Thursday, April 4, 2019

Quiche Me.

 Didn't want to go out for a meal.
Didn't want to make a big production at home.
What to do for lunch?

I decided on the old stand-by.  Quiche.
It's light.  Well, as light as you want it to be.
It's substantial.  Substantial enough.
It has all sorts of ... elements in it.
It can be what you want.
It's good.
You can eat it hot, warm, room-temp, cold.
You can have it for breakfast, lunch, dinner, snack.
It can contain all the major food groups.  OK, except for fruit, maybe, but then it's a fruit pie and that raises it all to a new level entirely.
It's sort of an all-purpose food.

Yeah...  We're having quiche today.

Rosie's Fixin's For Quiche
6 eggs, room temperature, beaten
1 1/2 cups skim milk
1 cup heavy cream
1 cup sliced mushrooms
1/2 cup chopped onion
2 loose cups spinach, stemmed and chopped
1 dozen asparagus spears
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/4 tsp freshly grated nutmeg
3 oz. Swiss cheese, diced
2 oz. Monterey Jack cheese
grated Parmesan cheese

Rosie Notes:  Instead of both skim and heavy cream, you could use whole milk.  I never have whole milk on hand, but I always have skim and cream, so I use a combination.

For the pie crust, if you're not making your own, I recommend the refrigerated crusts that are rolled up and come two to a package.  Don't use the frozen individual crusts.  They usually crack in the freezer and aren't as big as the roll-outs.

I used a 9-inch diameter, deep-dish pie dish.  If you're using a shallow dish, cut eggs back to 4, skim back to 1 cup, and cream back to 1/2 cup, cut back a tad on rest of ingredients, and cut baking time back to 60 minutes.

Also, if you want to fry up some bacon and crumble it up and spread it on the bottom of the pie, I would certainly encourage you to do so.  Or diced ham.  Up to you.

Heat oven to 350°.

Place pie crust in dish and crimp edges.

In a medium skillet, melt 1 TB unsalted butter and sauté mushrooms for about 2 minutes.  Add onions and sauté another minute.  Add spinach, stir for a minute or so until spinach wilts, and remove from heat.  This gets the moisture out of the ingredients so you don't get a watery quiche.

Prepare asparagus by snapping bottom part off where it naturally snaps, then halve each spear.

Place Swiss cubes on bottom of dish, then add in mushroom mixture.
Beat eggs and whisk in milk and cream.  Add salt, pepper, and nutmeg.
Pour milk mixture into crust.
Add in grated Monterey Jack cheese, then arrange asparagus spears.  Grate Parmesan cheese over top.

Bake in a 350° oven for about 70 minutes.  After 30 minutes, check and cover edges with foil if browning too quickly.  Bake about 70-75 minutes.  Remove from oven and let sit for 15 minutes before slicing.

For the step-by-steps:
Sauté mushroom slices.

Sauté onion until translucent.

Add spinach.

Let wilt.
Set aside.

Crimp edges of crust and place Swiss cubes in bottom.

Add in mushroom mixture evenly.

Pour in milk, cream, and egg mixture.

Sprinkle on the Monterey Jack, place the spears on, then grate Parm over top.

And bake.

Let sit before slicing.

It's even better when the asparagus come from your own garden.


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