Monday, July 2, 2012

Sandwich & Pie--Quiche

I love quiche. It can be so chic, it is French after all, but it is not difficult to assemble. Quiche is good warm or at room temperature so it can be made ahead of time if your schedule so requires. Quiche toppings are also an invitation for creativity and you can divide toppings if there are eaters in your household who do not appreciate some of the same things you do!


Quiche
1 9-inch pie shell, baked and cooled
5 large eggs OR 4 eggs plus 2 whites or yolks if you have some to use up
1 cup milk
½ cup sour cream
1 tsp salt
Pinch nutmeg
Pepper

Preheat the oven to 425-degrees. Whisk the eggs until well blended. Whisk together the milk and sour cream until smooth and then whisk into the eggs. Season the egg mixture and pour into the prepared pie shell. Sprinkle with desired filling (cheese, bacon, spinach, etc.) and bake for 40-45 minutes or until the center is just set (i.e. it is not liquid but is a bit wobbly). Cool to warm or room temperature.

Variation: Make a frittata if you do not have time or calories for the pie shell. Grease an 8-inch square baking dish and pour the egg mixture right into the baking dish before proceeding with the recipe as outlined above.
Variation: Make a strata by layering 1-inch cubes of good bread(approximately 6-8 slices) on the bottom of the greased baking dish before adding the egg mixture and other mix-ins.

VEGAN NOTES: This is not a good candidate for vegans because it relies so heavily on egg.
GLUTEN NOTES: Use all-purpose flour substitute (you can make your own by combining 2 parts rice flour, 2 parts potato starch, 1 part millet flour, and 1/2 part tapioca flour) and be sure to weigh this because it is denser than the all purpose flour--you will probably need only 3/4 cups or so but I have not weighed this for precision. Add 1 tsp xanthan gum with the flour. Be sure to use gluten-free baking powder.

© Katherine C. Otterstrom, July 2012

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