Let's start with the crust. For all of you super foodies out there who make you own crusts (and breads and bagels and whatnot), more power to you. I really am impressed (and a wee bit jealous). But, I
Now, to make the filling I use 4 (organic vegetarian fed free-range) eggs, 1 cup of cheddar cheese, 2/3 cup of cream, salt, pepper, and nutmeg. On days when I am feeling especially adventurous I throw in some spinach. I like other things in my quiche when I go out (like onions or tomatoes), but when I am eating on it for a week I steer clear of things that won't hold up well to re-heating. Simply mix the ingredients together and pout them into the crust. I use at little of the left over egg in the mixing bowl to brush on the crust before I place it in the oven. I bake it at 350 degrees for about 45 minutes - just until the crust is golden brown.
menu ideas:
I had a generous slice of cheddar cheese quiche with a few slices of tart green apple, a fresh strawberry and goat cheese salad topped with walnuts and a balsamic vinaigrette, and a berry smoothie. There were so many nutrients in my lunch I couldn't name them all, plus it felt like I had gone out to a little cafe in a bookstore.
I love spinach in my quiche! Also, I most always used Pillsbury crust - they are good and convenient. I still like to make my own crusts sometimes, but all in all, the work isn't always worth it when the Pillsbury taste good.
ReplyDeleteBTW, we say hankerin' up here too and I'm a damn Yankee! LOL.
i<3 your blog and your my-bad-wtfever attitude.
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