Monday, November 12, 2012
Quiche is a fairly inexpensive meal. The Spinach and Cheddar Quiche I made yesterday runs about $1 per serving, which is one-fourth of a 9X9 pan. Or about 4.5"x4.5". A good sized serving. While you can certainly add some sour cream (which makes it even better, but then what doesn't it improve?) or a side salad, I find that one serving is usually adequate.
The basic recipe is 4 eggs, 8 oz of cheese, and 1 - 2 cups of cream, either whipping cream or half 'n' half. Then you add whatever you want. Most any kind of cooked veggie works or any kind of cooked meat. Just be sure the meat and veggies are in small pieces.
Good cheeses - feta, cheddar, swiss, mozzarella, parmesan with either feta or mozzarella, probably blue would work but you'd want to combine it with something else
Good meats - ham, bacon, chicken, sausage. I have a couple of good recipes using salmon and/or tuna. Ground beef is ok, but it needs to be seasoned pretty heavily.
Good veggies - onion, mushrooms, peppers, spinach, broccoli, green onions, tomatoes, chard. I have a recipe that uses cauliflower and it's ok, but again it needs quite a bit of seasoning. Be sure that the veggies are cooked long enough that they are dry, especially the tomatoes and mushrooms.
1- 2 cups cream
8 oz cheese, shredded, grated or crumbled
meat and/or veggies of choice, cooked and in small dice or crumbles
seasoning of choice
Put eggs, cream and seasoning in blender and give it a good long whirl. I usually blend it while I'm shredding the cheese. Add the cheese and keep whirling. It may sound sort of clogged at first but it should loosen up. Add the veggies to the blender if you want, or you can put them in the cake pan.
Put the meat and/or veggies in a 9x9 cake pan and spread them out evenly. Pour the egg mixture over them, keeping the meat and veggies evenly distributed. You could sprinkle some extra cheese on top if you wanted to.
Bake at 350 for about 40 - 60 minutes, or until set. Let it sit for a few minutes before cutting it. It may deflate a bit, but that's ok.
Can be refrigerated, and can be served hot, cold or at room temperature. Hot or at room temp is best, and it can be nuked to get it there.
I used a 10 oz bag of spinach for my quiche yesterday. I nuked it for about 5 minutes, then squeezed it dry before adding it to the blender. It ended up sort of like Stouffer's Spinach Souffle, or at least as I remember that being. Good, but even better with sour cream.