The day that I set out to make a quiche I came across Bon Appetit’s article, “In Defense of Quiche,” which surprised me tremendously because I didn’t know that quiche needed to be defended or that we as a society had been turning up our noses to the eggy pie. The article does throw me under the bus for happily using store-bought pie crusts but in my own defense, quiche is something I make when I don’t have a lot of time to cook or like this week, was too hot to cook. Yes, this past week in San Diego had what what weather people would call “historic” temperatures. I didn’t complain too much because that meant I could work on my tan before Spring and make things like quiche.
So in the sweat of the day, I invited a dear dear dear friend of mine over for lunch and catch-up but when temperatures were already creeping toward 80 at 7:30 in the morning, the last thing I was going to do was be slaving over the stove at noon. Hence the quiche, yes, I did have to turn on the stove and the oven, but really only for a maximum of thirty minutes and this was done in the wee hours of the morning when it was still somewhat cool. And quiche is great for weeks like this because you can make a couple one morning that will last you through the week for a veggie packed breakfast (or lunch or dinner) without having to do much other than reheat (MAYBE!).
So here my recipe for a quiche you’d be happy to eat all day:
|just a little quiche|| |
- For one quiche:
- Pie crust - Store bought or homemade (adds to cook time); you choose.
- ½ cup of lowfat milk
- ½ cup of cream
- ¼ cup of goat cheese
- 4 eggs
- ½ cup of chopped white onion
- 1 cup of chopped kale* or collard greens**
- 5 asparagus spears chopped
- 3-4 cloves of roasted garlic cloves cut into thirds
- handful of fresh parsley**
- salt & pepper
- 1 tbsp olive oil
- *Collard greens were used in the quiche pictured.
- **These were obtained through the CSA - Be Wise Ranch.
- Preheat oven to 375°
- In a skillet heat the olive oil.
- Add onion and soften.
- While onion is in the skillet, add milk, cream, eggs, salt, pepper and goat cheese in a bowl and mix well (I used my Kitchen Aid).
- Add greens to onion and wilt. Take off heat once wilted and spread evenly in your crusted pie pan.
- Add raw chopped asparagus evenly as well as the roasted garlic clove pieces and fresh parsley.
- Cook in oven for 20 minutes or until firm in the center.