17 May 2011

Improvements, always

Brown Egg Shells

I'm a tweaker. There are very few recipes I don't change as time goes by. Sometimes it's to suit the occasion or what I have in the fridge, sometimes because I am simply curious.

This is my current favorite quiche recipe. I used to make it another way, but this is far simpler and quicker, mostly because I ditched the crust. So now it's better for you, with more protein from the eggs and more vegetables, and as a bonus it takes less time to cook because it's not as "deep." Leftovers also make a perfect breakfast on the run.


Edit 1/12/11: I don't use ricotta anymore, and I increased the ratio of eggs to milk. The quiche stays together better and is also cheaper.

Rich and Savory Quiche
(my own original recipe, thank you)

1 tablespoon butter
1/2 large onion, diced
1 1/2 cups grated cheese (a mixture of strong hard cheeses like colby jack, sharp cheddar, or Parmesan is best)
3 tablespoons arrowroot starch or flour

8 large eggs
1 cup whole milk 
1 teaspoon salt
1 tablespoon Dijon mustard
generous grinding of black pepper
your choice of spices and herbs*
2-3 cups chopped cooked broccoli**

1) Preheat oven to 350. Coat large quiche dish (mine is 11 inches across) with nonstick spray. If you haven't such a dish use two glass or ceramic pie plates.
2) Melt butter in skillet over medium heat and add diced onion. Stir and reduce heat to medium-low; cover and cook, stirring occasionally, until translucent and soft.
3) Toss together grated cheese and flour in medium bowl. Add eggs and whisk briskly until combined. Add milk, salt, Dijon, pepper, and any other spices; whisk to combine. Stir in broccoli and onion.
4) Pour into prepared dish/es and bake for approximately 40 minutes, or until firm in center. Remove from oven and let sit 10-15 minutes before slicing. Refrigerate any leftovers.


*Fresh herbs work great here. I tossed in a good half cup of chopped Thai basil and cilantro last time. A pinch of paprika is always nice, too. But if you'd rather leave it plain, it will still be delicious.
**Or whatever cooked vegetable you please: spinach, sundried tomatoes, mushrooms asparagus, cauliflower, russet potatoes. This is your chance to use up leftovers! I tend to have cooked broccoli around, so into the quiche it goes. Of course, if you don't have any leftover veggies already, you can cook them specifically for the quiche. Just make sure that your chosen vegetable is not watery, because if it is, the quiche will also be soggy.

{photo credit: robertolsenart on Flickr}

Shared on Simple Lives Thursday.

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