonderful source for pastured eggs that have beautiful, dark-orange yolks that are full of protein and healthy fats (great for pregnant and breastfeeding women--and their hungry husbands). Second, anything I can whip up and bake while I tidy up the kitchen is awesome. Lastly, we are huge fans of anything that is subject to endless variations--remember hummus?--and quiche definitely fits the bill there. So far we've incorporated broccoli, tomatoes, summer sausage, and onions; this week I'm planning to make an asparagus and mushroom quiche. I've found the basic starting point is 3-5 eggs and around 2 cups of milk, along with whatever lightly sauteed vegetables or meats you have in mind. Whip up a basic crust (I like Betty Crocker's) and press it into a glass pan or pie tin (we use our cast-iron skillet), bake at 350 for around 40 minutes or until set in the middle.
This time, I'm also going crustless, mainly because I don't have the time or inclination for pastry right now (it also eats heavily into our precious store of lard). This will be our first crustless quiche and so we'll see how it goes. My understanding (gleaned from three minutes of Googling) is that you just grease the pan well and omit the crust.
Other ingredients we're planning to try out include:
This time, I'm also going crustless, mainly because I don't have the time or inclination for pastry right now (it also eats heavily into our precious store of lard). This will be our first crustless quiche and so we'll see how it goes. My understanding (gleaned from three minutes of Googling) is that you just grease the pan well and omit the crust.
Other ingredients we're planning to try out include:
Bacon
Sausage
Green/red peppers
Salsa
Salmon & dill
Various herbs
This fits well into our latest menu-planning strategy, which basically revolves around a central set of dishes that only changes in specific. Here's the outline:
Fish
Sandwiches
Egg dish
Casserole
Soup or salad
Meat dish
Ethnic/pasta/pizza
Within the fish category, one week we might have tuna steaks, the next salmon fillets. Sandwiches are often cheese, tomatoes, and greens, but could also be bologna, roast beef, or whatever else we have on hand (often leftover from the "meat" day). The egg dish is usually quiche but could be strata, omelets, egg salad, or a souffle. Casseroles include Hamburger Mushroom Medley, macaroni and cheese, etc. Soup or salad is self-explanatory. Our meat dish might be chicken pot pie (which I realize is somewhat of a crossover with casseroles), hamburgers, or hot dogs. And ethnic, pasta, or pizza is just what it sounds like. We started this shortly after Eden was born (once we realized that we wanted to get quiche into our lives on a regular basis) and so far, it's served us really well.
Fish
Sandwiches
Egg dish
Casserole
Soup or salad
Meat dish
Ethnic/pasta/pizza
Within the fish category, one week we might have tuna steaks, the next salmon fillets. Sandwiches are often cheese, tomatoes, and greens, but could also be bologna, roast beef, or whatever else we have on hand (often leftover from the "meat" day). The egg dish is usually quiche but could be strata, omelets, egg salad, or a souffle. Casseroles include Hamburger Mushroom Medley, macaroni and cheese, etc. Soup or salad is self-explanatory. Our meat dish might be chicken pot pie (which I realize is somewhat of a crossover with casseroles), hamburgers, or hot dogs. And ethnic, pasta, or pizza is just what it sounds like. We started this shortly after Eden was born (once we realized that we wanted to get quiche into our lives on a regular basis) and so far, it's served us really well.
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