I used to think that Quiche was some magical, unattainable food that one could only get if they dined for brunch at a fancy restaurant or visited France. My mother never once made it. Nor did anyone else I knew. And if I did mention to my mother she’d roll her eyes and tell me it was only something that snobs or sissy French people ate.
I discovered how to make Quiche when I was a young twenty-something, all moved out and living on my own. I was always strapped for cash and looking for ways to save money and reduce waste. I bought a Depression-Era cookbook that focused on how to eat cheap. It had a recipe for Quiche.
Little did I know that a Quiche could be made up of any old vegetables you had on hand, some eggs, cream or milk, cheese, and a few meat scraps if you were lucky enough to have some on hand.
The beauty of the recipe I use is that it was written for a “crust-less” Quiche. That’s actually what sold me on it. Because, let’s be honest here, only Martha Stewart has time to roll out a pastry crust on a week-night.
I’ve used this recipe over and over throughout the years, changing the vegetable ingredients to reflect what I have on hand, or what’s in season. Got eggs? You’re in business.
One of the best reasons to make a Quiche is that you have breakfast ready to go each morning without even thinking about it. This keeps you from eating crap at work and it’s ready to go without thinking about it. (Of course, Quiche works just as well for dinner too – just add salad).
I like to make one up on a Sunday afternoon, cut it in squares and store it in the fridge. Oh and by the way, there is no rule that a Quiche has to be “round” in shape. Bake it in a Mickey Mouse-shaped pie dish if that makes you happy.
Here’s the magic of it all… Before I head out to do morning barn chores, I start the coffee, put a piece of Quiche in the toaster oven, and then let it heat up while I’m out feeding animals. Once I’m finished outside, I come back into the kitchen to find hot coffee and Quiche ready and waiting for me. The kitchen smells amazing and that’s all it takes for a much better way to start the day.
Quiche can be as varied as your imagination, but if you want to try making the classics, go HERE, HERE and HERE. Or… you can try out my base recipe and make your own variation by swapping out the ingredients as you see fit.
P.S. I have a small confession to make…. I’ve never actually eaten a Quiche made with a crust. Crazy, right? ~A
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