Quiche
While quiche might come across as a “fancy” food to some, it’s a truly practical dish. It’s inexpensive, easy, uses few ingredients, and keeps wonderfully. It’s good for breakfast, lunch, or dinner, and can use whatever veggies and cheeses you happen to have on hand. (It’s also good for sneaking slices right out of the refrigerator!) I began making quiche regularly right out of college for all of these reasons. I love to cook, but I needed something I could make for one. You can bring it up a notch by making your own pie crust, but no one will know if you don’t!
Ingredients:
1 dozen eggs
1 cup of heavy cream
1 pie crust, refrigerated (very cold)
2 tablespoons of olive oil
1 small vidalia onion
3 cups fresh baby spinach
Salt and fresh ground pepper to taste
Directions:
- Preheat the oven to 375 degrees.
- Dice the onion and sauté in a large pan with the olive oil and a pinch of salt until caramelized.
- Add the spinach to the pan, cooking until just wilted.
- Beat the eggs and heavy cream together until well combined, with small bubbles. Add fresh pepper (about 1 tsp.).
- Place the pie crust into a 9″ pie plate, scalloping the edges to keep in any overflow from the eggs.
- Pour the eggs over the vegetables into the pie crust, and place into the oven.
- Bake for 35-45 minutes, or until the eggs are firm.
- Feel free to add garnish or condiments! I love a sprinkle of grated cheese and a touch of Sriracha hot-sauce.
