Quiche

Since I had some pie crust from my Beef Pie, I decided to make a university-student favourite: Quiche. While many students might think Kraft dinner before a quiche dinner, it's really easy to make (if you already have a pie crust -- I used to buy Tenderflake). Essentially, you're mixing eggs, milk, and your filling: ham, spinach, tomato, broccoli, or even leftover chicken. Most of your cook time is baking.

Here's a simplified version based on Joy of Cooking on page 109.

Ingredients

• 1 cup milk or heavy cream
• three eggs (may need more to fill your pie crust)
• 1/2 a small onion
• 1 1/2 cups cheese
• 1/4 tsp nutmeg
• salt and pepper
• Optional additions: zucchini, tomato, more cheese, mushrooms, spinach

Directions

• Paint your pie crust with egg yolk to seal it from the moisture of your egg filling.
• Mix 1 cup milk or heavy cream and three or more eggs (to fill).
• Grate half a small onion and add to mixture.
• Add 1 1/2 cups cheese.
• Add 1/4 tsp nutmeg.
• Add salt and pepper to taste.
• Mix together and pour into your pie shell.
• Bake 375 degrees F for 30 to 40 minutes (center should puff out and an inserted knife should come out clean).

I added zucchini and tomato and topped with two kinds of cheese.

A few days later I finished off my pie crust dough and made a spinach and ham quiche.

While quiche is great for making enough food for leftovers, but it's so good that it won't last very long.

This post is based on a published recipe. Please be aware that we've bent the recipes to our will. If you'd like the original recipe, have a look at the cook book linked in the post.