Tuesday, September 8, 2015
When I made this very tasty quiche recently I grabbed what was at hand, using Julia Child's basic formula: into a 2-cup measure, beat up three eggs, and then add enough milk or other liquid to bring up the level to one and a half cups. When I say other liquid, it means milk, heavy cream, light cream, half and half, buttermilk, watered-down yogurt, etc. Whatever's in the fridge.
I also like to pre-bake the crust for these: I do that at 375 for fifteen minutes or twenty, and then let it cool for the same amount of time.
So, for this quiche, I took the cooled crust and sprinkled some shredded parmesan on the bottom - it may have been one quarter or one third cup. I had already seasoned the liquid mixture with salt, pepper, oregano and maybe some onion powder. I then poured it into the shell. There was a bit of leftover zucchini around, so I put that inside, and topped it with some fresh tomato slices and dried basil over all. This baked at 375 for about half an hour or slightly longer.
This is all you have to do to make a quiche: just have your cooled pie shell ready, remember the amounts of egg and milk/cream, season accordingly and include whatever leftovers you think will make it tasty and interesting; cheese is often a good idea. Voila!