When I’m in a quandary about making dinner for my kids, my go-to meal is quiche. It’s simple and versatile — often you can dig through your fridge and find vegetables, cheese and eggs that will make a fine quiche. There’s also something warm and comforting about it. Rather than using a pastry crust, which is the traditional mode of quiche making, I’ve been using frozen hash browns as a crust as it saves time and is yummy. I generally throw in vegetables in my quiche – sautéed spinach, mushroom and tomato with feta – is a favorite, but we also like leeks (sautéed in butter) and mushrooms with swiss cheese. I also use a porcelain quiche dish or stone tart dish.
Experiment with different veggies and cheese – you can’t go wrong. It’s an egg dish that can fulfill the vegetable and protein food group – and satisfies.
Martha Stewart has several good recipes for quiche. Here’s one that will make you happy:
Ingredients
- 2 tablespoons butter, softened, plus more for pan
- 1 package (1 pound) frozen hash brown potatoes, thawed
- 12 large eggs
- Coarse salt and ground pepper
- 1 1/2 cups reduced-fat sour cream
- 1 package (4 to 5 ounces) soft goat cheese, room temperature
- 4 scallions, thinly sliced
Directions
1. Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
2. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
3. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.
poche de maman 