Quiche is one of our weekend go-to meals. It gives us a great opportunity to use up a lot of odds and ends from our fridge. Most everything works well together - here are some examples of our most recent quiches:
This is the reason why we keep puff pastry sheets in the freezer. You don't have to leave the house as long as you have eggs and a few random leftovers that will work together.
Process:
Slice the red onion into moons, clean the mushrooms, chop the garlic, and wash the spinach. Start a pan on medium heat and sautee the onions until starting to slightly brown in butter. Add the mushrooms and cook for 5 mins. Add the garlic and spinach and cook until the spinach has wilted. Make sure there is not excess water in the veg, or else you will have a watery quiche.
Butter a pie pan and patch together the puff pastry sheets to form a crust. Let your veggies cool off and then put 3/4 of them in the pie crust. Add some sliced emmental cheese.
Crack your 6 eggs into a bowl, and whisk in 1/2 cup of milk or cream. Add salt and pepper to the eggs.
Pour the eggs over the veggies in your pie crust and then add the rest of the veg and a few more slices of cheese on top. You add the second portion to make sure all of the filling isn't grouped on the bottom of the quiche when it's finished cooking.
Bake at 350F/175C for 30-45 minutes until the middle is set. If the top is browning too quickly, you can put a loose piece of tin foil over the top.
Ingredients:
6 eggs
150ml of milk (a little over 1/2 cup of milk)
4 puff pastry sheets
1/2 T of butter
1 medium red onion
3 cloves roasted garlic (or 2 cloves fresh garlic)
1.5 cups mushrooms (I used a mix of 4)
1 cup fresh spinach
1/2 cup sliced or shredded emmental cheese
Quiche Baking Song: Justin Timberlake - TKO
- spinach, goat cheese, pumpkin, pine nuts
- roasted red pepper, leeks, feta cheese
- sundried tomatoes, pesto, walnuts, haloumi cheese
- smoked salmon, cream cheese, red onion, dill
- roasted chicken, roasted veggies (squash, eggplant, etc)
- bacon/speck, onion, potatoes
This is the reason why we keep puff pastry sheets in the freezer. You don't have to leave the house as long as you have eggs and a few random leftovers that will work together.
Process:
Slice the red onion into moons, clean the mushrooms, chop the garlic, and wash the spinach. Start a pan on medium heat and sautee the onions until starting to slightly brown in butter. Add the mushrooms and cook for 5 mins. Add the garlic and spinach and cook until the spinach has wilted. Make sure there is not excess water in the veg, or else you will have a watery quiche.
Butter a pie pan and patch together the puff pastry sheets to form a crust. Let your veggies cool off and then put 3/4 of them in the pie crust. Add some sliced emmental cheese.
Crack your 6 eggs into a bowl, and whisk in 1/2 cup of milk or cream. Add salt and pepper to the eggs.
Pour the eggs over the veggies in your pie crust and then add the rest of the veg and a few more slices of cheese on top. You add the second portion to make sure all of the filling isn't grouped on the bottom of the quiche when it's finished cooking.
Bake at 350F/175C for 30-45 minutes until the middle is set. If the top is browning too quickly, you can put a loose piece of tin foil over the top.
Ingredients:
6 eggs
150ml of milk (a little over 1/2 cup of milk)
4 puff pastry sheets
1/2 T of butter
1 medium red onion
3 cloves roasted garlic (or 2 cloves fresh garlic)
1.5 cups mushrooms (I used a mix of 4)
1 cup fresh spinach
1/2 cup sliced or shredded emmental cheese
Quiche Baking Song: Justin Timberlake - TKO
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