Tuesday, June 30, 2009

Hugs and Quiches

Quiche is good on a summer day. It’s a choice for ladies’ day out at the local eatery. I enjoyed a very good quiche at the bookstore in Milton about a year ago. (Yes, bookstores and quiche are good combinations.) Quiche is easy to make at home.

What is a quiche? Here it is from the Wiktionary. For anyone who is confused, the Wiktionary is a companion to the Wikipedia. Did you think it might be a dictionary?
"quiche (plural quiches)
A pie made primarily of eggs and cream in a pastry crust. Other ingredients such as chopped meat or vegetables are often added to the eggs before the quiche is baked. "

So much more is left to be said. Quiche is very wonderful. It can almost melt in one’s mouth. It is a pie, a custard, and a way to use eggs creatively. As a pie or custard it isn’t sweet. As a way to use eggs, it is delicious, and after the egg nutrition controversy of a few years ago, probably nutritious. Yes, it’s full of cholesterol, but steak is too. For more on the cholesterol controversy, and it is a controversy, go to the Internet.

I really like the following quiche. I prefer to omit the crust due to my bias against white flour, and sometimes I reduce it to two-thirds of the recipe. Here I present it as Better Homes and Gardens gives it. Please note that it requires no exotic ingredients, just ingredients most of us already have at home.

Choose-a-Flavor Quiche (serves 6)

Pastry for single-crust pie
3 beaten eggs
1 ½ cups milk
¼ cup sliced green onions
¼ teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
¾ cup chopped cooked chicken, crabmeat or ham
1 ½ cups shredded Swiss, cheddar, Monterey Jack or Havarti cheese (6 ounces)
1 tablespoon all-purpose flour

Oven 450 degrees.

Prepare pastry for single-crust pie. [or buy one]
Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake in a 450 degree oven for 5 minutes. Remove foil. Bake for 5 to 7 minutes more or till pastry is nearly done. Remove from the oven. Reduce oven temperature to 325 degrees.

Meanwhile, in a bowl stir together eggs, milk, onion, salt, pepper and nutmeg. Stir in chicken, crabmeat or ham. Toss together shredded cheese and flour. Add to egg mixture. Mix well.

Pour egg mixture into hot pastry shell. Bake in the 325 degree oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let stand for 10 minutes.

From Better Homes and Gardens New Cook Book. Des Moines, IA, Meredith Corporation, 1989.

I omitted the Quiche Lorraine variation and the Individual Quiche Casseroles at the end of the original recipe. The library has the book. Go and read it.

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