Two posts in under a week! Big pat on the back to moi.
Anyways, while I’ve decided to pursue a career in nutrition, I’ve concurrently started to obsess about quiche. Truthfully, I’ve always felt pretty good about quiche. What’s not to like? You combine eggs, cream, and cheese; bake it and enjoy it over the course of a few days. I’m a child of the 1980s, and my mom used to take me to lunch at the Illinois Street Food Emporium when I was a kid on days when I had a dentist’s appointment, or some other excuse to miss a packed PB&J. As a child, it seemed like the height of elegant food. So did crab dip and pickles spread with cream cheese and wrapped in lunchmeat. Midwest is best.
I started thinking about quiche with more frequency when my Aunt Kelley gave me a copy of the Silver Palate Cookbook. Besides explaining what hummus is and the benefits of using fresh herbs, the Silver Palate Cookbook suggests serving quiche for all meals. That seems pretty cool to me. My interest in quiche continued when I received the Essential NYT Cookbook for Chistmas. Apparently, quiche WAS a really big deal (especially in the 1980s), and the author of the cookbook decided not to include any recipes for it, mostly out of spite. It is a noticeable absence. No biggie, that’s why the Internet was born. For the past few years I’ve favored a fritatta/tortilla when I’m looking for something that is cheap and filled with eggs. Then I had some friends over for breakfast and decided to make a quiche instead of eggs benedict.
I’m now on my 4th quiche of the month. Not only is it easy to make, it’s tasty and you can really eat it morning, noon, and night. Since I don’t eat wheat, I make it without a crust. This recipe from Gourmet via Epicurious is a good starting point. I don’t use frozen onions, and instead of ham I use prosciutto. I also didn’t have any milk, so I just used all cream. It is therefore, creamier.
1 TB gf breadcrumbs (or conventional ones if you can eat gluten)
1 shallot, minced
2 cloves garlic, minced
2 TB unsalted butter
8 oz. shredded Gruyere
2 cups cream
3 slices prosciutto, chopped in to 1/4″ squares
1/8 tsp freshly grated nutmeg
1/8 tsp cayenne
Thyme or chives to taste
1. Preheat oven to 425
2. Butter 10″ pie plate, sprinkle bread crumbs evenly around buttered pie plate.
3. Whip cream to soft peaks
4. Beat eggs until frothy
5. Combine eggs and cream. Season with nutmeg, salt, cayenne, and freshly ground pepper
6. Melt butter over medium heat in a saute pan. Render prosciutto in butter. Remove prosciutto from heat. Leave fat.
7. Add garlic and shallot to hot fat and sweat until aromatic, turn the heat off. *sounds gross.
8. Place prosciutto on top of breadcrumbs in pie plate.
9. Place garlic, shallot, and chives/thyme on top of prosciutto.
10. Sprinkle cheese on top of everything else.
11. Pour egg/cream mix on top of layers.
12. Place in oven, cook until golden brown, or until the custard sets. (That’s what’s being made, a custard).
13. Let cool a bit and then slice into serving sizes.
*Pairs nicely with oj and coffee for breakfast, or a mimosa if it’s your weekend.
** Pairs well with iced tea for lunch
*** Really good with white wine at dinner. Would also be good with a dry hard cider
Serve with a green salad or a fruit salad. Something to cut the richness is a very good idea.
You could eliminate the cream and substitute unsweetened coconut milk/almond milk/unsweetened soy milk if you don’t drink cow milk. If I were you I’d try out coconut milk, but I haven’t done it. So let me know how it works if you do.
Sorry for the picture quality.