Quiche has
gotten a bad rap since 1982. OK, it's not like barbecuing a rack of ribs or something, but it's a pretty good summer meal, especially with all the vegetables we have to use up. I generally base my quiche on the
Joy of Cooking quiche Lorraine recipe, although I use at least double the number of eggs for a single 9" pie shell, and somewhat less milk. The
Joy of Cooking pâte brisée recipe is pretty foolproof for a crust, and nice and flaky.
6 eggs
about a cup of milk
two small heads broccoli
one onion, chopped and sautéed
3 strips prosciutto, chopped and lightly fried
about a cup of cubed jack & mozzarella cheese
chopped fresh herbs (oregano, thyme, etc.)
Chop the broccoli into fine florets. Separate one egg white to brush the pie dough before filling, and mix the yolk with the remaining 5 eggs. Stir in the vegetables, prosciutto, herbs and cheese, pour into the pie shell and bake at 375°F for about 40 minutes.
Quiche has gotten a bad rap since 1982. OK, it's not like barbecuing a rack of ribs or something, but it's a pretty good summer meal, especially with all the vegetables we have to use up. I generally base my quiche on the Joy of Cooking quiche Lorraine recipe, although I use at least double the number of eggs for a single 9" pie shell, and somewhat less milk. The Joy of Cooking pâte brisée recipe is pretty foolproof for a crust, and nice and flaky.
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