Contrary to those photos above, this is not a post about asparagus. No, it's about quiche... We're having an awfully big quiche moment of late.
Specifically we're having a "quiche for dinner" moment, as I've fallen back on making it far too often than I'd like to admit lately.
It's ironic really, as quiche and I got off to an awfully rocky start, my first attempt was both comical and mildly infuriating. So after some searching, I've officially aligned myself with Rachel's classic quiche recipe (which is super easy and basic and maybe, slightly more virtuous, as she uses milk instead of cream), and then I mix up my toppings depending on our mood on any given night. My M.O. is to cut the richness of the quiche by serving it alongside a little light mixed green salad with vinagrette or some roasted aspargus and a few sliced tomatoes from our plants (above.)
The most exciting part is that the girlies. love. quiche. Especially a simple bacon or ham and cheese number (I use seaside cheddar, as it's utterly divine -- nutty + a little bit salty...perfection.) My favorite part of our quiche moment though is how whenever we have it for dinner (which as noted above is a lot) Millie chants ever so zen-like, "ohhh quiche, quiche, quiche" and then giggles hysterically like it's the funniest word she's ever said.
It's lovely.
So are you quiche peeps? What is your favorite combo?
Specifically we're having a "quiche for dinner" moment, as I've fallen back on making it far too often than I'd like to admit lately.
It's ironic really, as quiche and I got off to an awfully rocky start, my first attempt was both comical and mildly infuriating. So after some searching, I've officially aligned myself with Rachel's classic quiche recipe (which is super easy and basic and maybe, slightly more virtuous, as she uses milk instead of cream), and then I mix up my toppings depending on our mood on any given night. My M.O. is to cut the richness of the quiche by serving it alongside a little light mixed green salad with vinagrette or some roasted aspargus and a few sliced tomatoes from our plants (above.)
The most exciting part is that the girlies. love. quiche. Especially a simple bacon or ham and cheese number (I use seaside cheddar, as it's utterly divine -- nutty + a little bit salty...perfection.) My favorite part of our quiche moment though is how whenever we have it for dinner (which as noted above is a lot) Millie chants ever so zen-like, "ohhh quiche, quiche, quiche" and then giggles hysterically like it's the funniest word she's ever said.
It's lovely.
So are you quiche peeps? What is your favorite combo?
a ridiculous quiche fan. i adore anything with leeks in it, though i had a delicious sun-dried tomato quiche few weeks ago!
ReplyDeleteWe just fell in love with quiche at our house too. The kids weren't enamored of broccoli and cheese but adored ham and cheese. I discovered that spinach wilted in garlic and a bit of olive oil makes a great layer: you pour in half the filling with its chunks of ham & cheese, then layer the garlicky spinach in only half the quiche if some people don't like green quiche, then pour on the rest of the filling. Voila! Two quiches in one. And one empty dish at the end of dinner.
ReplyDeleteI love quiches, Jamie Oliver's mushroom and spinach quiche is delicious too.
ReplyDeleteI love quiches, especially with caramelised onion and garlic, or feta cheese, onion, basil and baby tomatoes. My mum also used to make a gorgeous pissaladiere (my spelling may be wrong here) - a kind of quiche meets pizza sauce. Do you know that recipe?
ReplyDeleteI love quiches, though lately I've gone the lazy route and made frittatas instead. My favorite combo is diced red potato, onion, green onion, and Jarlsberg cheese. Yum!
ReplyDeleteSo glad it's working out for you! That's exactly how we serve it as well - quiche is so perfect with a lightly dressed salad.
ReplyDeleteMakes one 10-inch frittata; Serves 10 to 12
ReplyDelete6 large eggs
1/2 cup whole milk
1/2 cup fresh ricotta cheese
1/4 cup finely grated Parmesan cheese
Coarse salt and freshly ground pepper
3 cups cooked and drained penne rigate pasta (from 7 ounces dry)
1/4 cup chopped fresh basil
1 tablespoon extra-virgin olive oil
Garnish: fresh basil
Directions
Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in cooked pasta and chopped basil.
Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.
Definitely a quiche family ~ hubby and crumb could literally live off eggs, so I must find new ways to include in every meal! My personal favorite: basil goat cheese
ReplyDeleteBabygirl doesn't like eggs yet but hubs and I are a fan of quiche. I use two whole eggs, three whites and a can of fat free evaporated milk for a lighter quiche. Then pop it in a hot oven, like 425, for 15 minutes, and then reduce it to 350 for another 30 or so. I've also found if you put the cheese at the very bottom, it makes a nice seal to prevent soggy crust.
ReplyDeletelove quiche. do you make the crust from scratch? i am not a fan of making crust!
ReplyDeleteI love a spinach quiche with a side of carrots sauteed in fresh squeezed orange & brown sugar. My toddler goes bonkers - he is delighted with the quiche and swells with happiness over the carrots!
ReplyDeleteQuiche is definitely a main stay at our house, our wee boy is still on food that will dribble off your spoon, but the grown ups love some delicious eggy goodness! I have recently enjoyed quiche with Asparagus and potatoes that are cooked in butter and garlic before added to the quiche....delicious.
ReplyDeletethe light in these is gorgeous. have a wonderful weekend :)
ReplyDeletexo Alison
I don't think I've met a quiche that I haven't liked. I love to stuff it full to the brim with veg, add a grating of fresh parmesan or whatever cheese at the end and give it a quick brown under the broiler.
ReplyDeleteLoving your blog!!
Perhaps ramps, whole garlic, grape tomatoes and gruyere? I love a good quiche! Hmmm, perhaps I should make one...
ReplyDeleteThe Tarts are doing a quesadilla bar this week; always a fun idea for kids as they can choose their own toppings.
Love your blog...and the fact that a six year old is eating asparagus and tomatoes. Inspiring:)
Mushroom, asparagus and feta crustless quiche. Mmmm.
ReplyDeleteOhhh I love a good quiche - I'm a sucker for mushrooms, truffle oil and rosemary. With parmesan cheese of course :)
ReplyDeletehttp://ladulcivida.blogspot.com/
quiche is a favorite around my house. Spinach + feta, chicken + cashew, classic Lorraine... all are amazing!
ReplyDelete