![]() ![]() Little hands can crack and beat eggs and grate the cheese, while older ones can roll the pie pastry or chop the filling ingredients.Īnd one last tip for baking a quiche – make two and freeze one for later! It’s almost the same amount of work, the same oven time, and makes sense to batch cook this savoury tart. Speaking of kids, homemade quiche is a fun dish to assemble together. I serve mine with a simple green salad and a tray of oven fries for the kids. Slice it up for an early morning bite while watching the Royal wedding on May 19, or bring it outside and enjoy it cold on an excursion to the park. You can serve it for a weeknight dinner or Mother’s Day brunch. It’s hard to improve on this beloved dish. Today’s recipe is a classic spring creation: a cheesy asparagus quiche, rounded out with crispy bacon and sautéed onions. My friend Joy makes a pizza quiche that is the perfect example of how versatile this combination of crust + filling + custard can be. 4 eggs, 1 1/2 cups of cream (or whole milk, or buttermilk, or any combination of the three) and a pinch of salt make up the custard. These are little flavour boosts that elevate the quiche into something truly special.ģ. I always have some sort of allium in my quiche – sautéed onions, wilted ramps, chopped chives – as well as fresh herbs. Broccoli and cheddar, ham and spinach, squash and parmesan, wild mushroom and herb…the combinations are endless. Cheese is an essential filling use up what you have on hand from blue to cheddar. Cooked vegetables and meats make up the bulk of the filling and decide the flavour profile of the quiche. Let’s face it, if quiche for a weeknight dinner meant starting with pie crust from scratch, it would seldom happen.Ģ. ![]() Then when I am planning quiche for dinner, I toss the filling ingredients straight into the frozen crust. Any time I make pie, I generally prepare one or two extra pie shells and freeze them in the pan. A pie crust in freezer guarantees a quick start to my quiche baking. It’s more of a formula, that I hope you will take and adapt to use up what you have on hand.ġ. If making a quiche from scratch seems like too much work, let me share my method and perhaps that will make it seem more manageable. For me, it is is a nostalgic meal, and total comfort food. We always had a flock of hens, so eggs were plentiful, and thus a savoury tart frequently made its way to our dinner table. My mum was a frugal cook, saving leftovers to be repurposed for another meal for our family of six. As soon as you add the pie crust, the instructions get covered up! The gift got plenty of use, and I still have it to this day, although I never understood the recipe on the bottom. When I was around ten or eleven years old, my dad bought me a beautiful pie plate with a recipe for Quiche Lorraine on the bottom of the dish. In truth, I’ve been baking quiche ever since I started in the kitchen as a little girl. Neither of my cookbooks have a classic quiche recipe either, although in The Simple Bites Kitchen, there is an asparagus frittata as well as a quick crustless quiche, both respectable variations on the real deal. ![]() I can’t believe it’s taken me this long to share a quiche recipe with you. No matter where or when quiche is served, it’s always a welcome addition to a meal and home cooks should have a solid recipe in their repertoire. It can make an appearance at an elegant brunch or show up in the basket of a rustic spring picnic. The adaptable fillings make it a versatile dinner option – just use up bits of leftover cooked vegetables and scraps of cheese.Īnd you already know this part – the quiche is a classic, beloved dish. It’s practical because it can be enjoyed at any temperature and it holds up well (even in the freezer). I grew up on this savoury tart, and I am determined to sell you on the wonderful simplicity of a well-made quiche. These are all words I have scribbled in the margins of my handwritten quiche recipe. ![]()
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