Quiche of Meals PastJan 31st, 2012 | By Cecilia | Category: baking and desserts, cook something, meat and poultry
I am usually the grateful beneficiary of the culinary experiments of my colleague Ramona Moore. As an avid home cook, she loves to work with a variety of ingredients in her recipes, and generously shares her creations with the rest of us.
Recently she made a quiche using leftovers she had in her refrigerator, and ended up with a savory pie that offered a satisfying balance of egg custard to cheese, to meat and vegetables (especially for those who want quiche on the hearty side).
I asked her if she would share her recipe during National Pie Month, to which she replied, “I do not have a recipe.”
The next day she had one written up from memory.
She says almost any ingredient may be used in the quiche, and that it is a delicious dish to make at the end of the week when small amounts of leftovers, by themselves, may not make a complete meal.
“The quiche is different every time I make it,” Ramona explained, “because my leftovers are different. I love quiche! It is very satisfying to me and versatile for breakfast, lunch, dinner, snack, etc. It is a great gift for new moms and dads since it keeps well in the freezer.”
If it lasts long enough to become a leftover, that is.
Serves 6 – 8
- Single pie shell, unbaked (I used frozen)
- 8-10 large eggs
- 1/2 teaspoon dry mustard powder
- Hot sauce (Louisiana, Cholula)
- Salt & pepper to taste
- Fresh broccoli, chopped (blanched slightly)
- Ham, cubed
- Cheddar cheese, shredded
- Sautéed onions
- 1 tomato
- Olive oil
- Preheat oven to 350 degrees.
- Place cookie sheet in oven.
- Prick the bottom of the pie shell a few times with a fork or knife.
- Cover edge of crust (only) with foil to keep it from burning.
- Break eggs into a bowl; add mustard powder, salt, pepper and hot sauce and beat till very well incorporated.
- Remove cookie sheet from oven and place pie shell on it.
- Arrange desired ingredients (i.e., broccoli, ham, etc.) in bottom of pie shell.
- Through a sieve, pour egg mixture over all, coming to just below the top of the crust.
- Slice the tomato & brush one side with olive oil. Arrange on top of pie in pattern of your choice, oil side up.
- Carefully put pie in oven and bake for about an hour.
- All ovens are different; quiche is done when middle is firm—doesn’t jiggle when you shake it—& top is golden brown.
- Remove and let set for 20-30 minutes.
- Slice into individual servings.
Keep salt content of ham & cheese in mind when adding salt & pepper.
For a different twist, add dried pepper flakes when sauteing onions.
Other ideas for the filling: sliced jalapenos (fresh or pickled), a quarter cup of salsa, different cheese–Parmesan, monterrey jack, etc. Use different kinds of onions to add variety (purple, green, shallots, etc.).
Sprinkle some paprika on top before baking to add color.
If all the egg mixture doesn’t fit into the pie shell, I use it to make a breakfast taco(s). I almost always make two pies while I’ve got the oven lit. . .