So, I want to introduce you to Carla (her real name). Carla is my friend. She is a typical working mother of today. She helps run a small business, has two daughters for whom she chauffeurs around to their various activities, and helps take care of her extended family which includes her step-daughter and grandson as well as her husband's mother. Rarely does she cook and cooking is not one of her many fine skills. And I can tell you, she has NOTHING in her refrigerator or her pantry. When she broke her foot I went to her house to make her some lunch. It was not easy, and I can whip up something out of practically nothing. (But it is hard to make something out of nothing.) So if she can do this, anyone can.
Here is the recipe that I provided her. We then went to the grocery store. She prefers Whole Foods, just like in Top Chef. I did not limit her time; however I did time her. She got the ingredients and did her general food shopping in 30 minutes with no list. (That gives you an idea of how much food there is in her house. I spend an hour each week at the Farmer's Market alone.)
It took her an hour to assemble this. (It took me 15-20 minutes.) But she thinks that the next time she does it it will take her less time. We made 4 quiches and fed 2 families for under $30! My quiches are enough for 2 dinners, or 1 dinner and a few lunches or breakfast.
If you look at the time and think about it as 2 dinners, then even for Carla, it was efficient because it came out to 30 minutes per dinner. Check out the next blog for pictures and our guest blogger who will be critiquing blindly the 2 vegetarian quiches.
Basic Recipe for QUICHE (Read the recipe completely before starting.)
1. Preheat oven to 450 degrees
2. Assemble all your ingredients. (see details below)
a. Frozen pie crust - you find frozen, deep dish pie crust in the freezer section of grocery store where the frozen pies are (comes in package of two). Check to make sure you get ones that are not broken in pieces.
b. Filling
c. Any additions you chose to do
3. Pre bake pie crust
Prick frozen pie crust all over with a fork about one inch apart. Tightly mold the tin foil over pie crust . Cook in preheated 450 degree in lower-middle oven for 8 minutes.
4. Start making the filling until the timer goes off.
5. When the timer goes off, take off tin foil. Prick bottom again, particularly any bubbles.. If anything has sunk, push it up. (use spatula if too hot for fingers.) Bake another 3 minutes without the foil until just beginning to change color. Take out of oven to cool down as you are doing the rest.
6. FILLING for one pie crust (double to use both pie crusts)
5 large eggs
Add half and half or whole milk to make 2 cups
1/8 tsp of nutmeg and pepper
Beat with a fork or a whisk
ADDITIONS (choose one, or make up your own)
1. Traditional quiche Lorraine - 6 slices of bacon cooked crisp
2. Optional - 3 ozs coarsely grated Swiss or Gruyere cheese to your Quiche Lorraine
3. Cheese - Whatever flavors you like - add about 3/4 - 1 cup
4. Fish - Add 1/4 c. smoked (very flavorful) or 3/4 cup mild cooked fish with 1 tsp fresh parsley or dill
5. Vegetarian - take whatever leftover vegetables you have in the refrigerator, saute 3/4 cup in butter (melt some butter in a pan and heat the vegetables in them)
6. Frozen vegetables quiche - buy a package of frozen vegetables. Defrost in microwave. Saute 1/2 chopped onion then add microwaved 1 cup of vegetables. You can also throw in cheese if you want. (1/2 cup)
7. Ethnic Quiche - Use flavors and spices that are typical for a particular cuisine that you like.
for example "Chile rellenos" quiche - 1-2 chiles (poblano or anaheim) and 1 cup jack cheese
HOW TO ASSEMBLE
Take cooled crust. Put "additions" in bottom of crust. Add egg/cream mixture. Put in oven. Cook in 375 degree oven for 40 minutes until puffed up and brown. Serve with french bread and packaged salad.
Bon Appetit!
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