SPECIAL FEATURES:
Email
A quiche that real men, real women and real kids will eat
Maria Rodale shares her tried-and-true quiche recipe.
Fri, Feb 25 2011 at 10:07 AM
Related Topics:
Photo: diekatrin/Flickr
It’s hard to remember what all the fuss was back then when real men wouldn’t eat quiche…. Was it the name? The fact that there might be vegetables in it? Anyway, around that time, I made my first quiche, from the original "Rodale’s Basic Natural Foods Cookbook." Since then, I’ve made quite a few quiches, and they are quick, easy, yummy and perfect for taking places. You can make them for breakfast, lunch or dinner. And it’s especially easy if you use a store-bought, frozen, whole wheat organic premade pie crust. Can you believe I can buy such a thing in a store? Back when I started cooking, that would have seemed like a strange and funny dream. If you can’t find one ready-made, you can make your own using my piecrust recipe. Just eliminate the sugar.
You can also get creative with ingredients, which is why I will break this recipe down to the basic “glue,” and you can add whatever you want.
Basic Quiche
Ingredients:
3 eggs
1 1/2 cups whole milk
2 tablespoons flour
2 cups cheese of your choice (I prefer Colby, cheddar or Monterey jack)
Additions:
Broccoli, mushrooms, spinach, bacon, ham, onions, artichoke, or other ingredients you choose
Directions:
If you use frozen vegetables, I recommend cooking them and letting them drain a bit before you add them. Otherwise, they will make your quiche watery. If you are adding bacon or other meats, make sure they are cooked first, too.
- Prepare the piecrust and preheat the oven to 375 degrees.
- In a bowl, mix the eggs, milk, flour and cheese.
- Add the vegetables and meats and mix it all up.
- Put the stuff from the bowl into the piecrust and put that on a baking sheet, so if it boils over it won’t mess up your oven.
- Bake for about 45 minutes, or until the top is golden and the inside feel firm.
- Let sit for 5 to 10 minutes so the cheese cools enough to hold the whole thing together. Otherwise, it will be runny when served.
Enjoy! Tonight, I am making broccoli–bacon quiche made with cheddar cheese. Yum!
For more from Maria Rodale, go to www.mariasfarmcountrykitchen.com.
You might also like:
Sign in with one of these accounts to add your comment.
EDITORS' PICKS
Advertisement
TODAY'S MOST POPULAR ON
- What causes tornadoes?
- 15 famous people who mysteriously disappeared
- 10 false facts most people think are true
- When is tornado season?
- 20 ways to reuse coffee grounds, tea leaves
- The 9 nastiest things in your supermarket
- 5 life lessons learned by working at McDonald's
- 13 natural remedies for the ant invasion
- 8 alarmingly unhealthy snacks to avoid
- Easy homemade soap
From our sponsor
NEWSLETTER
Advertisement
http://www.ourmidland.com/voices/general/article_087d2da0-4279-11e0-bbf9... As a diabetic I can say quiche is really good. There is nothing wrong with the calories at all and no blood sugar spike. I leave out the ham and bacon but I do add lean Beef and Chicken. If we get a blood sugar spike it can mess up a diabetics toes and fingers but quiche is great
...and some veggies: asparagus, mushrooms, red peppers, onions.
And my entire family is off and eating. I am obsessed with perfecting my quiche recipes. When I feel like a truly guilty crust, I use butter, spelt flour (nice and nutty) and water. The use of real butter makes all the difference in the world, though it does pack on the calories (and the padding on my butt!).