Quiche
I love Quiche. I like to make Quiche, and I especially love to eat Quiche. It's a great way to use up leftover vegetables and any odd ends of cheese. The formula is fairly forgiving a as well. With Lent coming and everyone interested in meatless recipes, I thought I would suggest this as an option.
For quiche I follow the simple instructions found in Mollie Katzen's Enchanted Broccoli Forest. First the crust is prepared, then the crust is filled first with a layer of cheese, then the vegetables, then the custard is poured over it. Uncomplicated.
I haven't had enough room in most of my Chinese kitchens to roll out a real pie crust. Now that we live in apartment where we could, I still don't. A friend of mine in Pittsburgh gave me a copy of the Joy of Cooking press-in-the-pan crust and it has served me well. I prepare this crust, omitting the last step with the egg yolk coating.
While the crust is cooking I prepare the cheese, the vegetables (if I'm not using leftovers), and the custard. The vegetable-cheese combination I'm suggesting below is loosely based on a celery and leek gratin found in Mark Bittman's How to Cook Everything Vegetarian. That is also an excellent dish, by the way.
Celery-Leek Quiche
1 prepared and baked pie crust
2-3 stalks of celery, diced
2-3 stalks of leeks, sliced thinly
2-3 cloves of garlic, minced
1/4-1/3 pound of aged Gouda (cheddar is fine)
3 eggs
1/2 cup milk (or if 1 cup if you omit the yogurt)
1/2 cup plain yogurt
black pepper
paprika
In a medium pot, put water on to boil.
Dice the celery and slice the leeks. When water comes to a boil, add the celery and leeks, cooking for a minute or two, then drain and set aside.
In a bowl, whisk the eggs, milk, and yogurt together and set aside.
When the pie crust is done, remove from the oven and turn the temperature down to 375 F/190 C.
Shred the cheese directly onto the crust. This will form a barrier layer between the crust and the custard, so make sure the inside of the crust is covered.
Add the drained vegetables and the garlic on top of the cheese.
Season the vegetable layer with black pepper to taste.
Pour the egg mixture over this.
Dust the top with paprika. This can be omitted because it is partly cosmetic.
Bake for 35-40 minutes (in my oven it takes closer to 50) or until the custard is firm.
Bonus recipe: this yellow split pea stew is simple and delicious. I'm not sure what to serve with it, though. Maybe just a side of spinach or something like that.
For quiche I follow the simple instructions found in Mollie Katzen's Enchanted Broccoli Forest. First the crust is prepared, then the crust is filled first with a layer of cheese, then the vegetables, then the custard is poured over it. Uncomplicated.
I haven't had enough room in most of my Chinese kitchens to roll out a real pie crust. Now that we live in apartment where we could, I still don't. A friend of mine in Pittsburgh gave me a copy of the Joy of Cooking press-in-the-pan crust and it has served me well. I prepare this crust, omitting the last step with the egg yolk coating.
While the crust is cooking I prepare the cheese, the vegetables (if I'm not using leftovers), and the custard. The vegetable-cheese combination I'm suggesting below is loosely based on a celery and leek gratin found in Mark Bittman's How to Cook Everything Vegetarian. That is also an excellent dish, by the way.
Celery-Leek Quiche
1 prepared and baked pie crust
2-3 stalks of celery, diced
2-3 stalks of leeks, sliced thinly
2-3 cloves of garlic, minced
1/4-1/3 pound of aged Gouda (cheddar is fine)
3 eggs
1/2 cup milk (or if 1 cup if you omit the yogurt)
1/2 cup plain yogurt
black pepper
paprika
In a medium pot, put water on to boil.
Dice the celery and slice the leeks. When water comes to a boil, add the celery and leeks, cooking for a minute or two, then drain and set aside.
In a bowl, whisk the eggs, milk, and yogurt together and set aside.
When the pie crust is done, remove from the oven and turn the temperature down to 375 F/190 C.
Shred the cheese directly onto the crust. This will form a barrier layer between the crust and the custard, so make sure the inside of the crust is covered.
Add the drained vegetables and the garlic on top of the cheese.
Season the vegetable layer with black pepper to taste.
Pour the egg mixture over this.
Dust the top with paprika. This can be omitted because it is partly cosmetic.
Bake for 35-40 minutes (in my oven it takes closer to 50) or until the custard is firm.
Bonus recipe: this yellow split pea stew is simple and delicious. I'm not sure what to serve with it, though. Maybe just a side of spinach or something like that.
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