Saturday, February 19, 2011

Comfort Food -- Quiche

Quiche is one of my ultimate comfort foods. It's also a good Busy-Life-Food, because it is so versatile! It takes about 45 minutes total (with prep and cook time) but for the time investment, the dish really pays off. It makes a nice, light dinner, a warm and filling breakfast, or a quick lunch. That's three meals from one quiche. And as far as I know, it'll keep for a week at least, so you get some good milage out of this one dish.

With the pie crust being about the only exception, you can usually find all the ingredients for a delicious quiche without a trip to the grocery store. I find my culinary improvisational skills are at their best when faced with quiche. Once you have the basic egg-pie base, you can put pretty much any veggie or protein you like in there. I've made everything from the standard cheese and egg quiche to a zuccini and spinach quiche to a fancy ham and brie quiche.

And, as with my fabulous Mac and Cheese secret Ritz-cracker topping, this two has a secret: I use Pillsbury Crescent Rolls for the crust. Since I'm basically entirely a culinary novice, I have never attempted to make my own pie crust. And one day, in my little apartment in the city while in college, I was craving my mom's ham and spinach quiche so badly I could feel my stomach screaming at me. I had the crescent rolls in the fridge (leftover from a party where I made pigs in a blanket) and decided to do some experimenting.

The result? An amazingly buttery, flaky crust. Delicious. So much more than a mere pie crust could ever be! I knew I would never even attempt a regular pie crust, as this was far too close to heaven to ever stray.

The funny part: Apparently this is the same trick my mom has been using for years. Like mother, like daughter. No wonder I loved her quiches so much growing up.

Easy Quiche
(feel free to sub any of the suggested veggies for those of your choice!)

  • 1 roll Pillsbury Crescent Rolls
  • 4 Eggs, beaten
  • 1 cup milk
  • 1/4 cup chopped mushrooms
  • 1 tbs olive oil
  • 1 small onion, chopped
  • 1 to 2 cloves garlic
  • 1 cup spinach, cooked and chopped
  • 1/2 cup cheese (I use cheddar, but use whatever you'd like)
  • 1/4 cup ham, chopped or cubed (I use deli ham that has been chopped or shredded)
  • Dash of salt and pepper

-Pre-heat oven to 350. Butter or grease a pie baking dish and form crescent roll strips into a crust--basically, just pretend it's play dough and mold it into the shape of the dish.

-Heat olive oil in a frying pan and add onion. Cook until soft, then add garlic, mushrooms (I use canned, but if you'd like to use fresh, take a few minutes to let these soften as well), and spinach (again, I use frozen but if you use fresh, take a few minutes to let it wilt). Cook for a few minutes until warm and well combined. I also add the ham at this point, to get it a little browned, but this is entirely optional.

-Place ham and veggie mixture into the pie crust. Spread evenly.

-Combine eggs with milk and whisk together. Add salt and pepper, then pour over the veggies and ham in the pie crust.

-Top with cheese!

-Bake for 25 minutes, or until eggs are set.

2 comments:

  1. I love the idea of using the crescent rolls as a crust- adds so much buttery flavor! Great recipe, Bee!

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  2. Ahh my cooking blog idol left a comment, SO COOL!

    Thanks! I know I'd probably save like 500 calories or something by using a regular pie crust or some fancy whole grain wheat business, but when it comes to ultimate comfort food I think calories should be ignored for the most part. I can always have a smaller slice if I'm feeling particularly conscious, right?

    Thanks for the comment! :)

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