Quiche, or is that Take Out?

“Whats for dinner tonight?” Years ago a friend of mine used to answer this oh so familiar question with “take out”. Now those of you who have been in the USA know that “take out” refers to going someplace, buying ready made food and bringing it home to eat. My friend on the other hand meant go to the fridge, take something out and eat it.

spinach and xcheese quiche

Quiche as it comes out of the oven

Take out in our house also means take out the bits and pieces and make something with them. We just had a lovely visit with Han’s mother, father and brother, and I decided to make a brunch.

Che famiglia!

I found a great recipe for a whole wheat and olive oil crust  http://chocolateandzucchini.com/archives/2009/05/easy_olive_oil_tart_crust.php

It sounded right up my alley: easy, fast and relatively healthy. It turned out to be delicious as well…it will now be a standard in our house, as I love making and eating savory pies.

Italian savory pies do not usually contain cream or as much egg as a quiche. I rarely have cream hanging around in the fridge, but yesterday I did, along with some garlic wilted spinach, some pecorino cheese from Tuscany and some prosciutto. Therefore quiche seemed the logical answer to cleaning out my fridge.

First, make your crust. I don’t like soggy crusts, so I par bake the crust. This helps keep things non soggy when the filling is liquid.

While the crust is par baking I assemble the filling ingredients.

You can put anything you want into a quiche. Just start with a custard of eggs and some cream, that you whisk together. Now add the things you’d like in it. I sauteed the prosciutto to make it crispy, cut the spinach into small pieces and grated the cheese. Then I added some salt and loads of fresh ground black pepper.

Next pour the filling into the half baked crust, put it in a medium hot oven and check it after about 1/2 hour. Depending on how high the filling is, it can anywhere from a half to a full hour to cook. Ours was high as I had a lot of eggs and cream to use up and it took just under an hour. You know it’s done when it doesn’t jiggle, and to be sure, insert a toothpick into the center, if it comes out clean it’s done.

Electricity costs a bundle here in Italy, so when I use the oven (which is electric) for something, I like to use all of the oven. So while the quiche was cooking, I roasted some broccoli:

broccoli roasted

broccoli ready for the oven

This is one of my favorite things to do with just about any vegetable: clean, cut into large pieces, toss with some best quality olive oil and salt and roast in the oven while something else is baking.

Yum and happy take out dinner!







1 comment to Quiche, or is that Take Out?

  • Renske

    Hi I love this recipe because it is easy and tastfull.
    A quiche is lovely to eat and to made.
    Nice picture = all in the family.

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