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Foodie Friday: Quiche!

July 31, 2009

I have finally (maybe) perfected my quiche recipe! I say maybe, because i’ve only made this recipe once so i’m unsure it can be replicated. However, it was a nice, sturdy quiche, which has always been the dilemma. I’ve, actually, never made a bad tasting quiche, but they are consistently too…gooey. This is loosely based on the Better Homes and Gardens Cookbook quiche recipe – that was the base, with a few internet recipes sprinkled in and a good batch of experiments.

If you have a premade crust and filler food (like leftovers), this is super-fast to put together. It does cook a long time, but you can sit on your ass (or get other things done) for that part.

Wild Rice Quiche

1 pie crust

I was lazy and used store-bought. If you’re going that route, i find the rolled up pilsbury crusts in the fridge/biscuits section to be much better than the frozen comes-in-an-aluminum-pan sort.

1 cup cooked wild rice
1 small red bell pepper
1 small onion

the wild rice, bell pepper and onion were really good, but this could pretty much be 1 1/2 ish cups of any foodstuffs. It is especially well suited to repurposing leftovers.

Salt and Pepper and herbs to taste
5 eggs
1 cup milk
1 1/2 cup cheese

Just about any mix will do. I used swiss for flavor and springy, non-greasy texture. Also ’cause it was in the fridge.

Preheat oven to 325. Crust the pan. I used a glass 8-inch deep-dish pie pan because it’s what we had. You’ll want a 9-inch pan if it’s shallow, though. Bake the crust till it’s brown. You can do that while you’re mixing stuff together. You probably want to brown the crust in a hotter oven, though, so remember to turn it down.

Cook your veg! I sauteed the red pepper and onion in olive oil. I like my onions cooked ’til dead – very, very dead – but remember it’ll be in the oven for quite a while, so you’ve got some leeway here and can be a bit more lazy about it.

Beat eggs well. Mix in milk, cheese, flavors and rice/veg/food, in that order. Dump it all in the pan and toss it in the oven. Forget about it for a while.

That is, i put the timer on 45 minutes like the recipe said, but it was very not ready. Then i forgot about it for a bit. I would guess it was about 1hr 15, but it cooks slowly enough that you’ve got some nice leeway between done and burnt. Also, it will sturdy up a bit when it cools, so check it like a cake (stick something in to see if it comes out clean).

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