When my oldest son was 1, his favorite food was scrambled eggs. From there I extrapolated that he would probably like quiche as well, since quiche is basically scrambled egg pie. I was right. And since quiche is a lot easier to pack in a daycare lunchbox, it soon took over as favored food.
Now Declan is 4 1/2, and he still loves quiche. So it has become my easy go-to dinner during the week. If you're a big cheater like I am and keep a stash of frozen pie crusts in the freezer, the whole thing comes together in about 5 minutes. If you're a masochist and choose to make your own pie crust, more power to you. It still won't take very long.
Tonight, in honor of Meatless Monday, I'll keep the quiche vegetarian. For the kids, that means tiny broccoli florets and cheddar cheese. For the grown-ups, mushrooms, leeks, and goat cheese. I'll throw together a simple green salad and let the kids help themselves (most of them probably won't, but I still like to offer it).
I like to serve the quiche warm or at room temperature, but it's also good cold. And if there are any leftovers, try sending a wedge in your child's lunchbox. No fork required.
Quiche
6
eggs
1/2
cup heavy cream
1
cup cooked filling and 2
ounces cheese (or use one of the recipes below)
Salt
and pepper to taste
1 frozen pie crust (not deep dish, not thawed)
1.
Set oven to 400 degrees.
2.
In a large bowl whisk together the eggs, cream, salt, and pepper until
foamy.
3.
Spread the filling in the prepared pie shell. Place on a sheet pan on the
middle rack of the oven and pour the eggs over. Bake 20 to 25 minutes, or until
golden brown and set. Serve warm or at room temperature.
Mushroom,
leek, and goat cheese filling
2
tablespoons butter
8
ounces white mushrooms, sliced
1
leek, sliced thin (about 1 cup raw)
2
ounces goat cheese (about 1/4 cup), crumbled
In
a large skillet over medium high heat, melt the butter. Add the mushrooms and
leeks and cook about 10 minutes, or until soft and browned at the edges. Spread
the mushrooms and leeks in an even layer in the pie crust and top with the goat
cheese.
Broccoli
and cheddar filling
4
ounces broccoli, chopped (about 1 cup)
2
ounces shredded cheddar cheese (about 1/2 cup)
Steam
or boil the broccoli until cooked but still firm. Spread the broccoli in an
even layer in the pie crust and top with the cheddar cheese.
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