It might seem silly to have a recipe on a site dedicated to art, but hear me out. I often have people ask me what I do with all the egg that I empty out of my shells. The answer is, I eat them. Sometimes if I'm making just one or two eggs, I just whip them up into a quick omelet or even quicker scrambled eggs, and I'm all set, but, if I'm prepping for a class (like I am now) and need to empty 32 eggs, making an omelet no longer even scratches the surface of all the eggs that need to be consumed.
Enter the quiche.
Easy to make and delicious to eat, I love using the innards of my eggs to make quiche. Here's my basic recipe (I'm also a lazy cook, so make your own crust if you want to, but I certainly don't).
- 1 pie crust from the freezer section of your grocery store. I always use deep dish.
- 4 eggs emptied from shells (of course you save the shells for pysanky).
- 1 1/5 cups of dairy - I usually use 2% milk, but you can use cream, whole milk, skim...whatever
- 1 1/5 cups of cheese - any kind
- about 1 cup of something else
- salt and pepper (maybe 1/2 teaspoon each? maybe more?)
- other seasoning that you might like (I like mustard powder in lots of my quiches)
Preheat your oven to about 380. Mix up your eggs, milk, salt, pepper, and other seasonings. Prep your "something else" ingredients (more on that in a minute). Pour your egg/milk/seasoning mixture into your pie crust. Add the cheese to the pie crust by scattering it evenly into the egg/milk mixture. Add your something else. Be careful not to fill your pie crust too full. Bake for about 40 minutes - maybe longer, maybe shorter depending on your oven. Let sit about 10-15 minutes before cutting and enjoying. Pair with a nice salad and some white wine. Delicious.
The "something else" ingredient is what I love about quiche. That something else is usually vegetables and meat. Clean out your fridge while making a quiche. Have 1/2 an onion and a slightly old tomato? Chop them both, cook them up in a little butter and add them to your quiche. Here's some of my typical add ins:
- cubed ham
- spinach from the freezer (lazy)
- really anything that sounds good to you!
The other awesome thing about quiche is that they freeze really well. So you can make a couple at once and deal with 8 of your eggs. And have brunch ready to go!
Sometimes I need something more bite-sized than a whole quiche. That's where the mini-quiche comes in. I'm still lazy so I just use muffin tins (any size) and filo dough for the crust. Follow the directions on the filo dough and use about 2-3 layers to line your cups (grease them first! That will really help!). Fill them about 1/2 way with your egg/milk/season mixture and them fill them almost to the top (but not all the way) with cheese and your "something else". Bake these for 30-45 minutes. Let them stand a good while before you pop them out. They keep great in the freezer and then you have a quick breakfast, lunch, or brunch.
So, don't waste the innards of those good eggs! Make a quiche!